Asefi Narmela, Singh Rakesh K
Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
Department of Food Science and Technology, University of Georgia, CAES, Campus 0211 Food Science Building 100 Cedar St, Athens, GA, USA.
Curr Nutr Rep. 2025 Apr 8;14(1):57. doi: 10.1007/s13668-025-00643-2.
Sprouts are valued for their rich nutritional profile, fresh taste, and ease of production. As consumer demand for healthier foods increases, innovative methods are needed to enhance sprout quality. Cold Plasma (CP) and Plasma-Activated Water (PAW) have emerged as promising, sustainable technologies in agriculture, particularly for improving seed germination and plant growth.
CP and PAW influence plant hormonal activity, improve water uptake, and modify seed coats, leading to enhanced sprout quality. These technologies impact bioactive compounds such as proteins, carbohydrates, enzymes, polyphenols, Gamma-Aminobutyric Acid, and antioxidants, which promote seed growth and alter the nutritional and functional properties of sprouts. PAW, with its unique chemical properties, acidifies the environment, modifies redox potential, and produces reactive oxygen and nitrogen species, which are essential for metabolic pathways in seed germination. Researchers are addressing challenges like discoloration, surface etching, and bioactive material degradation to optimize PAW applications in sprout production. CP and PAW offer cost-effective and eco-friendly solutions for improving sprout quality by stimulating seed germination and growth. Their effects on bioactive compounds and metabolic pathways make them valuable tools in modern agriculture. However, optimizing their application is crucial to maximizing benefits while minimizing potential drawbacks. Further research is needed to refine these technologies for commercial sprout production.
豆芽因其丰富的营养成分、新鲜的口感和易于生产而受到重视。随着消费者对更健康食品的需求增加，需要创新方法来提高豆芽品质。冷等离子体（CP）和等离子体活化水（PAW）已成为农业中颇具前景的可持续技术，特别是在改善种子发芽和植物生长方面。
CP和PAW影响植物激素活性，改善水分吸收，并改变种皮，从而提高豆芽品质。这些技术会影响蛋白质、碳水化合物、酶、多酚、γ-氨基丁酸和抗氧化剂等生物活性化合物，促进种子生长并改变豆芽的营养和功能特性。PAW具有独特的化学性质，可酸化环境、改变氧化还原电位并产生活性氧和氮物种，这些对于种子发芽的代谢途径至关重要。研究人员正在应对变色、表面蚀刻和生物活性物质降解等挑战，以优化PAW在豆芽生产中的应用。CP和PAW通过刺激种子发芽和生长，为提高豆芽品质提供了经济高效且环保的解决方案。它们对生物活性化合物和代谢途径的影响使其成为现代农业中的宝贵工具。然而，优化其应用对于在最大限度减少潜在缺点的同时最大化益处至关重要。需要进一步研究以完善这些技术用于商业豆芽生产。
