A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods.

Curcumin is a lipophilic polyphenol with poor solubility and stability. This review summarizes the structural and physicochemical characteristics of curcumin and explores the various carrier materials to achieve nanocurcumin, with a view to elucidating their respective advantages and drawbacks. Furthermore, the review emphasizes the applications of curcumin in different food products, ranging from milk products and beverages to meat products and dressings. By highlighting these applications, this review offers invaluable insights into the potential for incorporating curcumin into a diverse range of food items, thereby capitalizing on its health-promoting properties. [ABSTRACT FROM AUTHOR]