Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

IF 4.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
M. Zielińska‐Dawidziak
{"title":"Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition","authors":"M. Zielińska‐Dawidziak","doi":"10.15586/QAS.V13I2.836","DOIUrl":null,"url":null,"abstract":"Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"1-12"},"PeriodicalIF":4.6000,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/QAS.V13I2.836","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 3

Abstract

Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.
胁迫条件对豆芽品质的影响及其化学成分的改变
豆芽通常被认为是一种有益健康的食物。它们是有价值的常量营养素、抗氧化剂、微量元素和维生素的来源。改变豆芽的生长条件可以改变其营养质量,以及它们的安全性。因此,为了获得所生产的芽的最理想的组成,对其生产条件进行了优化。这篇综述的目的是介绍目前用于改变植物芽的营养品质的方法。大多数科学工作都集中在诱导次生代谢产物合成的应激条件上,主要是抗氧化剂。在施加物理(如光照、温度)或化学因素(如盐度胁迫、植物激素、金属离子等)后,它们的含量会增加。尽管这些修改在更大范围内的应用是有问题的。这些问题包括难以预测胁迫源的影响和所得芽的价格上涨。然而,由于有可能在豆芽中添加有价值的促进健康的物质,这些方法仍然被认为是非常有前途的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
4.60
自引率
7.50%
发文量
61
审稿时长
1 months
期刊介绍: ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信