Development trend of curcumin

Curcumin is not stable, sensitive to light and heat, almost insoluble in water, and easy to form precipitation in acidic solution, which hinders its large-scale application. Using microcapsule technology can effectively improve its stability. Microcapsule technology is one of the high and new technologies in food engineering, which has the functions of changing state, volume and quality, controlling release rate, reducing substance volatility, isolating active ingredients and protecting sensitive substances.