New answers tagged food-chemistry
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Curcumin(the active ingredient in Turmeric) can turn red in two ways: Either by acting as an acid-base indicator or by forming a complex with a phospholipid film, as you stated.
Colour change due to Acid-Base action
The curcumin molecule is a tribasic acid in basic solution, where it exists as its enol tautomer. The loss of one or more protons from the ...
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Ethylene has been used in storing potatoes for a while, see this article. In it, they address the puzzle of a ripening agent acting to prevent sprouting:
Sprout suppressant properties of apple ‘vapours’ were first reported in 1932 and subsequently, ethylene and apple ‘vapours’ in 1933 (Elmer and Huelin, respectively). This ...
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