Journal
MOLECULES
Volume 27, Issue 21, Pages -Publisher
MDPI
DOI: 10.3390/molecules27217320
Keywords
sprout; bioactive compound; new extraction; functional product; pharmacological role
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This review discusses the advantages of vegetable sprouts in food product development and their beneficial effects on various disorders. Sprouts are enriched in bioactive compounds, with advanced technologies being increasingly used for their extraction. The applications of phytonutrients from sprouts in food processing and shelf-life enhancement are gaining importance.
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.
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