Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia.
Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Medellín, Colombia.
Crit Rev Food Sci Nutr. 2020;60(11):1842-1854. doi: 10.1080/10408398.2019.1604490. Epub 2019 Apr 24.
New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development.
新的食品潮流是为了回应消费者对食品与健康之间关系的认识而出现的，这引发了人们对创造新的替代品的需求，以满足市场的期望。革命性的领域，如纳米技术，已被用于营养成分的封装，并具有很大的潜力来管理来自水果和植物物种的食品添加剂。姜黄，一种用作染料的香料，因其在阿育吠陀医学中的特性而受到认可。本文旨在概述姜黄作为食品工业成分的特性，包括其作为着色剂、抗氧化剂和功能性成分的特性。本文还强调了纳米技术的潜力，以增强姜黄的这些特性，并增加其成分（如纤维素和淀粉）在开发用于食品开发的纳米结构中的应用可能性。
