Revolutionizing curcumin bioavailability: From health benefits to placement in food packaging products

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.

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