Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective

Abstract

Abstract Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout‐based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout‐based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave‐existed extraction, pulse electric field, and enzyme‐associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient‐dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout‐based food products.

Keywords

• consumer behavior
• food application
• human health
• recent extraction techniques
• sprout composition