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

Author(s)

de Oliveira Filho, Josemar Goncalves ^[1] ; Vicente Bertolo, Mirella Romanelli ^[2] ; Vigilato Rodrigues, Murilo Alison ^[2] ; Marangon, Crisiane Aparecida ^[3] ; Silva, Guilherme da Cruz ^[4] ; Alencar Odoni, Fernanda Campos ^[1] ; Egea, Mariana Buranelo ^[5]

Affiliation

^[1] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Araraquara, SP - Brazil

^[2] Univ Sao Paulo, Sao Carlos Inst Chem IQSC, Av Trabalhador Sao Carlense 400, CP-780, BR-13560970 Sao Carlos, SP - Brazil

^[3] Embrapa Instrumentacao, Natl Nanotechnol Lab Agribusiness, 25 Novembro St, 1452, BR-13560979 Sao Carlos, SP - Brazil

^[4] Univ Fed Sao Carlos, Dept Morphol & Pathol, Sao Carlos, SP - Brazil

^[5] Goiano Fed Inst Educ Sci & Technol, Campus Rio Verde, Rod Sul Goiana, Km 01, BR-75901970 Rio Verde, Go - Brazil

• Document type: Journal article
• Source: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 118, n. B, p. 840-849, DEC 2021.
• Web of Science Citations: 0

Abstract

Background: Curcumin is an important phenolic compound extracted from turmeric rhizomes (Curcuma longa Linn.) and is widely used as a natural food dye. This natural pigment has several beneficial health effects, such as antioxidant, antimicrobial, and anti-inflammatory activities. Furthermore, curcumin is highly sensitive in detecting acid-base reactions and can be used as a pH indicator to monitor food quality and applied as a biosensor in packaging. There is a growing concern about the environmental impacts of disposing of plastic food packaging, which has led to the emergence of natural packaging materials in the market that is biodegradable and edible. Scope and approach: This review summarizes the current research on the use of curcumin as a powerful compound for the development of biodegradable and edible food packaging films with smart and active functions. Key Findings and Conclusions: The results from various studies show that curcumin is a multifunctional molecule and can successfully be exploited for application in all types of food packaging. Material developed using curcumin can be a smart package used to monitor the quality of food products such as meat, seafood, and beverages or active packaging can exhibit antioxidant and antimicrobial activities that are capable of improving the quality and conservation of food products. (AU)

• FAPESP's process: 19/22799-7 - Exploring the potential of biopolymers with fruit extracts nanoparticles on controlling food pathogens
• Grantee: Crisiane Aparecida Marangon
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 18/22214-6 - Towards a convergence of technologies: from sensing and biosensing to information visualization and machine learning for data analysis in clinical diagnosis
• Grantee: Osvaldo Novais de Oliveira Junior
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 18/24612-9 - Application of nanoemulsions with essential oils as natural coatings for application in post-harvesting strawberry conservation
• Grantee: Josemar Gonçalves de Oliveira Filho
• Support Opportunities: Scholarships in Brazil - Doctorate