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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 118, n. B, p. 840-849, DEC 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 19/22799-7 - Explorando o potencial de nanopartículas de biopolímeros com extratos de frutas para controle de patógenos alimentares
• Beneficiário: Crisiane Aparecida Marangon
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/22214-6 - Rumo à convergência de tecnologias: de sensores e biossensores à visualização de informação e aprendizado de máquina para análise de dados em diagnóstico clínico
• Beneficiário: Osvaldo Novais de Oliveira Junior
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 18/24612-9 - Aplicação de nanoemulsões com óleos essenciais como revestimentos naturais para aplicação na conservação pós-colheita de morangos.
• Beneficiário: Josemar Gonçalves de Oliveira Filho
• Modalidade de apoio: Bolsas no Brasil - Doutorado