Harnessing the bioactive potential of curcumin-based edible coatings: a natural strategy for enhancing shelf life and reducing post-harvest losses in horticultural produce

Abstract

In each year, post-harvest loss of fruits and vegetables accounts to almost half of its production causing a major challenge for food security and sustainability. To minimize the loss, different attempts have been made including use of an edible coating for shelf-life enhancement. Curcumin-based edible coating, a natural compound derived from turmeric (Curcuma longa), has gained significant attention as it has remarkable antioxidant, antimicrobial, antifungal, and bioactive properties. Curcumin as a functional component in edible coating emphasizes its role in reducing spoilage, extending freshness, and maintaining the quality of horticulture produce. Additionally, the development of natural and nanotechnology-based curcumin coatings and their encapsulation techniques show beneficial impact on food safety and security. The nanoformulation comprising nanocurcumin with other polymers is used for extending the shelf life of horticultural fruits and vegetables. However, the use of nanomaterials in the food industry is not encouraged by the scientific community. Therefore, there is always a concern of safety issues in formulations which can be leveraged by checking its bio efficacy and cell toxicity effect. The aim of this review is to describe the current and potential research and development of curcumin-based edible coating in horticultural fruits and vegetables towards food safety and security.