Food preservation effects of curcumin microcapsules

Curcumin has numerous biological activities but its low stability and water-solubility limit its applications. Microencapsulation of curcumin can improve both of these properties. In this work, food preservation effects of curcumin microcapsules in practical applications for foods such as tofu, bread and cooked pork were studied. The results show that curcumin microcapsules had preservation effects on food when its concentration was above...