PGSS encapsulation of curcumin-rich turmeric extract: Improving photostability and its application in functional mayonnaise

• Ethanol-based UAE efficiently extracted a curcumin-rich turmeric extract. • PGSS pressure influenced curcumin retention and microparticle properties. • Encapsulation improved the photostability of curcumin under light exposure. • Microparticles addition (≤2%) had minimal impact on mayonnaise color and texture. • Fortified mayonnaise showed enhanced oxidative stability. This study explores the microencapsulation of a curcumin-rich turmeric extract via the Particles from Gas-Saturated Solutions (PGSS) technique with glycerol monostearate (GMS) as a lipid carrier to enhance curcumin’s photostability and facilitate its incorporation into mayonnaise. The impact of processing pressure (10, 15, 20 and 25 MPa) on the encapsulation performance was systematically evaluated. Microparticles prepared at 20 MPa (D20) exhibited the highest encapsulation efficiency (76.47 ± 3.01%), good flowability, and significantly ( p < 0.05) enhanced photostability, extending curcumin’s half-life from 15.80 ± 0.61 min (free extract) to 2330.35 ± 110.92 min under light exposure. D20 microparticles were then incorporated into mayonnaise at 0.5–5% (w/w). Concentrations up to 2% had minimal impact on color and preserved the product’s rheological, textural, and structural integrity. Notably, mayonnaise oxidative stability improved significantly with induction time increasing from 97.22 ± 1.80 h to 388.90 ± 5.52 h at 2% enrichment. These results demonstrate that PGSS encapsulation is a promising strategy for stabilizing curcumin and fortifying mayonnaise, providing enhanced antioxidant protection while preserving product quality at practical incorporation levels.