MİKROYEŞİLLİKLER: BESİNSEL İÇERİĞİ, SAĞLIK ÜZERİNE ETKİSİ, ÜRETİMİ VE GIDA GÜVENLİĞİ

Year 2022, , 630 - 649, 30.08.2022

Sefa Işık , Hasan Işık , Zeynep Aytemiş , Senem Guner , Aziz Aksoy , Bülent Çetin , Zeynal Topalcengiz

https://doi.org/10.15237/gida.GD22041

Cited By: 1

Abstract

Günümüzde sağlıklı ve organik gıdalara olan talep giderek artmaktadır. Bu gıdalardan biri olan mikroyeşillikler; sahip oldukları canlı renk, hassas yapı, yüksek aroma ve özellikle içerdikleri biyoaktif bileşenlerden dolayı sağlık üzerinde olumlu etkileri nedeniyle son yıllarda tüketicilerin ilgisini çekmektedir. Mikroyeşillikler çeşitli sebze, tahıl ve bitki tohumlarının çimlenmesinden sonra ilk gerçek yapraklarının oluşumunu takiben hasat edilen küçük boyutlardaki bitkilerdir. Mikroyeşilliklerin üretimi, genellikle gurme mutfaklarda kullanılmak üzere endüstriyel ve ev ölçekli olarak yaygınlaşmaktadır. Mikroyeşilliklerin raf ömürlerinin kısa olması ve çabuk bozulabilmesi nedenleriyle bu ürünlere hasat sonrası muhafaza ve depo koşullarında farklı prosedürler uygulanabilmektedir. Üretim şartları ve genellikle çiğ olarak tüketilmeleri nedeniyle olası bir kontaminasyon durumunda, mikroyeşillikler gıda kaynaklı hastalıklara yol açabilecek potansiyel riskli gıdalar olarak görülmektedir. Bu derlemede; üreticiler, tüketiciler ve araştırmacılar için önem taşıyan mikroyeşilliklerin besinsel içerikleri, sağlığa faydaları, yetiştirilme koşulları, muhafaza yöntemleri, kontaminasyon riskleri ve gıda güvenliğine dair bilgiler güncel araştırmalar ışığında kapsamlı bir şekilde sunulmuştur.

Keywords

Mikroyeşillikler, filizler, fonksiyonel gıda, biyoaktif bileşikler, gıda güvenliği, hidroponik sistem

Supporting Institution

Atatürk Üniversitesi

Project Number

FDK-2021-9918

MICROGREENS: NUTRITIONAL CONTENT, HEALTH EFFECT, PRODUCTION, AND FOOD SAFETY

Abstract

Demand for healthy and organic foods have been enourmously increasing. Microgreens are small-sized various vegetables, cereal and plant seeds harvested after the formation of the first true real leaves on germinated plants. Microgreens attract consumers attention with via their vibrant bright color, fragile structure and positive effects on health, especially with high amounts of bioactive components. Industrial and household production of microgreens have been increasing as a new gourmet culinary ingredient. The short shelf life and fast degradation of the microgreens requires the application of different procedures in the optimization of storage methods and conditions after the harvest. Food safety risks associated with the consumption of microgreens differ from mature vegetables due to growth conditions. In this review; The nutritional content, health benefits, growing conditions, storage methods, contamination risks and safety of microgreens, which are important for producers, consumers and researchers, have been comprehensively reviewed in the light of current research.

Keywords

Microgreens, sprout, functional food, bioactive compounds, food safety, hydroponic system

Project Number

FDK-2021-9918

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