Higher curcumin turmeric product and controlled natural method of preparation thereof

Abstract

The present invention relates to a method for drying turmeric rhizomes to achieve high curcumin content (+8%) using a controlled natural drying process. The method comprises several key steps: thoroughly washing the turmeric rhizomes and keeping them in a dark room for approximately three days, followed by partial dehydration under shade with about 40% light exposure for another three days. The rhizomes are then soaked in water with added turmeric and turmeric leaf juice to maintain near-neutral pH levels and prevent oxidative degradation for three days. The drying process is initiated in the early morning hours for three hours over the first three days, extended to four hours in the morning for the next three days, and further extended from mid-morning until the evening for an additional three days. The method is also applicable to other spices in the Zingiberaceae family, such as ginger, ensuring the preservation of valuable phytochemicals.

Description

[0001] Description

[0002] Title of the invention

[0003] Higher Curcumin Turmeric product and controlled natural method of preparation thereof.

[0004] Technical Field

[0005] The invention relates to natural treatment method of turmeric for with higher curcumin level, especially invention relates controlled natural drying method for high end quality turmeric product.

[0006] Background art

[0007] Turmeric (Curcuma longa) is a perennial plant from the ginger family, primarily grown in South Asia and Southeast Asia. Known for its vibrant yellow color and distinctive flavor, turmeric is a staple in culinary traditions, especially in curries. The primary bio active compound in turmeric is curcumin, which is responsible for its color and most of its health benefits. Curcumin has potent anti-inflammatory and antioxidant properties, making it effective in reducing inflammation, neutralizing free radicals, and potentially benefiting conditions like arthritis, cardiovascular disease, and certain cancers. Turmeric is used not only in cooking but also in traditional medicine and skincare due to its wide-ranging therapeutic properties.

[0008] A comprehensive literature survey on the impact of drying methods on curcumin content in turmeric reveals significant variations influenced by processing techniques. Jeevarathinam and Pandiarajan (2016) highlighted that sun-drying turmeric rhizomes from 85% to 7.4% moisture content affects the biochemical constituents, with thicker slices (10-50 mm) enhancing curcumin content. Nithya et al. (2020) demonstrated that 2 mm thick, un-boiled, and vacuum- dried slices yielded the highest curcumin content (4.35%), whereas the lowest curcumin content (2.34%) was observed in 3 mm thick, 1 kg / cm2pressure-boiled and microwave-dried samples. Earlier research by Sampathu et al. (1988) compared various conventional and improved processing methods, finding that water-cooked turmeric had higher curcumin levels (3.16%) compared to alkaline water-cooked samples (2.91%), with sun-dried samples retaining more moisture than mechanically dried ones. Moreover, Gobinda Saha et al. (2022) compared the physical and quality parameters of turmeric dried using three methods with pretreatments of boiled / unboiled and whole / sliced rhizomes. Their research found that sun-dried sliced boiled rhizomes achieved maximum peak force in texture analysis (45.40 kg), indicating uniform drying. Moisture content was significantly associated with drying time across different methods. Sun drying showed a declining trend in L*, a*, and b* color values over time, while oven drying exhibited a slower rate of decrease in these values. The fluidized bed drying method maintained almost static L*, a*, and b* values after 3 hours of drying, following an initial decline. The hue angle peaked at the fourth hour of drying in both sun and oven drying, then gradually declined, whereas the fluidized bed drying showed a continuous decline in hue angle, chroma, and total color change. Notably, whole boiled turmeric dried in the sun produced the highest curcumin content (5.82%)These studies collectively underscore the critical role of slicing, boiling, and drying techniques in optimizing the curcumin content in turmeric.

[0009] Technical Problem: The existing body of knowledge encompasses the drying process, with various innovative methods and techniques documented worldwide. The primary technical problem associated with optimizing curcumin content in dried turmeric rhizomes lies in the uncontrolled and variable nature of the drying process. Traditional drying methods, such as sun drying, are highly dependent on environmental conditions like temperature, humidity, and sunlight exposure, which can vary significantly and unpredictably. These variations can lead to inconsistent drying rates and uneven moisture reduction, affecting the quality and curcumin content of the final product. Furthermore, the drying process involves multiple phases, each requiring precise control to optimize curcumin retention. The initial phase involves rapid moisture loss, followed by a slower drying rate as the product reaches lower moisture levels. Without careful management of these phases, the turmeric can be over-dried or unevenly dried, leading to degradation of curcumin and other bioactive compounds. Another critical issue is the variability in slice size and pre-treatment methods, which significantly influence drying efficiency and curcumin content. Thicker slices may retain more curcumin due to slower drying rates, while thinner slices can dry more uniformly but may lose more curcumin due to exposure to higher drying temperatures. Inconsistent slicing and pre-treatment practices contribute to the variability in curcumin content. Additionally, during drying, especially under high temperatures or prolonged exposure to heat, volatile oils and light-sensitive compounds in turmeric can evaporate or degrade. This not only affects the curcumin content but also the overall quality and aromatic properties of the turmeric. Furthermore, as indicated by the studies, moisture content is strongly associated with drying time, and variations in moisture levels can lead to differences in texture and quality. Maintaining consistent color retention is also crucial for product quality, but uncontrolled drying conditions lead to varying color outcomes, impacting the marketability of the final product. Addressing these technical problems requires developing a more controlled and standardized drying process to consistently manage drying phases, slice size, and pre-treatment methods.

[0010] Technical Solution: The technical solution for optimizing curcumin content in turmeric involves a scientifically-based, controlled natural drying process that addresses the challenges of moisture reduction, stability of Curcumin under UV, Temperature and pH, and quality preservation through various phases of drying and specific handling techniques. Here is a detailed explanation using scientific findings. Basic Phases of Drying; Drying turmeric rhizomes is typically divided into three basic phases: initial rapid drying, constant rate drying, and falling rate drying. These phases help manage moisture content and ensure the quality of the final product; (l)lnitial Rapid Drying Phase: This phase involves the rapid removal of surface moisture. The high moisture content at the beginning allows for quick evaporation. Scientific findings show that rapid moisture loss at this stage prevents microbial growth and spoilage, which is crucial for maintaining the quality of the turmeric; (2) Constant Rate Drying Phase: During this phase, moisture from the inner parts of the rhizomes migrates to the surface at a rate that keeps the surface moist. Consistent drying conditions are necessary to prevent surface hardening or case hardening, which can impede moisture migration and cause uneven drying. Research indicates that maintaining a constant rate helps in preserving the structural integrity and biochemical composition of the turmeric; (3) Falling Rate Drying Phase: As moisture content decreases, the drying rate falls. This phase involves the careful removal of remaining moisture without causing thermal degradation of the bioactive compounds. Studies have shown that a controlled slow-drying process in this phase is critical to preserve the heatsensitive curcumin and essential oils. The present invention discloses a carefully structured Controlled Natural Drying Process to ensure the highest curcumin content, that incorporates scientific principles as follows: (1) Pre-treatment in dark room; The turmeric rhizomes are thoroughly washed and kept in a dark room to slowly remove the internal moisture content. This step reduces initial moisture variability and prepares the turmeric rhizomes for even drying. According to prior research, reducing light exposure minimizes the risk of UV-induced degradation of curcumin. Subsequent storage with ~40% light exposure allows for partial dehydration without excessive UV degradation. Controlled light exposure has been shown to maintain the quality of the bio-active compounds. (2) Water soaking; the use of water-soaking with turmeric rhizomes pieces and leaf juice helps maintain pH levels around 7 and prevents oxidative degradation of curcumin. Additionally, water soaking keeps turmeric rhizomes live and control the enzymatic browning. The juice may provide additional bio-active compounds that enhance the stability of curcumin at the surface level during the drying process. Studies indicate that pH control and presence of thin layer of curcumin presence can significantly reduce curcumin degradation. (3) Initial Drying (Morning Time) for initial rapid drying phase: Drying is initiated from 7:00 AM to 10:00 AM for the first three days. This period is chosen to avoid the intense midday sun, which can cause rapid surface drying, temperature rise on the surface and case hardening, leading to uneven drying and potential curcumin degradation. Present research supports that lower morning temperatures help in gradual moisture loss, preserving curcumin. (4) Extended Drying (Late Morning to Evening) for Constant rate drying: Extending drying from ~7:00 AM to ~ll:00 AM for another three days ensures a gradual reduction in moisture content. Research indicates that prolonged, phased drying helps maintain product quality by preventing over-drying and preserving bio-active compounds. (5) Whole day Drying (Late Morning to Evening) for Falling rate drying: Extending drying from ~10:00 AM until the evening for another three days ensures a gradual reduction in moisture content. Research indicates that prolonged, phased drying helps maintain product quality by preventing over- drying and preserving bio-active compounds. This phase-controlled approach mimics the falling rate drying phase, where the drying rate decreases, allowing for careful moisture removal and preventing over-drying. Studies show that slow, controlled drying is essential for high-quality turmeric. Sunlight is utilized efficiently during these hours, leveraging natural UV exposure while minimizing the intensity that could degrade curcumin. The research is conducted in Sri Lanka is located in Asia (Southern Asia) continent. Exact geographical coordinates, latitude and longitude 7.00000000, 81.00000000. Mapped location of Sri Lanka (N 7° O' 0", E 81° O' 0"). Sri Lanka is located in the time zone GMT+0530. Therefore, solar intensity required for the drying process is mapped accordingly.

[0011] Brief description of drawings

[0012] Figures are not attached.

[0013] Advantageous effects

[0014] The present invention offers several advantages over traditional and prior art drying methods for turmeric, particularly in the context of maximizing curcumin content. This innovative controlled sun drying process addresses the limitations of previous techniques and provides significant benefits.

[0015] High Curcumin Content; previous methods, such as enzymatic browning through vacuum drying (Sathira & Niraman, 2014), have achieved higher curcumin levels but at the cost of complex machinery and energy-intensive processes. Traditional sun drying methods have been shown to reduce curcumin content due to UV exposure, temperature fluctuations, and pH degradation. The present invention introduces a controlled sun drying process that enhances curcumin content up to 8%. This method carefully manages UV exposure, temperature, and pH to prevent degradation and maximize curcumin retention. This significant increase in curcumin content from the same weight of turmeric rhizomes offers a superior product.

[0016] Natural and Environmentally Friendly; the entire drying process is fully natural, utilizing sunlight and ambient environmental conditions. There is no reliance on external heat sources or chemical treatments, making it an environmentally sustainable approach. By leveraging natural sunlight and reducing the need for energy-intensive machinery, this method minimizes the carbon footprint and environmental impact associated with turmeric processing. This approach not only preserves the environment but also ensures that the end product is free from harmful residues, promoting health and safety. Accessibility and Scalability; one of the key advantages of this method is that it does not require heavy machinery or advanced technology, making it accessible to remote and resourcelimited areas. This accessibility allows small-scale farmers and producers to utilize the method to create export-quality turmeric. The high curcumin content and enhanced quality make the end product suitable for international markets, offering economic opportunities for rural communities. By enabling local production of high-value turmeric, this method can significantly boost local economies and provide a sustainable livelihood for farmers.

[0017] Health Benefits; with a higher curcumin content, the amount of turmeric needed for dietary supplements, such as capsules, is significantly reduced. This reduction simplifies supplementation and ensures a higher intake of beneficial compounds per dose. The method naturally enhances the quality of turmeric without the addition of harmful ingredients or synthetic additives. Consumers receive a pure, potent product that contributes to overall health and well-being. Additionally, the preservation of other bio-active compounds, such as essential oils and antioxidants, enhances the therapeutic benefits of the turmeric.

[0018] Improved Product Quality; the controlled drying process ensures the highest possible curcumin content, making the turmeric more effective for culinary, medicinal, and cosmetic applications. The gradual reduction of moisture content and the careful management of drying phases preserve the structural integrity and biochemical properties of the turmeric rhizomes. This process not only retains curcumin but also other essential bio-active compounds, ensuring a high-quality product. The enhanced product quality makes it suitable for a wide range of applications, from health supplements to skincare products.

[0019] Technical Advantages; this method uses a phased drying approach to minimize UV and temperature-induced degradation. By drying the turmeric during specific morning hours, the process avoids the harsh midday sun, reducing the risk of curcumin breakdown. Soaking the turmeric in a water solution with yellow Curcuma longa leaf juice helps maintain a stable pH, preventing oxidative degradation. This natural method eliminates the need for chemical pH stabilizers. Utilizing the cooler morning hours for drying ensures that the turmeric is exposed to moderate temperatures, which are less likely to cause thermal degradation of curcumin and essential oils. The process involves a slow, controlled reduction of moisture content, which is critical for preserving the structural integrity and biochemical properties of the turmeric rhizomes.

[0020] Mode for invention;

[0021] The present invention relates to a method for drying turmeric rhizomes that enhances the curcumin content by utilizing a controlled natural drying process. The method comprises several scientifically-backed steps to ensure the highest retention of curcumin, as well as other bio-active compounds. Initially, the turmeric rhizomes are thoroughly washed and kept in a dark room for an average of three days. This step allows for the slow removal of internal moisture content, reducing variability and preparing the rhizomes for even drying. Following this, the washed rhizomes are stored under shade, with approximately 40% light exposure, for another three days. This controlled light exposure minimizes UV-induced degradation while allowing for partial dehydration. Subsequently, the rhizomes are soaked in water with added turmeric and turmeric leaf juice to maintain near-neutral pH levels and prevent oxidative degradation. The soaking also helps keep the rhizomes live and controls enzymatic browning, while the leaf juice provides additional bio-active compounds that enhance the stability of curcumin during the drying process.

[0022] The drying process itself is divided into three phases to optimize the preservation of curcumin and other bio-active compounds. Initially, the soaked turmeric rhizomes are dried for three hours each morning, starting early in the day (7:00 AM to 10:00 AM), for the first three days. This period avoids the intense midday sun, which could cause rapid surface drying and curcumin degradation. The next phase extends the drying duration to four hours each morning (7:00 AM to 11:00 AM) for another three days, ensuring a gradual reduction in moisture content. The final phase involves extending the drying from mid-morning until evening (10:00 AM to 4:00 PM) for an additional three days, allowing for further gradual moisture removal. This phased approach mimics the falling rate drying phase, ensuring careful moisture removal and preventing over-drying. The method leverages the solar intensity specific to the geographical coordinates of Sri Lanka, taking into account the local solar intensity (latitude 7.00000000, longitude 81.00000000), the time zone GMT+0530 and Relative Humidity 80%-85%. By adjusting the drying time and duration according to geographical location, the method ensures consistent results. This innovative, environmentally friendly process can also be applied to other spices in the Zingiberaceae family, such as ginger, preserving their valuable phytochemicals like gingerols and shogaols. The optimized drying method results in turmeric with up to 8% curcumin content, significantly enhancing its value and potential applications in various industries.

[0023] By implementing this method, Sri Lankan turmeric can achieve curcumin levels of 6%, while turmeric from the Ampara district and Udawalawa can produce over 8% curcumin. This is a significant improvement compared to the traditional boiling and drying processes previously used in Sri Lanka, which yielded curcumin values of approximately 2% to 3%, in other south Asian countries, which typically yields about 1% curcumin. The method allows for a reduction in the amount of turmeric required for daily intake by achieving a higher curcumin content, enabling a ratio reduction of 3:1 or 2:1. This technique ensures the production of high-quality turmeric that can be integrated into various foods, drinks, and other products, such as face creams, shampoos, and sea herbs. The method is adaptable for different conditions and can be enhanced using dehydrators by introducing similar temperature, Relative Humidity and pH under controlled environment.

[0024] Ex. Specific Application to Ginger Drying

[0025] Initial Treatment: Fresh ginger tubers are thoroughly washed and stored in a dark room for two days, allowing initial moisture reduction without significant phytochemical loss.

[0026] Water Soaking with Natural Additives: Ginger tubers are placed on a small water table with added juice from ground ginger leaves or similar plant materials. This soaking process helps control pH and prevent oxidative degradation of gingerols and shogaols.

[0027] Phased Drying Process: Morning Sun Drying: Ginger tubers are initially dried in morning sunlight (07:00 AM to 10:00 AM), where UV exposure is lower. This helps reduce the risk of UV degradation of sensitive compounds. Extended Drying: Drying continues in longer sessions (07:00 AM to 11:00 AM and beyond) as moisture content decreases. This slow, controlled drying ensures that phytochemical content is preserved while achieving uniform drying. Controlled Temperature and Humidity: Throughout the drying process, temperature and humidity are carefully monitored and controlled to prevent excessive loss of bioactive compounds.

[0028] Industrial Applicability; The innovative process for producing high-curcumin turmeric through controlled sun drying presents numerous industrial applications, leveraging the enhanced curcumin content to create products with significant health benefits and market value. Here are several key industrial applications for this high-quality turmeric:

[0029] 1) Pharmaceutical Industry: (I) Dietary Supplements; High-curcumin turmeric can be used to produce dietary supplements that offer enhanced anti-inflammatory and antioxidant properties. These supplements can support general health and wellness, targeting conditions such as arthritis, oxidative stress, and chronic inflammation, (II) Therapeutic Products: Due to its high curcumin content, this turmeric is ideal for developing therapeutic products aimed at treating neuron-degenerative diseases like Alzheimer's disease (AD), cardiovascular conditions, and cerebrovascular diseases. Research has shown that curcumin exhibits anti-tumor and immune regulation activities, making it valuable in creating treatments for malignant tumors and hematological diseases.

[0030] 2) Food and Beverage Industry: (l)Functional Foods; High-curcumin turmeric can be incorporated into functional foods and beverages designed to provide health benefits beyond basic nutrition. These products could include turmeric-infused teas, health bars, and fortified juices, which can aid in managing inflammation and boosting immune function, (II) Culinary Uses; Given its enhanced flavor and health benefits, high-curcumin turmeric is a premium ingredient for culinary applications. It can be used in spices, seasoning blends, and gourmet foods to provide not only vibrant color and flavor but also significant health benefits. 3) Cosmetic Industry: (I) Skincare Products; The antioxidant and anti-inflammatory properties of curcumin make it a valuable ingredient in skincare formulations. High-curcumin turmeric can be used in creams, lotions, and serums to help reduce inflammation, combat signs of aging, and protect the skin from oxidative damage, (II) Haircare Products; Curcumin's potential benefits in promoting scalp health and preventing dandruff can be harnessed in shampoos and conditioners. High-curcumin turmeric can be an active ingredient in haircare products that aim to strengthen hair and enhance scalp health.

[0031] 4) Health and Wellness Industry: (I) Natural Remedies; The therapeutic potential of high- curcumin turmeric can be utilized in natural remedy formulations. These remedies can target a range of conditions, including digestive issues, skin ailments, and joint pain, providing a natural alternative to conventional treatments, (II) Wellness Supplements: High-curcumin turmeric can be a key ingredient in wellness supplements that support overall health, including immune function boosters, anti-inflammatory agents, and detoxification aids.

[0032] 5) Agricultural and Environmental Applications: (I) Organic Farming Inputs: High-curcumin organic farming, leveraging their antimicrobial properties to support sustainable agricultural practices.

[0033] The controlled natural drying technology is applicable for the any of the spice belonging to the family Zingiberaceae such as Ginger (Zingiber officinale Roscoe). For instance, Several phytochemicals are found in ginger, including 4-, 6-, 8-, 10-, and 12-gingerols and 6-, 8-, and 10- shogaols, flavonoids, and phenolics. However, those phytochemicals are diminished during the drying process specially Shogaols. This can be controlled by using the present technology. Additionally, the technology is applicable for the Pepper, Cinnamon, Cardamom, Clove, Snap ginger or similar materials.

Claims

ClaimsClaim 1: A method for drying turmeric rhizomes to achieve high curcumin content, comprising the steps of:Thoroughly washing the turmeric rhizomes and keeping them in a dark room to slowly remove internal moisture content for average three days;Storing the washed rhizomes keep under shade for partial dehydration for average three days;Soaking the turmeric rhizomes in water with added turmeric and turmeric leaf juice to maintain pH levels near neutral and prevent oxidative degradation;Initiating drying of the soaked turmeric rhizomes morning three hours starting approximately early morning for the first three days;Extending the drying process for four hours starting from early morning for the next three days, andFurther extending the drying process from mid morning until the evening for an additional three days.Claim 2: The method for drying turmeric rhizomes to achieve high curcumin content, in claim 1 comprising the steps of:Thoroughly washing the turmeric rhizomes and keeping them in a dark room to slowly remove internal moisture content for average three days;Storing the washed rhizomes keep under shade approximately 40% light for partial dehydration for average three days;Soaking the turmeric rhizomes in water with added turmeric and turmeric leaf juice to maintain pH level 7 and prevent oxidative degradation;Initiating drying of the soaked turmeric rhizomes morning three hours starting 7AM to 10AM for the first three days;Extending the drying process for four hours starting from 7AM to 11AM for the next three days; andFurther extending the drying process from 10AM until the 4PM for an additional three days.Claim 3: The method for drying turmeric rhizomes to achieve high curcumin content, in claim 1, wherein the entire drying process leverages solar intensity specific to the geographical coordinates of Sri Lanka (latitude 7.00000000, longitude 81.00000000), the time zone GMT+0530 and Relative Humidity 80%-85%, wherein said time and duration is varied in accordance with the geographical location to get average solar intensity required.Claim 4: The method for drying turmeric rhizomes to achieve high curcumin content, in claim 1, wherein the drying process is designed to optimize curcumin content, reaching up to 8% curcumin in the final turmeric product, the final figure is increased with the high curcumin termeric herbals.Claim 5: The method for drying turmeric rhizomes to achieve high curcumin content, in claim 1, wherein the natural drying process is applicable to other spices belonging to the family Zingiberaceae, including ginger (Zingiber officinale Roscoe), preserving its phytochemicals such as gingerols and shogaols.Claim 6: The method for drying turmeric rhizomes to achieve high curcumin content, in claim 1, wherein, the technology is applicable for the Pepper, Cinnamon, Cardamom, Clove, Snap ginger or similar materials.Claim 7: A dry turmeric rhizomes with high curcumin content with a controlled natural method comprising steps of: Thoroughly washing the turmeric rhizomes and keeping them in a dark room to slowly remove internal moisture content for average three days; Storing the washed rhizomes keep under shade for partial dehydration for average three days; Soaking the turmeric rhizomes in water with added turmeric and turmeric leaf juice to maintain pH levels near neutral and prevent oxidative degradation; Initiating drying of the soaked turmeric rhizomes morning three hours starting approximately early morning for the first three days; Extending the drying process for four hours starting from early morning for the next three days, and Further extending the drying process from mid morning until the evening for an additional three days, wherein said turmeric rhizomes comprises curcumin 8% or more.