The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review

• Published in: Critical reviews in food science and nutrition Vol. 60; no. 11; pp. 1842 - 1854
• Main Authors: Serpa Guerra, Angélica M., Gómez Hoyos, Catalina, Velásquez-Cock, Jorge Andrés, Vélez Acosta, Lina, Gañán Rojo, Piedad, Velásquez Giraldo, Ana María, Zuluaga Gallego, Robin
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 16.06.2020; Taylor & Francis Ltd
• Subjects: Antioxidants; Cellulose; Coloring agents; curcumin; Food; Food additives; Food industry; Food processing industry; Food technology; nanocellulose; Nanotechnology; Properties (attributes); Starch; starch nanoparticles; turmeric; nanocellulose; turmeric; starch nanoparticles; Nanotechnology; curcumin
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2019.1604490

New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development.