Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
This comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products. Buckwheat, a pseudocereal, is emphasized for its impressive n...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | https://journal.pan.olsztyn.pl/Unlocking-the-Potential-of-Buckwheat-Hulls-Sprouts-and-Extracts-Innovative-Food-Product,191859,0,2.html |
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| author | Zhibek Atambayeva Almagul Nurgazezova Kumarbek Amirkhanov Zhanna Assirzhanova Altyngul Khaimuldinova Haykuhi Charchoghlyan Meruyert Kaygusuz |
| author_facet | Zhibek Atambayeva Almagul Nurgazezova Kumarbek Amirkhanov Zhanna Assirzhanova Altyngul Khaimuldinova Haykuhi Charchoghlyan Meruyert Kaygusuz |
| author_sort | Zhibek Atambayeva |
| collection | DOAJ |
| description | This comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products. Buckwheat, a pseudocereal, is emphasized for its impressive nutritional content, including high levels of dietary fiber, essential minerals, and vitamins, as well as bioactive compound content, such as phenolic acids and flavonoids mainly rutin. The paper discusses the significant antioxidant and antimicrobial properties of buckwheat hulls, sprouts, and extracts, which contribute to their utility in creating healthier, functional food products. Buckwheat sprouts are noted for their enhanced levels of antioxidants and nutrients compared to mature grains. Meanwhile, buckwheat hulls, traditionally seen as by-products, are identified as sources of dietary fiber and flavonoids, suitable for use in dietary supplements and functional foods. The extracts from these parts are rich in bioactive compounds that offer health-promoting effects. The possible effects of addition of buckwheat hulls, sprouts, and extracts to food products in terms of nutritional, textural, and sensory properties are also discussed. The review underscores the need for further research to optimize the use of buckwheat less-utilized parts and to better understand their health impacts. By highlighting the novel uses and health benefits of buckwheat hulls, sprouts, and extracts, the review contributes to the growing field of sustainable food practices and the development of functional foods. |
| format | Article |
| id | doaj-art-0cc0e7f5c6434f47819da18e0e53122d |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-0cc0e7f5c6434f47819da18e0e53122d2025-02-03T07:01:09ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-09-0174329331210.31883/pjfns/191859191859Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a ReviewZhibek Atambayeva0https://orcid.org/0000-0002-7899-870XAlmagul Nurgazezova1https://orcid.org/0000-0002-5632-638XKumarbek Amirkhanov2https://orcid.org/0000-0002-7988-988XZhanna Assirzhanova3https://orcid.org/0000-0002-5699-7044Altyngul Khaimuldinova4https://orcid.org/0000-0003-4629-6954Haykuhi Charchoghlyan5https://orcid.org/0000-0001-7430-841XMeruyert Kaygusuz6https://orcid.org/0000-0003-2176-7094Department of Technology of Food Production and Biotechnology, Shakarim University, 20 A Glinki Str., Semey, 071142, Semey, KazakhstanDepartment of Technology of Food Production and Biotechnology, Shakarim University, 20 A Glinki Str., Semey, 071142, Semey, KazakhstanDepartment of Technology of Food Production and Biotechnology, Shakarim University, 20 A Glinki Str., Semey, 071142, Semey, KazakhstanDepartment of Technology of Food Production and Biotechnology, Shakarim University, 20 A Glinki Str., Semey, 071142, Semey, KazakhstanDepartment of Standardization, Certification and Metrology, Eurasian National University, KazakhstanQPharm, Innovative Formulation Development, Cambridge, Ontario, CanadaVocational School of Technical Sciences, Isparta University of Applied Sciences, TurkeyThis comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products. Buckwheat, a pseudocereal, is emphasized for its impressive nutritional content, including high levels of dietary fiber, essential minerals, and vitamins, as well as bioactive compound content, such as phenolic acids and flavonoids mainly rutin. The paper discusses the significant antioxidant and antimicrobial properties of buckwheat hulls, sprouts, and extracts, which contribute to their utility in creating healthier, functional food products. Buckwheat sprouts are noted for their enhanced levels of antioxidants and nutrients compared to mature grains. Meanwhile, buckwheat hulls, traditionally seen as by-products, are identified as sources of dietary fiber and flavonoids, suitable for use in dietary supplements and functional foods. The extracts from these parts are rich in bioactive compounds that offer health-promoting effects. The possible effects of addition of buckwheat hulls, sprouts, and extracts to food products in terms of nutritional, textural, and sensory properties are also discussed. The review underscores the need for further research to optimize the use of buckwheat less-utilized parts and to better understand their health impacts. By highlighting the novel uses and health benefits of buckwheat hulls, sprouts, and extracts, the review contributes to the growing field of sustainable food practices and the development of functional foods.https://journal.pan.olsztyn.pl/Unlocking-the-Potential-of-Buckwheat-Hulls-Sprouts-and-Extracts-Innovative-Food-Product,191859,0,2.htmlbuckwheat derivativesbuckwheat by-productshealth benefitszero-waste food industry |
| spellingShingle | Zhibek Atambayeva Almagul Nurgazezova Kumarbek Amirkhanov Zhanna Assirzhanova Altyngul Khaimuldinova Haykuhi Charchoghlyan Meruyert Kaygusuz Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review Polish Journal of Food and Nutrition Sciences buckwheat derivatives buckwheat by-products health benefits zero-waste food industry |
| title | Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review |
| title_full | Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review |
| title_fullStr | Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review |
| title_full_unstemmed | Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review |
| title_short | Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review |
| title_sort | unlocking the potential of buckwheat hulls sprouts and extracts innovative food product development bioactive compounds and health benefits a review |
| topic | buckwheat derivatives buckwheat by-products health benefits zero-waste food industry |
| url | https://journal.pan.olsztyn.pl/Unlocking-the-Potential-of-Buckwheat-Hulls-Sprouts-and-Extracts-Innovative-Food-Product,191859,0,2.html |
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