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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |