Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and the microbiological and consumer quality of stored mung bean sprouts was s...

Full description

Bibliographic Details
Main Authors: Małgorzata Sikora, Urszula Złotek, Monika Kordowska-Wiater, Michał Świeca
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Antioxidants
Subjects:
enzymatic browning
antioxidant capacity
microbiological purity
storage
herbs
consumer quality
Online Access:https://www.mdpi.com/2076-3921/10/3/425

Internet

https://www.mdpi.com/2076-3921/10/3/425

Similar Items