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

Angélica M. Serpa Guerra, Catalina Gómez Hoyos, Jorge Andrés Velásquez-Cock, Lina Vélez Acosta, Piedad Gañán Rojo, Ana María Velásquez Giraldo, Robin Zuluaga Gallego

Resultado de la investigación: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

6 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)1842-1854
Número de páginas13
PublicaciónCritical Reviews in Food Science and Nutrition
Volumen60
N.º11
DOI
EstadoPublicada - 16 jun. 2020
Publicado de forma externa

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© 2019, © 2019 Taylor & Francis Group, LLC.

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