Research Progress on the Application, Preparation and Modification of Curcumin
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Abstract:
Curcumin is a natural phenolic compound with many biological activities such as anti-inflammatory, anticancer and antioxidant effects. Curcumin has been well used in the food and feed industries. For example, it can be used as a coloring agent and preservative in food, and can replace antibiotics in the feed industry, offering a positive effect on improving the survival rate and meat quality of animals such as poultry, livestock and fish. However, there are some associated disadvantages such as high preparation and purification cost, low bioavailability and poor water solubility, which limited its applications. In order to solve these problems, researchers at home and abroad have done a lot of research on the extraction, synthesis and modification of curcumin, such as different extraction processes like supercritical extraction and flash extraction were ussed to extract curcumin; the development of different curcumin preparations like solid dispersions, liposomes, nanoparticles and polymeric micelles, and structural modifications of curcumin. Accordingly, this paper will review the applications, preparation methods and modification of curcumin, aiming to provide a reference for the efficient applications and related research of curcumin.
