The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review

Miyahira, Roberta Fontanive; Lopes, Jean de Oliveira; Antunes, Adriane Elisabete Costa

doi:10.1007/s11130-021-00888-6

Cited by 64 publications

(35 citation statements)

References 67 publications

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“…No entanto esses vegetais apresentam grande potencial de aplicação no desenvolvimento de alimentos mais saudáveis, e também como ingredientes para a indústria alimentícia, conforme apresentado na Figura 2. A utilização de brotos como ingrediente para a indústria de alimentos pode contribuir para melhorar o valor nutricional dos produtos processados, bem como ser uma forma mais segura de ingerir esses vegetais, pois o processamento pode reduzir a carga microbiana e consequentemente diminuir a ocorrência de surtos de doenças de origem alimentar (Miyahira et al, 2021). Estudos que avaliaram a adição de brotos processados (extratos secos, farinhas, liofilizados, etc.)…”

Section: Brotos Comestíveis Como Um Ingrediente Para a Indústria Alim...unclassified

“…A aceitação dos produtos teve relação direta com a proporção de farinha adicionada. Embora o trigo em grão germinado tenha sido o grão mais estudado, muitos outros grãos germinados também foram investigados, como lentilhas, quinoa, feijão mungo e arroz integral (Miyahira et al, 2021). Brotos de trigo sarraceno, ricos nos compostos fenólicos rutina e quercetina, foram usados para elaboração de massas e o efeito da sua ingestão em comparação com massas elaborados com trigo durum por ratos espontaneamente hipertensos foi avaliado.…”

Section: Fonte: Fonte Própria (2021)unclassified

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Brotos comestíveis: Qualidade nutricional, segurança microbiológica e potencial aplicação em novos produtos

Santos

Ferreira

Paula

et al. 2022

RSD

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Os brotos comestíveis são uma boa fonte de nutrientes e consumidos há cerca de 5000 anos pelos povos do oriente, podendo ser obtido em poucos dias após a germinação, a qual demanda pouco espaço e insumos. Desta forma o presente trabalho buscou verificar os principais compostos bioativos presentes em diferentes tipos de brotos comestíveis, a influência da germinação no teor desses compostos, os principais organismos associados à contaminação por esses alimentos e sua potencial aplicação para o desenvolvimento de novos produtos. Para isso foi desenvolvida uma revisão bibliográfica integrativa, com artigos publicados nas bases de dados Web of Science, Scopus, Google Scholar e Scielo. Sendo identificado que os principais compostos bioativos nesses alimentos são os compostos fenólicos, glucosinolatos, vitamina (C, B, E e D), minerais (Ca+2, Mg+2, K+, Na+, Fe+2, Zn+2, Cu+2 e Mn+2) e o ácido aminobutírico. Os estudos que aplicaram tratamentos como eleticição pelo uso de ultrassom, ácido jasmônico (JA), soluções de NaCl e glicose, foi observado um aumento do teor dos compostos bioativos presentes nos brotos. Já em relação aos principais microrganismos associados à contaminação por esses alimentos são patogênicos como Salmonella spp., Escherichia coli e Staphylococcus aureus, porém com aplicação de tratamentos físicos como branqueamento, ultrassom, resfriamento e irradiação, e a base de reagentes químicos como jasmonato de metila, ácido salicílico e tocoferol, se mostraram eficazes no controle desses microrganismos. Por fim, os brotos foram aplicados com o objetivo de enriquecer nutricionalmente os produtos como massas e bebidas.

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Section: Brotos Comestíveis Como Um Ingrediente Para a Indústria Alim...unclassified

Section: Fonte: Fonte Própria (2021)unclassified

Brotos comestíveis: Qualidade nutricional, segurança microbiológica e potencial aplicação em novos produtos

Santos

Ferreira

Paula

et al. 2022

RSD

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“…Growing sprouts is a cheap and easy process that does not require sophisticated equipment and that provides high yields. All of these features make sprouts from different botanic families alternative sources of phytoconstituents and minerals, important for human health [3,[15][16][17][18]. Moreover, sprouts can be grown all year round, at home, and they reach maturity in most cases within 5 to 14 days, depending on the crop nature and botanical origin [16].…”

Section: Introductionmentioning

confidence: 99%

Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families—Application of Chemometric Analysis

Dobrowolska−Iwanek

Zagrodzki

Galanty

et al. 2022

Foods

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Background: elemental deficiency may result in the malfunctioning of human organisms. Sprouts, with their attractive looks and well-established popularity, may be considered as alternative sources of elements in the diet. Moreover, the uptake of micro- and macronutrients from sprouts is better when compared to other vegetable sources. The aim of the study was to determine and compare the level of the selected essential minerals and trace elements in 25 sprouts from different botanical families, to preselect the richest species of high importance for human diets. Methods: the Cu, Zn, Mn, Fe, Mg, Ca determinations were performed using atomic absorption spectrometry with flame atomization and iodine by the colorimetric method. Results: beetroot sprouts had the highest levels of Zn, Fe, and Mg, while onion sprouts were the richest in Mn and Ca, among all of the tested sprouts. Sprouts of the Brassicaceae family were generally richer in Ca, Mg, and Zn than sprouts from the Fabaceae family. Results allow preselection of the most perspective sprouts as possible dietary sources of essential minerals and trace elements. For rucola, leeks, onions, and beetroot sprouts, the data on minerals and trace element compositions were performed for the first time.

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“…Recently, sprout vegetables have received great attention from consumers as health functional foods because they are rich in phytonutrients such as flavonoids, polyphenols, glucosinolates, isothiocyanates, proteins, minerals, and vitamins [ 1 ]. It was reported that the regular consumption of sprout vegetables could prevent inflammatory bowel and neurodegenerative diseases [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Vacuum-Steam Combination Heating System for Pasteurization of Sprout Barley Powder

Hwang

Joe

et al. 2022

Foods

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The processing of sprout vegetables in powder form has been known to extend the shelf-life by retaining nutritional values; however, sprout powder products were exposed to a variety of contaminants, such as microbial contaminants, during processing and storage. Therefore, the proper treatment for removing the contaminants in the powder was required without compromising their quality properties. This study was conducted (1) to determine a suitable pasteurization method for sprout barley powder, and (2) to investigate the effect of vacuum-steam heating combination treatment on the quality change and the lethality of microorganisms in sprout barley powder. The heating pattern of sprout barley powder was elucidated with a vacuum-thermal combination system consisting of a vacuum chamber, overhead stirrer, far-infrared heater, and PID (Proportional-Integral-Differential) controller. In addition, the mixing patterns of sprout barley powder, depending on the types of stirring blades, were evaluated by discrete element modeling using EDEM™ software. The vacuum-steam combination heating system was fabricated using the investigated pre-design factors. The quality change in sprout barely powder was evaluated by measuring the microbial inactivation, CIE values (L*, a*, b*, ΔE), and water activity (aw). During the pasteurization process, steam could be directly injected into the chamber at regular intervals for two hours to transfer moisture and heat to the powder. By combining steam and vacuum conditions, the population of E. coli O157:H7 in the powder was reduced by 4.33 log CFU/g, eliminating all E. coli O157:H7 in the powder. In addition, the water activity (aw) of the powder was significantly decreased in a vacuum pressure environment without the quality deterioration.

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The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review

Cited by 64 publications

References 67 publications

Brotos comestíveis: Qualidade nutricional, segurança microbiológica e potencial aplicação em novos produtos

Brotos comestíveis: Qualidade nutricional, segurança microbiológica e potencial aplicação em novos produtos

Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families—Application of Chemometric Analysis

Development of Vacuum-Steam Combination Heating System for Pasteurization of Sprout Barley Powder

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