Abstract
Simple SummaryRecently, novel food processing technologies have been used for the quality improvement of fruits and vegetables. Laser light application and 6-benzylaminopurine (BAP) priming are known to be promising approaches to improve the nutritional values of plants. In this study, we carried out novel food processing technologies using laser light and 6-benzylaminopurine (BAP) priming for the quality improvement of linseed sprouts. The combined treatments improved the accumulation of minerals, vitamins, and amino acids and enhanced the N-metabolism. Moreover, the application of both treatments combined enhanced the antioxidant capacity by increasing fatty acids, phenols, and flavonoids, as well as antimicrobial activity.Even though laser light (LL) and 6-benzylaminopurine (BAP) priming are well-known as promising strategies for increasing the growth and nutritional value of several plants, no previous studies have investigated their synergistic effect. Herein, we investigated the effects of laser light, 6-benzylaminopurine (BAP) priming, and combined LL-BAP treatment on the nutritional value, chemical composition, and the biological activity of Linum usitatissimum sprouts. The fresh weight, leaf pigments, primary and secondary metabolites, enzymes, and antimicrobial activities were determined. A substantial enhancement was observed in the growth characteristics and leaf pigments of laser-irradiated and BAP-primed sprouts. Furthermore, the combined treatments improved the accumulation of minerals, vitamins, and amino acids, and also enhanced the N-metabolism more than LL or BAP alone. Furthermore, the combined priming boosted the antioxidant capacity by increasing the contents of fatty acids, phenols, and flavonoids. Antimicrobial activity and the highest increase in bioactive compounds were recorded in linseed sprouts simultaneously treated with LL and BAP. This work suggests that priming L. usitatissimum sprouts with laser light and BAP is a promising approach that can improve the nutritional value and health-promoting impacts of L. usitatissimum sprouts.
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