Curcumin in Food Technology: Trends, Challenges, and Innovative Perspectives Through Bibliometrics
Vitória Damaceno Bueno, André Arigony Souto · 2026
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Description
Bueno and Souto in southern Brazil map how curcumin research for food science has evolved. Curcumin, the yellow pigment of turmeric, is held back by poor dissolving and weak uptake. The pair ran a counting study of Web of Science records. They added a focused review of ways to deliver and package it.
Output grew fast, with strong cross-border teamwork across the field. Focus shifted from drug-style action toward keeping curcumin stable and usable in foods. Tiny carriers, coatings, and carrier design lead both the full dataset and the uptake subset. The authors warn that proof stays scattered, and food makers need methods that scale, plus testing in real food matrices.
Catalog record
| CREATOR | Vitória Damaceno Bueno, André Arigony Souto |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 70 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |