Extraction and physiological characteristics of curcumin and its application in meat products and fresh meat

  • GUO Yinghui ,
  • LI Hongjun ,
  • XING Gen′an ,
  • XIE Zhaohua ,
  • HAN Wei ,
  • ZHANG Wenzhen ,
  • SHI Jialong ,
  • HE Zhifei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    3(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)

Received date: 2022-07-07

  Revised date: 2022-08-19

  Online published: 2023-11-20

Abstract

Meat is rich in nutrients and is an important source of protein, essential amino acids, iron, zinc, and other nutrients, but it is prone to lipid oxidation and microbial pollution in the process of production, storage, and sales, which will cause huge economic losses. Curcumin is a yellow polyphenol component in the rhizome of Curcuma longa which has great antioxidant activity, antibacterial activity, and pH-indicating effect, so it has a wide application prospect in meat. This article introduced the effects of different extraction methods on the yield of curcumin, and the optimal extraction process and discussed the antioxidant, antibacterial, and pH indication mechanism of curcumin. The application of curcumin in meat products, the application of curcumin active film in fresh meat preservation, and the application of curcumin intelligent film in indicating the corruption of fresh meat were reviewed in recent years. It provides a reference for the application of curcumin in meat products and fresh meat.

Cite this article

GUO Yinghui , LI Hongjun , XING Gen′an , XIE Zhaohua , HAN Wei , ZHANG Wenzhen , SHI Jialong , HE Zhifei . Extraction and physiological characteristics of curcumin and its application in meat products and fresh meat[J]. Food and Fermentation Industries, 2023 , 49(20) : 339 -345 . DOI: 10.13995/j.cnki.11-1802/ts.032906

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