Sprouts as probiotic carriers: A new trend to improve consumer nutrition
Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: Molecular Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566223000254 |
| _version_ | 1797389414526091264 |
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| author | Stephany Nefertari Chávez García Raúl Rodríguez-Herrera Sendar Nery Flores Sonia Yesenia Silva-Belmares Sandra Cecilia Esparza-González Juan A. Ascacio-Valdés Adriana C. Flores-Gallegos |
| author_facet | Stephany Nefertari Chávez García Raúl Rodríguez-Herrera Sendar Nery Flores Sonia Yesenia Silva-Belmares Sandra Cecilia Esparza-González Juan A. Ascacio-Valdés Adriana C. Flores-Gallegos |
| author_sort | Stephany Nefertari Chávez García |
| collection | DOAJ |
| description | Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in the world by 2021. Food insecurity is a contributing factor to the increase in malnutrition, overweight and obesity due to the quality of diets to which people have access. It is therefore necessary to develop functional foods that meet the needs of the population, such as the incorporation of sprouts in their formulation to enhance nutritional quality. Germination of grains and seeds can be used as a low-cost bioprocessing technique that provides higher nutritional value and better bioavailability of nutrients. Consequently, the manuscript describes relevant information about the germination process in different seeds, the changes caused in their nutritional value and the use of techniques within the imbibition phase to modify the metabolic profiles within the sprouts such as inoculation with lactic acid bacteria and yeasts, to generate a functional symbiotic food. |
| first_indexed | 2024-03-08T22:55:31Z |
| format | Article |
| id | doaj.art-6f8bef51e36f4eba9e38e20f5fc4918b |
| institution | Directory Open Access Journal |
| issn | 2666-5662 |
| language | English |
| last_indexed | 2024-03-08T22:55:31Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj.art-6f8bef51e36f4eba9e38e20f5fc4918b2023-12-16T06:09:44ZengElsevierFood Chemistry: Molecular Sciences2666-56622023-12-017100185Sprouts as probiotic carriers: A new trend to improve consumer nutritionStephany Nefertari Chávez García0Raúl Rodríguez-Herrera1Sendar Nery Flores2Sonia Yesenia Silva-Belmares3Sandra Cecilia Esparza-González4Juan A. Ascacio-Valdés5Adriana C. Flores-Gallegos6Food Reseacrh Department, Facultad de Ciencias Químicas, MexicoFood Reseacrh Department, Facultad de Ciencias Químicas, MexicoFood Reseacrh Department, Facultad de Ciencias Químicas, MexicoFood Reseacrh Department, Facultad de Ciencias Químicas, MexicoSchool of Odontology, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas S/N, Republica Oriente, C.P. 25280 Saltillo, Coahuila, MexicoFood Reseacrh Department, Facultad de Ciencias Químicas, MexicoFood Reseacrh Department, Facultad de Ciencias Químicas, Mexico; Corresponding author.Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in the world by 2021. Food insecurity is a contributing factor to the increase in malnutrition, overweight and obesity due to the quality of diets to which people have access. It is therefore necessary to develop functional foods that meet the needs of the population, such as the incorporation of sprouts in their formulation to enhance nutritional quality. Germination of grains and seeds can be used as a low-cost bioprocessing technique that provides higher nutritional value and better bioavailability of nutrients. Consequently, the manuscript describes relevant information about the germination process in different seeds, the changes caused in their nutritional value and the use of techniques within the imbibition phase to modify the metabolic profiles within the sprouts such as inoculation with lactic acid bacteria and yeasts, to generate a functional symbiotic food.http://www.sciencedirect.com/science/article/pii/S2666566223000254GerminationLactic acid bacteriaYeastFunctional food |
| spellingShingle | Stephany Nefertari Chávez García Raúl Rodríguez-Herrera Sendar Nery Flores Sonia Yesenia Silva-Belmares Sandra Cecilia Esparza-González Juan A. Ascacio-Valdés Adriana C. Flores-Gallegos Sprouts as probiotic carriers: A new trend to improve consumer nutrition Food Chemistry: Molecular Sciences Germination Lactic acid bacteria Yeast Functional food |
| title | Sprouts as probiotic carriers: A new trend to improve consumer nutrition |
| title_full | Sprouts as probiotic carriers: A new trend to improve consumer nutrition |
| title_fullStr | Sprouts as probiotic carriers: A new trend to improve consumer nutrition |
| title_full_unstemmed | Sprouts as probiotic carriers: A new trend to improve consumer nutrition |
| title_short | Sprouts as probiotic carriers: A new trend to improve consumer nutrition |
| title_sort | sprouts as probiotic carriers a new trend to improve consumer nutrition |
| topic | Germination Lactic acid bacteria Yeast Functional food |
| url | http://www.sciencedirect.com/science/article/pii/S2666566223000254 |
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