Brotos comestíveis: Qualidade nutricional, segurança microbiológica e potencial aplicação em novos produtos
DOI:
https://doi.org/10.33448/rsd-v11i9.31870Palavras-chave:
Germinação; Compostos fenólicos; Microrganismos patogênicos; Desenvolvimento de novos produtos; Alimentos mais saudáveis.Resumo
Os brotos comestíveis são uma boa fonte de nutrientes e consumidos há cerca de 5000 anos pelos povos do oriente, podendo ser obtido em poucos dias após a germinação, a qual demanda pouco espaço e insumos. Desta forma o presente trabalho buscou verificar os principais compostos bioativos presentes em diferentes tipos de brotos comestíveis, a influência da germinação no teor desses compostos, os principais organismos associados à contaminação por esses alimentos e sua potencial aplicação para o desenvolvimento de novos produtos. Para isso foi desenvolvida uma revisão bibliográfica integrativa, com artigos publicados nas bases de dados Web of Science, Scopus, Google Scholar e Scielo. Sendo identificado que os principais compostos bioativos nesses alimentos são os compostos fenólicos, glucosinolatos, vitamina (C, B, E e D), minerais (Ca+2, Mg+2, K+, Na+, Fe+2, Zn+2, Cu+2 e Mn+2) e o ácido aminobutírico. Os estudos que aplicaram tratamentos como eleticição pelo uso de ultrassom, ácido jasmônico (JA), soluções de NaCl e glicose, foi observado um aumento do teor dos compostos bioativos presentes nos brotos. Já em relação aos principais microrganismos associados à contaminação por esses alimentos são patogênicos como Salmonella spp., Escherichia coli e Staphylococcus aureus, porém com aplicação de tratamentos físicos como branqueamento, ultrassom, resfriamento e irradiação, e a base de reagentes químicos como jasmonato de metila, ácido salicílico e tocoferol, se mostraram eficazes no controle desses microrganismos. Por fim, os brotos foram aplicados com o objetivo de enriquecer nutricionalmente os produtos como massas e bebidas.
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