BACKGROUND: Fresh sprouts are healthy foods, low in fats and high in phytochemicals, but have a low shelf-life, hence the need of processing methods that preserve their nutritional value. This work was aimed at evaluating the effect of heat-drying (HD) and freeze-drying (FD) on phytochemicals and fatty acids profile of alfalfa and flax sprouts, as compared to fresh material (F). RESULTS: Both FD and HD reduced the phytochemical contents compared to F. FD better preserved phytoestrogens, phytosterols and total tocols compared to HD. However, phytoestrogens and tocols contents remained quite high also in HD. The fatty acid profile was affected only by sprouts species, with higher amount of α-linolenic acid in flax and linoleic acid in alfalfa sprouts. CONCLUSIONS: This work demonstrates that drying does not severely compromise the nutritional value of sprouts and provides a valid support for the choice of the drying method depending on the compound to be preserved and taking into consideration the different cost of the methods. In addition, sprout powder is easy to handle and, due to its low volume, does not imply a decrease of feed consumption and energy intake, which is relevant in its use as supplement in human and animal feeding.
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts
Mattioli S.;Dal Bosco A.;Castellini C.;Falcinelli B.;Sileoni V.;Marconi O.;Cartoni Mancinelli A.;Cotozzolo E.;Benincasa P.
2019
Abstract
BACKGROUND: Fresh sprouts are healthy foods, low in fats and high in phytochemicals, but have a low shelf-life, hence the need of processing methods that preserve their nutritional value. This work was aimed at evaluating the effect of heat-drying (HD) and freeze-drying (FD) on phytochemicals and fatty acids profile of alfalfa and flax sprouts, as compared to fresh material (F). RESULTS: Both FD and HD reduced the phytochemical contents compared to F. FD better preserved phytoestrogens, phytosterols and total tocols compared to HD. However, phytoestrogens and tocols contents remained quite high also in HD. The fatty acid profile was affected only by sprouts species, with higher amount of α-linolenic acid in flax and linoleic acid in alfalfa sprouts. CONCLUSIONS: This work demonstrates that drying does not severely compromise the nutritional value of sprouts and provides a valid support for the choice of the drying method depending on the compound to be preserved and taking into consideration the different cost of the methods. In addition, sprout powder is easy to handle and, due to its low volume, does not imply a decrease of feed consumption and energy intake, which is relevant in its use as supplement in human and animal feeding.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
