A Review on Turmeric (Curcuma longa L.) and Usage in Seafood

Authors : Nilgün GÜNERİ

Pages : 71-84

Doi:10.33714/masteb.771756

View : 14 | Download : 11

Publication Date : 2021-03-31

Article Type : Review Paper

Abstract :Seafood stands out as an important protein source for human nutrition. Providing food safety, increasing food production and processing, preventing nutrient losses, preserving the quality of food, and extending shelf life have gained importance. Thus, the use of food additives has been a technological must. Turmeric insert ignore into journalissuearticles values( Curcuma longa L., Zingiberaceae); is obtained from the root of the Curcuma longa plant, a fiber plant from the ginger family. It is a plant with polyphenolic effects. Curcumin insert ignore into journalissuearticles values(diferuloylmethane); is the most active ingredient of turmeric. It has an antioxidant effect. Turmeric has been found to have anti-inflammatory, anti-carcinogenic, and antiatherogenic effects. Turmeric is used in smoked meats, pickles and some cakes, seafood, fish soup and other soups, rice, cold cuts, and various vegetable dishes. Turmeric has a very important role in maintaining the nutritional quality of seafood products, extending the shelf life with its antioxidant and antimicrobial effect, increasing the attractiveness of seafood by adding color and flavor and obtaining healthy products.
Keywords : Turmeric Curcuma longa, Curcumin, Antioxidant, Natural colorants, Human health, Seafood