Varanasi/Muzaffarpur, Nov 3: Researchers from Banaras Hindu University (BHU), in collaboration with BR Ambedkar Bihar University (BRABU) and Maharana Pratap University of Agriculture and Technology, have achieved a major advance in sustainable food science. The research team has successfully developed a new, eco-friendly method to enhance the effectiveness of curcumin, the natural compound in turmeric known for its strong antioxidant and anti-inflammatory effects.

The pioneering work, which describes a protein-based encapsulation system, has been published in the top-tier Q1 international journal Sustainable Food Technology (Royal Society of Chemistry, UK, IF 5.3). This innovative system is designed to significantly enhance curcumin's critical attributes: solubility, stability, and bioavailability.
The research team, supervised by BRA Bihar University Vice Chancellor and BHU senior professor Prof. Dinesh Chandra Rai and jointly led by Dr. Sunil Meena and Prof. Raj Kumar Duary, along with Navneet Raj, Shivansh Suman, Kamalesh Kumar Meena, and Shubham Mishra, compared both dairy proteins (whey) and plant-based proteins (soy and pea) for protecting and delivering curcumin. Their results showed that whey protein gave the most stable protection, while pea protein proved to be a highly effective, green alternative with superior antioxidant activity.
Vice Chancellor Prof. Rai highlighted how this discovery benefits both health and the environment: “This research is a major step forward in creating functional foods that are both safe and produced responsibly,” Prof. Rai said. “By capturing the natural strength of curcumin using this new protein system, we are setting the stage for better, eco-friendly nutraceuticals.
Prof. Rai further stressed that a move toward clean-label, plant-based solutions like this is essential for guaranteeing food security and maintaining human health for generations to come. Prof. Rai stated that BHU and BRABU continue their dedication to leading interdisciplinary research, promoting new ideas in food technology, and developing national and international partnerships that address key challenges in health and environmental sustainability.
The project received funding from the Institution of Eminence (IoE) Scheme and the Credit Research Grant for Faculty/Post-Doctoral Fellows of BHU, with technical help from SATHI (BHU) and BioNEST (BHU). The academic fraternity and alumni associations from both universities have extended profound congratulations to Prof. Rai on his exceptional research achievements and visionary leadership. Notable figures who have praised Prof. Rai's accomplishments include: Proctor Prof. B.S. Rai, L.S. College Principal Prof. Kanupriya, Prof. Rajeev Kumar, Prof. T.K. Dey, Dr. Sanjay Sinha and Dr. Navin Kumar, among others.