TY - JOUR
T1 - The nanotech potential of turmeric (Curcuma longa L.) in food technology
T2 - A review
AU - Serpa Guerra, Angélica M.
AU - Gómez Hoyos, Catalina
AU - Velásquez-Cock, Jorge Andrés
AU - Vélez Acosta, Lina
AU - Gañán Rojo, Piedad
AU - Velásquez Giraldo, Ana María
AU - Zuluaga Gallego, Robin
N1 - Publisher Copyright:
© 2019, © 2019 Taylor & Francis Group, LLC.
PY - 2020/6/16
Y1 - 2020/6/16
N2 - 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.
AB - 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.
KW - Nanotechnology
KW - curcumin
KW - nanocellulose
KW - starch nanoparticles
KW - turmeric
UR - http://www.scopus.com/inward/record.url?scp=85085713334&partnerID=8YFLogxK
U2 - 10.1080/10408398.2019.1604490
DO - 10.1080/10408398.2019.1604490
M3 - Artículo de revisión
C2 - 31017458
AN - SCOPUS:85085713334
SN - 1040-8398
VL - 60
SP - 1842
EP - 1854
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 11
ER -