Agronomy,
Год журнала:
2024,
Номер
14(11), С. 2571 - 2571
Опубликована: Ноя. 1, 2024
In
recent
years,
there
has
been
an
increasing
interest
in
the
use
of
gaseous
ozone
(O3)
to
promote
germination
edible
seeds.
While
its
ability
improve
seedling
vigor
and
stimulate
is
acknowledged,
limited
research
on
impact
O3
biochemical
profile,
including
phenolic
compounds
(TPC)
antioxidant
activity,
cereals,
seeds,
their
sprouts.
The
lack
information
led
initiation
this
study,
which
aims
assess
treatment
duration
at
a
concentration
50
ppm
1
L
min−1,
ranging
from
5
h,
attributes
broccoli
(Brassica
oleracea),
radish
(Raphanus
sativus),
alfalfa
(Medicago
sativa)
sprouts,
as
well
wheat
(Triticum
aestivum)
grains
By
optimizing
exposure
parameters,
duration,
approach
potential
serve
valuable
tool
for
enhancing
microbiological
nutritional
quality
seeds
cereals.
findings
revealed
that
generally
had
adverse
TPC
resulting
significant
reduction
post
treatment.
Wheat
grains,
particular,
displayed
lowest
following
exposure,
with
average
decrease
39.4%
compared
untreated
sample.
However,
it
noteworthy
exhibited
positive
response
4
h
treatment,
manifesting
increase
13.0%
27.7%,
respectively.
turn,
broccoli,
radish,
sprouts
TPC,
values
47.7%,
20.2%,
18.0%
lower
than
control
samples,
This
study
plant
responses
varied,
effects
levels
depended
time.
Furthermore,
effect
sugar
content
varied
among
different
types,
some
showing
others
no
substantial
changes.
suggests
that,
depending
type
seed,
may
have
both
neutral
effects.
Food Science & Nutrition,
Год журнала:
2023,
Номер
12(2), С. 707 - 721
Опубликована: Ноя. 14, 2023
Cereal
grains
are
a
good
source
of
macronutrients
and
micronutrients
that
required
for
metabolic
activity
in
the
human
body.
Sprouts
have
been
studied
to
enhance
nutrient
profile.
Moreover,
secondary
metabolites
examined
as
green
food
engineering
technology
is
used
pharmaceutical,
functional
ingredients,
nutraceutical,
cosmetic
industries.
The
sprout-based
commonly
quality
products
by
softening
structure
whole
grain
increasing
phytochemicals
(nutritional
value
bioactive
compounds).
These
sprouting
can
be
added
variety
including
snacks,
bakery,
beverage,
meat.
Consuming
has
shown
reduce
incidence
mortality
chronic
noncommunicable
diseases.
Sprouting
diversity
biological
functions,
antidiabetic,
antioxidant,
anticancer
properties.
more
beneficial
reducing
risk
cardiovascular
diseases
gastrointestinal
tract
novel
extraction
techniques
(microwave-existed
extraction,
pulse
electric
field,
enzyme-associated)
applied
maintain
ensure
efficiency,
safety,
nutritional
profile
sprout.
Nutrient-dense
sprouts
low
environmental
impact
widely
accepted
consumers.
This
review
explores
first
time
sheds
light
on
antioxidant
potential,
sensory
evaluation,
industrial
applications,
health
perspective
cereal
products.
Foods,
Год журнала:
2024,
Номер
13(11), С. 1639 - 1639
Опубликована: Май 24, 2024
Cordyceps
sinensis
is
a
rare
and
endangered
medicinal
herb
in
China
typical
food
plant.
Most
of
the
research
related
to
focuses
on
its
pharmacological
effects,
artificial
cultivation
clinical
applications.
However,
there
are
few
comprehensive
evaluations
quality
under
different
drying
methods.
In
this
study,
effects
vacuum
freeze-drying
(DG),
oven-drying
(HG)
air-drying
(YG)
morphological
characteristics,
microstructure,
antioxidant
activity
metabolites
were
investigated
using
wild
as
object.
The
results
showed
that
their
appearance
morphology,
YG-
HG-method
samples
darker
color
wilted,
while
DG-
method
golden
yellow
had
better
fullness.
terms
stomata
YG
HG
relatively
small
irregularly
shaped,
whereas
those
DG
larger
neat.
capacity,
lowest,
followed
by
group,
group
highest
total
capacity.
A
correlation
analysis
revealed
significant
relationship
between
capacity
lipids,
lipid
molecules,
nucleosides,
nucleotides,
analogs.
metabolomics
identified
1937
from
18
superclasses,
with
lipid-like
organic
acids
derivatives,
organoheterocyclic
compounds,
oxygen
compounds
being
predominant
sinensis.
Differentially
accumulated
(DAMs)
higher
levels
lipids
compared
other
methods,
suggesting
optimal
preservation
for
These
findings
offer
insights
selecting
appropriate
methods
maintaining
post-drying
Research Square (Research Square),
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 8, 2025
Abstract
This
study
evaluated
the
impact
of
germination
time
and
cereal
type
on
nutrient
content
sensory
attributes
bread
using
germinated
flours
as
a
natural
starter
culture.
Wheat
varieties
(Ashehan
Global)
oats
were
soaked
for
12
hours,
then
48,
72,
96
hours.
After
drying
(27–30°C)
48
grains
milled
into
whole
flour.
Breads
made
from
these
analyzed
proximate
composition,
minerals,
qualities.
Bread
with
Ashehan
flour
(48–96
hours)
showed
fat
(2.91–3.08%),
protein
(13.79–14.38%),
carbohydrate
(61.08–62.13%),
energy
(328.03–331.49
kcal/100g)
content.
Global
wheat
similar
trends,
while
had
higher
values,
(4.36–4.59%),
(16.18–19.26%),
(336.48–359.99
kcal/100g).
Germination
significantly
increased
protein,
energy,
mineral
contents,
especially
in
hours
(calcium
24.51
mg/100g,
zinc
1.85
iron
2.44
mg/100g).
Sensory
tests
indicated
that
at
72
improved
acceptability,
particularly
taste,
Ashehan,
Global,
achieving
highest
scores.
Non-germinated
(yeast-fermented)
samples
least
preferred.
suggests
germination,
enhances
quality
could
be
effective
traditional
development.
Separations,
Год журнала:
2025,
Номер
12(3), С. 68 - 68
Опубликована: Март 13, 2025
Barley
sprouts,
rich
in
bioactive
compounds,
have
gained
attention
as
functional
food
ingredients
because
of
their
antioxidant
potential.
This
study
evaluated
composition
and
capacity,
focusing
on
the
saponarin,
chlorophyll,
policosanol,
total
polyphenol
(TP),
flavonoid
(TF)
contents.
The
capacity
was
assessed
using
2,2-diphenyl-1-picrylhydrazyl
(DPPH),
2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic
acid)
(ABTS),
ferric-reducing
power
(FRAP)
assays.
results
showed
that
barley
sprouts
contained
8.14
±
0.02
mg/g
15.36
0.18
396.99
mg/100
g
policosanols,
12.64
0.04
mg
gallic
acid
equivalent
(GAE)/g,
5.99
0.09
rutin
(RE)/g.
half-maximal
inhibitory
concentration
(IC50)
values
exhibited
trend
FRAP
>
DPPH
ABTS.
Significant
correlations
(R
0.891,
p
<
0.05)
were
observed
between
assays
TP
TF
contents,
indicating
substantial
role
properties
sprout
extracts.
These
findings
suggest
are
a
valuable
natural
source
antioxidants
for
applications.
Nevertheless,
additional
vivo
clinical
research
is
necessary
to
improve
bioavailability
expand
potential
use
formulations.
Foods,
Год журнала:
2024,
Номер
13(12), С. 1868 - 1868
Опубликована: Июнь 14, 2024
Nutraceuticals
obtained
from
sprouted
wheat
and
oat
grains
processing
by-products
(bran
hull,
respectively)
naturally
containing
antioxidant
anti-inflammatory
compounds
were
evaluated.
The
objective
of
this
study
was
the
development
a
cereal-based
nutraceutical
formula
combining
extracts
sprouts
exploration
for
potential
synergetic
effects
in
their
bioactive
properties.
capacities,
glycemic
index,
phytic
acid,
β-glucan
individual
bran
hydrolysate
(EH-WB),
(SW),
hull
(EH-OH),
(SO),
combined
ingredients
(CI
1,
CI
2,
CI3)
used
to
tailor
an
optimal
formula.
three
blend
CI2,
formulated
at
different
ratios
(EH-WB:SW:EH-OH:SO;
1:1:1:1,
2:1:2:1,
1:2:1:2,
w:w:w:w,
respectively).
resulting
mixtures
showed
total
phenol
(TPs)
content
ranging
412.93
2556.66
µmol
GAE
100
g−1
capacity
values
808.14
22,152.54
TE
(ORAC)
1914.05
7261.32
(ABTS•+),
with
Fe3+
reducing
ability
734.
02
8674.51
mmol
reduced
Fe
(FRAP)
produced
EH-WB
EH-OH,
where
high
activity
observed.
However,
results
exhibited
interesting
behavior,
potentially
synergistic
effect
ingredients.
This
observed
CI2
CI3,
higher
inhibit
IL-6
TNF-α
than
expected
based
on
Similar
properties,
oat-based
significantly
contributed
more
properties
overall
mixture.
contribution
is
likely
associated
β-glucans
avenanthramides
present
oats.
To
ensure
bioaccessibility
these
ingredients,
further
studies
including
simulated
digestion
protocols
would
be
necessary.
ingredient
2:1
hydrolysate-to-sprout
ratio
most
effective
combination,
reaching
biological
characteristics.
Journal of Food Processing and Preservation,
Год журнала:
2023,
Номер
2023, С. 1 - 12
Опубликована: Дек. 6, 2023
The
present
study
investigates
the
impact
of
traditional
and
novel
cooking
techniques
on
nutritional
bioactive
profile
Brassica
oleracea,
commonly
known
as
kale.
As
a
member
family,
kale
is
well
for
its
high
value
possible
health
benefits.
However,
it
crucial
to
remember
that
can
significantly
Various
methods
were
applied
samples
through
controlled
experiments.
Traditional
like
boiling
steaming
compared
with
innovative
approaches
such
microwave
vacuum
cooking.
Soluble
solids,
which
include
sugars
other
compounds,
used
indicators
change.
Additionally,
levels
vital
components,
vitamins,
antioxidants,
phytochemicals,
analyzed
assess
overall
methods.
Preliminary
findings
suggest
choice
method
plays
pivotal
role
in
determining
extent
alterations
methods,
boiling,
exhibited
substantial
losses
soluble
solids
certain
heat-sensitive
nutrients.
In
contrast,
displayed
better
preservation
compounds.
sheds
light
complex
relationship
between
integrity
By
exploring
various
this
review
paper
contributes
understanding
how
culinary
practices
be
optimized
enhance
retention
nutrients
beneficial
components
These
hold
practical
implications
individuals
seeking
maximize
benefits
consumption
while
enjoying
versatility.
