Advances in curcuminoids extraction, stability, and bioaccessibility from foods: a brief review

Curcuminoids are the major phytochemicals present in turmeric rhizomes and hold a potential role in developing functional foods. Being a hydrophobic compound, their extraction from rhizomes is tedious and has evolved into more eco-friendly methods in the last decade. Even though it is highly health beneficial, its application in food products/bioaccessibility from food is limited due to its chemical nature. This review examines existing curcuminoid extraction methods, focusing on their susceptibility to degradation under diverse physical and chemical processing conditions along with the influence of such extraction processes on stability, storage properties, antioxidant potential, and the potential integration of curcuminoids into functional foods. Furthermore, the review also highlights the recent advancements in understanding curcuminoid bioaccessibility/bioavailability from processed/functional foods, intending to guide industries and researchers in optimizing extraction procedures to minimize the loss of biological properties and the development of functional foods with enhanced health benefits.