Abstract: As a green and natural food preservative,curcumin is non-toxic,harmless and has anti-oxidation and anti-bacterial effects. However,due to the poor water solubility of curcumin and the low bioavailability,it limits its application. Therefore,increasing the bioavailability of curcumin is an important factor in broadening its application. This paper introduces the structure and the principle of food preservation of curcumin,and also summarizes the recent progress in curcumin in improving the bioavailability of microcapsules,electrospinning,nano complexing and colloid in the field of food preservation. In order to provide some reference for the further development and utilization of curcumin in the field of food preservation.