Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films

Filho, Josemar Gonçalves de Oliveira; Bertolo, Mirella Romanelli Vicente; Rodrigues, Murilo Álison Vigilato; Marangon, Crisiane Aparecida; Silva, Guilherme da Cruz; Odoni, Fernanda Campos Alencar; Egea, Mariana Buranelo

doi:10.1016/j.tifs.2021.11.005

Cited by 44 publications

(11 citation statements)

References 93 publications

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“…Curcumin formulations have come about because of research to improve bioavailability, permeability, circulation, half-life, and withstand metabolic processes. These formulations admit chemical curcumin derivatives and analogs with metabolic adjuvants, nanoparticles, liposomes, micelles, nanostructured lipid carriers (NLC), and phospholipid complexes (43).…”

Section: Increasing Curcumin Bioavailabilitymentioning

confidence: 99%

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Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

et al. 2023

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The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant Curcuma longa L., has been utilized for ages in ancient medicine, as well as in cooking and food coloring. Recently, the biological activities of turmeric and curcumin have been thoroughly investigated. The studies mainly focused on their antioxidant, antitumor, anti-inflammatory, neuroprotective, hepatoprotective, and cardioprotective impacts. This review seeks to provide an in-depth, detailed discussion of curcumin usage within the food processing industries and its effect on health support and disease prevention. Curcumin’s bioavailability, bio-efficacy, and bio-safety characteristics, as well as its side effects and quality standards, are also discussed. Finally, curcumin’s multifaceted uses, food appeal enhancement, agro-industrial techniques counteracting its instability and low bioavailability, nanotechnology and focused drug delivery systems to increase its bioavailability, and prospective clinical use tactics are all discussed.

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Section: Increasing Curcumin Bioavailabilitymentioning

confidence: 99%

“…However, with the 10.3389/fnut.2022.1040259 pH increase from 7 to 8 (alkaline conditions) there is a strong change from yellow to red. This change occurs because the phenolic hydroxyl group readily reacts with OH-to form the phenoxide anion and causes a color change (43,85).…”

Section: Ph-induced Instabilitymentioning

confidence: 99%

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

et al. 2023

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“…Fruits and vegetables packaging has undergone modifications as a consequence of technological innovation and shifting consumer preferences, from conventional gas‐regulated packaging to the currently ubiquitous intelligent packaging. Conventional packaging is intended to protect F&V from the external environment, while intelligent packaging reveals information about the quality of F&V covering freshness, ripeness, and microorganisms, utilizing indicator labels, sensors, and other technologies (de Oliveira Filho et al., 2021; Flórez et al., 2022). Correspondingly, it keeps track of changes in the outside environment encompassing those in temperature, humidity, and carbon dioxide, which in turn reduces F&V losses and waste and enhances the value of utilization (Fernandez et al., 2022; Han et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Post‐harvest fruits and vegetables are extremely susceptible to dramatic and accelerated quality deterioration deriving from their metabolism and adverse environmental influences. Given their vigorous physiological metabolism, monitoring means are lacking due to the extent that unnecessary waste and damage are caused. Numerous intelligent packaging studies have been hitherto carried out to investigate their potential for fruit and vegetable quality monitoring. This state‐of‐the‐art overview begins with recent advances in target metabolites for intelligent packaging of fruits and vegetables. Subsequently, the mechanisms of action between metabolites and packaging materials are presented. In particular, the exact categorization and function of intelligent packaging of fruits and vegetables, are all extensively and comprehensively described. In addition, for the sake of further research in this field, the obstacles that impede the scaling up and commercialization of intelligent packaging for fruits and vegetables are also explored, to present valuable references.

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“…The application of curcumin as an antioxidant and antimicrobial agent, as well as colorimetric indicator for the development of active and smart biodegradable biopolymer-based films for food, has been extensively explored in recent years and has been reviewed in some recent studies [ 23 , 24 , 25 , 26 , 27 , 28 ]. The growing interest in the use of curcumin as a bioactive agent in bioactive films, which in this paper will be referred to as functional packaging, occurs because of its functional potential in human health and has driven research into these materials and compounds in recent years.…”

Section: Introductionmentioning

confidence: 99%

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Filho

Egea

2022

IJMS

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Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.

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Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films

Cited by 44 publications

References 93 publications

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

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