Recent advancements in curcumin extraction, chemical/bio-synthesis, purification, and food applications

姜黄素 萃取(化学) 化学 生化工程 食品科学 生物技术 纳米技术 色谱法 生物 生物化学 材料科学 工程类
作者
Tolulope Joshua Ashaolu,Aslı Can Karaça,Ali Rashidinejad,Seid Mahdi Jafari
出处
期刊:Critical Reviews in Food Science and Nutrition [Informa]
卷期号:: 1-17 被引量:1
标识
DOI:10.1080/10408398.2024.2349725
摘要

The ubiquity and versatility of curcumin (CUR) as a bioactive compound found in foods, cosmetics, and pharmaceuticals create the need for its obtainment in the purest forms from the parent plants, especially Curcuma longa. To have efficient synthesis, extraction, and purification of CUR, environmentally sustainable, green, cost-affordable, and safe methods are of immense significance. To this end, we consider recent advancements in CUR extraction, purification, and biosynthesis in this review. The conventional and novel high-throughput techniques employed in CUR extraction including enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid (subcritical), supercritical fluid, pulsed electric fields-assisted, and ionic liquids-based extraction techniques were comprehensively discussed. The chemical/bio-syntheses of CUR were considered, and the recent advancements in metabolic engineering strategies to enhance the production of CUR were deliberated. Furthermore, novel technologies associated with CUR purification, such as column chromatography, semi-preparative high-performance liquid chromatography, high-speed counter-current chromatography, preparative supercritical fluid chromatography, and crystallization were discussed in detail. We concluded by discussing the pilot scale and industrial production and food applications of CUR.
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