Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Oliveira Filho, Josemar Gonçalves [UNESP]; Egea, Mariana Buranelo

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Data

2022-05-01

Autores

Oliveira Filho, Josemar Gonçalves

Egea, Mariana Buranelo

Tipo

Resenha

Resumo

Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.