Maqbool Zahra, Khalid Waseem, Khan Anosha, Azmat Maliha, Sehrish Aqeela, Zia Sania, Koraqi Hyrije, Al-Farga Ammar, Aqlan Faisal, Khan Khalid Ali
Department of Food Science Government College University Faisalabad Faisalabad Pakistan.
University Institute of Food Science and Technology The University of Lahore Lahore Pakistan.
Food Sci Nutr. 2023 Nov 14;12(2):707-721. doi: 10.1002/fsn3.3830. eCollection 2024 Feb.
Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout-based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout-based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave-existed extraction, pulse electric field, and enzyme-associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient-dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout-based food products.
谷物是人体代谢活动所需大量营养素和微量营养素的良好来源。人们对芽苗进行了研究，以改善其营养成分。此外，次生代谢产物作为绿色食品工程技术，被应用于制药、功能成分、营养保健品和化妆品行业。以芽苗为基础的食品通常用于通过软化全谷物结构和增加植物化学物质（营养价值和生物活性化合物）来提高产品质量。这些发芽谷物可添加到各种产品中，包括零食、烘焙食品、饮料和肉类。食用全谷物已被证明可降低多种慢性和非传染性疾病的发病率和死亡率。发芽谷物具有多种生物学功能，包括抗糖尿病、抗氧化和抗癌特性。以谷物芽苗为基础的产品在降低心血管疾病和胃肠道疾病风险方面更有益处。新型提取技术（微波辅助提取、脉冲电场和酶辅助提取）被应用于保持并确保芽苗的功效、安全性和营养成分。营养丰富的芽苗对环境影响小，且被消费者广泛接受。本综述首次探讨并阐明了以谷物芽苗为基础的食品的抗氧化潜力、感官评价、工业应用和健康前景。
