abstract

• Curcuma longa L. is a plant that yields the spice turmeric, which has various applications in the fields of health and food. To preserve its bioactive components and improve its bioavailability, strategies have been proposed to protect it from damage caused by physical, chemical, and/or environmental factors. Encapsulation is a strategy that can prevent degradation reactions of spices, such as loss of flavor, nutrients, and the release of components during food processing and storage. The objective of this chapter is to analyze the scientific information on the application and preservation of curcumin. The chapter discusses various methodologies for preparing and preserving food products, with a particular focus on encapsulation processes as a sustainable strategy. Additionally, the article presents numerous advantages of using encapsulation techniques in the food industry, including easier product handling through modification of the original material%27s physical characteristics. © 2024 Nova Science Publishers, Inc.

authors

• Aguilar-Zárate M.
• Aguilar-Zárate P.

publication date

• 2024-01-01

published in

• Process Engineering in the Obtention and Preservation of Food Bioactive Ingredients  Book

keywords

• Bioactive ingredients; Curcuma Longa L.; Curcumin; Microencapsulation; Nanoencapsulation; Preservation

Digital Object Identifier (DOI)

PubMed ID

start page

• 141

end page

• 160

volume

issue