A review on turmeric (Curcuma longa L.) and usage in seafood
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Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Seafood stands out as an important protein source for human nutrition. Providing foodsafety, increasing food production and processing, preventing nutrient losses, preserving thequality of food, and extending shelf life have gained importance. Thus, the use of food additiveshas been a technological must. Turmeric (Curcuma longa L., Zingiberaceae) is obtained fromthe root of the Curcuma longa plant, a fiber plant from the ginger family. It is a plant withpolyphenolic effects. Curcumin (diferuloylmethane) is the most active ingredient of turmeric.It has an antioxidant effect. Turmeric has been found to have anti-inflammatory, anticarcinogenic, and antiatherogenic effects. Turmeric is used in smoked meats, pickles and somecakes, seafood, fish soup and other soups, rice, cold cuts, and various vegetable dishes. Turmerichas a very important role in maintaining the nutritional quality of seafood products, extendingthe shelf life with its antioxidant and antimicrobial effect, increasing the attractiveness ofseafood by adding color and flavor and obtaining healthy products.
Açıklama
Anahtar Kelimeler
Biyoloji, Balıkçılık, Kimya, Tıbbi, Deniz ve Tatlı Su Biyolojisi, Gıda Bilimi ve Teknolojisi
Kaynak
Marine Science and Technology Bulletin
WoS Q Değeri
Scopus Q Değeri
Cilt
10
Sayı
1
