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Traditional analytical methods typically depend on synthetic dyes, heavy metal salts, strong acids, and resource\u2010intensive processes, limiting sustainability and on\u2010site applicability. In line with green analytical chemistry and clean\u2010label technologies, naturally derived sensing materials have gained increasing attention. Curcumin, a natural polyphenolic compound from\n                    <jats:italic>Curcuma longa<\/jats:italic>\n                    , has emerged as a safe, renewable, low\u2010toxicity, and multifunctional alternative for agro\u2010food safety monitoring. Its pH responsiveness, fluorescence behavior, redox activity, metal\u2010chelation capacity, chemical reactivity, and strong binding affinity enable its function as a ligand, indicator, and active sensing agent. This review critically examines recent advances in curcumin\u2010based detection strategies for food adulterants, pathogens, toxins, microbial spoilage, and quality deterioration, with a focus on its interaction mechanisms, colorimetric and fluorescent indicators, biosensors, smart packaging, and shelf\u2010life monitoring. Additionally, the potential of curcumin\u2010based indicators for detecting pesticide residues, toxic gases, and chemical residues, beyond the food sector, is also discussed. Although curcumin\u2010based sensing systems represent a promising and sustainable approach for advancing next\u2010generation food safety monitoring, further studies are required to improve sensor integration, stability, and selectivity to allow large\u2010scale adoption.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70446","type":"journal-article","created":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T05:53:00Z","timestamp":1774417980000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Curcumin: A Multifunctional Molecule for the Detection of Various Adulterants, Pathogens, and Toxins in the Agro\u2010Food Industry"],"prefix":"10.1111","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-4077-9774","authenticated-orcid":false,"given":"Kishan Kishor","family":"Gupta","sequence":"first","affiliation":[{"name":"Department of Food Process Engineering National Institute of Technology  Rourkela Odisha India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1843-9041","authenticated-orcid":false,"given":"Subith","family":"Cheeyattil","sequence":"additional","affiliation":[{"name":"Department of Food Process Engineering National Institute of Technology  Rourkela Odisha India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nongmaithem Seema","family":"Chanu","sequence":"additional","affiliation":[{"name":"Department of Food Process Engineering National Institute of Technology  Rourkela Odisha India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5454-1369","authenticated-orcid":false,"given":"Madhuresh","family":"Dwivedi","sequence":"additional","affiliation":[{"name":"Department of Food Process Engineering National Institute of Technology  Rourkela Odisha India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,24]]},"reference":[{"key":"e_1_2_15_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.saa.2022.122124"},{"key":"e_1_2_15_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-443-15412-6.00011-8"},{"key":"e_1_2_15_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2024.e29128"},{"key":"e_1_2_15_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jece.2021.105520"},{"key":"e_1_2_15_6_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010025\u201092944\u20103"},{"key":"e_1_2_15_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jenvman.2018.01.021"},{"key":"e_1_2_15_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsfoodscitech.3c00214"},{"key":"e_1_2_15_9_1","doi-asserted-by":"publisher","DOI":"10.22036\/pcr.2022.362856.2199"},{"key":"e_1_2_15_10_1","doi-asserted-by":"publisher","DOI":"10.1186\/s11671\u2010024\u201004032\u20106"},{"key":"e_1_2_15_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s44371\u2010025\u201000174\u20103"},{"key":"e_1_2_15_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.saa.2019.117351"},{"key":"e_1_2_15_13_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13568\u2010023\u201001629\u20105"},{"key":"e_1_2_15_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.snb.2022.132153"},{"key":"e_1_2_15_15_1","doi-asserted-by":"publisher","DOI":"10.1039\/D0RA00144A"},{"key":"e_1_2_15_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.16438"},{"key":"e_1_2_15_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2023.110200"},{"key":"e_1_2_15_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cej.2024.150765"},{"key":"e_1_2_15_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12122029"},{"key":"e_1_2_15_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.snb.2024.135511"},{"key":"e_1_2_15_21_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsami.2c02181"},{"key":"e_1_2_15_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fhfh.2024.100178"},{"key":"e_1_2_15_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2023.108852"},{"key":"e_1_2_15_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2022.123495"},{"key":"e_1_2_15_25_1","doi-asserted-by":"publisher","DOI":"10.1155\/ianc\/6832626"},{"key":"e_1_2_15_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113270"},{"key":"e_1_2_15_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.11.005"},{"issue":"1","key":"e_1_2_15_28_1","first-page":"36","article-title":"Curcumin as Acid\/Base Indicator: A Statistical Analysis","volume":"11","author":"Sousa Silva A. 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