scholarly journals Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1424
Author(s):  
Angelica Galieni ◽  
Beatrice Falcinelli ◽  
Fabio Stagnari ◽  
Alessandro Datti ◽  
Paolo Benincasa
Keyword(s):  
Natural Product ◽  
Nutritional Value ◽  
Animal Health ◽  
Wild Plants ◽  
Human Diet ◽  
Animal Products ◽  
Processing Technologies ◽  
Animal Feeding ◽  
Abiotic And Biotic Factors ◽  
Selection Of

Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high-quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.

scholarly journals Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 14
Author(s):  
Francisco Teodoro Rios ◽  
Argentina Angelica Amaya ◽  
Manuel Oscar Lobo ◽  
Norma Cristina Samman
Keyword(s):  
Nutritional Value ◽  
Food Products ◽  
Processing Technologies ◽  
Regional Food ◽  
Poppy Seeds ◽  
Sensory Evaluations ◽  
Selection Of

The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containing toasted seeds presented high acceptability by the consumer. Amaranth, quinoa, chia and sunflower significantly increased the acceptability. The sensory methods applied allowed for the selection of ingredients and processing technologies that increase the preference of consumers.

scholarly journals Energy and Nutritional Value of Raw Grains of Domestic Bean Varieties

2013 ◽  
Vol 14 (1) ◽  
pp. 51 ◽  
Author(s):  
Azra Hadžić ◽  
Josip Ćota ◽  
Edita Sarić ◽  
Irzada Hodžić ◽  
Nevzeta Salman ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Energy Content ◽  
Starch Content ◽  
Test Results ◽  
Human Diet ◽  
Local Varieties ◽  
History Of ◽  
Total Fat ◽  
Selection Of

Beans are food with high nutritional value. In the history of human diet beans are found in use very early, and availability throughout the year enables its wide application. In Bosnia and Herzegovina beans are common ingredients which are an integral part of a meal, especially during the winter. The aim of this paper is to give contribution to the selection of local varieties of beans by highlighting energy and nutritional value of raw grains. The tests in this study included three local varieties of beans, namely Bosna, Darko and Igman in order to assess the levels of carbohydrate, protein and fat (energy content) and the content of minerals (copper, iron, phosphorus, manganese and magnesium). Test results indicate that content of dry matter and water is not conditioned by varietal differences, but the total fat content varies from 0.84% (Bosna) to 1.73% (Darko), and total sugar of 2.4% (Bosna) to 3.36% (Darko and Igman). Protein content compared to the dry matter ranged from 21.18% (Darko) to 25.28% in Bosna. Starch content ranged from 65.78% (Igman) to 67.04% (Bosna). The tested varieties of beans contained significant amounts of trace elements, thus in 100g raw grains there is: up to 69.7% of magnesium, up to 59.2% of phosphorus, up to 79.8% of manganese, up to 42.2% iron  and up to 64,1% copper of the RDA (Recommended Dietary Allowances - the total daily needs).

scholarly journals Stability and microbiological quality of rice bran subjected to different heat treatments

2012 ◽  
Vol 32 (4) ◽  
pp. 725-733 ◽  
Author(s):  
Márcia Gonzaga de Castro Oliveira ◽  
Priscila Zaczuk Bassinello ◽  
Valácia Lemes da Silva Lobo ◽  
Maria Madalena Rinaldi
Keyword(s):  
Rice Bran ◽  
Lipase Activity ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Heat Treatments ◽  
Human Consumption ◽  
Human Diet ◽  
Animal Feeding ◽  
Mold And Yeast

Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.

scholarly journals Agronomic selenium biofortification of two-rowed barley under Mediterranean conditions  

2013 ◽  
Vol 59 (No. 3) ◽  
pp. 115-120 ◽  
Author(s):  
S. Rodrigo ◽  
O. Santamaría ◽  
López-Bellido FJ ◽  
Poblaciones MJ
Keyword(s):  
Sodium Selenite ◽  
Nutritional Value ◽  
Dry Weight ◽  
Barley Grain ◽  
Sodium Selenate ◽  
Human Diet ◽  
Growing Seasons ◽  
Animal Feeding ◽  
Beer Production ◽  
Mediterranean Conditions

In order to improve the nutritional value of two-rowed barley grain, two foliar selenium (Se) fertilizers (sodium selenate and sodium selenite) at four rates (0-10-20-40 g/ha) were applied during the growing seasons 2010/2011 and 2011/2012 in a field experiment conducted under semiarid Mediterranean conditions. The grain harvested in the 2010/2011 season accumulated a greater amount of total Se than the grain of the 2011/2012 season. Sodium selenate was much more effectively taken by plants than sodium selenite, and there was a strong and linear relationship between total Se concentration and Se rate in both sodium selenate and selenite. For each gram of Se fertilization, applied as sodium selenate or sodium selenite, the increases of total Se concentration in grain were 44 and 9 μg/kg dry weight, respectively. No increments in total or available Se were observed in soil after harvesting even at the highest doses of either fertilizer. It can be concluded that two-rowed barley would be a good candidate to be included in biofortification programs under Mediterranean conditions to increase Se in animal feeding and in the human diet through beer production.

scholarly journals Effect of additives and various microorganisms оn fermentation in the rumen

2020 ◽  
Vol 22 (97) ◽  
pp. 175-180
Author(s):  
O. I. Sklyar ◽  
I. V. Gerun
Keyword(s):  
Gut Microbiota ◽  
Animal Health ◽  
Bowel Function ◽  
Animal Products ◽  
Pathological Conditions ◽  
Effect Of Additives ◽  
Probiotic Yeast ◽  
Animal Feeding ◽  
Micro Organisms ◽  
Structure And Activity

The article provides information on the use of drugs to improve scarring. Some changes in the composition of the diet may improve the profile of fermentation of microorganisms. Diarrhea is the main cause of morbidity and mortality of calves at an early age, so its prevention is important for stimulating the development of calves. However, due to the growing risk of antibiotic resistance being released into the environment and entering animal products, probiotic supplements have been developed as an alternative to improve animal health and productivity. Although the administration of probiotics to animals has been linked to the efficacy of certain groups (pathogens) in the gut microbiota, it is currently unclear how they interact with the entire gut society.Probiotics and prebiotics have the ability to regulate the balance and activity of the microbiota of the gastrointestinal tract, and are therefore considered beneficial to animals and used as a functional feed. Feeding restrictions have shown that they significantly affect the structure and activity of the gut microbial cultures of ruminants. Probiotics are micro-organisms that are not of scar origin but can be adapted to scar conditions and improve the fermentation process. Probiotics are defined as living microorganisms or components of microbial cells that favorably affect the host organism as they regulate the gut microbiota in order to improve animal health. inconsistent, perhaps because the dynamics of gastrointestinal development have not been taken into account. Probiotics may be used to reduce the risk or severity of pathological conditions in stressful conditions caused by impaired bowel function. Probiotics used in feed for ruminants mainly include fungi and bacteria that have replaced traditional antibiotics. In healthy calves in which the microorganism culture is relatively stable, the minimal benefits of probiotics may be noticeable. Probiotic yeast organisms have been introduced to increase the effectiveness of the scar to regulate the microflora. The focus is on the benefits of probiotics and prebiotics for the gastrointestinal ecosystem microbiome in ruminants, which are closely related to animal feeding and health.

scholarly journals Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 196
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Ana C. Barroeta ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Oil Refining ◽  
Analytical Control ◽  
Dietary Energy ◽  
Feed Ingredients ◽  
Animal Feeding ◽  
By Products

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60–18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil’s botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients.

scholarly journals Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 894
Author(s):  
Cecilia Martínez ◽  
Juan Luis Valenzuela ◽  
Manuel Jamilena
Keyword(s):  
Abiotic Stresses ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Plant Diseases ◽  
Human Diet ◽  
Antioxidant Power ◽  
Factors Influencing ◽  
Cultivated Species ◽  
Plant Families ◽  
Valuable Compounds

Cucurbitaceae is one of the most economically important plant families, and includes some worldwide cultivated species like cucumber, melons, and squashes, and some regionally cultivated and feral species that contribute to the human diet. For centuries, cucurbits have been appreciated because of their nutritional value and, in traditional medicine, because of their ability to alleviate certain ailments. Several studies have demonstrated the remarkable contents of valuable compounds in cucurbits, including antioxidants such as polyphenols, flavonoids, and carotenoids, but also tannins and terpenoids, which are abundant. This antioxidant power is beneficial for human health, but also in facing plant diseases and abiotic stresses. This review brings together data on the antioxidant properties of cucurbit species, addressing the genetic and pre- and postharvest factors that regulate the antioxidant content in different plant organs. Environmental conditions, management, storage, and pre- and postharvest treatments influencing the biosynthesis and activity of antioxidants, together with the biodiversity of this family, are determinant in improving the antioxidant potential of this group of species. Plant breeding, as well as the development of innovative biotechnological approaches, is also leading to new possibilities for exploiting cucurbits as functional products.

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