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

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    29 Scopus citations


    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.

    Original languageEnglish
    Pages (from-to)1842-1854
    Number of pages13
    JournalCritical Reviews in Food Science and Nutrition
    Issue number11
    StatePublished - 16 Jun 2020

    Bibliographical note

    Publisher Copyright:
    © 2019, © 2019 Taylor & Francis Group, LLC.


    • Nanotechnology
    • curcumin
    • nanocellulose
    • starch nanoparticles
    • turmeric

    Types Minciencias

    • Artículos de investigación con calidad A1 / Q1


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