姜黄素在食品包装中的应用进展

Application of Curcumin in Food Packaging

摘要:

食品活性包装可以保护食品免受微生物污染，而食品智能包装可以实时监测食品的新鲜度或质量变化。姜黄素作为姜黄的主要活性物质，具有抗菌、抗氧化和屏蔽紫外线等保鲜效果，并且自身可以作为光敏剂在特定波长的照射下产生活性氧破坏细菌细胞膜，起到抗菌的目的；此外，姜黄素还可以作为酸碱指示剂实时监测和指示食品的腐败变质情况，其在食品活性和智能包装中得到了广泛应用。该文介绍了姜黄素的结构和理化性能，深入探讨了姜黄素作为抗菌剂、抗氧化剂、紫外屏蔽剂、光敏剂和酸碱指示剂应用于食品活性和智能包装中的作用机理和研究进展，并对未来姜黄素在食品包装中的进一步研究与开发提出建议，以期为姜黄素在未来食品包装中的研究提供理论参考。

Abstract:

Active food packaging can protect food from microbial contamination, whereas smart food packaging can be used to monitor food freshness and changes in its quality in real time. Curcumin, the main active substance of turmeric, exhibits preservation effects in part due to its antibacterial, antioxidant, and UV blocking properties. Furthermore, it can act as a photosensitizer to produce reactive oxygen species under radiation at specific wavelengths, thereby destroying bacterial cell membranes via an antibacterial effect. In addition, curcumin can also be used as a pH indicator to monitor and evaluate the deterioration of food in real time. In fact, this compound has been widely used in active and smart food packaging. In this study, the structure of curcumin, as well as its physical and chemical properties, were evaluated. The working mechanism of curcumin as an antibacterial, antioxidant, and UV blocking agent, as well as a photosensitizer and pH indicator in active and smart food active packaging, and the relevant research progress, are discussed. Suggestions for further research and development of curcumin in food packaging are also presented. Thus, this study provides a theoretical foundation for research on curcumin in food packaging in the future.