胁迫条件对豆芽品质的影响及其化学成分的改变

IF 4.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Quality Assurance and Safety of Crops & Foods Pub Date : 2021-04-01 DOI:10.15586/QAS.V13I2.836
M. Zielińska‐Dawidziak
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引用次数: 3

摘要

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