Critical Reviews in Food Science and Nutrition

ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: https://www.tandfonline.com/loi/bfsn20

The nanotech potential of turmeric (Curcuma longa

L.) in food technology: A review

Angélica M. Serpa Guerra, Catalina Gómez Hoyos, Jorge Andrés Velásquez-

Cock, Lina Vélez Acosta, Piedad Gañán Rojo, Ana María Velásquez Giraldo &
Robin Zuluaga Gallego

To cite this article: Angélica M. Serpa Guerra, Catalina Gómez Hoyos, Jorge Andrés Velásquez-
Cock, Lina Vélez Acosta, Piedad Gañán Rojo, Ana María Velásquez Giraldo & Robin Zuluaga
Gallego (2019): The nanotech potential of turmeric (Curcuma�longa�L.) in food technology: A
review, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2019.1604490

To link to this article: https://doi.org/10.1080/10408398.2019.1604490

Published online: 24 Apr 2019.

Submit your article to this journal

View Crossmark data

Full Terms & Conditions of access and use can be found at

https://www.tandfonline.com/action/journalInformation?journalCode=bfsn20
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
https://doi.org/10.1080/10408398.2019.1604490

REVIEW

The nanotech potential of turmeric (Curcuma longa L.) in food technology:

A review
Ang
elica M. Serpa Guerraa, Catalina Go
mez Hoyosb, Jorge Andr
es Vel
asquez-Cockb, Lina V
elez Acostaa, Piedad
~
an Rojo , Ana Mar
ıa Vel
asquez Giraldoa, and Robin Zuluaga Gallegoa
Gan c

a
Facultad de Ingenier
ıa Agroindustrial, Universidad Pontificia Bolivariana, Medell
ın, Colombia; bPrograma de Ingenier
ıa en Nanotecnolog
ıa,
Universidad Pontificia Bolivariana, Medell
ın, Colombia; cFacultad de Ingenier
ıa Qu
ımica, Universidad Pontificia Bolivariana,
Medell
ın, Colombia

ABSTRACT KEYWORDS
New trends in food are emerging in response to consumer awareness of the relationship between Nanotechnology; turmeric;
food and health, which has triggered the need to generate new alternatives that meet the expect- curcumin; nanocellulose;
ations of the market. Revolutionary fields such as nanotechnology have been used for the encap- starch nanoparticles
sulation 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 col-
oring 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.

1. Introduction the appreciation and use of nanotechnology (Busquets 2017;

In recent decades, consumers have become more aware of
the relationship between food and health to prevent nutri-
tion-related diseases and improve quality of life (Martinez
and Briz 2000; Bigliardi and Galati 2013; Cavaliere, De
Marchi, and Banterle 2017; Hoek et al. 2017). This behavior
has promoted changes in the food industry and its regula-
tions to develop new products that meet consumer expecta-
tions and to ensure their quality and safety.
Considering new consumer preferences and trends in
food and health, it is possible to outline the potential role of
nanotechnology in conventional food science (He and
Hwang 2016), since various nanostructures, such as nanoli-
posomes (Mohammadi, Ghanbarzadeh, and Hamishehkar
2014; Chen et al. 2015; de Freitas Zompero et al. 2015),
nanoemulsions (Bai et al. 2016; Komaiko, Sastrosubroto, and
McClements 2016; Lane et al. 2016; Sotomayor-Gerdin et al.
2016) and nanoparticles (Li et al. 2010; Peters et al. 2012)
can be used in the food industry to obtain and improve
novel properties (V
elez et al. 2017). The development of
intelligent packaging systems and the monitoring of food
quality and safety are some of the most studied topics in
nanotechnology research (Wang et al. 2010; Yang et al.
2010; Gottesman et al. 2011; Cerqueira et al. 2017;).
However, health concerns associated with the application of
nanosized materials, including the composition, structure
and exposure of nanocomponents, play an important role in
Vozza et al. 2017), especially in the food industry. In fact,
the use of nanotechnology in food is still under debate, as it
could compromise food security, since current regulations of
the use of nanomaterials in food are incipient (Amenta et al.
2015), only guidelines by the Food and Drugs
Administration of the United States (FDA) (U.S.
Department of Health and Human Services 2014) and the
European Food Safety Association (EFSA) (EFSA Scientific
Committee 2011) are available. Thus, the scientific commu-
nity has the responsibility to further the existing knowledge
about nanotechnology and health, to identify risks and
mechanisms that could create an atmosphere of trust as sup-
ported by scientific results on the behavior and risks of
nanotechnology incorporation in food products
(Busquets 2017).
Research on the effect of nanotechnology in food formu-
lations could begin with the encapsulation of nutritional
ingredients, such as antioxidants (Ribeiro et al. 2008; Jin
et al. 2009; Ho et al. 2017), vitamins (Haham et al. 2012;
Mohammadi, Ghanbarzadeh, and Hamishehkar 2014;
Assadpour, Jafari, and Maghsoudlou 2017; Liu et al. 2017)
and polyphenols (Cerqueira et al. 2017). However, different
additives used during food development, especially those
extracted from agri-processing waste or natural sources such
as fruits and spices, show remarkable potential for nanotech-
nology (Cerqueira et al. 2017; Estevinho and Rocha 2017).

CONTACT Robin Zuluaga Gallego robin.zuluaga@upb.edu.co Facultad de Ingenier
ıa Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 No. 70-01,
Medell
ın, Colombia.
ß 2019 Taylor & Francis Group, LLC
2 A. M. SERPA GUERRA ET AL.
These products have been used for their flavor, color, aroma
and food preservation properties for more than 2000 years
(Embuscado 2015). Among these ingredients is curcumin
from turmeric, a spice known as ‘Golden spice’ or ‘spice of
life’; curcumin has been used as a food additive in cheese,
mustard, cereals, pickles, potato flakes, soups, ice creams,
cakes and breads (Lim et al. 2011; Park, Lim, and Hwang
2012; Ravidran, Babu, and Sivaraman 2013; Gul and Bakht
2015; Karizaki 2017). Nonetheless, its application as a food
additive is limited due to its low solubility in water and
chemical instability (Hussain et al. 2017), disadvantages that
have been studied through nanotechnology for pharmaceut-
ical and clinical purposes (Wang et al. 2011; Mohanty, Das,
and Sahoo 2012).
Although curcumin is the most studied compound of the
turmeric rhizome, it represents only approximately 3.5% of
the dehydrated sample (Bagchi 2012) and the reported
extraction yields are between 41 and 90% (Wakte et al.
2011; Popuri and Pagala 2013). However, during curcumin
extraction, 97% of the rhizome are residues that contain
starch (Figure 1) and cellulose (Maniglia et al. 2015); with
nanotechnology, new procedures can be developed to sup-
port the use of most of the rhizome to generate new ingre-
dients for the food industry.
Investigations of turmeric using nanotechnology to
enhance the application of the rhizome can lead to a better
understanding of the effect of nanosized materials in food
formulations. It is important to note that in medical-related
applications, turmeric and curcumin are studied in a con-
trolled environment with medical support and by using a
reduced, traceable amount in assays. This option is not
available in the food industry as it relies on the mass con-
sumption of products, increasing the difficulty of tracing the
effects of nanocomponents. Consequently, turmeric presents
an opportunity for the scientific community to generate new
knowledge about the effect of nanocomponents derived
from natural sources, supporting the development of new
methods of characterization and leading to a better under-
standing of their role and interactions in food (Food and
Agriculture Organization of the United Nations 2012).
Based on the importance of nanotechnology for the food
industry and its potential to improve the properties of
Figure 1. Curcuma longa L. and turmeric powder.
turmeric, this work reviews the main characteristics of this
rhizome as an ingredient and how nanotechnology could
play an important role in the generation of new procedures
that may increase its application in food. To achieve this
goal, various publications were reviewed using ScienceDirect
and Scopus, focusing on publications that address the use of
turmeric as a coloring agent, antioxidant, and functional
ingredient, as well as publications that discuss the use of
turmeric and nanotechnology in food science.
2. Turmeric (Curcuma longa L.)
Curcuma longa L. is a perennial herb from the Zingiberaceae
family that measures approximately 3.5 ft high (Ara
ujo and
Leon 2001) and is native to Southern Asia (Gupta, Mahajan,
and Sharma 2015). Its yellow to orange rhizomes (Figure 2)
are ovate or cylindrical (Eigner and Scholz 1999). Currently,
India is the major producer of turmeric, at 829.300 tons
annually (Karthik and Amarnath 2014). This rhizome is also
produced in the Caribbean and Latin America (Food and
Agriculture Organization of the United Nations (FAO)
2004). In countries such as Colombia, this product has been
identified as an alternative to replace illicit crops in the
post-conflict context (United Nations Office on Drugs and
Crime 2013).
The powder of Curcuma longa, usually called turmeric,
contains carbohydrates (69.4 wt.%), water (13.1 wt.%), pro-
teins (6.3 wt.%), fat (5.1 wt.%) and minerals (3.5 wt.%)
(Bagchi 2012). It is usually used as a spice in food prepara-
tions and in traditional medicine for its associated biological
activities (Eigner and Scholz 1999). The antioxidant and
antimicrobial effects of turmeric are related to the presence
of phenolic derivatives known as curcuminoids, namely, cur-
cumin, dimethoxycurcumin and bisdimethoxycurcumin
(Dall’Acqua et al. 2016), as well as to a bioactive peptide
called turmerin (Lekshmi et al. 2012).
Curcumin comprises approximately 2–5% of the spice
(Bagchi 2012), and was the first curcuminoid to be isolated
in the 19th century and chemically characterized by
Roughley and Whiting in 1973 (Ara
ujo and Leon 2001).
This compound melts at 176–177
C and forms red-brown
salts with alkalis; it is soluble in methanol, ethanol, ketone,
acetic acid and chloroform (Ara
ujo and Leon 2001), but its
solubility in pure water is less than 0.6 lg/mL (Kurien et al.
2007). The curcumin molecule has two aryl groups that can
be substituted and are linked by an unsaturated aryl chain
Figure 2. Keto-enol structure of curcumin.

(Figure 3) (Ara
ujo and Leon 2001). In solution, this com-
pound exists as a keto-enol tautomer (Payton, Sandusky,
and Alworth 2007). Therefore, the molecule has a maximum
absorption in methanol at 430 nm in the range from 0.5 to
5 lg/ml, following Beer’s law. This main component of tur-
meric presents a brilliant yellow hue at pH values between
2.5 and 7, acquiring a red hue at pH values above 7
(Bagchi 2012).
Additionally, the residue remaining after the extraction of
curcumin comprises approximately 9% cellulose and 45%
starch in its structure (Maniglia et al. 2015); these com-
pounds can be used to develop nanostructures such as nano-
particles and nanoribbons (Zuluaga et al. 2009; Le Corre,
Bras, and Dufresne 2010; LeCorre et al. 2012; Uzun and
Kokini 2014; Vel
asquez-Cock et al. 2016; Boufi et al. 2018;
Kaur et al. 2018; Vel
asquez-Cock et al. 2018a).
Turmeric and its main functional constituent, curcumin,
have received increased attention, as demonstrated by the
increase in the number of scientific articles published on the
topic since 2004 (Figure 4). Compared to 2015, there was an
increase of 42% in the number of publications in the 2017;
the publication dynamics for 2018 also indicates an increas-
ing trend, supported perhaps by the growing interest for
natural additives in the food sector. Currently, the applica-
tion of a synthetic yellow dye known as tartrazine (E102) is
prohibited in Norway and Austria (Mahfouz 2013), while in
the United States it is subjected to batch certification
(Bastaki et al. 2017) and in the European Union additional
labeling information is required (European Food Safety
Authority 2008); and curcumin (E100) is a market
Figure 3. Number of publications per year related to turmeric (2004–2017
(August)). Source: Scopus 2017.
Figure 4. Number of patents per year related to turmeric AND functional food
or turmeric AND food AND pigment or color (2004–2017 (August)). Source:
AcclaimIP 2016. Search criteria: Search equations mentioned in Figure 4 were
applied using AcclaimIP.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 3
alternative to replace this color additive. According to the
Scopus database, 76% of the publications are scientific
articles and 16% are reviews; the countries with the most
publications about turmeric are United States, India and
China. In the United States, the MD Anderson Cancer
Center of the University of Texas is the institution with the
largest number of publications related to turmeric, and in
India, the Central Food Technological Research Institute has
published most frequently on this topic.
The first publication about turmeric dates from 1904 and
reported its composition (Leach 1904), while the publica-
tions from 2017 and 2018 (partial results) includes studies
on its potential for cancer treatment (Sathuvan et al. 2017;
Li et al. 2018), the increase of curcumin bioaccessibility
using nanotechnology (Massimino, Faria, and Yoshioka
2017; Parck et al. 2018) and the extraction of cellulose from
turmeric plants with antimicrobial activity (Ilangovan et al.
2018). Other publications focus on applications for the food
industry, including the evaluation of the protective effect of
turmeric against microorganisms in ‘pindang’ fish
(Handayani et al. 2018) and turmeric as antioxidant in bis-
cuits, rabbit burgers, pork and fish fillets (Hefnawy, El-
Shourbagy, and Ramadan 2016; Mancini, Preziuso, and Paci
2016; Fernandes et al. 2017; Mancini et al. 2017).
Given the properties and components of turmeric, this
rhizome has great potential for developing ingredients and
methods for the food industry. Most of the components,
including curcumin, cellulose and starch, can be investigated
using nanotechnology; some examples of the possibilities
this spice presents for the food industry are the development
of curcumin nanoparticles to increase its solubility in water
formulations, the isolation of nanostarch or nanocellulose to
evaluate them as rheological modifiers, and the investiga-
tions in the search for new coloring agents using the
entire rhizome.
3. Turmeric: potential as a food ingredient
For years, turmeric has been used in the traditional cuisine
of countries such as India and China as a food ingredient or
spice in vegetarian and nonvegetarian food preparations
(Ara
ujo and Leon 2001). However, the applications of this
rhizome have recently expanded worldwide, given the grow-
ing interest in healthier food products. This can be seen in
patent publishing dynamic (Figure 5), where it is possible to
observe that turmeric is most widely applied in the func-
tional food sector. This classification includes patents such
as a functional sweetener that contains at least one antioxi-
dant, assigned the to the Coca-ColaV company; an antioxi-
R
dant powder with high medium-chain triglycerides, assigned
to Kenneth Dale Lightburn; and a functional health beverage
enriched with curcumin, assigned to Marathwada Krishi
Vidyapeeth Parbhani in India. Although there are more
than twice as many patents developed in the functional food
area as there are about turmeric as a coloring agent, the lat-
ter shows a growing trend associated with investigations
focused on improving the water solubility and stability of
curcumin, given the precautions around the use of tartrazine
4 A. M. SERPA GUERRA ET AL.
Figure 5. Number of patents per year related to turmeric AND food AND ‘nano’
(2004–2017 (August)). Source: AcclaimIP 2016. Search criteria: The search equa-
tions mentioned in Figure 5 were applied using AcclaimIP.
as a coloring agent in numerous countries around the world
(Kurien et al. 2007; Euterpio et al. 2011; Pornanek and
Uriyapongson 2014; Zhang et al. 2016).
In addition, turmeric has starch and cellulose in its struc-
ture, two materials that are currently used in the food indus-
try. Starch is a polysaccharide used in food as a sweetening
and emulsifying agent (Mahmood et al. 2017), while cellu-
lose is a rheological modifier (Shi et al. 2014; Nsor-Atindana
et al. 2017) that has received increasing interest, given its
beneficial effects for the gastrointestinal tract (Gopi et al.
2017; Nsor-Atindana et al. 2017). Furthermore, curcuma has
great potential for use in the food industry through applica-
tion of its various components. Table 1 summarizes publica-
tions on the potential of turmeric in food, especially as a
coloring agent, antioxidant and functional ingredient.
Although turmeric has many properties, it is necessary to
increase the aqueous solubility and chemical stability of cur-
cumin and develop new procedures that allow the use of
other components of the rhizome. Among the alternatives to
achieve these objectives, nanotechnology emerges as a useful
technology that can lead to better inclusion of turmeric in
food products and a better understanding of the effect of
nanocomponents in food.
4. Nanotechnology applications
Nanotechnology can be understood as the manipulation of
matter between 1 and 100 nm. It requires the comprehen-
sion of the properties and functions that occur at this scale
(Cushen et al. 2012). Nanomaterials can be naturally occur-
ring, incidentally synthetized and intentionally manufactured
(Karimi, Sadeghi, and Kokini 2018). Similar to other indus-
trial sectors, nanotechnology has high potential to revolu-
tionize agri-food chains, including production, processing
and packaging. As a revolutionary field (Chellaram et al.
2014), nanotechnology has also influenced the development
of turmeric. For example, considering patent publication as
a proxy for R&D, the publication dynamic related to ‘nano’
and ‘turmeric’ has remained somewhat stable over the last
3 years, as shown in Figure 6. However, this dynamic must
be cautiously examined, because companies are not required
to declare the presence of nanostructures in their products
and because this area of study is still emergent and many
gaps are yet to be filled. Published scientific articles indicate
that nanosized developments have great potential to com-
pensate for the low water solubility, instability and poor bio-
availability of curcumin (Wang et al. 2011; Mohanty, Das,
and Sahoo 2012; Moghaddasi et al. 2018). Additionally, the
described methods would support the use of other compo-
nents present in turmeric, such as nanocellulose, to obtain
nanostructures (Zuluaga et al. 2009; Li et al. 2012;
Vel
asquez-Cock et al. 2016; Gopi et al. 2017; Vel
asquez-
Cock et al. 2018a, 2018b) and nanostarch (Le Corre, Bras,
and Dufresne 2010; LeCorre et al. 2012; Uzun and Kokini
2014; Boufi et al. 2018; Farrag et al. 2018; Kaur et al. 2018).
The extremely limited water solubility of curcumin has
been investigated using various alternatives. Among them,
the use of nanocarriers has prompted the emergence of mul-
tiple reports (Hani and Shivakumar 2014; G
omez-Estaca,
Gavara, and Hern
andez-Mu~ noz 2015), including encapsula-
tion systems using casein (Pan, Zhong, and Baek 2013) and
poly(lactic-co-glycolic acid) (Xie et al. 2011) or the modifica-
tion of curcumin, for example with hyaluronic acid (Li et al.
2015). Other authors have proposed bottom-up methods for
the development of nanocurcumin, including the application
of ultrasonication (Pandit et al. 2015) and encapsulation in
polymer nanoparticles and liposomes (Yallapu et al. 2014).
Pandit et al. (2015) and Basniwal et al. (2011) obtained cur-
cumin nanoparticles from curcumin stock solutions in
dichloromethane by dropwise addition to boiling water sub-
jected to ultrasonication (Basniwal et al. 2011; Pandit et al.
2015), while Zamarioli et al. (2015) obtained solid lipid-cur-
cumin nanoparticles, adding oily curcumin to hot water
with Tween 80 (polyethylene glycol - sorbitan monooleate)
and lecithin (phosphatidylcholine), followed by high shear
homogenization with an Ultra Turrax (Zamarioli et al.
2015). In addition, a new polyamidoamine dendrimer was
evaluated to prepare spherical nanoparticles loaded with cur-
cumin. This process showed high polydispersity indexes and
an increase in curcumin solubilization (Hani and
Shivakumar 2014). However, it is important to note that
some of these methodologies use organic solvents, limiting
their applications for food and pharmaceutical products; in
this case, organic solvent-free technologies are being investi-
gated. Dons
ı et al. (2010) prepared submicrometer curcumin
dispersions by high pressure homogenization (HPH) and
observed improved water dispersity as a result of the reduction
in particle size and crystallinity exerted during mechanical
treatment (Dons
ı et al. 2010), while Shin et al. (2016) devel-
oped a curcumin nanosuspension by ultrasonic homogeniza-
tion using D-a-Tocopherol polyethylene glycol 1000 succinate,
increasing curcumin water solubility from 0.6 lg/mL to
260 lg/mL (Shin et al. 2016). Finally, the development of
amorphous curcumin nanosuspensions by antisolvent pre-
cipitation using b-lactoglobulin as a stabilizer also
enhanced curcumin aqueous solubility and its
 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 5

Table 1. Applications of turmeric as a food ingredient.

Application Description Reference
Colorant The addition of a water-soluble liquid formulation (Joshi, Jain, and Sharma 2011)
with turmeric oleoresin or a fat-soluble crystallized
powder with curcumin in different formulations of
Indian snacks showed that all products had high
acceptance from members of a controlled sensor-
ial panel.
The addition of 0.5 wt.% of curcumin powder as a (Manoharan et al. 2012)
coloring additive to buffalo milk ice cream
enhanced the flavor, color, texture and melting
quality of the product.
The substitution of wheat flour with 2 wt.% turmeric (Lim et al. 2011)
powder to bread formulation generated a product
with sensory acceptance and a similar color to
the control.
Antioxidant The addition of turmeric powder to cooked rabbit (Mancini, Preziuso, and Paci 2016)
burgers displays an antioxidant effect during stor-
age and shows more effective control of lipid per-
oxidation than ascorbic acid.
The addition of an aqueous extract of turmeric (Hefnawy, El-Shourbagy, and Ramadan 2016)
(1 wt.%) during the formulation of wheat flour-
based biscuits allows control of the lipidic oxida-
tion of fats in flour-based biscuits.
The substitution of wheat flour with 2, 4, 6 and (Lim et al. 2011)
8 wt.% of turmeric powder in bread formulations
increased the antioxidant activity of the developed
products compared to the control.
Pig meat showed lower lipid oxidation after the diet (Mancini et al. 2017)
of the pigs was supplemented with 4.5 g day1
pig1 of turmeric powder.
Curcumin has shown ability to inhibit lipid peroxida- (Srinivas and Shalini 1991; Indira Priyadarsini 1997)
tion and scavenge free oxide and peroxyl radicals.
Turmerin has shown its capacity to scavenge (Lekshmi et al. 2012)
hydroxyl radicals and inhibit lipid peroxidation
(Dash et al. 2007), as well as DPPH (2,2-diphenyl-
1-picrylhydrazyl), ABTS (2,20 -azino-bis(3-ethylben-
zothiazoline-6-sulphonic acid)) and superoxide rad-
ical- scavenging capacities.
Functional ingredient In therapies for prostate cancer, curcumin can induce (Singh and Agarwal 2006)
apoptosis thought a variety of molecular targets
and inhibit metastasis invasion.
Curcumin can suppress the carcinogenic activity of (Aggarwal, Kumar, and Bharti 2003)
other types of carcinogens, including colon, stom-
ach, liver, breast and leukemia.
Curcumin has shown anti-atherosclerotic action (Kapakos, Youreva, and Srivastava 2012; Coban
through protection against inflammation and oxi- et al. 2012)
dation, as well as the modulation of cholesterol
homeostasis.
Rabbits fed a diet rich in cholesterol and a hydroal- (Quiles et al. 2002)
coholic extract of curcumin (1.66 mg kg1 body
weight) showed a reduction in oxidative stress
and attenuated development of fatty streaks.
Curcumin can increase high density lipoprotein chol- (Quiles et al. 2002; Ram
ırez-Tortosa et al. 1999)
esterol (HDL), and reduce low density lipoprotein
cholesterol (LDL) and lipid peroxidation.
Patients diagnosed with metabolic syndrome were (Panahi et al. 2014)
treated for 8 weeks with a mixture of curcumi-
noids containing at least 70 wt.% of curcumin and
a dietary absorption enhancer (piperine) at a ratio
of 10 mg of piperine per 1000 mg of curcuminoids
for each patient of the treatment group. The
results showed that therapy with curcuminoids
reduced serum levels of LDL, total cholesterol and
triglycerides and increased HDL concentration.

bioavailability, as measured by an in vitro study using
Caco-2 cell lines (Aditya et al. 2015).
Most of the research performed on the antioxidant cap-
acity of curcumin is in the area of therapeutics, where
advanced systems to improve antioxidant activity using
nanotechnology are being reviewed (Collnot, Ali, and Lehr
2012; Naksuriya et al. 2014; Prasad, Tyagi, and Aggarwal
2014). The development of curcumin-conjugated silver
nanoparticles by green synthesis using silver nitrate, glycerol,
poly(vinylpyrrolidone) and curcumin improved the antioxi-
dant efficacy of curcumin (El Khoury et al. 2015), while cur-
cumin-lipidic nanoparticles, prepared by the emulsification
of an aqueous phase containing polysorbate 80 and curcu-
min with a melted lipid, increased endogenous antioxidant
defense enzymes (Kakkar et al. 2013). Shah et al. (2016)
reported the protective effect of an emulsion system on the
6 A. M. SERPA GUERRA ET AL.

antioxidant activity of curcumin nanoemulsions prepared
with medium-chain triglyceride or corn oil (Shah et al.
2016). Furthermore, the use of nanoencapsulated curcumin
made with a modified emulsion-diffusion-evaporation
method showed an antioxidant effect on Swiss Albino rats
fed nanoencapsulated curcumin (0.5 ml containing 20 mg of
curcumin kg1 body weight), and prevented mitochondrial
ROS generation (Ghosh et al. 2012). In addition, a GRAS
nanocarrier for curcumin that can be used in the formula-
tion of functional foods was developed using b-casein, evi-
dencing higher antioxidant activity than curcumin (Esmaili
et al. 2011).
The potential of any compound as a functional ingredient
can be limited by the biological barriers in the body after
consumption, and nanotechnology is an alternative that
could solve this problem. For instance, the use of nanolipo-
somes, polymer nanoparticles and magnetic nanoparticles
can carry compounds across the blood-brain barrier to treat
neurodegenerative diseases (Maiti 2015; Ji et al. 2017). In
the case of turmeric, various nanostructures have been
developed to improve curcumin oral absorption and provide
protection from enzymatic and pH degradation (Liu et al.
2006; Szymusiak et al. 2016; Vecchione et al. 2016), leading
to novel applications for curcumin to prevent non-commu-
nicable diseases. The development of polymeric nanopar-
ticles of curcumin led to higher absorption rates of
curcumin, resulting in an increase in the amount of curcu-
min in the blood (Szymusiak et al. 2016).
There are many possible uses of curcumin in the food
industry, since nanotechnology has allowed improvements
in many biological and technical properties. Although meth-
ods to obtain and characterize nanostructures with curcumin
have been reported, information about changes generated
during their incorporation into food is not available. Thus,
there is a gap that prevents an understanding of the changes
generated in food using nanocomponents and hinders inves-
tigations of safety issues related to these products for human
consumption.
Other components from turmeric can be investigated
with nanotechnology. The isolation of vegetable nanocellu-
lose by mechanical or chemical treatments is an alternative
for the use of this component. Food applications include its
addition as a rheological modifier in soups, sauces and
whipped cream (G
omez H. et al. 2016). Many reports can

Figure 6. Number of patents per year related to turmeric AND food AND ‘nano’
(2004–2017 (August)). Source: AcclaimIP 2016. Search criteria: The search equa- Figure 7. Scheme of mechanical treatments used during nanocellulose isola-
tions mentioned in Figure 6 were applied using AcclaimIP. tion. (a) High pressure homogenization and (b) grinding.

Table 2. Chemical and mechanical treatments for nanocellulose isolation.

Vegetable source Chemical treatment Mechanical treatment Reference
Wheat straw and soy hulls Sodium hydroxide, hydrochloric acid Freeze fracture and defibrillation with a (Alemdar and Sain 2008)
Cramer disintegrator
Banana rachis Potassium hydroxide, chlorine dioxide and Waring Blender (Zuluaga et al. 2009)
hydrochloric acid
Jute stem, banana rachis and pine- Alakali, chlorine dioxide, oxalic acid and N/A (Abraham et al. 2011)
apple leaf steam explosion treatments
Sugar cane bagasse Sodium hydroxide, acid treatment Stirring, high pressure homogenization (Li et al. 2012)
Coconut palm petiole Benzene/ethanol, sodium chlorite, potas- Grinding (Supermasscolloider), ultrasonica- (Zhao et al. 2015)
sium hydroxide tion, high pressure homogenization
Carrots Sodium hydroxide, aqueous chlorite Disintegration with a high-shear mixing (Siqueira et al. 2016)
and grinding (Supermasscolloider),
Banana rachis Potassium hydroxide, chlorine dioxide and Grinding (Supermasscolloider), and high (Vel
asquez-Cock et al. 2016)
hydrochloric acid pressure homogenization
Eucalyptus pulp Bleach and acid treatments High pressure homogenization (Wang et al. 2017)
Turmeric Sodium chlorite, sodium hydroxide and Homogenization (PRIMIX-Homomixer Mark (Gopi et al. 2017)
sulfuric acid II-2.5 homogenizer)

be found on the production of these nanofibers from vari-
ous vegetable sources. All treatments are based on the
extraction and purification of cellulose by chemical treat-
ments and a subsequent reduction in size for the decon-
struction of the hierarchical structure of cellulose. Table 2
summarizes some chemical and mechanical treatments eval-
uated during the extraction of vegetable nanocellulose.
Although the extraction of nanocellulose fibers from tur-
meric has been reported by Gopi et al. (2017), the main goal
of their investigation was not isolation, and the obtained
nanofibers were used to encapsulate a curcumin-asafoetida
complex with anti-colitis activity (Gopi et al. 2017).
Therefore, research investigating the extraction of vegetal
nanocellulose from the turmeric rhizome is an alternative
use. The dried, ground and sieved rhizome could be subjected
to chemical treatments that eliminate components such as
hemicellulose, lignin and starch that are present in the struc-
ture. Additionally, the effect of various mechanical treatments
such as high pressure homogenization and grinding could
also be evaluated. In high pressure homogenization, pressures
of approximately 500 and 1500 bar are used. The cellulose
suspension (approximately 0,1% wt.) is processed through
homogenization units with small cross-sectional areas similar
to valves or rings (Figure 7a) inducing cavitation, turbulence
and high shear forces (dos Santos Aguilar, Cristianini, and
Sato 2018) that contribute to delamination of the cellulose
fibers (Vel
asquez-Cock et al. 2016). Additionally, some devi-
ces have a second disintegration chamber that applies back-
pressure on the fluid in the first chamber, influencing the
intensity of the turbulence and avoiding cavitation (Schlender
et al. 2015). In this technology, the concentration of the cellu-
lose in the suspension is crucial, since the presence of
agglomerates can clog the equipment, limiting its use to low
concentrations. For grinding, the operation is based on pas-
sage of the cellulose suspension through two ceramic discs
(Figure 7b), one stationary and the other rotating between
750 and 3000 rpm (Vel
asquez-Cock et al. 2016). The shear
stress generated during operation of the discs is responsible
for the fibrillation of the cellulose.
Given the potential of turmeric as a source of cellulose
and the reports of the isolation of nanocellulose (Zuluaga
et al. 2009; Vel
asquez-Cock et al. 2016), Figure 8 shows two
methodologies proposed to isolate this component: one
using turmeric powder and another using the residue after
extraction of curcuminoids and other oily compounds with
ethanol/isopropanol (Maniglia et al. 2015).
Starch is also present in turmeric; it represents approxi-
mately 45% (w/w) of the rhizome (Braga, Moreschi, and
Meireles 2006). This biopolymer of glucose is an important
component of many food preparations and is used as a
functional ingredient and texture modifier. Although reports
about the isolation and characterization of turmeric starch
are available (Leonel, Sarmento, and Cereda 2003; Braga,
Moreschi, and Meireles 2006; Kuttigounder, Lingamallu, and
Bhattacharya 2011), it was not possible to find information
about its use to obtain starch nanoparticles, although in the
literature different treatments have been reported to obtain
nanostarch from banana, maize and corn, among others
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 7
Figure 8. Suggested methodology for the isolation of nanocellulose from
Curcuma longa L.
sources, using physical, chemical and enzymatic treatments
(Table 3).
Because turmeric can be a source of starch, and starch
nanoparticles have great potential for inclusion during food
formulation, a methodology to obtain such nanoparticles is
presented in Figure 9. The method is a physical treatment
(Liu et al. 2009) with modifications. Instead of using a
microfluidizer, grinding with two distances between the
discs (1.5 and 2) was evaluated.
Possible applications of turmeric as a food ingredient
have increased due to changes in its physical properties, as
facilitated by nanotechnology. However, it is important to
understand the effects of nanocomponents in food, stand-
ardize the methods to ensure their quality and safety
(Saxena et al. 2017), and characterize nanostructures and
their products (Organizaci
on de las Naciones Unidas para la
Agricultura y la Alimentaci
on Salud, y Organizaci
on
Mundial de la 2011).
Although regulation of the development and commercial-
ization of food with nanotechnological components is cur-
rently not available, EFSA has come closer with the 2015/
2283 European Union Regulation on novel foods. According
to this document, developments to obtain new engineering
materials or the application of new materials during food
development can be considered ‘novel foods’. Thus, the use
of nanotechnology to produce food is included in this classi-
fication. Food consisting of engineered nanomaterials with
‘intentionally produced material that has one or more
dimensions of the order of 100 nm or less’ are included in
novel foods to ensure consumer interest and the protection
of human health. This is because novel foods should only be
authorized and used if they fit characteristics of the legisla-
tion and are included in the list of authorized novel foods,
which is currently under construction (European Parliament
2015). To be included in the list, among other characteris-
tics, scientific evidence demonstrating that the novel food is
safe for human health is required; before such evidence can
8 A. M. SERPA GUERRA ET AL.

Table 3. Methodologies for starch nanoparticle development.

Starch source Methodology Reference
Corn Physical treatment: starch was mixed with distilled (Liu et al. 2009)
water and processed through a microfluidizer at
207 MPa, controlling temperature with ice cubes.
Samples were stored under refrigeration.
Green banana (Native starch) Nanoprecipitation: starch was mixed with acetone for (Acevedo-Guevara et al. 2018)
15 min. Water was added drop by drop with con-
stant stirring at room temperature until the acet-
one was vaporized. The nanoparticles were
separated by centrifugation and dried at 30
C.
Pea, potato and corn Nanoprecipitation: starch was mixed with a solution (Farrag et al. 2018)
of NaOH/urea/H2O using a high-speed homogen-
izer for 30 min. The solution was left for equilibra-
tion at room temperature overnight. HCl was
added drop by drop with constant stirring. The
nanoparticles produced were washed with deion-
ized water and freeze dried for 4 days.
Corn Physical treatment: starch mixed with a solution of (Boufi et al. 2018)
isopropanol was subjected to ultrasonication at
20
C. The nanoparticles were lyophilized.
Corn Acid hydrolysis: starch was mixed with a solution of (Perez Herrera and Vasanthan 2018)
H2SO4 and incubated in a water bath at 40
C for
6 days. The solution was centrifuged and the
starch residue was washed with deionized water.
The starch slurry was homogenized at 15,200 rpm.
All suspensions were lyophilized and stored at
room temperature.

and as a traditional Indian medicine. It has a great potential

Figure 9. Suggested methodology for the isolation of starch nanoparticles from
Curcuma longa L.
be published, is vital to establish the changes generated in
the food products after the inclusion of nanocomponents,
since nanoparticles, nanoemulsions and nanomaterials gen-
erally demonstrate significantly different properties from
their bulk counterparts.
Although, no clear methodology to determine the risks of
nanotechnology is available, development and investigation
of such methodologies must be generated as the first step to
provide answers for consumers, industry and regulatory
entities on the use of nanostructures in food formulations.
Breaking the paradigm is necessary to create an atmosphere
of trust to avoid the negative perspectives presented around
other food products, such as food derived from genetically
modified organisms (Cushen et al. 2012).
5. Conclusions
Curcuma longa L. is a perennial herb native from Southern
India, which is usually used as a spice in food preparations
as a food ingredient, especially as a colorant, antioxidant
and bioactive ingredient. Turmeric’s characteristic yellow
color is derived from curcuminoids, including curcumin,
which makes it an important alternative to replace tartra-
zine, a controversial synthetic yellow dye, that is being
investigated for its effects on the functions of the organism.
The potential of turmeric in the food industry is supported
by results that show its ability to prevent lipid oxidation in
various food products, acting as an antioxidant. Moreover,
its consumption can contribute to the stabilization of free
radicals present in the body by acting as an exogenous
antioxidant.
Although curcumin is the most studied compound of the
turmeric rhizome, it represents only approximately 3.5% w/w
of the dried rhizome, and the residue generated during its
extraction contains other compounds of interest for the food
industry, such as cellulose and starch. Nanotechnology could
provide a new approach to support the full use of the rhi-
zome and generate new ingredients for the food industry.
The control of particle size can lead to better control of the
aqueous solubility and stability of curcumin in water, as well
as the development of new methodologies to obtain nanocel-
lulose and starch nanoparticles, which are structures with
high potential in the food industry. In addition, investiga-
tions around this development can lead to a better under-
standing of the effect of the addition of nanocomponents to
food matrices.
With further research into the application of nano-
technology in the food industry, it will be possible to
develop novel foods with improved sensory and nutri-
tional properties. In the particular case of curcuma, the
use of nanotechnology will allow us to take full advan-
tage of its potential using different components of
its structure.

Acknowledgments
The authors acknowledge the Administrative Department for Science,
Technology and Innovation of the Colombian Government
(COLCIENCIAS) for the grand 727 of 2015 and the Research Center
for Investigation and Development (CIDI) from the Universidad
Pontificia Bolivariana for their financial support. The authors are also
grateful to the Technological Surveillance and Competitive Intelligence
Program (VIGILA) of the Universidad Pontificia Bolivariana for their
invaluable collaboration.
References
Abraham, E., B. Deepa, L. A. Pothan, M. Jacob, S. Thomas, U. Cvelbar,
and R. Anandjiwala. 2011. Extraction of Nanocellulose Fibrils from
Lignocellulosic Fibres: A Novel Approach. Carbohydrate Polymers 86
(4):1468–75. doi:10.1016/j.carbpol.2011.06.034.
Acevedo-Guevara, L., L. Nieto-Suaza, L. Sanchez, M. Pinzon, and C.
Villa. 2018. Development of Native and Modified Banana Starch
Nanoparticles as Vehicles for Curcumin. International Journal of
Biological Macromolecules 111:498–504. doi:10.1016/
j.ijbiomac.2018.01.063.
Aditya, N. P., H. Yang, S. Kim, and S. Ko. 2015. Fabrication of
amorphous curcumin nanosuspensions using b-lactoglobulin to
enhance solubility, stability, and bioavailability. Colloids and Surfaces
B: Biointerfaces 127:114–21. doi: 10.1016/j.colsurfb.2015.01.027.
Aggarwal, B. B., A. Kumar, and A. C. Bharti. 2003. Anticancer poten-
tial of curcumin preclinical and clinical studies. Anticancer Research
23 (1A):363–98.
Alemdar, A., and M. Sain. 2008. Isolation and Characterization of
Nanofibers from Agricultural Residues - Wheat Straw and Soy
Hulls. Bioresource Technology 99 (6):1664–71. doi:10.1016/
j.biortech.2007.04.029.
Amenta, V., K. Aschberger, M. Arena, H. Bouwmeester, F. Botelho
Moniz, P. Brandhoff, S. Gottardo, H. J. P. Marvin, A. Mech, and L.
Quiros Pesudo. 2015. Regulatory aspects of nanotechnology in the
agri/feed/food sector in EU and non-EU countries. Regulatory
Toxicology and Pharmacology 73 (1):463–76. doi: 10.1016/
j.yrtph.2015.06.016.
Ara
ujo, C. C., and L. L. Leon. 2001. Biological activities of Curcuma
longa L. Mem
orias Do Instituto Oswaldo Cruz 96 (5):723–8. doi:
10.1590/S0074-02762001000500026.
Assadpour, E., S. M. Jafari, and Y. Maghsoudlou. 2017. Evaluation of
folic acid release from spray dried powder particles of pectin-whey
protein nano-capsules. International Journal of Biological
Macromolecules 95:238–47. doi: 10.1016/j.ijbiomac.2016.11.023.
Bagchi, A. 2012. Extraction of curcumin. IOSR Journal of
Environmental Science, Toxicology and Food Technology 1 (3):1–16.
doi: 10.9790/2402-0130116.
Bai, L., S. Huan, J. Gu, and D. J. McClements. 2016. Fabrication of oil-
in-water nanoemulsions by dual-channel microfluidization using
natural emulsifiers: Saponins, phospholipids, proteins, and polysac-
charides. Food Hydrocolloids 61 (1):703–11. doi: 10.1016/
j.foodhyd.2016.06.035.
Basniwal, R. K., H. Singh Buttar, V. K. Jain, and N. Jain. 2011.
Curcumin nanoparticles: Preparation, characterization, and anti-
microbial study. Journal of Agricultural and Food Chemistry 59 (5):
2056–61. doi: 10.1021/jf104402t.
Bastaki, M., T. Farrell, S. Bhusari, K. Pant, and R. Kulkarni. 2017. Lack
of genotoxicity in vivo for food color additive allura red AC. Food
and Chemical Toxicology 105:308–14. doi: 10.1016/j.fct.2017.04.037.
Bigliardi, B., and F. Galati. 2013. Models of adoption of open innov-
ation within the food industry. Trends in Food Science and
Technology 30 (1):16–26. doi: 10.1016/j.tifs.2012.11.001.
Boufi, S., S. Bel Haaj, A. Magnin, F. Pignon, M. Imp
eror-Clerc, and G.
Mortha. 2018. Ultrasonic assisted production of starch nanoparticles:
Structural characterization and mechanism of disintegration.
Ultrasonics Sonochemistry 41:327–36. doi: 10.1016/
j.ultsonch.2017.09.033.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 9
Braga, M. E. M., S. R. M. Moreschi, and M. A. A. Meireles. 2006.
Effects of supercritical fluid extraction on Curcuma longa L. and
Zingiber officinale R. starches. Carbohydrate Polymers 63 (3):340–6.
doi: 10.1016/j.carbpol.2005.08.055.
Busquets, R. 2017. Emerging nanotechnologies in food science. Oxford,
UK: Elsevier.
Cavaliere, A., E. De Marchi, and A. Banterle. 2017. Investigation on
the role of consumer health orientation in the use of food labels.
Public Health 147:119–27. doi: 10.1016/j.puhe.2017.02.011.
Cerqueira, M. A., A.C. Pinheiro, O.L. Ramos, H. Siva, A.I. Bourbon,
and A.A. Vicente. 2017. Advances in food nanotechnology. In
Emerging nanotechnologies in food science, ed. R. Busquets, 11–33.
Oxford, UK: Elsevier.
Chellaram, C., G. Murugaboopathi, A. A. John, R. Sivakumar, S.
Ganesan, S. Krithika, and G. Priya. 2014. Significance of nanotech-
nology in food industry. APCBEE Procedia 8:109–13. doi: 10.1016/
j.apcbee.2014.03.010.
Chen, X., L.-Q. Zou, J. Niu, W. Liu, S.-F. Peng, and C.-M. Liu. 2015.
The stability, sustained release and cellular antioxidant activity of
curcumin nanoliposomes. Molecules 20 (8):14293–311. doi:
10.103390/molecules200814293.
Coban, D., D. Milenkovic, A. Chanet, J. Khallou-Laschet, L. Sabbe, A.
Palagani, W. Vanden Berghe, A. Mazur, and C. Morand. 2012.
Dietary curcumin inhibits atherosclerosis by affecting the expression
of genes involved in leukocyte adhesion and transendothelial migra-
tion. Molecular Nutrition & Food Research 56 (8):1270–81. doi:
10.1002/mnfr.201100818.
Collnot, E. M., H. Ali, and C. M. Lehr. 2012. Nano- and microparticu-
late drug carriers for targeting of the inflamed intestinal mucosa.
Journal of Controlled Release 161 (2):235–46. doi: 10.1016/
j.jconrel.2012.01.028.
Cushen, M., J. Kerry, M. Morris, M. Cruz-Romero, and E. Cummins.
2012. Nanotechnologies in the food industry – Recent developments,
risks and regulation. Trends in Food Science and Technology 24 (1):
30–46. doi: 10.1016/j.tifs.2011.10.006.
Dall’Acqua, S., M. Stocchero, I. Boschiero, M. Schiavon, S. Golob, J.
Uddin, D. Voinovich, S. Mammi, and E. Schievano. 2016. New find-
ings on the in vivo antioxidant activity of Curcuma longa extract by
an integrated 1H NMR and HPLC-MS metabolomic approach.
Fitoterapia 109:125–31. doi: 10.1016/j.fitote.2015.12.013.
Dash, R., S. K. Ghosh, D. L. Kaplan, and S. C. Kundu. 2007.
Purification and biochemical characterization of a 70-KDa sericin
from tropical tasar silkworm, Antheraea mylitta. Comparative
Biochemistry and Physiology B 147 (1):129–34. doi: 10.1016/
j.cbpb.2007.01.009.
de Freitas Zompero, R. H., A. L
opez-Rubio, S. C. de Pinho, J. M.
Lagaron, and L. G. de la Torre. 2015. Hybrid encapsulation struc-
tures based on b-carotene-loaded nanoliposomes within electrospun
fibers. Colloids and Surfaces B: Biointerfaces 134:475–82. doi:
10.101016/j.colsurfb.2015.03.015.
Dons
ı, F., Y. Wang, J. I. Li, and Q. Huang. 2010. Preparation of curcu-
min sub-micrometer dispersions by high-pressure homogenization.
Journal of Agricultural and Food Chemistry 58 (5):2848–53. doi:
10.1021/jf903968x.
dos Santos Aguilar, J. G., M. Cristianini, and H. H. Sato. 2018.
Modification of enzymes by use of high-pressure homogenization.
Food Research International 109:120–5. doi: 10.1016/
j.foodres.2018.04.011.
EFSA Scientific Committee. 2011. Guidance for risk assessment of
engineered nanomaterials. EFSA Journal 9 (5):2–36.
Eigner, D., and D. Scholz. 1999. Ferula asa-foetida and Curcuma longa
in traditional medical treatment and diet in Nepal. Journal of
Ethnopharmacology 67 (1):1–6. doi: 10.1016/S0378-8741(98)00234-7.
El Khoury, E., M. Abiad, Z. G. Kassaify, and D. Patra. 2015. Green
synthesis of curcumin conjugated nanosilver for the applications in
nucleic acid sensing and anti-bacterial activity. Colloids and Surfaces
B: Biointerfaces 127:274–80. doi: 10.1016/j.colsurfb.2015.01.050.
Embuscado, M. E. 2015. Spices and herbs: Natural sources of antioxi-
dants – A mini review. Journal of Functional Foods 18:811–9. doi:
10.1016/j.jff.2015.03.005.
10 A. M. SERPA GUERRA ET AL.
Esmaili, M., S. M. Ghaffari, Z. Moosavi-Movahedi, M. S. Atri, A.
Sharifizadeh, M. Farhadi, R. Yousefi, J. M. Chobert, T. Haertl
e, and
A. A. Moosavi-Movahedi. 2011. Beta casein-micelle as a nano
vehicle for solubility enhancement of curcumin; food industry appli-
cation. LWT - Food Science and Technology 44 (10):2166–72. doi:
10.1016/j.lwt.2011.05.023.
Estevinho, B. N., and F. Rocha. 2017. A key for the future of the fla-
vors in food industry: Nanoencapsulation and microencapsulation.
In Nanotechnology applications in food – Flavor, stability, nutrition
and safety, eds. A. E. Oprea and A. M. Grumezescu, 1–19. London,
UK: Elsevier
European Food Safety Authority. 2008. REGLAMENTO (CE) No.
1333:2008. European Union. Accessed May 15, 2017. https://eur-lex.
europa.eu/legal-content/ES/TXT/HTML/?uri¼CELEX:32008R1333&
from¼en.
European Parliament. 2015. Regulation (UE) 2015/2283 of the
European Parliament and the Council on Novel Foods. European
Union. Accessed May 15, 2017. http://eur-lex.europa.eu/legal-con-
tent/EN/TXT/HTML/?uri¼CELEX:32015R2283&from¼EN.
Euterpio, M., C. Cavaliere, A. L. Capriotti, and C. Crescenzi. 2011.
Extending the applicability of pressurized hot water extraction to
compounds exhibiting limited water solubility by PH control:
Curcumin from the turmeric rhizome. Analytical and Bioanalytical
Chemistry 401 (9):2977–85. doi: 10.1007/s00216-011-5383-7.
Farrag, Y., W. Ide, B. Montero, M. Rico, S. Rodr
ıguez-Llamazares, L.
Barral, and R. Bouza. 2018. Preparation of starch nanoparticles
loaded with quercetin using nanoprecipitation technique.
International Journal of Biological Macromolecules 114:426–33. doi:
10.1016/j.ijbiomac.2018.03.134.
Fernandes, M. G., C. B. Cervi, R. Aparecida de Carvalho, and J. Lapa-
Guimar~aes. 2017. Evaluation of turmeric extract as an antioxidant
for frozen streaked prochilod (Prochilodus lineatus) fillets. Journal of
Aquatic Food Product Technology 26 (9):1057–69. doi: 10.1080/
10498850.2017.1376025.
Food and Agriculture Organization of the United Nations. 2012.
Nanotechnologies in food and agriculture. Rome. http://www.fao.
org/3/a-au206e.pdf.
Food and Agriculture Organization of the United Nations (FAO).
2004. Turmeric post-harvest operations. http://www.fao.org/3/a-
au994e.pdf.
Ghosh, D., S. T. Choudhury, S. Ghosh, A. K. Mandal, S. Sarkar, A.
Ghosh, K. D. Saha, and N. Das. 2012. Nanocapsulated curcumin:
Oral chemopreventive formulation against diethylnitrosamine
induced hepatocellular carcinoma in rat. Chemico-Biological
Interactions 195 (3):206–14. doi: 10.1016/j.cbi.2011.12.004.
G

omez-Estaca, J., R. Gavara, and P. Hern
andez-Mu~ noz. 2015.
Encapsulation of curcumin in electrosprayed gelatin microspheres
enhances its bioaccessibility and widens its uses in food applications.
Innovative Food Science and Emerging Technologies 29:302–7. doi:
10.1016/j.ifset.2015.03.004.
G

omez H., C., A. Serpa, J. Vel
asquez-Cock, P. Ga~ n
an, C. Castro, L.
V
elez, and R. Zuluaga. 2016. Vegetable nanocellulose in food sci-
ence: A review. Food Hydrocolloids 57:178–86. doi: 10.1016/
j.foodhyd.2016.01.023.
Gopi, S., A. Amalraj, S. Jude, K. Varma, T. R. Sreeraj, J. T. Haponiuk,
and S. Thomas. 2017. Preparation, characterization and anti-colitis
activity of curcumin-asafoetida complex encapsulated in turmeric
nanofiber. Materials Science and Engineering C: Materials for
Biological Applications 81:20–31. doi: 10.1016/j.msec.2017.07.037.
Gottesman, R., S. Shukla, N. Perkas, L. A. Solovyov, Y. Nitzan, and A.
Gedanken. 2011. Sonochemical coating of paper by microbiocidal
silver nanoparticles. Langmuir 27 (2):720–6. doi: 10.1021/la103401z.
Gul, P., and J. Bakht. 2015. Antimicrobial activity of turmeric extract
and its potential use in food industry. Journal of Food Science and
Technology 52 (4):2272–9. doi: 10.1007/s13197-013-1195-4.
Gupta, A., S. Mahajan, and R. Sharma. 2015. Evaluation of antimicro-
bial activity of Curcuma longa rhizome extract against
Staphylococcus aureus. Biotechnology Reports 18:51–5. doi: 10.1016/
j.btre.2015.02.001.
Haham, M., S. Ish-Shalom, M. Nodelman, I. Duek, E. Segal, M.
Kustanovich, and Y. D. Livney. 2012. Stability and bioavailability of
vitamin D nanoencapsulated in casein micelles. Food & Function 3
(7):737–44. doi: 10.1039/c2fo10249h.
Handayani, B. R., B. Dipokusumo, W. Werdiningsih, T. I. Rahayu, and
D. L. Sugita. 2018. Microbial quality of yellow seasoned ‘pindang’
fish treated with turmeric and tamarind. IOP Conference Series:
Earth and Environmental Science 102:1–9. 1234567890. doi: 10.1088/
1755-1315/102/1/012019.
Hani, U., and H. G. Shivakumar. 2014. Solubility enhancement and
delivery systems of curcumin a herbal medicine: A review. Current
Drug Delivery 11 (6):792–804.
He, X., and H. M. Hwang. 2016. Nanotechnology in food science:
Functionality, applicability, and safety assessment. Journal of Food
and Drug Analysis 24 (4):671–81. doi: 10.1016/j.jfda.2016.06.001.
Hefnawy, H. T., G. A. El-Shourbagy, and M. F. Ramadan. 2016.
Phenolic extracts of carrot, grape leaf and turmeric powder:
Antioxidant potential and application in biscuits. Journal of Food
Measurement and Characterization 10 (3):576–83. doi: 10.1007/s694-
016-9339-7.
Ho, K. K. H. Y., K. Schro€en, M. F. San Mart
ın-Gonz
alez, and C. C.
Berton-Carabin. 2017. Physicochemical stability of lycopene-loaded
emulsions stabilized by plant or dairy proteins. Food Structure 12:
34–42. doi: 10.1016/j.foostr.2016.12.001.
Hoek, A. C., D. Pearson, S. W. James, M. A. Lawrence, and S. Friel.
2017. Shrinking the food-print: A qualitative study into consumer
perceptions, experiences and attitudes towards healthy and environ-
mentally friendly food behaviours. Appetite 108:117–31. doi:
10.1016/j.appet.2016.09.030.
Hussain, Z., H. E. Thu, S.-F. Ng, S. Khan, and H. Katas. 2017.
Nanoencapsulation, an efficient and promising approach to maxi-
mize wound healing efficacy of curcumin: A review of new trends
and state-of-the-art. Colloids and Surfaces B 150:223–41. doi:
10.1016/j.colsurfb.2016.11.036.
Ilangovan, M., V. Guna, C. Hu, G. S. Nagananda, and N. Reddy. 2018.
Curcuma longa L. plant residue as a source for natural cellulose
fibers with antimicrobial activity. Industrial Crops and Products 112:
556–60. doi: 10.1016/j.indcrop.2017.12.042.
Indira Priyadarsini, K. 1997. Free radical reactions of curcumin in
membrane models. Free Radical Biology & Medicine 23 (6):838–43.
Ji, W.-H., Z.-B. Xiao, G.-Y. Liu, and X. Zhang. 2017. Development and
application of nano-flavor-drug carriers in neurodegenerative dis-
eases. Chinese Chemical Letters 28 (9):1829–34. doi: 10.1016/
j.cclet.2017.06.024.
Jin, H., F. Xia, C. Jiang, Y. Zhao, and L. He. 2009. Nanoencapsulation
of lutein with hydroxypropylmethyl cellulose phthalate by supercrit-
ical antisolvent. Chinese Journal of Chemical Engineering 17 (4):
672–7. doi: 10.1016/S1004-9541(08)60262-1.
Joshi, P., S. Jain, and V. Sharma. 2011. Acceptability assessment of yel-
low colour obtained from turmeric in food products and at con-
sumer level. Asian Journal of Food & Agro-industry 4 (1):1–15. doi:
10.4103/1793-5482.145102.
Kakkar, V., S. K. Muppu, K. Chopra, and I. P. Kaur. 2013. Curcumin
loaded solid lipid nanoparticles: An efficient formulation approach
for cerebral ischemic reperfusion injury in rats. European Journal of
Pharmaceutics and Biopharmaceutics 85 (3):339–45. doi: 10.1016/
j.ejpb.2013.02.005.
Kapakos, G., V. Youreva, and A. K. Srivastava. 2012. Cardiovascular
protection by curcumin: Molecular aspects. Indian Journal of
Biochemistry & Biophysics 49 (5):306–15.
Karimi, M., R. Sadeghi, and J. Kokini. 2018. Human exposure to nano-
particles through trophic transfer and the biosafety concerns that
nanoparticle-contaminated foods pose to consumers. Trends in Food
Science and Technology 75:129–45. doi:S0924224417301267. doi:
10.1016/j.tifs.2018.03.012.
Karizaki, V. M. 2017. Ethnic and traditional Iranian breads: Different
types, and historical and cultural aspects. Journal of Ethnic Foods 4
(1):8–14. doi: 10.1016/j.jef.2017.01.002.

Karthik, V., and J. S. Amarnath. 2014. An economic analysis of tur-
meric production in Tamil Nadu, India. Direct Research Journal of
Agriculture and Food Science 2 (6):66–76.
Kaur, J., G. Kaur, S. Sharma, and K. Jeet. 2018. Cereal starch nanopar-
ticles – A prospective food additive: A review. Critical Reviews in
Food Science and Nutrition 58 (7):1097–107. doi: 10.1080/
10408398.2016.1238339.
Komaiko, J., A. Sastrosubroto, and D. J. McClements. 2016.
Encapsulation of x-3 fatty acids in nanoemulsion-based delivery
systems fabricated from natural emulsifiers: Sunflower phospholi-
pids. Food Chemistry 203 (15):331–9. doi: 10.1016/
j.foodchem.2016.02.080.
Kurien, B. T., A. Singh, H. Matsumoto, and R. H. Scofield. 2007.
Improving the solubility and pharmacological efficacy of curcumin
by heat treatment. ASSAY and Drug Development Technologies 5 (4):
567–76. doi: 10.1089/adt.2007.064.
Kuttigounder, D., J. R. Lingamallu, and S. Bhattacharya. 2011.
Turmeric powder and starch: Selected physical, physicochemical,
and microstructural properties. Journal of Food Science 76 (9):
C1284–91. doi: 10.1111/j.1750-3841.2011.02403.x.
Lane, K. E., W. Li, C. J. Smith, and E. J. Derbyshire. 2016. The devel-
opment of vegetarian omega-3 oil in water nanoemulsions suitable
for integration into functional food products. Journal of Functional
Foods 23:306–14. doi: 10.1016/j.jff.2016.02.043.
Leach, A. E. 1904. The composition of turmeric. Journal of the
American Chemical Society 26 (10):1210–1. doi: 10.1021/
ja02000a005.
Le Corre, D., J. Bras, and A. Dufresne. 2010. Starch nanoparticles: A
review. Biomacromolecules 11 (5):1139–53. doi: 10.1021/bm901428y.
LeCorre, D., E. Vahanian, A. Dufresne, and J. Bras. 2012. Enzymatic
pretreatment for preparing starch nanocrystals. Biomacromolecules
13 (1):132–7. doi: 10.1021/bm201333k.
Lekshmi, P. C., R. Arimboor, K. G. Raghu, and A. Nirmala. 2012.
Turmerin the antioxidant protein from turmeric (Curcuma longa)
exhibits antihyperglycaemic effects. Natural Product Research 26
(17):37–41. doi: 10.1080/14786419.2011.589386.
Leonel, M., S. B. S. Sarmento, and M. P. Cereda. 2003. New starches
for the food industry: Curcuma longa and curcuma zedoaria.
Carbohydrate Polymers 54 (3):385–8. doi: 10.1016/S0144-
8617(03)00179-6.
Li, J., X. Wei, Q. Wang, J. Chen, G. Chang, L. Kong, J. Su, and Y. Liu.
2012. Homogeneous isolation of nanocellulose from sugarcane
bagasse by high pressure homogenization. Carbohydrate Polymers 90
(4):1609–13. doi: 10.1016/j.carbpol.2012.07.038.
Li, J., G. H. Shin, X. Chen, and H. J. Park. 2015. Modified curcumin
with hyaluronic acid: Combination of pro-drug and nano-micelle
strategy to address the curcumin challenge. Food Research
International 69:202–8. doi: 10.1016/j.foodres.2014.12.045.
Li, W. Jiang, Z. X. Xiao, Z. Wang, Z. Wu, Q. Ma, and L. Cao. 2018.
Curcumin inhibits superoxide Dismutase-Induced epithelial-to-mes-
enchymal transition via the PI3K/akt/NF-KB pathway in pancreatic
cancer cells. International Journal of Oncology 52 (5):1593–602. doi:
10.3892/ijo.2018.4295.
Li, X., N. Anton, C. Arpagaus, F. Belleteix, and T. F. Vandamme. 2010.
Nanoparticles by spray drying using innovative new technology: The
b€uchi nano spray dryer B-90. Journal of Controlled Release 147 (2):
304–10. doi: 10.1016/j.jconrel.2010.07.113.
Lim, H. S., S. H. Park, K. Ghafoor, S. Y. Hwang, and J. Park. 2011.
Quality and antioxidant properties of bread containing turmeric
(Curcuma longa L.) cultivated in South Korea. Food Chemistry
124 (4):1577–82. doi: 10.1016/j.foodchem.2010.08.016.
Liu, A., H. Lou, L. Zhao, and P. Fan. 2006. Validated LC/MS/MS assay
for curcumin and tetrahydrocurcumin in rat plasma and application
to pharmacokinetic study of phospholipid complex of curcumin.
Journal of Pharmaceutical and Biomedical Analysis 40 (3):720–7. doi:
10.1016/j.jpba.2005.09.032.
Liu, D., Q. Wu, H. Chen, and P. R. Chang. 2009. Transitional proper-
ties of starch colloid with particle size reduction from micro- to
nanometer. Journal of Colloid and Interface Science 339 (1):117–24.
doi: 10.1016/j.jcis.2009.07.035.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 11
Liu, W., M. Tian, Y. Kong, J. Lu, N. Li, and J. Han. 2017. Multilayered
vitamin C nanoliposomes by self-assembly of alginate and chitosan:
Long-term stability and feasibility application in mandarin juice.
LWT - Food Science and Technology 75:608–15. doi: 10.1016/
j.lwt.2016.10.010.
Mahfouz, H. 2013. Protective action of vitamin C against mutagenic
effects of synthetic food color tartrazine. African Journal of
Pharmacy and Pharmacology 7 (35):2474–83. doi: 10.5897/
AJPP2013.3561.
Mahmood, K., H. Kamilah, P. L. Shang, S. Sulaiman, F. Ariffin, and
A. K. Alias. 2017. A review: Interaction of starch/non-starch hydro-
colloid blending and the recent food applications. Food Bioscience
19:110–20. doi: 10.1016/j.fbio.2017.05.006.
Maiti, P. 2015. Dietary curcumin: A potent natural polyphenol for neu-
rodegenerative diseases therapy. MOJ Anatomy & Physiology 1 (5):
127–32. doi: 10.15406/mojap.2015.01.00026.
Mancini, S., G. Paci, F. Pisseri, and G. Preziuso. 2017. Effect of tur-
meric (Curcuma longa L.) powder as dietary antioxidant supplemen-
tation on pig meat quality. Journal of Food Processing and
Preservation 41 (1):1–6. doi: 10.1111/jfpp.12878.
Mancini, S., G. Preziuso, and G. Paci. 2016. Effect of turmeric powder
(Curcuma longa L) and ascorbic acid on antioxidant capacity and
oxidative status in rabbit burgers after cooking. World Rabbit
Science 24 (2):121–7. doi: 10.4995/wrs.2016.4207.
Maniglia, B. C., R. L. De Paula, J. R. Domingos, and D. R. Tapia-
Bl
acido. 2015. Turmeric dye extraction residue for use in bioactive
film production: Optimization of turmeric film plasticized with gly-
cerol. LWT - Food Science and Technology 64 (2):1187–95. doi:
10.1016/j.lwt.2015.07.025.
Manoharan, A., D. Ramasamy, B. Dhanalashmi, K. S. Gnanalashmi,
and D. Thyagaranjan. 2012. Studies on sensory evaluation of curcu-
min powder as natural color for butterscotch flavor ice cream.
Indian Journal of Drugs and Diseases 1 (1):43–6.
Martinez, M. G., and J. Briz. 2000. Innovation activities in the spanish
food and drink industry. International Food and Agribusiness
Management Review 3:155–76. doi: 10.1016/S1096-7508(00)00033-1.
Massimino, L. C., H. A. M. Faria, and S. A. Yoshioka. 2017. Curcumin
bioactive nanosizing: Increase of bioavailability. Industrial Crops and
Products 109:493–7. doi: 10.1016/j.indcrop.2017.09.001.
Moghaddasi, F., M. R. Housaindokht, M. Darroudi, M. R. Bozorgmehr,
and A. Sadeghi. 2018. Synthesis of nano curcumin using black pep-
per oil by O/W nanoemulsion technique and investigation of their
biological activities. LWT 92:92–100. doi: 10.1016/j.lwt.2018.02.023.
Mohammadi, M., B. Ghanbarzadeh, and H. Hamishehkar. 2014.
Formulation of nanoliposomal vitamin D3 for potential application
in beverage fortification. Advanced Pharmaceutical Bulletin 4:
569–75. doi: 10.5681/apb.2014.084.
Mohanty, C., M. Das, and S. K. Sahoo. 2012. Emerging role of nano-
carriers to increase the solubility and bioavailability of curcumin.
Expert Opinion on Drug Delivery 9 (11):1347–64. doi: 10.1517/
17425247.2012.724676.
Naksuriya, O., S. Okonogi, R. M. Schiffelers, and W. E. Hennink. 2014.
Curcumin nanoformulations: A review of pharmaceutical properties
and preclinical studies and clinical data related to cancer treatment.
Biomaterials 35 (10):3365–83. doi: 10.1016/j.biomaterials.2013.
12.090.
Nsor-Atindana, J., M. Chen, H. D. Goff, F. Zhong, H. R. Sharif, and Y.
Li. 2017. Functionality and nutritional aspects of microcrystalline
cellulose in food. Carbohydrate Polymers 172:159–74. doi: 10.1016/
j.carbpol.2017.04.021.
Organizaci
on de las Naciones Unidas para la Agricultura y la
Alimentaci
on Salud, y Organizaci
on Mundial de la. 2011. Reuni
on
Conjunta FAO/OMS de Expertos Acerca de La Nanotecnolog
ıa En
Los Sectores Alimentario y Agropecuario: Posibles Consecuencias
Para La Inocuidad de Los Alimentos. Roma, Italia.
Pan, K., Q. Zhong, and S. J. Baek. 2013. Enhanced dispersibility and
bioactivity of curcumin by encapsulation in casein nanocapsules.
Journal of Agricultural and Food Chemistry 61 (25):6036–43. doi:
10.1021/jf400752a.
12 A. M. SERPA GUERRA ET AL.
Panahi, Y., N. Khalili, M. S. Hosseini, M. Abbasinazari, and A.
Sahebkar. 2014. Lipid-modifying effects of adjunctive therapy with
curcuminoids-piperine combination in patients with metabolic syn-
drome: Results of a randomized controlled trial. Complementary
Therapies in Medicine 22 (5):851–7. doi: 10.1016/j.ctim.2014.07.006.
Pandit, R. S., S. C. Gaikwad, G. A. Agarkar, A. K. Gade, and M. Rai.
2015. Curcumin nanoparticles: Physico-chemical fabrication and its
in vitro efficacy against human pathogens. 3 Biotech 5 (6):991–7.
doi: 10.1007/s13205-015-0302-9.
Parck, S. J., C. V. Garcia, G. H. Shin, and J. T. Kim. 2018.
Improvement of curcuminoid bioaccessibility from turmeric by a
nanostructured lipid carrier system. Food Chemistry 251 (51):15–57.
doi: 10.1016/j.foodchem.2018.01.071.
Park, S. H., H. S. Lim, and S. Y. Hwang. 2012. Evaluation of antioxi-
dant, rheological, physical and sensorial properties of wheat flour
dough and cake containing turmeric powder. Food Science and
Technology International 18 (5):435–43. doi: 10.1177/
1082013211428220.
Payton, F., P. Sandusky, and W. L. Alworth. 2007. NMR study of the
solution structure of curcumin. Journal of Natural Products 70 (2):
143–6. doi: 10.1021/np060263s.
Perez-Herrera, M., T. Vasanthan, and R. Hoover. 2016.
Characterization of Maize Starch Nanoparticles Prepared by Acid
Hydrolysis. Cereal Chemestry Journall 93 (3):323–30. doi:10.1094/
cchem-08-15-0175-r.
Peters, R., E. Kramer, A. G. Oomen, Z. E. Herrera Rivera, G. Oegema,
P. C. Tromp, R. Fokkink, A. Rietveld, H. J. P. Marvin, S. Weigel,
et al. 2012. Presence of nano-sized silica during in vitro digestion of
foods containing silica as a food additive. ACS Nano 6 (3):2441–51.
doi: 10.1021/nn204728k.
Popuri, A. K., and B. Pagala. 2013. Extraction of curcumin from tur-
meric roots. International Journal of Innovative Research & Studies 2
(5):289–99.
Pornanek, P., and S. Uriyapongson. 2014. Solubility enhancement of
curcumin from turmeric oleoresin by solid dispersion technique.
Pakistan Journal of Nutrition 13 (8):2014.
Prasad, S., A. K. Tyagi, and B. B. Aggarwal. 2014. Recent developments
in delivery, bioavailability, absorption and metabolism of curcumin:
The golden pigment from golden spice. Cancer Research and
Treatment 46 (1):2–18. doi: 10.4143/crt.2014.46.1.2.
Quiles, J. L., M. D. Mesa, C. L. Ram
ırez-Tortosa, C. M. Aguilera, M.

Gil, and M. C. Ram
ırez-Tortosa. 2002. Curcuma longa
Battino, A.
extract supplementation reduces oxidative stress and attenuates aor-
tic fatty streak development in rabbits. Arteriosclerosis, Thrombosis,
and Vascular Biology 22 (7):1225–31. doi: 10.1161/
01.ATV.0000020676.11586.F2.
Ram
ırez-Tortosa, M. C., M. D. Mesa, M. C. Aguilera, J. L. Quiles, L.
Bar
o, C. L. Ramirez-Tortosa, E. Martinez-Victoria, and A. Gil. 1999.
Oral administration of a turmeric extract inhibits LDL oxidation
and has hypocholesterolemic effects in rabbits with experimental
atherosclerosis. Atherosclerosis 147 (2):371–8. doi: 10.1016/S0021-
9150(99)00207-5.
Ravidran, P.N., K.N. Babu, and K. Sivaraman. 2013. Turmeric: The
genus Curcuma. Boca Raton, FL: CRC Press.
Ribeiro, H. S., B. Seang Chu, S. Ichikawa, and M. Nakajima. 2008.
Preparation of nanodispersions containing b-carotene by solvent
displacement method. Food Hydrocolloids 22 (1):12–7. doi: 10.1016/
j.foodhyd.2007.04.009.
Sathuvan, M., R. Thangam, M. Gajendiran, R. Vivek, S.
Balasubramanian, S. Nagaraj, P. Gunasekaran, B. Madhan, and R.
Rengasamy. 2017. j-Carrageenan: An effective drug carrier to
deliver curcumin in cancer cells and to induce apoptosis.
Carbohydrate Polymers 160 (15):184–93. doi: 10.1016/
j.carbpol.2016.12.049.
Saxena, A., T. Maity, A. Paliwal, and S. Wadhwa. 2017. Tecnological
aspects of nanoemulsions and their applications in the food sector.
In Nanotechnology applications in Food - Flavor, stability, nutrition
and safety, ed. A. E. Oprea and A. M. Grumezescu, 1st ed., 129–52.
London, UK: Elsevier.
Schlender, M., K. Minke, B. Spiegel, and H. P. Schuchmann. 2015.
High-Pressure double stage homogenization processes: Influences of
plant setup on oil droplet size. Chemical Engineering Sciences 131:
162–71. doi: 10.1016/j.ces.2015.03.055.
Shah, B. R., C. Zhang, Y. Li, and B. Li. 2016. Bioaccessibility and anti-
oxidant activity of curcumin after encapsulated by nano and picker-
ing emulsion based on chitosan-tripolyphosphate nanoparticles.
Food Research International 89:399–407. doi: 10.1016/
j.foodres.2016.08.022.
Shi, Z., Y. Zhang, G. O. Phillips, and G. Yang. 2014. Utilization of bac-
terial cellulose in food. Food Hydrocolloids 35:539–45. doi: 10.1016/
j.foodhyd.2013.07.012.
Shin, G. H., J. Li, J. H. Cho, J. T. Kim, and H. J. Park. 2016.
Enhancement of curcumin solubility by phase change from crystal-
line to amorphous in Cur-TPGS nanosuspension. Journal of Food
Science 81 (2):N494–501. doi: 10.1111/1750-3841.13208.
Singh, R. P., and R. Agarwal. 2006. Mechanisms of action of novel
agents for prostate cancer chemoprevention. Endocrine-Related
Cancer 13 (3):751–78. doi: 10.1677/erc.1.01126.
Siqueira, G., K. Oksman, S. K. Tadokoro, and A. P. Mathew. 2016. Re-
Dispersible Carrot Nano Fi Bers with High Mechanical Properties
and Reinforcing Capacity for Use in Composite Materials.
Composites Science and Technology 123:49–56. doi:10.1016/
j.compscitech.2015.12.001.
Sotomayor-Gerdin, D., B. D. Oomah, F. Acevedo, E. Morales, M.
Bustamante, C. Shene, and M. Rubilar. 2016. High carotenoid bioac-
cessibility through linseed oil nanoemulsions with enhanced physical
and oxidative stability. Food Chemistry 199 (15):463–70. doi:
10.1016/j.foodchem.2015.12.004.
Srinivas, L., and V. K. Shalini. 1991. DNA damage by smoke:
Protection by turmeric and other inhibitors of ROS. Free Radical
Biology & Medicine 11 (3):277–83.
Szymusiak, M., X. Hu, P. A. Leon Plata, P. Ciupinski, Z. J. Wang, and
Y. Liu. 2016. Bioavailability of curcumin and curcumin glucuronide
in the Central nervous system of mice after oral delivery of Nano-
Curcumin. International Journal of Pharmaceutics 511 (1):415–23.
doi: 10.1016/j.ijpharm.2016.07.027.
U.S. Department of Health and Human Services. 2014. Guidance for
industry considering whether an FDA-regulated product involves
the application of nanotechnology. FDA. https://www.fda.gov/down-
loads/RegulatoryInformation/Guidances/UCM401695.pdf.
United Nations Office on Drugs and Crime. 2013. Informe Ejecutivo:
Encuentro Nacional de Desarrollo Alternativo. Accessed October 10,
2017. https://www.unodc.org/documents/colombia/2014/Agosto/
EncuentroDA/ENDA_2013_ESPANOL.pdf.
Uzun, S., and J. L. Kokini. 2014. Preparation and characterization of
starch nanoparticles by desolvation method. International Journal of
Polymer Science 2014:292–5. doi: 10.1016/j.carbpol.2014.02.067.
Vecchione, R., V. Quagliariello, D. Calabria, V. Calcagno, E. De Luca,
R. V. Iaffaioli, and P. A. Netti. 2016. Curcumin bioavailability from
oil in water nano-emulsions: In vitro and in vivo study on the
dimensional, compositional and interactional dependence. Journal of
Controlled Release 233:88–100. doi: 10.1016/j.jconrel.2016.05.004.
Vel
asquez-Cock, J., P. Ga~ n
an, C. G
omez H., P. Posada, C. Castro, A.
Dufresne, and R. Zuluaga. 2018a. Improved redispersibility of cellu-
lose nanofibrils in water using maltodextrin as a green, easily
removable and non-toxic additive. Food Hydrocolloids 79:30–9. doi:
10.1016/j.foodhyd.2017.12.024.
Vel
asquez-Cock, J., P. Ga~ n
an, P. Posada, C. Castro, A. Serpa, C.
G
omez H., J.-L. Putaux, and R. Zuluaga. 2016. Influence of com-
bined mechanical treatments on the morphology and structure of
cellulose nanofibrils: Thermal and mechanical properties of the
resulting films. Industrial Crops and Products 85:1–10. doi: 10.1016/
j.indcrop.2016.02.036.
Vel
asquez-Cock, J., B. E. G
omez H., P. Posada, A. Serpa G., C. G
omez
H., C. Castro, P. Ga~ n
an, and R. Zuluaga. 2018b. Poly (vinyl alcohol)
as a capping agent in oven dried cellulose nanofibrils. Carbohydrate
Polymers 179:118–25. doi: 10.1016/j.carbpol.2017.09.089.
V
elez, M. A., M. C. Perotti, L. Santiago, A. M. Gennaro, and E. Hynes.
2017. Bioactive compounds delivery using nanotechnology: Desing

and applications in dairy food. In Nutrient delivery, ed. A. M.
Grumezescu, 221–44. London, UK: Academic Press.
Vozza, G., M. Khalid, H. J. Byrne, S. Ryan, and J. Frias. 2017.
Nutrition-nutrient delivery. In Nutient delivery, ed. A. M.
Grumezescu, 1–30. London, UK: Academic Press.
Wakte, P. S., B. S. Sachin, A. A. Patil, D. M. Mohato, T. H. Band, and
D. B. Shinde. 2011. Optimization of microwave, ultra-sonic and
supercritical carbon dioxide assisted extraction techniques for curcu-
min from Curcuma longa. Separation and Purification Technology 79
(1):50–5. doi: 10.1016/j.seppur.2011.03.010.
Wang, K., P. Jin, H. Shang, H. Li, F. Xu, Q. Hu, and Y. Zheng. 2010.
A combination of hot air treatment and nano-packing reduces fruit
decay and maintains quality in postharvest Chinese bayberries.
Journal of the Science of Food and Agriculture 90 (14):2427–32. doi:
10.1002/jsfa.4102.
Wang, S., M. Tan, Z. Zhong, M. Chen, and Y. Wang. 2011.
Nanotechnologies for curcumin: An ancient puzzler meets modern
solutions. Journal of Nanomaterials 2011:1–8. doi: 10.1155/2011/
723178.
Wang, Y., W. Xiaoyi, L. Jihua, W. Fei, W. Qinghuang, Z. Yongdan,
and K. Lingxue. 2017. Homogeneous Isolation of Nanocellulose
from Eucalyptus Pulp by High Pressure Homogenization. Industrial
Crops & Products 104:237–41. doi:10.1016/j.carbpol.2012.07.038.
Xie, X., Q. Tao, Y. Zou, F. Zhang, M. Guo, Y. Wang, H. Wang, Q.
Zhou, and S. Yu. 2011. PLGA nanoparticles improve the oral bio-
availability of curcumin in rats: Characterizations and mechanisms.
Journal of Agricultural and Food Chemistry 59 (17):9280–9. doi:
10.1021/jf202135j.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 13
Yallapu, M. M., S. Khan, D. M. Maher, M. C. Ebeling, V. Sundram, N.
Chauhan, A. Ganju, S. Balakrishna, B. K. Gupta, N. Zafar, et al.
2014. Anti-cancer activity of curcumin loaded nanoparticles in pros-
tate cancer. Biomaterials 35 (30):8635–48. doi: 10.1016/
j.biomaterials.2014.06.040.
Yang, F. M., H. M. Li, F. Li, Z. H. Xin, L. Y. Zhao, Y. H. Zheng, and
Q. H. Hu. 2010. Effect of nano-packing on preservation quality of
fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during
storage at 4
C. Journal of Food Science 75 (3):C236–40. doi:
10.1111/j.1750-3841.2010.01520.x.
Zamarioli, C. M., R. M. Martins, E. C. Carvalho, and L. A. P. Freitas.
2015. Nanoparticles containing curcuminoids (Curcuma longa):
Development of topical delivery formulation. Revista Brasileira de
Farmacognosia 25 (1):53–60. doi: 10.1016/j.bjp.2014.11.010.
Zhang, H., T. Ren, M. Yu, H. Zhang, L. Bai, Y. Wu, S. Wang, and X.
Ba. 2016. Synthesis and characterization of curcumin-incorporated
glycopolymers with enhanced water solubility and reduced cytotox-
icity. Macromolecular Research 24 (8):655–62. doi: 10.1007/s13233-
016-4095-4.
Zhao, Y., C. Xu, C. Xing, X. Shi, L. M. Matuana, H. Zhou, and X. Ma.
2015. Fabrication and Characteristics of Cellulose Nanofibril Films
from Coconut Palm Petiole Prepared by Different Mechanical
Processing. Industrial Crops and Products 65:96–101. doi:10.1016/
j.indcrop.2014.11.057.
Zuluaga, R., J. L. Putaux, J. Cruz, J. V
elez, I. Mondragon, and P.
Ga~ n
an. 2009. Cellulose microfibrils from banana rachis: Effect of
alkaline treatments on structural and morphological features.
Carbohydrate Polymers 76 (1):51–9. doi: 10.1016/
j.carbpol.2008.09.024.