Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts

Development of potential processing technologies for germinated edible seeds and their applications in food: a comprehensive review

Germinated edible seeds have garnered increasing consumer attentions due to their rich nutritional contents and potential health benefits. However, improper post-harvest processing conditions can lead to quality deterioration and nutrient loss, as the perishability of these products creates a favorable condition for microbial proliferation, enzymatic actions, and chemical transformations. Numerous studies indicate that processing technologies greatly affect the physicochemical, functional, and structural properties of germinated seeds. This review comprehensively summarizes and discusses novel applications of thermal processing methods (cooking, drying, extraction, extrusion, and roasting), non-thermal treatments (high pressure processing, ultrasound, and ultraviolet), biological fermentation, cold storage and representative shelf-life extension technologies. These processing technologies improve the nutritional quality (bioactive constituents, structural and functional attributes) of sprouted products while also extending their shelf life. The disadvantages and limitation of the processing methods are also discussed to explore the new treatment method with the suitable processing conditions. The existing challenges and future directions of technology development in germinated seeds have also been proposed. This review provides valuable insights for enhancing the nutritional quality and developing the adequate processing technology of germinated seeds, as well as for the innovation of functional foods derived from sprouted ingredients.