UPOTREBA MIKROBILJA U UGOSTITELJSKIM KUHINJAMA NOVOG SADA: ZNANJA I ISKUSTVA ZAPOSLENIH
Ključne reči:
Микробиље, запослени, угоститељство, Нови Сад
Sažetak
Угоститељство данас тежи иновативности и креативности, а један од трендова који је привукао пажњу је употреба микробиља у професионалним кухињама. Микробиље, младе биљке са изузетно високим садржајем хранљивих материја, постају све траженија намирница, те је њихова употреба једна од главних конкурентних предности бројних ресторана. Циљ овог рада је да се истраже знања и искуства запослених у угоститељским кухињама Новог Сада у погледу употребе и познавања микробиља. Истраживање је обухватило анкетирање 150 запослених у угоститељским кухињама Новог Сада, а резултати су показали да, иако постоји основно знање предности употребе микробиља, као и познавање начина његове употребе, практична примена варира и углавном није на високом нивоу. Овај рад нуди увид у тренутну праксу и потенцијалне правце за будуће унапређење у употреби микробиља у гастрономији Новог Сада.
Reference
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6. Castellaneta, A., Losito, I., Leoni, B., Santamaria, P., Calvano, C., & Cataldi, T. (2022). Glycerophospholipidomics of Five Edible Oleaginous Microgreens.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.1c07754.
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9. Choe, U., Yu, L., & Wang, T. (2018). The Science behind Microgreens as an Exciting New Food for the 21st Century.. Journal of agricultural and food chemistry, 66 44, 11519-11530 . https://doi.org/10.1021/acs.jafc.8b03096.
10. Dalal, N., Siddiqui, S., & raj, N. (2020). Sensory Attributes of Sunflower Microgreens with Storage under Ethanol Vapour and Organic Acid Treatments. International Journal of Current Microbiology and Applied Sciences, 9, 208-214. https://doi.org/10.20546/ijcmas.2020.902.026.
11. D’Imperio, M., Bonelli, L., Mininni, C., Renna, M., Montesano, F., Parente, A., & Serio, F. (2023). Soilless cultivation systems to produce tailored microgreens for specific nutritional needs.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.13222.
12. Ebert, A. (2022). Sprouts and Microgreens—Novel Food Sources for Healthy Diets. Plants, 11. https://doi.org/10.3390/plants11040571.
13. Galieni, A., Falcinelli, B., Stagnari, F., Datti, A., & Benincasa, P. (2020). Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research. Agronomy. https://doi.org/10.3390/AGRONOMY10091424.
14. Ghoora, M., Haldipur, A., & Srividya, N. (2020). Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens. , 2, 100046. https://doi.org/10.1016/j.jafr.2020.100046.
15. Gioia, F., Renna, M., & Santamaria, P. (2017). Sprouts, Microgreens and “Baby Leaf” Vegetables. , 403-432. https://doi.org/10.1007/978-1-4939-7018-6_11.
16. Gupta, A., Sharma, T., Singh, S., Bhardwaj, A., Srivastava, D., & Kumar, R. (2023). Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security. Frontiers in Genetics, 14. https://doi.org/10.3389/fgene.2023.1053810.
17. Kowitcharoen, L., Phornvillay, S., Lekkham, P., Pongprasert, N., & Srilaong, V. (2021). Bioactive Composition and Nutritional Profile of Microgreens Cultivated in Thailand. Applied Sciences. https://doi.org/10.3390/app11177981.
18. Kyriacou, M., Rouphael, Y., Gioia, F., Kyratzis, A., Serio, F., Renna, M., Pascale, S., & Santamaria, P. (2016). Micro-scale vegetable production and the rise of microgreens. Trends in Food Science and Technology, 57, 103-115. https://doi.org/10.1016/J.TIFS.2016.09.005.
19. Lenzi, A., Orlandini, A., Bulgari, R., Ferrante, A., & Bruschi, P. (2019). Antioxidant and mineral composition of three wild leafy species: A comparison between microgreens and baby greens. Foods, 8(10), 487. https://doi.org/10.3390/foods8100487
20. Michell, K., Isweiri, H., Newman, S., Bunning, M., Bellows, L., Dinges, M., Grabos, L., Rao, S., Foster, M., Heuberger, A., Prenni, J., Thompson, H., Uchanski, M., Weir, T., & Johnson, S. (2020). Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop.. Journal of food science. https://doi.org/10.1111/1750-3841.15075.
21. Mir, S., Shah, M., & Mir, M. (2017). Microgreens: Production, shelf life, and bioactive components. Critical Reviews in Food Science and Nutrition, 57, 2730 - 2736. https://doi.org/10.1080/10408398.2016.1144557.
22. Mlinarić, S., Piškor, A., Melnjak, A., Mikuška, A., Šrajer Gajdošik, M., & Begović, L. (2023). Antioxidant capacity and shelf life of radish microgreens affected by growth light and cultivars. Horticulturae, 9(1), 76. https://doi.org/10.3390/horticulturae9010076.
23. Oliynyk, O., Sapelnikova, N., & Tonkikh, O. (2021). CURRENT MARKET DEVELOPMENT TRENDS HOTEL AND RESTAURANT SERVICES. Actual Problems of Economics. https://doi.org/10.32752/1993-6788-2021-1-236-40-46.
24. Pescarini, H., Silva, V., Mello, S., Purquerio, L., Sala, F., & Cesar, T. (2023). Updates on Microgreens Grown under Artificial Lighting: Scientific Advances in the Last Two Decades. Horticulturae. https://doi.org/10.3390/horticulturae9080864.
25. Puccinelli, M., Malorgio, F., Rosellini, I., & Pezzarossa, B. (2019). Production of selenium-biofortified microgreens from selenium-enriched seeds of basil.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.9826.
26. Rasane, P., Irshad, A., Gurumayum, S., Singh, J., Kaur, S., Patel, A., Kumar, A., Kaur, J., Gunjal, M., & Sharma, K. (2023). Interaction of Human Gut Microflora with Commonly Consumed Herbs and Spices: a review. Current Nutrition & Food Science. https://doi.org/10.2174/1573401319666230412110343.
27. Renna, M., Gioia, F., Leoni, B., Mininni, C., & Santamaria, P. (2016). Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes. Journal of Culinary Science & Technology, 15, 126 - 142. https://doi.org/10.1080/15428052.2016.1225534.
28. Ricks, J., Secor, W., & Campbell, B. (2023). Consumer Preference for Microgreens in the Presence of LED Lights and Information Treatments. HortScience. https://doi.org/10.21273/hortsci16948-22.
29. Senevirathne, G. I., Gama-Arachchige, N. S., & Karunaratne, A. M. (2019). Germination, harvesting stage, antioxidant activity and consumer acceptance of ten microgreens. Ceylon J. Sci, 48(91), 10-4038. http://doi.org/10.4038/cjs.v48i1.7593
30. Shogo, I., Qiu, L., Feng, Q., Dupre, M., & Gu, D. (2021). Healthy Diet. Encyclopedia of Gerontology and Population Aging. https://doi.org/10.1007/978-3-319-69892-2_126-1.
31. Teng, J., Liao, P., & Wang, M. (2021). The role of emerging micro-scale vegetables in human diet and health benefits-an updated review based on microgreens.. Food & function. https://doi.org/10.1039/d0fo03299a.
32. Thakur, N., Verma, A., Kaur, J., Thakur, C., & Aakriti, A. (2022). A review on microgreens as an emerging food for health benefits. Annals of Phytomedicine: An International Journal. https://doi.org/10.54085/ap.2022.11.1.7.
33. Treadwell, D., Hochmuth, R., Landrum, L., & Laughlin, W. (2010). Microgreens: A New Specialty Crop. EDIS. https://doi.org/10.32473/EDIS-HS1164-2020.
34. Turner, E., Luo, Y., & Buchanan, R. (2020). Microgreen nutrition, food safety, and shelf life: A review.. Journal of food science. https://doi.org/10.1111/1750-3841.15049.
35. Xiao, Z., Lester, G., Luo, Y., & Wang, Q. (2012). Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens.. Journal of agricultural and food chemistry, 60 31, 7644-51 . https://doi.org/10.1021/jf300459b.
36. Zavitsanou, A., & Drigas, A. (2021). Nutrition in mental and physical health. Technium Social Sciences Journal. https://doi.org/10.47577/tssj.v23i1.4126.
37. Zhang, Y., Xiao, Z., Ager, E., Kong, L., & Tan, L. (2021). Nutritional quality and health benefits of microgreens, a crop of modern agriculture. Journal of Future Foods, 1(1), 58-66. https://doi.org/10.1016/j.jfutfo.2021.07.001
2. Bartelmus, P. (2010). Use and usefulness of sustainability economics. Ecological Economics, 69, 2053-2055. https://doi.org/10.1016/J.ECOLECON.2010.06.019.
3. Bhaswant, M., Shanmugam, D., Miyazawa, T., Abe, C., & Miyazawa, T. (2023). Microgreens—A Comprehensive Review of Bioactive Molecules and Health Benefits. Molecules, 28. https://doi.org/10.3390/molecules28020867.
4. Božić, A., & Milošević, S. (2020). MICROGREENS IN GASTRONOMIC OFFER OF BELGRADE RESTAURANTS. Tourism International Scientific Conference Vrnjačka Banja - TISC, 5(1), 94-111. Retrieved from http://www.tisc.rs/proceedings/index.php/hitmc/article/view/331
5. Caracciolo, F., El-Nakhel, C., Raimondo, M., Kyriacou, M., Cembalo, L., Pascale, S., & Rouphael, Y. (2020). Sensory Attributes and Consumer Acceptability of 12 Microgreens Species. Agronomy. https://doi.org/10.3390/agronomy10071043.
6. Castellaneta, A., Losito, I., Leoni, B., Santamaria, P., Calvano, C., & Cataldi, T. (2022). Glycerophospholipidomics of Five Edible Oleaginous Microgreens.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.1c07754.
7. Cena, H., & Calder, P. (2020). Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease. Nutrients, 12. https://doi.org/10.3390/nu12020334.
8. Charlebois, S. (2018). Can Greenbelt Microgreens Expand its Model? A Discussion on the Future of Microgreens. Journal of Animal Science, 6, 17-34. https://doi.org/10.5296/JAS.V6I2.12885.
9. Choe, U., Yu, L., & Wang, T. (2018). The Science behind Microgreens as an Exciting New Food for the 21st Century.. Journal of agricultural and food chemistry, 66 44, 11519-11530 . https://doi.org/10.1021/acs.jafc.8b03096.
10. Dalal, N., Siddiqui, S., & raj, N. (2020). Sensory Attributes of Sunflower Microgreens with Storage under Ethanol Vapour and Organic Acid Treatments. International Journal of Current Microbiology and Applied Sciences, 9, 208-214. https://doi.org/10.20546/ijcmas.2020.902.026.
11. D’Imperio, M., Bonelli, L., Mininni, C., Renna, M., Montesano, F., Parente, A., & Serio, F. (2023). Soilless cultivation systems to produce tailored microgreens for specific nutritional needs.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.13222.
12. Ebert, A. (2022). Sprouts and Microgreens—Novel Food Sources for Healthy Diets. Plants, 11. https://doi.org/10.3390/plants11040571.
13. Galieni, A., Falcinelli, B., Stagnari, F., Datti, A., & Benincasa, P. (2020). Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research. Agronomy. https://doi.org/10.3390/AGRONOMY10091424.
14. Ghoora, M., Haldipur, A., & Srividya, N. (2020). Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens. , 2, 100046. https://doi.org/10.1016/j.jafr.2020.100046.
15. Gioia, F., Renna, M., & Santamaria, P. (2017). Sprouts, Microgreens and “Baby Leaf” Vegetables. , 403-432. https://doi.org/10.1007/978-1-4939-7018-6_11.
16. Gupta, A., Sharma, T., Singh, S., Bhardwaj, A., Srivastava, D., & Kumar, R. (2023). Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security. Frontiers in Genetics, 14. https://doi.org/10.3389/fgene.2023.1053810.
17. Kowitcharoen, L., Phornvillay, S., Lekkham, P., Pongprasert, N., & Srilaong, V. (2021). Bioactive Composition and Nutritional Profile of Microgreens Cultivated in Thailand. Applied Sciences. https://doi.org/10.3390/app11177981.
18. Kyriacou, M., Rouphael, Y., Gioia, F., Kyratzis, A., Serio, F., Renna, M., Pascale, S., & Santamaria, P. (2016). Micro-scale vegetable production and the rise of microgreens. Trends in Food Science and Technology, 57, 103-115. https://doi.org/10.1016/J.TIFS.2016.09.005.
19. Lenzi, A., Orlandini, A., Bulgari, R., Ferrante, A., & Bruschi, P. (2019). Antioxidant and mineral composition of three wild leafy species: A comparison between microgreens and baby greens. Foods, 8(10), 487. https://doi.org/10.3390/foods8100487
20. Michell, K., Isweiri, H., Newman, S., Bunning, M., Bellows, L., Dinges, M., Grabos, L., Rao, S., Foster, M., Heuberger, A., Prenni, J., Thompson, H., Uchanski, M., Weir, T., & Johnson, S. (2020). Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop.. Journal of food science. https://doi.org/10.1111/1750-3841.15075.
21. Mir, S., Shah, M., & Mir, M. (2017). Microgreens: Production, shelf life, and bioactive components. Critical Reviews in Food Science and Nutrition, 57, 2730 - 2736. https://doi.org/10.1080/10408398.2016.1144557.
22. Mlinarić, S., Piškor, A., Melnjak, A., Mikuška, A., Šrajer Gajdošik, M., & Begović, L. (2023). Antioxidant capacity and shelf life of radish microgreens affected by growth light and cultivars. Horticulturae, 9(1), 76. https://doi.org/10.3390/horticulturae9010076.
23. Oliynyk, O., Sapelnikova, N., & Tonkikh, O. (2021). CURRENT MARKET DEVELOPMENT TRENDS HOTEL AND RESTAURANT SERVICES. Actual Problems of Economics. https://doi.org/10.32752/1993-6788-2021-1-236-40-46.
24. Pescarini, H., Silva, V., Mello, S., Purquerio, L., Sala, F., & Cesar, T. (2023). Updates on Microgreens Grown under Artificial Lighting: Scientific Advances in the Last Two Decades. Horticulturae. https://doi.org/10.3390/horticulturae9080864.
25. Puccinelli, M., Malorgio, F., Rosellini, I., & Pezzarossa, B. (2019). Production of selenium-biofortified microgreens from selenium-enriched seeds of basil.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.9826.
26. Rasane, P., Irshad, A., Gurumayum, S., Singh, J., Kaur, S., Patel, A., Kumar, A., Kaur, J., Gunjal, M., & Sharma, K. (2023). Interaction of Human Gut Microflora with Commonly Consumed Herbs and Spices: a review. Current Nutrition & Food Science. https://doi.org/10.2174/1573401319666230412110343.
27. Renna, M., Gioia, F., Leoni, B., Mininni, C., & Santamaria, P. (2016). Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes. Journal of Culinary Science & Technology, 15, 126 - 142. https://doi.org/10.1080/15428052.2016.1225534.
28. Ricks, J., Secor, W., & Campbell, B. (2023). Consumer Preference for Microgreens in the Presence of LED Lights and Information Treatments. HortScience. https://doi.org/10.21273/hortsci16948-22.
29. Senevirathne, G. I., Gama-Arachchige, N. S., & Karunaratne, A. M. (2019). Germination, harvesting stage, antioxidant activity and consumer acceptance of ten microgreens. Ceylon J. Sci, 48(91), 10-4038. http://doi.org/10.4038/cjs.v48i1.7593
30. Shogo, I., Qiu, L., Feng, Q., Dupre, M., & Gu, D. (2021). Healthy Diet. Encyclopedia of Gerontology and Population Aging. https://doi.org/10.1007/978-3-319-69892-2_126-1.
31. Teng, J., Liao, P., & Wang, M. (2021). The role of emerging micro-scale vegetables in human diet and health benefits-an updated review based on microgreens.. Food & function. https://doi.org/10.1039/d0fo03299a.
32. Thakur, N., Verma, A., Kaur, J., Thakur, C., & Aakriti, A. (2022). A review on microgreens as an emerging food for health benefits. Annals of Phytomedicine: An International Journal. https://doi.org/10.54085/ap.2022.11.1.7.
33. Treadwell, D., Hochmuth, R., Landrum, L., & Laughlin, W. (2010). Microgreens: A New Specialty Crop. EDIS. https://doi.org/10.32473/EDIS-HS1164-2020.
34. Turner, E., Luo, Y., & Buchanan, R. (2020). Microgreen nutrition, food safety, and shelf life: A review.. Journal of food science. https://doi.org/10.1111/1750-3841.15049.
35. Xiao, Z., Lester, G., Luo, Y., & Wang, Q. (2012). Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens.. Journal of agricultural and food chemistry, 60 31, 7644-51 . https://doi.org/10.1021/jf300459b.
36. Zavitsanou, A., & Drigas, A. (2021). Nutrition in mental and physical health. Technium Social Sciences Journal. https://doi.org/10.47577/tssj.v23i1.4126.
37. Zhang, Y., Xiao, Z., Ager, E., Kong, L., & Tan, L. (2021). Nutritional quality and health benefits of microgreens, a crop of modern agriculture. Journal of Future Foods, 1(1), 58-66. https://doi.org/10.1016/j.jfutfo.2021.07.001