Sprouts as probiotic carriers: A new trend to improve consumer nutrition.

Autor:	Chávez García SN; Food Reseacrh Department, Facultad de Ciencias Químicas, Mexico., Rodríguez-Herrera R; Food Reseacrh Department, Facultad de Ciencias Químicas, Mexico., Nery Flores S; Food Reseacrh Department, Facultad de Ciencias Químicas, Mexico., Silva-Belmares SY; Food Reseacrh Department, Facultad de Ciencias Químicas, Mexico., Esparza-González SC; School of Odontology, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas S/N, Republica Oriente, C.P. 25280 Saltillo, Coahuila, Mexico., Ascacio-Valdés JA; Food Reseacrh Department, Facultad de Ciencias Químicas, Mexico., Flores-Gallegos AC; Food Reseacrh Department, Facultad de Ciencias Químicas, Mexico.
Jazyk:	angličtina
Zdroj:	Food chemistry. Molecular sciences [Food Chem (Oxf)] 2023 Nov 24; Vol. 7, pp. 100185. Date of Electronic Publication: 2023 Nov 24 (Print Publication: 2023).
DOI:	10.1016/j.fochms.2023.100185
Abstrakt:	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. Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Stephany Nefertari Chavez Garcia reports financial support was provided by National Council on Science and Technology (CONAHCYT). (© 2023 The Author(s).)
Databáze:	MEDLINE
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