Curcumin treatment enhances bioactive metabolite accumulation and reduces enzymatic browning in soybean sprouts during storage

Curcumin is a natural polyphenol that is widely used in food and medicine. Here, we investigated the effects of curcumin on the antioxidant accumulation and enzymatic browning of soybean sprouts after storage at 4 °C for 2 weeks. Curcumin drastically reduced the water loss, browning index, and perox...

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Detalles Bibliográficos
Autores principales: Deng, Benliang, Zhao, Jing, He, Mengyao, Tian, Shan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039267/
https://www.ncbi.nlm.nih.gov/pubmed/36974192
http://dx.doi.org/10.1016/j.fochx.2023.100607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039267/
https://www.ncbi.nlm.nih.gov/pubmed/36974192
http://dx.doi.org/10.1016/j.fochx.2023.100607

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