© Kenishirotie /Dollar Photo Club
Spicing up food safety
n ancient Indian spice
Department of Plant, Soil and Agricultural
when used in food processing, preparation
might hold the key to
Systems at Southern Illinois University
and storage, naturally kill microbes and
the development of coun-
Carbondale, is part of a research team
prevent spoilage. Despite the spicy origin
tertops, cutting boards
looking at ways to use the phenolic com-
of the compound, the nanotreated surface
and knives that prevent
pound to create a food-safe, antibacterial
does not flavour the food that comes in
cross-contamination by
surface. The team has published its early
contact with it.
killing bacteria on contact. Researchers at a US university have
results in the Journal of Agriculture and Food Chemistry.
Next, Choudhary wants to use the curcumin compound in active food packaging —
been investigating applications of the spice
Their initial tests included other com-
nanocoated packaging that extends the shelf
turmeric to make food-safe, antibacterial
pounds, such as resveratrol found in grapes
life of fresh produce and other foods with
surfaces for food processing, preparation
and hydroxytyrosal found in olives, but cur-
natural antimicrobials and preservatives.
and packaging.
cumin turned out to be the most effective
“Where I grew up, our house was sur-
Curcumin, the main ingredient in turmeric,
antimicrobial compound. In particular, the
rounded by gardens,” Choudhary said.
forms a phenolic compound — a plant-based
researchers tested the compound against
“My father never liked to eat produce that
chemical compound — with powerful anti-
E. coli, and found curcumin to be highly
came from the store, especially if it was
oxidant and anti-inflammatory properties.
effective.
harvested early and ripened in transit or
This is not news in India, where curcumin is
The team then set out to use the cur-
at the store — he said it had no taste. We
widely used as a medicinal herb. However,
cumin compound to develop an antimicrobial
know now fresher foods are also higher in
science has now confirmed that the phenolic
surface by employing nanotechnology. The
antioxidants and nutritive value. My goal is
compounds known as curcuminoids have both
researchers built nanovesicles for the cur-
to find practical ways to use this technology
health benefits and antimicrobial qualities.
cumin compound that adhere to and enclose
to preserve food freshness as well as to
Ruplal Choudhary, a food and bioprocess
the compound and bind it to glass and
create antimicrobial surfaces.”
engineer and associate professor in the
other surfaces. These nanocoated surfaces,
40 | PREPARED FOOD - Feb/Mar 2016
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