Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy.
J Sci Food Agric. 2019 Jun;99(8):4029-4035. doi: 10.1002/jsfa.9630. Epub 2019 Mar 13.
Fresh sprouts are healthy foods, low in fats and high in phytochemicals, but have a short shelf-life, hence the need for processing methods that preserve their nutritional value. This work was aimed at evaluating the effect of heat-drying (HD) and freeze-drying (FD) on the phytochemical and fatty acid profiles of alfalfa and flax sprouts, as compared to fresh material.
Both FD and HD reduced the phytochemical contents compared to fresh sprouts. FD better preserved phytoestrogens, phytosterols and total tocols compared to HD. However, phytoestrogen and tocol content remained quite high also in HD. The fatty acid profile was affected only by sprouts species, with higher amounts of α-linolenic acid in flax and linoleic acid in alfalfa sprouts.
This work demonstrates that drying does not severely compromise the nutritional value of sprouts and provides a valid support for the choice of the drying method depending on the compound to be preserved, and taking into consideration the different cost of the methods. In addition, sprout powder is easy to handle and, due to its low volume, does not imply a decrease of feed consumption and energy intake, which is relevant in its use as a supplement in human and animal feeding. © 2019 Society of Chemical Industry.
新鲜芽菜是健康食品，脂肪含量低，富含植物化学物质，但保质期短，因此需要加工方法来保持其营养价值。本工作旨在评估热干燥（HD）和冷冻干燥（FD）对苜蓿和亚麻芽菜的植物化学物质和脂肪酸谱的影响，并与新鲜材料进行比较。
与新鲜芽菜相比，FD 和 HD 均降低了植物化学物质的含量。FD 比 HD 更好地保留了植物雌激素、植物固醇和总生育酚。然而，HD 中植物雌激素和生育酚的含量仍然很高。脂肪酸谱仅受芽菜种类的影响，亚麻中的α-亚麻酸和苜蓿中的亚油酸含量较高。
这项工作表明，干燥不会严重影响芽菜的营养价值，并为根据要保存的化合物选择干燥方法提供了有效的支持，同时考虑到方法的不同成本。此外，芽菜粉易于处理，由于其体积小，不会减少饲料消耗和能量摄入，这在将其作为人类和动物饲养的补充剂使用时非常重要。© 2019 化学工业协会。
