Brotes comestibles: Calidad nutricional, seguridad microbiológica y potencial aplicación en nuevos productos
DOI:
https://doi.org/10.33448/rsd-v11i9.31870Palabras clave:
Germinación; Compuestos fenólicos; Microorganismos patógenos; Desarrollo de nuevos productos; Alimentos más saludables.Resumen
Los brotes comestibles son una buena fuente de nutrientes y se han consumido durante unos 5000 años por la gente de Oriente, y se pueden obtener pocos días después de la germinación, lo que requiere poco espacio e insumos. Así, el presente trabajo buscó verificar los principales compuestos bioactivos presentes en diferentes tipos de germinados comestibles, la influencia de la germinación en el contenido de estos compuestos, los principales organismos asociados a la contaminación por estos alimentos y su potencial aplicación para el desarrollo de nuevos productos. Para ello, se desarrolló una revisión integradora de literatura, con artículos publicados en las bases de datos Web of Science, Scopus, Google Scholar y Scielo. Se identificó que los principales compuestos bioactivos de estos alimentos son compuestos fenólicos, glucosinolatos, vitamina (C, B, E y D), minerales (Ca+2, Mg+2, K+, Na+, Fe+2, Zn+2, Cu+2 y Mn+2) y ácido aminobutírico. Los estudios que aplicaron tratamientos como elección de ultrasonido, ácido jasmónico (JA), NaCl y soluciones de glucosa, se observó un incremento en el contenido de compuestos bioactivos presentes en los germinados. En cuanto a los principales microorganismos asociados a la contaminación por estos alimentos, son patógenos como Salmonella spp., Escherichia coli y Staphylococcus aureus, pero con la aplicación de tratamientos físicos como blanqueo, ultrasonido, enfriamiento e irradiación, y a base de reactivos químicos como el jasmonato de metilo, el ácido salicílico y el tocoferol, demostraron ser efectivos en el control de estos microorganismos. Finalmente, los germinados se aplicaron con el objetivo de enriquecer nutricionalmente productos como pastas y bebidas.
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