Journal of Polymers and the Environment ( IF 4.7 ) Pub Date : 2022-01-11 , DOI: 10.1007/s10924-022-02372-x Hetvi Tambawala 1 , Sukanya Batra 1 , Yogita Shirapure 1 , Aarti P. More 1
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The current scenario of global trends impacts the way in which food is consumed and packed, meaning that change is inevitable and just around the horizon in terms of making food packaging eco-friendlier and more sustainable. Scientific advancements over the past decades have led to a wide spectrum of solutions to this problem in terms of smart, active, and antimicrobial packaging systems. The increasing demand for sustainability paves the way as a golden opportunity for these systems as they have the ability to incorporate biobased precursors like curcumin through advancements in the field of the invisible enabler, biochemistry. Investigating the properties of curcumin as a bioagent can change the dynamics of the current food packaging industry, owing to its non-toxic and eco-friendly nature and a plethora of pharmacological properties. Curcumin is the principal curcuminoid of the golden spice turmeric. Being derived from a ferulic acid, it shows excellent antimicrobial properties against bacterial pathogens like Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli, and fungal cultures such as Penicillium spp. and Candida albicans. This makes it a potential agent in the food packaging industry and used as a natural food additive, dietary supplement, and pH indicator. Curcumin encapsulation has been explored with polymer matrices like polyvinyl alcohol [PVOH], low-density polyethylene [LDPE], polyvinyl acetate [PVAC], polylactic acid [PLA], etc. It has also been studied with metals like zinc as a complex which demonstrated an increase in the bioavailability of curcumin. This article aims to further explore the potential applications of curcumin in eco-friendly and antimicrobial packaging systems, and understand its importance as a bioagent.
Graphical Abstract
中文翻译：
姜黄素——一种用于智能和活性食品包装系统的生物基前体：综述
当前的全球趋势情景影响着食品的消费和包装方式，这意味着改变是不可避免的，而且在使食品包装更环保和更可持续方面即将发生。过去几十年的科学进步为智能、活性和抗菌包装系统方面的这一问题带来了广泛的解决方案。对可持续性的日益增长的需求为这些系统铺平了道路，因为它们有能力通过无形的推动者生物化学领域的进步来结合姜黄素等生物基前体。研究姜黄素作为生物制剂的特性可以改变当前食品包装行业的动态，因为它具有无毒和环保的特性以及过多的药理特性。姜黄素是金香料姜黄的主要类姜黄素。源自阿魏酸，对细菌病原体（如金黄色葡萄球菌、单核细胞增生李斯特菌和大肠杆菌，以及真菌培养物，如青霉属。和白色念珠菌. 这使其成为食品包装行业的潜在试剂，可用作天然食品添加剂、膳食补充剂和 pH 指示剂。姜黄素包封已经用聚乙烯醇 [PVOH]、低密度聚乙烯 [LDPE]、聚醋酸乙烯酯 [PVAC]、聚乳酸 [PLA] 等聚合物基质进行了探索。还用锌等金属作为复合物进行了研究证明姜黄素的生物利用度增加。本文旨在进一步探索姜黄素在环保和抗菌包装系统中的潜在应用，并了解其作为生物制剂的重要性。
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