foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-343-354foodsyst-866Research ArticleСтатьиRevolutionizing curcumin bioavailability: From health benefits to placement in food packaging productsРеволюция в биодоступности куркумина: от пользы для здоровья до применения в упаковочных материалах для пищевых продуктовhttps://orcid.org/0000-0003-3068-8718ПратамаБ. П.PratamaB. P.

Бима П. Пратама, PhD в области послеуборочных технологий, научный сотрудник

Джалан Рая Серпонг, Южный Тангеранг, Бантен, Западная Ява, 15310

Bima P. Pratama, PhD in Post-harvest Technology, Researcher

Jl. Raya Serpong, South Tangerang, Banten, West Java, 15310

bimaputra.pratama@gmail.comhttps://orcid.org/0000-0001-9421-9342ХайруллаА. Р.KhairullahA. R.

Асвин Р. Хайрулла, PhD в области ветеринарных наук, научный сотрудник

16911, Западная Ява, Богор, Джалан Рая Богор 46 км 

Aswin R. Khairullah, PhD in Veterinary Science, Researcher

Jl. Raya Bogor Km. 46 Cibinong, Bogor, West Java, 16911

aswinrafif@gmail.comhttps://orcid.org/0000-0001-9641-8222МаруфИ. Ф.Ma’rufI. F.

Ильма Фаузия Маруф, PhD в  области химических наук, научный сотрудник

16911, Западная Ява, Богор, Джалан Рая Богор 46 км 

Ilma F. Ma’ruf, PhD in Chemistry, Researcher

Jl. Raya Bogor Km. 46 Cibinong, Bogor, West Java, 16911

Ilma005@brin.go.idhttps://orcid.org/0000-0002-6013-0902АкинтундеА. О.AkintundeA. O.

Адейинка О. Акинтунде, PhD в обсласти сельскохозяйственных наук, преподаватель, Кафедра сельского хозяйства и промышленных технологий

121103, Штат Огун, Илишан-Ремо

Adeyinka O.  Akintunde, PhD in Agriculture, Lecturer, Department of Agriculture and Industrial Technology

Ilishan-Remo 121103, Ogun State

adeyinka.akintunde@gmail.comhttps://orcid.org/0000-0003-4543-1659МустофаИ.MustofaI.

Имам Мустофа, PhD в области ветеринарной репродукции, профессор, Кафедра ветеринарной репродукции, Факультет ветеринарной медицины

60115, Восточная Ява, Сурабая, округ Мулиорехо, Джалан Эйрлангга

Imam Mustofa, PhD in Veterinary Reproduction, Professor, Division of Veterinary Reproduction, Faculty of Veterinary Medicine

Kampus C Mulyorejo, Jl. Dr. Ir. H. Soekarno, Surabaya, East Java, 60115

imam.mustofa@fkh.unair.ac.idhttps://orcid.org/0000-0002-0193-4898МулятиШ.MulyatiS.

Шри Муляти, PhD в области ветеринарной репродукции, доцент, Кафедра ветеринарной репродукции, Факультет ветеринарной медицины

16911, Западная Ява, Богор, Джалан Рая Богор 46 км

Sri Mulyati, PhD in Veterinary Reproduction, Associate Professor, Division of Veterinary Reproduction, Faculty of Veterinary Medicine

Kampus C Mulyorejo, Jl. Dr. Ir. H. Soekarno, Surabaya, East Java, 60115

sri-m@fkh.unair.ac.idhttps://orcid.org/0000-0002-2067-717XАхмадР. З.AhmadR. Z.

Риза З.  Ахмад, PhD в  области ветеринарной микологии, научный сотрудник

16911, Западная Ява, Богор, Джалан Рая Богор 46 км

Riza Z. Ahmad, PhD in Veterinary Micology, Researcher

Jl. Raya Bogor Km. 46 Cibinong, Bogor, West Java, 16911

riza011@brin.go.idhttps://orcid.org/0000-0002-1279-3904АнсориА. Н. М.AnsoriA. N. M.

Ариф Нур Мухаммад Ансори, PhD в области ветеринарных наук, научный сотрудник, Департамент аспирантуры

60115, Восточная Ява, Сурабая, округ Мулиорехо, Джалан Эйрлангга

Arif N. M. Ansori, PhD in Veterinary Science, Researcher

Jl. Airlangga 4–6, Surabaya, East Java, 60286

ansori.anm@gmail.comНаучно-исследовательский центр агропромышленности, Национальное агентство исследований и инноваций (BRIN)ИндонезияResearch Center for Agroindustry, National Research and Innovation Agency (BRIN), South TangerangIndonesiaНаучно-исследовательский центр ветеринарных наук, Национальное агентство исследований и инноваций (BRIN)ИндонезияResearch Center for Veterinary Science, National Research and Innovation Agency (BRIN)IndonesiaНаучно-исследовательский центр фармацевтических ингредиентов и традиционной медицины, Национальное агентство исследований и инноваций (BRIN)ИндонезияResearch Center for Pharmaceutical Ingredients and Traditional Medicine, National Research and Innovation Agency (BRIN)IndonesiaУниверситет БэбкокаНигерияBabcock UniversityNigeriaУниверситет ЭйрланггаИндонезияUniversitas AirlanggaIndonesiaУниверситет Эйрлангга; Исследовательская группа медицинской биотехнологии, Виртуальный исследовательский центр биоинформатики и биотехнологии; Институт фармацевтических наук Уттаранчала, Университет УттаранчалаИндонезияPostgraduate School, Universitas Airlangga; Medical Biotechnology Research Group, Virtual Research Center for Bioinformatics and Biotechnology; Uttaranchal Institute of Pharmaceutical Sciences, Uttaranchal UniversityIndonesia20251610202583343354Copyright © Pratama B.P., Khairullah A.R., Ma’ruf I.F., Akintunde A.O., Mustofa I., Mulyati S., Ahmad R.Z., Ansori A.N., 20252025Пратама Б.П., Хайрулла А.Р., Маруф И.Ф., Акинтунде А.О., Мустофа И., Муляти Ш., Ахмад Р.З., Ансори А.Н.Pratama B.P., Khairullah A.R., Ma’ruf I.F., Akintunde A.O., Mustofa I., Mulyati S., Ahmad R.Z., Ansori A.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/866

Curcumin, the principal bioactive compound in turmeric (Curcuma longa L.), is widely recognized for its pharmacological properties, including antioxidant, anti-inflammatory, and anticancer activities. However, its low bioavailability remains a major obstacle in the development of curcumin-based applications in food and pharmaceutical sectors. This review provides a comprehensive overview of recent technological advancements aimed at enhancing curcumin’s bioavailability, including encapsulation techniques, lipid-based delivery systems, and chemically modified curcumin derivatives. These innovations have demonstrated significant potential in improving the solubility, stability, and absorption of curcumin in the human body. Furthermore, recent trends in research utilizing natural carriers such as plant-derived proteins and polysaccharides are discussed, aligning with sustainable and food-safe delivery approaches. The review emphasizes an interdisciplinary approach that integrates food material science, biodegradable packaging, bioactive compound chemistry, and nanotechnology engineering. As formulation technologies continue to evolve, the application of curcumin in functional foods and health supplements becomes increasingly promising. The article also highlights existing research gaps and future directions, focusing on biological efficacy, long-term safety, and production scalability. This review aims to serve as a valuable reference for researchers and industry stakeholders in accelerating the utilization of curcumin through effective and sustainable smart delivery systems.

Куркумин, основное биоактивное вещество куркумы (Curcuma longa L.), широко известен своими фармакологическими свойствами, включая антиоксидантную, противовоспалительную и противораковую активность. Однако его низкая биодоступность остается серьезным препятствием для разработки продуктов на основе куркумина в пищевой и фармацевтической промышленности. В настоящей работе представлен всесторонний обзор последних технологических достижений, направленных на повышение биодоступности куркумина, включая методы инкапсуляции, системы доставки на основе липидов и химически модифицированные производные куркумина. Эти инновации продемонстрировали значительный потенциал в улучшении растворимости, стабильности и усвоения куркумина в организме человека. Кроме того, обсуждаются последние тенденции в исследованиях с использованием натуральных носителей, таких как растительные белки и полисахариды, в соответствии с подходами к устойчивой и безопасной для пищевых продуктов доставке. В обзоре подчеркивается междисциплинарный подход, объединяющий науку о пищевых материалах, биоразлагаемую упаковку, химию биоактивных соединений и нанотехнологическую инженерию. По мере развития технологии рецептур применение куркумина в функциональных продуктах питания и биологически активных добавках становится все более многообещающим. В статье также освещаются существующие пробелы в  исследованиях и  будущие направления, с  упором на биологическую эффективность, долгосрочную безопасность и  масштабируемость производства. Целью этого обзора является предоставление ценного справочного материала для исследователей и  представителей отрасли для ускорения использования куркумина с  помощью эффективных и устойчивых интеллектуальных систем доставки.

куркуминсистема доставкиинкапсуляцияупаковказдоровье человекаCurcumindelivery systemencapsulationpackaginghuman healthЭто исследование спонсируется Программой Rumah (RP) Исследовательской организации по сельскому хозяйству и продовольствию (ORPP) BRIN TA 2025 № B‑34668/III.11/TK.01.02/12/2024 для серии исследований, связанных с куркумином и его применением в биоразлагаемой упаковке/биопленке.This study is supported by Rumah Program (RP) by Research Organization for Agriculture and Food (ORPP), BRIN TA 2025 Number B‑34668/III.11/TK.01.02/12/2024 for a series of research related to curcumin and its development into biodegradable packaging/biofilm.ReferencesAlamri, M. S., Qasem, A. A. A., Mohamed, A. A., Hussain, S., Ibraheem, M. A., Shamlan, G. et al. (2021). Food packaging's materials: A food safety perspective. Saudi Journal of Biological Sciences, 28(8), 4490–4499. https://doi.org/10.1016/j.sjbs.2021.04.047Alamri, M. S., Qasem, A. A. A., Mohamed, A. A., Hussain, S., Ibraheem, M. 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The authors declare that there are no conflicts of interest present.