Key points are not available for this paper at this time.
The incorporation of bioactive agents into food packaging systems represents a promising approach to enhance and monitor food safety, quality, and shelf life. Among bioactive agents, curcumin, a polyphenolic compound derived from Curcuma longa, has garnered significant interest due to its multifunctional properties, including antimicrobial, antioxidant, anti-inflammatory, antidiabetic, and pH-responsive color-changing properties. This review offers a comprehensive analysis of the latest advancements in curcumin-based food active and intelligent packaging systems, beginning with an exploration of curcumin chemical composition, derivatives, and extraction methods from plant materials followed by a thorough discussion of the functional attributes of curcumin, such as ability to inhibit microbial growth, neutralize free radicals, and regulate inflammatory responses, and glucose levels are thoroughly discussed. Despite its significant potential, challenges such as poor stability, low solubility, and scalability issues have hindered the widespread adoption of curcumin in packaging applications. This review also addresses these limitations by examining the development of curcumin-infused packaging materials, including active films, active coatings, and intelligent films/labels that can respond to environmental changes or food spoilage indicators. The practical applications of these curcumin-based packaging systems in food preservation are evaluated, highlighting their effectiveness in reducing microbial contamination, preventing oxidative degradation, and serving as real-time indicators of food freshness. These findings emphasize the transformative potential of curcumin in advancing food packaging technologies, with significant implications for global food safety and sustainability initiatives.
Devi et al. (Tue,) studied this question.