The Role of Sprouting in Gluten-Free Foods: Effects on Glycemic Response and Antioxidant Activity.

purpose of reviewGluten-free (GF) products are frequently characterized by reduced nutritional and sensory quality, as well as a higher glycemic index (GI) compared to conventional products. These attributes may pose challenges for individuals who adhere to a lifelong gluten-free diet (GFD). Sprouting has emerged as a promising strategy to enhance the nutritional profile of GF foods. This review evaluates the impact of sprouting on glycemic response and antioxidant activity in GF foods, with a particular focus on the underlying mechanisms. RECENT

findingsRecent studies indicate that sprouting enhances antioxidant activity, primarily by increasing endogenous enzyme activity and releasing bound phenolic compounds. However, its effects on glycemic response remain inconsistent. Sprouting may increase starch digestibility through enhanced α-amylase activity, yet it can also promote the formation of resistant starch and increase dietary fiber content, potentially contributing to lower glycemic responses. These changes are influenced by processing conditions such as time and temperature, as well as by factors related to the food system, including matrix characteristics and seed properties. Sprouting represents a promising approach to improving the functional properties of GF foods, particularly by enhancing antioxidant activity. However, its impact on glycemic response is variable and largely determined by the specific food system and processing context. Current evidence emphasizes the importance of considering formulation and matrix interactions when assessing glycemic outcomes. Future research should focus on well-controlled human studies and standardized formulations to clarify the independent effects of sprouting and to support the development of low-glycemic, nutritionally improved GF products.