The effects of high-pressure processing on the nutritional quality of sprouts: A review

Sprouts are increasingly welcomed and concerned by the people worldwide as functional and nutraceutical vegetables for human health. High-pressure processing (HPP) is the most successful case of industrial implementation of a novel non-thermal processing technology. This review presents the effects of HHP on the growth, main nutrients, the biological activity and microbiological quality of sprouts, and the potential mechanisms were discussed. Further studies of the effects of HHP on nutritional and microbial quality of sprouts were also investigated. HHP can promote the growth of sprouts by increasing germination ratio, lengths of root and hypocotyl, and fresh weight under appropriate conditions. In addition, HHP can promote the breakdown of starch, protein and lipids, and the accumulation of biological active substances of sprouts, including phenolic compounds, GABA, vitamins, isothiocyanates and gamma-oryzanol. The antioxidant capacity and anti-inflammatory activity are also significantly increased by the action of HHP on sprouts. Moreover, HHP can effectively kill microorganisms of seeds or sprouts under certain conditions. Therefore, the application of HHP in sprouts production has enormous potential health benefits to meet the wish of the people who want to eat safe, nutritious and high-quality vegetables in the future.