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Review Article

A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods

Junhua Lia State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaCorrespondence[email protected]
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Lili Jianga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaView further author information
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Yanjun Yanga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaView further author information
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Yujie Sua State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaView further author information
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Cuihua Changa State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaView further author information
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Luping Gua State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaView further author information
&
Haitao Yuc School of Science, STEM College, RMIT University, Melbourne, AustraliaCorrespondence[email protected]
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Published online: 03 Jun 2024
 
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ABSTRACT

Curcumin is a lipophilic polyphenol with poor solubility and stability. This review summarizes the structural and physicochemical characteristics of curcumin and explores the various carrier materials to achieve nanocurcumin, with a view to elucidating their respective advantages and drawbacks. Furthermore, the review emphasizes the applications of curcumin in different food products, ranging from milk products and beverages to meat products and dressings. By highlighting these applications, this review offers invaluable insights into the potential for incorporating curcumin into a diverse range of food items, thereby capitalizing on its health-promoting properties.

Disclosure statement

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

Additional information

Funding

This work was funded by National Natural Science Foundation of China [No. 32272313].

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