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

• Published in: Food chemistry. Molecular sciences Vol. 7; p. 100185
• Main Authors: Chávez García, Stephany Nefertari, Rodríguez-Herrera, Raúl, Nery Flores, Sendar, Silva-Belmares, Sonia Yesenia, Esparza-González, Sandra Cecilia, Ascacio-Valdés, Juan A, Flores-Gallegos, Adriana C
• Format: Journal Article
• Language: English
• Published: England Elsevier 30-12-2023
• Subjects: Functional food; Germination; Lactic acid bacteria; Yeast; Lactic acid bacteria; Yeast; Germination; Functional food
• ISSN: 2666-5662; 2666-5662
• DOI: 10.1016/j.fochms.2023.100185

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.