In silico models predicting how photoactivated curcumin's nanocarriers can improve fruits shelf life.

One of the most dramatic problems in recent years is reducing food waste, $e.g.$, improving its shelf life. In this context, nanotechnology can contribute by producing edible coatings able to gradually release antibacterial substances on food. In the present communication, curcumin nanocrystals in $\beta-cyclodextrin$ and curcumin in chitosan-shelled nanobubbles are considered as natural and edible coatings for high-added values fruits. Indeed, curcumin has antibacterial and antioxidant properties, further enhanced by photoactivation with blue light, which induces the formation of Reactive Oxygen Species against a large variety of bacteria. The release of curcumin and its activation must be calibrated to avoid both wastes of materials and side effects Indeed, an excess of it or of irradiation could stress the food, while a too-small quantity would not allow the antibacterial effect. To optimize curcumin's concentration, irradiation time, and type of carrier, in silico models can be used. The use of two different models will be discussed: Higuchi's, suitable for diffusion processes, and Hopfenberg's, suitable for dissolution ones.