Impact of Cell Disintegration Techniques on Curcumin Recovery

Abstract

In recent years, the improvement of curcumin recovery from turmeric by cell and tissue disintegration techniques has been gaining more attention; these emerging techniques were used for a reproducible and robust curcumin extraction process. Additionally, understanding the material characteristics is also needed to choose the optimized technique and appropriate processing parameters. In this review, an outlook about the distribution of different fractions in turmeric rhizomes is reviewed to explain matrix challenges on curcumin extraction. Moreover, the most important part, this review provides a comprehensive summary of the latest studies on ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), high-pressure-assisted extraction (HPAE), pulsed electric field-assisted extraction (PEFAE), and ohmic heating-assisted extraction (OHAE). Lastly, a detailed discussion about the advantages and disadvantages of emerging techniques will provide an all-inclusive understanding of the food industry’s potential of different available processes.