A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits

ABSTRACT

Changing lifestyle and maintaining good health status has encouraged the demand for inexpensive functional food products. Sprouting is considered one of the best conventional techniques for improving the availability of nutrients that are beneficial to human health. Although germination is an efficient traditional approach, unfavourable ecological conditions cause seeds to enter dormancy, which slows sprouting. This article reflects the effect of novel processing techniques such as ultrasonication, pulse electric field, cold plasma, high-pressure processing, etc on the sprouting of seeds which affects seeds’ biochemical qualities and their potential to promote health. It has been observed that the employment of novel processing techniques has boosted the bioactive elements and promoted germination rates. Compared to raw seeds, sprouted seeds have higher levels of dietary fibre, gamma-aminobutyric acid (GABA), and phenolic compounds. As a result, sprouted seeds exhibit a variety of health-promoting qualities, including antioxidant, anti-inflammatory, anti-hypertensive, anti-diabetic, and better lipid metabolism.

KEYWORDS:

• Cereal grains
• legume
• sprout
• malting
• germination
• antioxidant

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article.

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.