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

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 (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 (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

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