Curcumin: A Magical Small Molecule with a Large Role in Active-Intelligent Degradable Food Packaging
Di Wang, Siyu Zhou, Nan Li, Dehui Lin
Abstract
Curcumin exhibits antioxidant, antibacterial, antitumor, and anti-inflammatory biological properties. Its dual functionality as both a food additive and a pH-sensitive colorant has led to extensive applications in meat products and other food systems, thereby garnering significant research interest. In recent years, curcumin-loaded active-intelligent food packaging films have emerged as a promising innovation due to their multifunctional capabilities: not only do they prevent microbial contamination and extend food shelf life, but they also enable real-time freshness monitoring through visual colorimetric responses. This paper first delineates the molecular structure and fundamental biological mechanisms of curcumin. Subsequently, it systematically reviews the strategies for curcumin incorporation (including encapsulation techniques and composite formulations) and advanced fabrication methodologies for developing active-intelligent biodegradable films. Finally, the current applications of curcumin in polymer-based smart packaging systems are critically analyzed, with prospective research directions proposed to address existing technological limitations.