Recent advances in delivering free or nanoencapsulated Curcuma by-products as antimicrobial food additives

Abstract

Food commodities are often contaminated by microbial pathogens in transit or during storage. Hence, mitigation of these pathogens is necessary to ensure the safety of food commodities. Globally, researchers used botanicals as natural additives to preserve food commodities from bio-deterioration, and advances were made to meet users’ acceptance in this domain, as synthetic preservatives are associated with harmful effects to both consumers and environments. Over the last century, the genus Curcuma has been used in traditional medicine, and its crude and nanoencapsulated essential oils (EOs) and curcuminoids were used to combat harmful pathogens that deteriorate stored foods. Today, more research is needed for solving the problem of pathogen resistance in food commodities and to meet consumer demands. Therefore, Curcuma-based botanicals may provide a source of natural preservatives for food commodities that satisfy the needs both of the food industry and the consumers. Hence, this article discusses the antimicrobial and antioxidant properties of EOs and curcuminoids derived from the genus Curcuma. Further, the action modes of Curcuma-based botanicals are explained, and the latest advances in nanoencapsulation of these compounds in food systems are discussed alongside knowledge gaps and safety assessment where the focus of future research should be placed.

Keywords:

• Curcuma
• essential oils
• curcumin
• antibacterial
• antifungal
• mode of action
• antioxidant
• nanoemulsion

Author contributions

AKP: Original draft preparation, ASS: Assisted in original draft preparation, review and edit, MCG: Review and edit, PS: Review and edit.

Disclosure statement

No potential conflict of interest was reported by the author(s).