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

Guerra, Angélica María Serpa; Hoyos, Catalina Gómez; Velásquez-Cock, J.; Vélez, Lina María; Rojo, Piedad Gañán; Giraldo, Ana María Velásquez; Gallego, Robín Zuluaga

doi:10.1080/10408398.2019.1604490

Cited by 31 publications

(23 citation statements)

References 130 publications

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“…In general, C. longa and its products have shown their antioxidant potential as biopreservatives of physicochemical and organoleptic properties of food items, such as paneer, white hard clams, rainbow trout, cuttlefish and mashed potatoes, either alone or in combination with other plant products. This property can be improved even more with the help of nanotechnology that may control the aqueous solubility and stability of turmeric derivatives [245,[247][248][249][250][251][252][253][254][255].…”

Section: Food Decay Prevention: Antioxidant Activitymentioning

confidence: 99%

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

Ibáñez

Blázquez

2020

Plants

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Curcuma longa L. rhizome essential oil is a valuable product in pharmaceutical industry due to its wide beneficial health effects. Novel applications in the agri-food industry where more sustainable extraction processes are required currently and safer substances are claimed for the consumer are being investigated. This review provides information regarding the conventional and recent extraction methods of C. longa rhizome oil, their characteristics and suitability to be applied at the industrial scale. In addition, variations in the chemical composition of C. longa rhizome and leaf essential oils regarding intrinsic and extrinsic factors and extraction methods are also analysed in order to select the most proper to obtain the most efficient activity. Finally, the potential applications of C. longa rhizome oil in the agri-food industry, such as antimicrobial, weedicide and a food preservative agent, are included. Regarding the data, C. longa rhizome essential oil may play a special role in the agri-food industry; however, further research to determine the application threshold so as not to damage crops or affect the organoleptic properties of food products, as well as efficient encapsulation techniques, are necessary for its implementation in global agriculture.

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Section: Food Decay Prevention: Antioxidant Activitymentioning

confidence: 99%

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

Ibáñez

Blázquez

2020

Plants

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“…However, calcium, sodium, phosphorus, magnesium, and potassium concentration can be considered good in terms of nutrition and an alternative source of minerals [3]. Based on this information and the analysis of vitamins, amino acids, and other nutrients published elsewhere, the rhizome is good enough to be used as a nutritional supplement [33].…”

Section: Resultsmentioning

confidence: 99%

“…According to Ikpeama et al work, the protein and carbohydrate concentrations are very similar to the values obtained in our work, although, with some differences in ashes, crude fiber and fat, but within the same orders of magnitude. It is interesting to notice that the fat content of turmeric grown with conventional fertilization is too low compared to those reported in the literature, 8.5 fold below [31,32].…”

Section: Antioxidant Activity Assaymentioning

confidence: 87%

“…In these results, the protein and carbohydrate contents are stood, which make turmeric a perfect nutritional alternative to be used as food, in addition to its use as a dye, spice, and flavorings in food preparations [18]. Rajkumari et al published a review in which they highlight that the nutritional value of 16 turmeric species lies in their protein, carbohydrate, and dietary fiber content [33]. According to this, the outcomes of our investigation are coincident with the results that have been published.…”

Section: Antioxidant Activity Assaymentioning

confidence: 99%

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Determination of nutritional value of turmeric flour and the antioxidant activity of Curcuma longa rhizome extracts from agroecological and conventional crops of Valle del Cauca-Colombia

Correa¹,

Osorio²,

Zúñiga³

et al. 2020

Rev. colomb. quim.

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This research presents the results of the proximal analysis of turmeric rhizome flour (Curcuma longa) from different areas of Valle del Cauca (Colombia) and the quantitative estimation of the uptake of the radical 2,2-diphenyl-1-Picrylhydrazyl (DDPH) of the methanolic extracts of the flour. The results of the proximal analysis evidence that some parameters do not show evident differences. However, others, such as total fat, show differences between the turmeric crops with conventional and agroecological fertilization. The values obtained from the different samples for proteins and carbohydrates are in an average normal range (9.3% and 70.5%, respectively), which fulfills the requirement to be a nutritional supplement. The free radical uptake (FRS) test of the extracts showed an antioxidant activity of the different samples tested for FRS50 (%) of 2.11 ± 0.06 µg / mL (Yumbillo, Y), 1.34 ± 0.26 µg / mL (Guacas, G), 4.22 ± 0.06 µg / mL (Magdalena, M), 9.16 ± 0.32 µg / mL (Commercial, C), 1.29 ± 0.26 µg / mL (Santa Rosa de Tapias, SR), and 1.33 ± 0.05 µg / mL (Limonar, L), which were contrasted with the values of quercetin (Q) 1.01 ± 0.51 µg / mL, vitamin C (V) 2.07 ± 0.45 µg / mL, and piperine (P ) (0,0) µg / mL. The proximal nutritional value plus the oxidizing activity, due to the concentration of phenolic compounds, make turmeric flour a functional food.

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“…These problems can be solved by nanoencapsulation, and its potential use in food nanotechnology may bring novel functional foods with improved technological and sensorial properties. Nanoencapsulation could provide products with antioxidant and antimicrobial ingredients, or nanosized coloring agents and substances with improved water solubility [88]. Ranjan et al [5] and Silva et al [51] showed that, besides the use of nanomicelle-encapsulated curcumin for color improvement, these nanomicelles, at the same time, allow for its better intestinal bioavailability and enhanced stability (Table 1).…”

Section: Use Of Polyphenol-loaded Nanoparticles In Food Processingmentioning

confidence: 99%

Application of Polyphenol-Loaded Nanoparticles in Food Industry

et al. 2019

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Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.

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

Cited by 31 publications

References 130 publications

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

Determination of nutritional value of turmeric flour and the antioxidant activity of Curcuma longa rhizome extracts from agroecological and conventional crops of Valle del Cauca-Colombia

Application of Polyphenol-Loaded Nanoparticles in Food Industry

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