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Curcumin as Bioactive Agent in Active and Intelligent Food Packaging Systems: A Comprehensive Review.

L Susmita Devi¹, Reshma Krishnan^2,3, Sehnaj Begum¹

¹Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India.

Comprehensive Reviews in Food Science and Food Safety

|July 15, 2025

Summary

Curcumin, a natural compound, enhances food packaging with antimicrobial and antioxidant properties. This review explores its use in active and intelligent packaging to improve food safety and shelf life.

Keywords:

active packaging film bioactive agent curcumin food preservation food spoilage indicators functional properties

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Area of Science:

Food Science and Technology
Materials Science
Biochemistry

Background:

Bioactive agents in food packaging offer enhanced safety and quality monitoring.
Curcumin, from Curcuma longa, possesses antimicrobial, antioxidant, and pH-responsive properties.
Challenges include curcumin's poor stability, solubility, and scalability.

Purpose of the Study:

To review advancements in curcumin-based active and intelligent food packaging.
To discuss curcumin's properties, extraction, and functional attributes.
To address limitations and explore solutions for curcumin integration in packaging.

Main Methods:

Comprehensive literature review of curcumin-based food packaging systems.
Analysis of curcumin's chemical composition, derivatives, and extraction.
Evaluation of functional properties and application-based studies.

Main Results:

Curcumin exhibits significant antimicrobial, antioxidant, and pH-indicating capabilities.
Development of curcumin-infused active films, coatings, and intelligent labels.
Demonstrated effectiveness in reducing microbial load and oxidative degradation in foods.

Conclusions:

Curcumin shows transformative potential for advanced food packaging.
Overcoming stability and solubility issues is key to widespread adoption.
Curcumin-based packaging can significantly improve global food safety and sustainability.