The purpose of this work was to encapsulate curcumin in pectin beads by ionotropic gelation method in order to improve its solubility and its bioavailability and to preserve its antioxidant activity in the presence of surfactants (Kolliphor (R) HS 15, TPGS (R) and BiPro (R) BLG). Different beads were successfully produced and characterized for physicochemical characteristics. Encapsulation efficiency was greater than 75% in all cases of beads produced. Curcumin was transformed from crystalline to an amorphous state during the manufacturing process with Kolliphor (R) and TPGS (R) beads, inducing a rapid release of curcumin in simulated intestinal fluids. Moreover, the antioxidant activity of curcumin seemed slightly changed after encapsulation and dissolution with these surfactants. On the contrary, with BLG and control beads without any surfactant, the release was lower and the antioxidant capacity decreased. This study showed that surfactants are significantly effective at enhancing the solubility and protecting the antioxidant capacity of curcumin and that their choices are essential.