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Curcumin- A Bio-based Precursor for Smart and Active Food Packaging Systems: A Review

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Abstract

The current scenario of global trends impacts the way in which food is consumed and packed, meaning that change is inevitable and just around the horizon in terms of making food packaging eco-friendlier and more sustainable. Scientific advancements over the past decades have led to a wide spectrum of solutions to this problem in terms of smart, active, and antimicrobial packaging systems. The increasing demand for sustainability paves the way as a golden opportunity for these systems as they have the ability to incorporate biobased precursors like curcumin through advancements in the field of the invisible enabler, biochemistry. Investigating the properties of curcumin as a bioagent can change the dynamics of the current food packaging industry, owing to its non-toxic and eco-friendly nature and a plethora of pharmacological properties. Curcumin is the principal curcuminoid of the golden spice turmeric. Being derived from a ferulic acid, it shows excellent antimicrobial properties against bacterial pathogens like Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli, and fungal cultures such as Penicillium spp. and Candida albicans. This makes it a potential agent in the food packaging industry and used as a natural food additive, dietary supplement, and pH indicator. Curcumin encapsulation has been explored with polymer matrices like polyvinyl alcohol [PVOH], low-density polyethylene [LDPE], polyvinyl acetate [PVAC], polylactic acid [PLA], etc. It has also been studied with metals like zinc as a complex which demonstrated an increase in the bioavailability of curcumin. This article aims to further explore the potential applications of curcumin in eco-friendly and antimicrobial packaging systems, and understand its importance as a bioagent.

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  1. Department of Polymer Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra, India

    Hetvi Tambawala, Sukanya Batra, Yogita Shirapure & Aarti P. More

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Tambawala, H., Batra, S., Shirapure, Y. et al. Curcumin- A Bio-based Precursor for Smart and Active Food Packaging Systems: A Review. J Polym Environ 30, 2177–2208 (2022). https://doi.org/10.1007/s10924-022-02372-x

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