系统性综述:探讨小麦草和脉冲微菜的成分构成和植物化学成分随不同生长条件而变化的情况

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2024-08-29 DOI:10.1002/efd2.70003
Arun Kumar, Narpinder Singh
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引用次数: 0

摘要

小麦草和豌豆菜因其富含植物化学成分而广受欢迎。然而,小麦草和脉冲微菜的生长参数和成分变化取决于当时的环境条件。如今,小麦草和脉冲微绿叶菜被用作烹饪原料或融入各种食品中,并被全球大部分人口所食用。因此,有必要审查生长条件的影响,以满足日益增长的需求。这将使育种者能够根据消费者对特定营养成分的偏好调整栽培技术。本系统综述旨在对现有文献进行分析,了解不同生长条件对小麦草和脉冲微菜生长和成分的影响。小麦草和脉冲微菜的生长会受到一系列生长条件的影响,如光照强度、温度、养分供应和栽培技术的变化。最近的研究就生长和组成成分(近似组成和某些成分,如叶绿素、抗氧化剂、矿物质、酚类化合物和次生代谢物)的变化与栽培参数变化的关系进行了讨论。不过,这篇综述只涉及小麦草和脉冲微菜的成分构成。仍有必要总结其他微绿色植物在不同条件下的成分构成。最后,这篇综述阐明了新兴超级食品的前景,并强调了它们的生长和组成如何因栽培方法而异,最终影响其促进健康的能力。此外,还需要建立剂量-反应关系,以应对各种疾病。因此,可能需要开展更多的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A systematic review exploring the variation in the compositional make-up and phytochemical constituents of wheatgrass and pulse microgreens as a function of diverse growing condition

A systematic review exploring the variation in the compositional make-up and phytochemical constituents of wheatgrass and pulse microgreens as a function of diverse growing condition

The wheatgrass and pulse microgreens have gained popularity for their concentrated phytochemical content. However, the variability in growth parameters and compositional constituents of wheatgrass and pulse microgreens is dependent on the prevailing environmental conditions. Nowadays, wheatgrass and pulse microgreens are used as culinary sources or incorporated into various food products and consumed by a large proportion of the global population. Therefore, it is necessary to review the impact of growth conditions to meet the increased demand. This will allow breeders to adjust their cultivation techniques according to consumer preferences for specific nutritional components. This systematic review seeks to provide an analysis of the available literature on the variation in growth and compositions of wheatgrass and pulse microgreens as the influence of diverse growing conditions. The growth of wheatgrass and pulse microgreens can be influenced by a range of growth conditions, such as variations in light intensity, temperature, nutrient availability, and cultivation techniques. The variation in growth and compositional components, in terms of proximate composition and certain constituents such as chlorophyll, antioxidants, minerals, phenolic compounds, and secondary metabolites, is discussed in relation to the changing cultivation parameters as published in recent studies. However, this review only covers the compositional make-up of wheatgrass and pulse microgreens. There remains a need to summarize the compositional profiles of other microgreen species under various conditions. Ultimately, this review illuminates the promise of emerging superfoods and underscores how their growth and composition can vary depending on cultivation methods, ultimately impacting their capacity to promote health. In addition, there is a need to establish dose–response relationships to address various diseases. Therefore, additional research may be warranted.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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