Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.
University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan.
Molecules. 2022 Oct 28;27(21):7320. doi: 10.3390/molecules27217320.
In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.
在这篇综述中，我们讨论了蔬菜芽在食品开发方面的优势，以及它们对多种疾病的有益影响。芽菜是由不同类型的植物和种子以及各种类型的叶菜、根菜和芽菜制成的。蔬菜芽富含生物活性化合物，包括多酚、抗氧化剂和维生素。目前，传统方法和先进技术都被用于从蔬菜芽中提取生物活性化合物。由于传统方法存在一些问题，越来越多的人倾向于使用新技术，因为效果更好。从芽中提取的植物营养素的应用在食品加工和保质期延长方面的应用越来越广泛。蔬菜芽被用于制备不同的功能性食品，如果汁、面包和饼干。先前的研究表明，蔬菜芽可以帮助对抗多种慢性疾病，如癌症和糖尿病。此外，未来还需要更多的研究来探索蔬菜芽在绿色食品加工和保鲜方面的特殊应用，以延长保质期和形成功能性肉类产品和替代品。
