New perspectives on physiological, biochemical and bioactive components during germination of edible seeds: A review

Liu, Siyu; Wang, Wei; Lu, Hongyun; Zhang, Yu; Chen, Qihe

doi:10.1016/j.tifs.2022.02.029

Cited by 38 publications

(12 citation statements)

References 78 publications

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“…Some of the beneficial effects of the germination process on grains include an increase in the bioavailability of nutrients, a reduction in antinutrient factors, and an increase in the amount of nutritional compounds that are released during germination that were previously bound to other compounds. [10,11]. Furthermore, it has been pointed out that during germination, the activation of specific enzymes in the grains takes place; these enzymes can successfully replace some chemical additives that may be exogenously used in wheat flour in order to improve the bread-making process and the quality of bakery products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

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The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.

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Section: Introductionmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

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“…Liu et al reported that the endogenous proteins may undergo proteolysis and release small molecular peptides and/or free amino acids during germination. 35 The released amino acids might be precursors for the biosynthesis of phytochemicals, including GSLs. Notably, the content of tyrosine in moringa sprouts germinating at 25 °C (0.443 g/100 g DW) on day 6 was similar to that of ungerminated seeds (0.527 g/100 g DW).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine

Liu,

Zhang,

Zhao

et al. 2024

J. Agric. Food Chem.

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Moringa seeds are an excellent dietary source of phytochemicals (i.e., glucosinolates, GSLs; isothiocyanates, ITCs) with health-beneficial effects. Although numerous studies have been conducted on moringa seeds, the effect of germination on the regulation of GSLs remains scarcely explored. The present study investigated the dynamic changes of GSLs in moringa seeds during germination (at 25, 30, and 35 °C for 6 days in the dark) through an untargeted metabolomics approach and compared the antioxidant capacity of ungerminated and germinated moringa seeds. Our results showed that germination significantly increased the total GSL content from 150 (day 0) to 323 μmol/g (35 °C, day 6) on a dry weight (DW) basis, especially glucomoringin (GMG), the unique glucosinolate in moringa seeds, which was significantly upregulated from 61 (day 0) to 149 μmol/g DW (35 °C, day 4). The upregulation of GMG corresponded to the metabolism of tyrosine, which might be the initial precursor for the formation of GMG. In addition, germination enhanced the total ITC content from 85 (day 0) to 239 μmol SE/g DW (35 °C, day 6), indicating that germination may have also increased the activity of myrosinase. Furthermore, germination remarkably increased the total phenolic content (109−507 mg GAE/100 g DW) and antioxidant capacity of moringa seeds. Our findings suggest that moringa sprouts could be promoted as a novel food and/or ingredient rich in GMG.

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“…The contents of water-soluble and salt-soluble proteins in sprouted oats were increased, while the contents of alcohol-soluble proteins and alkaline proteins were decreased. This indicated that proteins were in a dynamic state of continuous synthesis and decomposition ( Liu, Wang, Lu, Shu, Zhang, & Chen, 2022 ). Fat was regarded as one of the three major nutrients in oat.…”

Section: Discussionmentioning

confidence: 99%

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

Cao

Wang²,

Li³

et al. 2022

Food Chemistry: X

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New perspectives on physiological, biochemical and bioactive components during germination of edible seeds: A review

Cited by 38 publications

References 78 publications

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

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