RESUMO
Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products.
Assuntos
Produtos Agrícolas , Germinação , Valor Nutritivo , Produtos Agrícolas/química , Produtos Agrícolas/crescimento & desenvolvimento , Sementes/química , Sementes/crescimento & desenvolvimento , Zea mays/química , Zea mays/crescimento & desenvolvimento , Humanos , Chenopodium quinoa/química , Paladar , Fibras na Dieta/análise , Amaranthus/química , Amaranthus/crescimento & desenvolvimento , Minerais/análise , Proteínas Alimentares/análise , Fabaceae/químicaRESUMO
Among biotic and abiotic stresses, the most restrictive for plant distribution is salt stress, where different concentrations might exert harmful effects on seed germination. Recently, nanomaterials were used successfully to mitigate these stresses, indicating that plants may be able to develop normally in adverse conditions. The aim of this study was to examine the effects of graphene oxide (GO) on the germination of Persian clover seedlings under salt stress conditions. Following sown on substrate paper, seeds were tested after exposure to different concentrations of graphene oxide (0, 125, 250, or 500 mg L-1 GO), sodium chloride (0; -0.1; -0.2; -0.3, or -0.4 MPa NaCl) and/or GO + salt concomitantly, and then stored for 7 days in a germination chamber at 20°C in the presence of light. Seed germination and growth parameters of seedlings were determined. Graphene oxide demonstrated protective effect against salt stress as evident by no marked adverse effects on seed germination where GO blocked the salt-induced reduction in germination. The results obtained provide references for the safe application of nanomaterials and emphasize the significance of GO as a promising material for reducing the toxicity of salts in agriculture.
Assuntos
Germinação , Sementes , Estresse Salino , PlântulaRESUMO
Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to be able to further improve these properties, and it has been the subject of some studies. In general, germination has proven to be a simple and inexpensive process capable of improving the content of phenolic compounds and the antioxidant capacity of foods, as well as reducing antinutritional factors that interfere with nutrient absorption. A particular characteristic of chia seeds is that they produce mucilage when they are hydrated. For this reason, the germination conditions of the seed need to be adapted. The nutritional guidelines of some countries, such as Brazil, Germany and Sweden, recommend that the diet of the population should be more plant-based, thus encouraging the consumption of foods with a high content of bioactive compounds and nutrients, e.g., germinated seeds. This review briefly explored the germination conditions of chia seeds as well as the changes in phytonutrient content and antinutritional factors after their germination process. The main information available in the literature is that germination of chia seeds can increase the contents of protein, fiber, and total phenolic compounds. As a conclusion, germination of chia seeds is favorable for increasing their health benefits and nutritional value. However, chia germination parameters should be adjusted and microbiological risks should be properly evaluated.