Importance of curcumin, an active compound in turmeric (Curcuma longa L)

Dr Nellisha Ngoruw Moyon*, Dr Jonah Dakho1 and Dr Ps Mariam Anal
Contd from previous issue
Due to its safety and vibrant colour, it is widely used in many food categories. In Dairy Products it adds a rich golden tone to cheese, butter, ghee, and yogurt. In Bakery and Confectionery, it enhances cakes, biscuits, and sweets without affecting flavour. In Beverages and Sauces, it provides a natural yellow shade to juices, plant-based drinks, mustards, and curry sauces. In Processed Meats and Seafood, it Improves appearance and consumer appeal, giving a fresh, appetizing look. Its ability to deliver consistent, uniform colouring makes it a valuable ingredient for manufacturers seeking a premium, natural appearance in their products. In terms of heat stability, curcumin retains its colour well under standard food processing temperatures, making it suitable for pasteurization, baking, and cooking. Light sensitivity is its main weakness—exposure to strong light can cause fading.
Food-grade curcumin refers to the purified extract from the rhizome of the turmeric plant (Curcuma longa) that meets stringent safety and quality standards for use as a colorant and functional ingredient in the food and beverage industry. Unlike crude turmeric powder, food-grade curcumin undergoes extensive processing—including extraction, purification, and often formulation-to ensure it is free from contaminants and suitable for human consumption.
Advantages over Synthetic Colorants
Choosing curcumin over synthetic food dyes offers multiple advantages. First, it aligns with growing consumer preference for natural ingredients and clean-label formulations, helping brands meet regulatory and market demands. Curcumin is generally considered safe and is approved as food colouring E100 by interna- tional authorities. From a marketing perspective, highlighting the use of turmeric-derived colorants can strengthen brand positioning and attract health- conscious consumers. In recent years, it has emerged that customers’ satisfaction is not only driven by taste, smell, appearance, and attractiveness but also by health effects, impact on quality of life, and ageing. Necessarily, the efforts of food industries are oriented towards the development of innovative strategies to meet both organoleptic and health demands. To achieve these purposes, modern industry applies a number of different techniques to ameliorate natural pigment extraction and to maintain their stability, in order to reduce the risk of colour degradation and any subsequent loss of attractiveness.
Effectiveness Compared to Traditional Preservatives
Compared to traditional chemical preservatives, curcumin requires higher concentrations for antimicrobial effectiveness but offers a natural alternative with added antioxidant benefits. Although it may be costlier initially, its multifunctional properties can reduce the need for multiple additives, potentially offering cost- effec- tiveness in the long run. Additionally, curcu-min’s natural origin aligns with consumer demand for clean-label and safer food preservatives.
Curcumin’s Preservative Properties
Curcumin exhibits significant preservative properties due to its antimicrobial and antioxidant activities. It acts against a broad spectrum of bacteria, fungi, and viruses by disrupting microbial membranes, inhibiting DNA replication, and reducing microbial motility. Its antioxidant capacity helps in scavenging free radicals, thereby preventing lipid oxidation in foods, which contributes to shelf-life extension. Curcumin also shows synergistic effects when combined with other natural preservatives, enhancing overall antimicrobial efficacy. As an antimicrobial agent, cur-cumin exhibits a wide antimicrobial spectrum, demonstrating effectiveness against a range of food borne pathogens and spoilage microorganisms, inclu- ding bacteria like Listeria monocytogenes, Staphylococcus aureus, and Esche- richia coli, as well as various fungi and molds.
Curcumin can also act synergistically with other natural preservatives such as rosemary extract, tocopherols, and essential oils. This combination approach allows formulators to achieve better microbial control at lower concentrations, minimizing potential impacts on flavour or cost while delivering an effective clean-label solution.
Food Preservation Applications
In food preservation, curcumin is used to extend the shelf life of packaged foods by reducing microbial growth and oxidative degradation. It stabilizes oils and fats by suppressing lipid peroxidation and maintains the quality of meat and poultry by inhibiting spoilage bacteria and oxidative rancidity. Studies demonstrate curcumin’s effective- ness in preserving dairy products, meat, and oil-rich foods
Antimicrobial Mechanisms
Curcumin offers dual benefits as both a natural preservative and an antioxidant, effectively extending food shelf life while maintaining quality and safety. Its broad antimicrobial spectrum and lipid-stabilizing properties make it a versatile ingredient for various food applications, including meat, dairy, and packaged foods. Food manufacturers aiming for clean-label products can leverage curcumin to meet consumer demand for natural, safe, and multi- functional additives. The future of food processing is increasingly inclined toward natural ingredients like curcumin, as industry trends prioritize sustainability, health, and regulatory compliance.
Turmeric is used in traditional Indian medicine as well as Hindu religious ceremonies. The old Hindu texts have described turmeric as an aromatic stimulant and carminative. Recently powder of turmeric is used as traditional medicine against gastro-intestinal diseases, especially for biliary and hepatic disorder, diabetic wounds, rheumatism, inflammation, sinusitis,  anorexia,  coryza  and  cough.
Curcumin present in turmeric is a great antioxidant agent that helps in numerous ways including its many cosmetic and medicinal benefits. Turmeric, the golden spice known for its anti-inflammatory and antioxidant properties, has long been used in culinary, medicinal, and cosmetic applications. Its vibrant yellow hue is as beneficial as it is beautiful.
Turmeric, due to the presence of curcumin, acts as a potent anti-inflammatory agent, The curcumin in turmeric works by inhibiting several different molecules that play a role in inflammation. Turmeric helps keep your skin healthy in many ways. It keeps acne at bay by inhibiting the growth of pimple-causing bacteria and reducing the oil secretion by the sebaceous glands. The constant use of turmeric clears acne scars, which makes your skin flawless and glowing. Its antiseptic and anti-inflammatory properties accelerate the healing of a cut and soothe skin irritation.
Curcumin present in turmeric is an antioxidant that fights signs of aging like wrinkles and pigmentation by scavenging dangerous free radicals. Turmeric powder is a very powerful anticoagulant due to the presence of curcumin. Curcumin extends blood clotting times, working to prevent tiny cells called platelets from clumping together when they shouldn’t
The herb’s major component curcumin acts as a powerful antioxidant, fighting signs of aging like wrinkles and pigmentation by scavenging free radicals and preventing the damage they cause. Curcumin in turmeric powder helps to lower blood sugar levels in the body and inhibits key enzymes linked to type 2 diabetes. Turmeric juice is perhaps the most common form of the herb in medical use, but it can also be mixed into topical salves and creams. This herb has both culinary as well as traditional and cosmetic uses without compromising sensory properties.
Regulatory Compliance and Safety
Curcumin is widely recognized as a natural food preservative and has undergone extensive regulatory and safety assessments to ensure its safe use in food. In the United States, the Food and Drug Administration (FDA) classifies curcumin as a Generally Recognized as Safe (GRAS) substance, allowing it to be used as a food coloring additive. (To be contd)