Quality Of Sprouts Research Articles

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

AbstractThis study evaluated the influence of Lactobacillus plantarum 299v on the consumer quality of legume sprouts. The probiotic‐rich sprouts were produced by soaking the seeds in probiotic water suspension and further sprouting at 25 °C for 4 days. The enrichment of the sprouts with L. plantarum 299v only slightly affected the sensory quality ‐ the overall acceptability of the probiotic‐rich sprouts was usually higher. The probiotic‐rich sprouts exhibited increased activity of polyphenol oxidase (the highest activity in the mung bean preparations ‐ 73.97 U mg−1 of protein). The peroxidase activity was not altered. The probiotic enrichment increased the phenolic content by 25%, 31% and 23% in the soybean, adzuki and mung bean preparations; however, it was not reflected in the antioxidant activities. The changes in the activity of enzymes involved in mobilisation of stored material (starch and proteins) and the increased content of phenolics only slightly modified the bioavailability of nutrients.

Effects of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus on the Growth of Listeria monocytogenes and Salmonella on Alfalfa Sprouts

The germination conditions of sprouted vegetables consisting of relatively high temperatures and humidity, low light, and abundance of nutrients are ideal for pathogen survival and growth. The continual occurrence of outbreaks and recalls associated with sprout vegetables indicate additional measures are needed to improve product safety. The objective of this study was to evaluate the efficacy of a mixture of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus (LPP) against Listeria monocytogenes and Salmonella on alfalfa sprouts during 5 days of sprouting at 20°C and its influence on sprout quality. Alfalfa seeds were inoculated with L. monocytogenes or Salmonella (each at 1 and 3 log CFU/g) and LPP (7 log CFU/g). Populations of LPP were maintained at 7.5 to 8.0 log CFU/g throughout sprouting. LPP had a significant effect on the growth of L. monocytogenes and Salmonella ( P < 0.05). After 5 days of sprouting, populations of L. monocytogenes at an initial concentration of 1 and 3 log CFU/g of seeds treated with LPP were approximately 4.5 and 1.0 log CFU/g less than the untreated seeds, respectively. Populations of Salmonella at an initial concentration of 1 and 3 log CFU/g were 1.0 log CFU/g less than the control. LPP did not compromise the yield, seedling length, or pH of the sprouts.

The impact of LED lighting on the yield, morphological structure and some bioactive components in alfalfa (Medicago sativa L.) sprouts

The aim of this study was to evaluate the impact of selected types of LED (light emitting diodes) lighting on the quality of alfalfa sprouts. In the experiment, cold white, warm white and multicolour: (red, green, blue-RGB) LEDs were applied, and dispersed sunlight was used as a control. The product was examined for the yield and the contents of dry matter, total polyphenols, ascorbic acid, chlorophylls, β-carotene, lutein, neoxanthin and violaxanthin. Cotyledons’ mass in the whole plant increased under LED illumination and was up to 50% greater for sprouts grown in RGB light compared to those cultivated in dispersed sunlight. The highest chlorophyll and carotenoid pigment contents in cotyledons were observed under RGB LED and cold white treatments. Similarly, RGB LEDs allows one to obtain the product with the highest level of total phenolic compounds. The highest ascorbic acid content was observed in sprouts growing under sunlight, followed by RGB.

AUTOMATED DETECTION OF WEEDS AND EVALUATION OF CROP SPROUTS QUALITY BASED ON RGB IMAGES

In this paper, we propose a method of automated data processing allowing to detect weeds and assess crop sprouts quality and quantity based on RGB images obtained by unmanned aerial vehicles (UAVs). The process consists of four main stages: 1) vegetation map generation with the use of modified Triangular Greenness Index (TGI); the index is defined as the area of a triangle formed by 3 points on a spectral curve with wavelengths of 480, 550 and 670 nm and estimates leaf chlorophyll content based on RGB images; 2) determination of the position of crop rows and spaces between rows based on the vegetation map; 3) detection of weeds and generation of an appropriate weed map; 4) division of crop rows into non-intersecting fragments and calculating vegetation density in each (the ratio of vegetation area to the total fragment area). By changing the empirically defined parameters of map thresholds of fragment density, one can obtain a map that describes quality of crop sprouts. Unlike existing methods, the proposed scheme does not require presence of infrared data and can be applied to usual RGB images with the use of wide-spread types of UAVs. The method was tested on RGB images of flax and sunflower sprouts collected with SONY ILCE6000 camera in June, 2017 in Altai Territory. The images were taken at the height of 150 m, spatial resolution was 1.5 cm/pixel. The size of each image was 6000x4000 pixels. Test results confirmed high efficiency of the proposed method.

Application of Ultrasound, Microwaves, and Magnetic Fields Techniques in the Germination of Cereals

Cereal germination involves a series of complex physiological and biochemical processes that are influenced by multiple internal and external factors. Previous studies have shown that certain non-thermal processing techniques can be used to effectively induce a range of physiological and biochemical changes in cereal seeds, thereby increasing the digestibility and bioavailability of cereals and enhancing the nutritional value, flavor, and quality of cereal sprouts. Here, we provide an overview of the principle of promoting cereal germination to enrich physiologically active components review the effects of treating cereal seeds with three new non-thermal processing technologies, namely, ultrasound, microwaves, and magnetic fields, on the contents of enzymes and various other seed components during germination. Finally, we summarize the advantages and disadvantages of applying the above techniques to cereal germination.

Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion.

Probiotics improve consumers' health and additionally may positively influence the microbiological and organoleptic quality of food. In the study, legume sprouts were inoculated with Lactobacilllus plantarum 299V to produce a new functional product ensuring the growth and survival of the probiotic and high microbiological quality of the final product. Legume sprouts, which are an excellent source of nutrients, were proposed as alternative carriers for the probiotic. The key factors influencing the production of probiotic-rich sprouts include the temperature (25°C) of sprouting and methods of inoculation (soaking seeds in a suspension of probiotics). Compared to the control sprouts, the sprouts enriched with the probiotic were characterized by lower mesophilic bacterial counts. In the case of fresh and stored probiotic-rich sprouts, lactic acid bacteria (LAB) accounted for a majority of total microorganisms. The Lb. plantarum population was also stable during the cold storage. The high count of LAB observed in the digest confirmed the fact that the studied sprouts are effective carriers for probiotics and ensure their survival in the harmful conditions of the digestive tract in an in vitro model. Enrichment of legume sprouts with probiotics is a successful attempt and yields products for a new branch of functional foods.

Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii

The study evaluated lentil and adzuki bean sprouts as carriers for S. cerevisiae var. boulardii.The highest count of yeast was found in the adzuki bean and lentil sprouts obtained from seeds soaked in inoculum and cultivated at 30 °C–1.03 × 107 CFU/g and 2.5 × 107 CFU/g, respectively. Probiotic yeast effectively survived during digestion in vitro. There was no statistically significant effect of the probiotic on mesophilic bacterial counts; however, the sprouts enriched with S. boulardii were characterized by lower mold counts (by about 99% in the lentil and adzuki bean preparations) and coliform counts (by about 92% and 71% in the lentil and adzuki bean, respectively). In the adzuki bean the highest antiradical properties were determined for the extracts obtained after gastro-intestinal digestion; however, except a potentially bioaccessible fraction, there were no significant differences between the probiotic-rich and control sprouts. Co–culture of adzuki bean sprouts and S. cerevisiae var. boulardii significantly decreased protein content in the fresh (45%) and stored sprouts (54%). Starch content and its digestibility, regardless the type of sprouts, were higher in the control sprouts.Legumes sprouts enriched with S. cerevisiae var. boulardii are a new functional food product characterized by safety and high nutritional and pro-health properties.

The primary active components, antioxidant properties, and differential metabolite profiles of radish sprouts (Raphanus sativus L.) upon domestic storage: analysis of nutritional quality.

This study aimed to analyze the nutritional quality of radish sprouts (Raphanus sativus L.) after domestic short-term storage. We stored fresh radish sprouts at 25 ± 1 °C and at 4 ± 1 °C for 12 h, and detected phenolic substances, glucosinolates, isothiocyanates, vitamin C, and various antioxidant and abiotic stress-related factors. We investigated nutrient-related metabolic differences and associated pathways and postharvest treatment effects on nutritional quality using metabolomic analysis. Most active substances and antioxidant properties, but not phenolic acids and vitamin C, decreased significantly (P < 0.05) upon domestic storage; this reduction decelerated at low temperatures. Short-term storage disrupted redox balance; low temperature enhanced stress resistance. Differences were observed in amino acid and vitamin derivatives, phospholipid accumulation, and organic acids. Short-term storage at ambient temperature promoted lysine, threonine, cysteine, vitamin H, phospholipid, and lauric (dodecanoic) acid accumulation, inhibiting proline, phosphatidic acid (PA) (14:1(9Z)/12:0), and phosphatidylcholine (PC) (O-18:0/O-18:0) accumulation; low-temperature, short-term storage promoted myristic acid and phospholipid accumulation and reduced methionine synthesis and vitamin H and K accumulation. Overall, the nutritional quality of radish sprout decreased upon short-term storage, with differences in certain active substances. © 2018 Society of Chemical Industry.

Comparative analysis of phytochemicals and activity of endogenous enzymes associated with their stability, bioavailability and food quality in five Brassicaceae sprouts

Five Brassicaceae sprouts (white cabbage, kale, broccoli, Chinese cabbage, arugula) were comparatively analyzed based on phytochemicals (polyphenols, glucosinolates, carotenoids, chlorophylls, ascorbic acid) content and accompanying enzymes associated with phytochemical stability and bioavailability (peroxidases, myrosinase, and polyphenol-oxidase) that consequently impact food quality. Significantly high content of polyphenols and glucosinolates, as well as a high antioxidant activity were found in white cabbage, followed by kale sprouts. In addition, white cabbage contained higher amount of fibers and lower polyphenol-oxidase activity which potentially indicates prevention of browning and consequently better sprout quality. Arugula and broccoli showed higher activity of myrosinase that may result in higher bioavailability of active glucosinolates forms. According to our data, sprouts are cheap, easy- and fast-growing source of phytochemicals but also they are characterized by different endogenous enzymes activity. Consequently, this parameter should also be taken into consideration in the studies related to the health benefits of the plant-based food.

Seed Potato Performance after Storage in Light at Elevated Temperatures

In regions with short growth seasons, it is of great importance to use potato (Solanum tuberosum L.) seed tubers with a high growth vigour and a short growth cycle. Such qualities may be obtained by treatments advancing the physiological age of the seed tubers. In this study, we have exposed tubers from four cultivars to various combinations of temperature and light conditions (green-sprouting) for 3–7 months in controlled climate. Subsequent sprout quality, seed tuber health and performance were studied in laboratory, greenhouse and field trials. Satisfactory short, sturdy and leafy sprouts were produced even after 7 months storage at 15 °C under light exposure. An assay of black scurf (Rhizoctonia solani) on the tuber skin showed that light exposure significantly reduced the occurrence compared with dark-stored tubers, while the average effect of storage temperatures was insignificant. In general, green-sprouting advanced emergence and plant growth by 1–2 weeks, and showed early tuber initiation and growth, compared to untreated material. Yields, 107 days after planting in the field trial, did not deviate significantly from untreated tubers. However, plant development at harvest was in accordance with general responses to physiological ageing of potato seed tubers, i.e. still tall and immature plants from untreated tubers, and short and mature plants from aged tubers. Results demonstrated the possibility of successful long-term storage of potato seed tubers in light at elevated temperatures and a potential for earlier harvests and higher early yields from such treatments.

The applicability of Weibull model for the kinetics inactivation of Listeria monocytogenes and Escherichia coli O157: H7 on soybean sprouts submitted to chemical sanitizers in combination with ultrasound at mild temperatures

This research was performed to evaluate the inactivation kinetics of slightly acidic electrolyzed water (SAEW), fumaric acid (FA) and their combination simultaneous with ultrasound (US) at a mild temperature against L.monocytogenes and E.coli O157:H7 on sprouts. The effects of combined treatments on sensory quality of sprouts were also examined. A t4D equal to 10 min was needed for the combined SAEW with FA (SAEW + FA) at 40 °C to reach 4 log reduction of L.monocytogenes; while the same combination simultaneous with ultrasound (SAEW + FA + US) provided the t4D value of 12; 7 and 3 min for L.monocytogenes at 23°, 30° and 40 °C respectively. For E.coli O157:H7, only (SAEW + FA + US) gave the t4D of 14; 9 and 3 min at 23°, 30°, and 40 °C respectively. The Weibull model provided a good fit with R2 ≥ 0.9 for both bacteria and the root mean square errors (RMSEs) were in the range of 0.01–0.48 for L.monocytogenes and 0.02–0.54 for E.coli O157:H7. The samples submitted to both combined treatments remained in good quality at the end of storage with slight deterioration due to ultrasound usage. This study suggests that the Weibull model could successfully be used to determine exact contact time for inactivating foodborne pathogens on food.

Effects of sprouting and salt stress on polyphenol composition and antiradical activity of einkorn, emmer and durum wheat

Germination is related with improvements of nutritional value of seeds, since it promotes accumulation of health-promoting phytochemicals. However, only few studies have investigated on phytochemicals accumulation during sprouting under sub-optimal conditions. Thus, we investigated the effect of salinity during germination of an einkorn (TMoM), an emmer (TDiZ) and a durum wheat (TDuC) genotype on the total polyphenols (TPC), free- and bound-phenolic acids [PAs; i.e. caffeic acid, syringic acid, Pcoumaric acid, trans-ferulic acid, and salicylic acid] contents and antiradical activity (Trolox equivalent antioxidant capacity; TEAC) of sprouts and wheatgrass. The following NaCl treatments were applied: 0 (control), 25, 50 and 100 mM NaCl concentration throughout the whole experiment, or 50 and 100 mM NaCl until sprout stage and then 0 mM until wheatgrass stage (recovery treatments). TMoM showed higher total bound-PAs both in sprouts and wheatgrass with respect to the other Triticum genotypes (+25% and 24%, respectively) as well as of total bound-PAs and bound-SA in the recovery treatments. Moderate salt stress significantly increased all the investigated variables in TDiZ. Salt stress induced higher TPC and TEAC as well as total free-PAs values till 50 mM NaCl in TDuC, whilst significantly lowered total bound-PAs due to the negative variation of both P-CA (-84%) and trans-FA (-81%) acids. Results indicate that salinity during germination could be efficiently modulated to improve the nutritional quality of sprouts, wheatgrass and cereal-based products.

Evaluation of important seed and sprout traits as potential selection criteria in breeding varieties for sprout soybeans

Soybean sprouts, a traditional vegetable in Asia, are gaining popularity in the United States. Soybean sprout demand has been supplied by natto (a Japanese soyfood) cultivars that share some seed characteristics with sprout cultivars. However, natto seeds do not meet all requirements of sprouts and are rejected by sprout manufacturers. The objectives of this study were to evaluate important seed and sprout traits as potential selection criteria in breeding sprout soybeans and to study the storage effect on soybean sprout quality. Almost all genotypes produced thicker and longer hypocotyls and higher fresh-sprouts than ‘MFS-561’, a commercial soybean sprout variety. Hypocotyl length ranged from 13.8 to 16.2 cm. Four fungi genera Bipolaris sp., Cercospora sp., Botrytis sp. and Caethomium sp. were isolated from seeds. Cracked cotyledons and abnormal seedlings were the two main constraints affecting soybean sprout quality. Correlation coefficients among all traits indicated that percentage and weight of high- and average-quality sprouts would determine sprout yield. Acceptable yield and several traits were recommended to be used simultaneously while breeding superior sprout soybean cultivars. Good sprout varieties should produce high-quality sprouts >48%, average-quality sprouts 5.7 g/g seed, hypocotyl thickness >1.6 cm and hypocotyl length >13 cm. One-year seed storage at room temperature reduced sprout quality. V09-3876 and V12-1939 had superior seed and sprout traits and are promising lines for further evaluation for sprout production. Seed storage over time affects seed germination and seedling vigor, and fungi on seed can cause reduced seed quality.

Effect of lacquer (Toxicodendron vernicifluum) extract on yield and nutritional value of soybean sprouts

Soybean sprouts are the third-most consumed vegetable in Korea. Several studies on cultivation techniques, including use of medicinal plants extracts, have been performed to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of lacquer, a medicinal plant extract, on the yield and nutritional value of soybean sprouts. Linolenic acid content was significantly (p<0.05) increased in the sprouts produced by soaking seeds in lacquer extract diluted with equal volume of water. Lacquer extract significantly increased the flavonoid and phenolic contents (p<0.05). The content of total free amino acids, including γ-aminobutyric acid, was higher in lacquer extract-treated sprouts than in the untreated control. Results of this study suggest that lacquer extract could be used for enhancing the yield and nutritional values of soybean sprouts.

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Enzymatic browning limits the postharvest life of minimally processed foods, thus the study selected the optimal inhibitors of polyphenol oxidase (PPO) and evaluated their effect on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts. The sprouts treated with 2mM and 20mM ascorbic acid had a lowered PPO activity; compared to the control by 51% and 60%, respectively. The inhibition was reflected in a significant decrease in enzymatic browning. The sprouts treated with 20mM ascorbic acid had 22% and 23% higher phenolic content after 3 and 7days of storage, respectively. Both storage and ascorbic acid treatment increased potential bioaccessibility of phenolics. Generally, there was no effect of the treatments on the antioxidant capacity; however, a significant increase in the reducing potential was determined for the sprouts washed with 20mM ascorbic acid. In conclusion, ascorbic acid treatments may improve consumer quality of stored sprouts.

Genotypic, storage and processing effects on compositional and bioactive components of fresh sprouts

Fresh sprouts constitute an appealing, nutritional and functional food product. The present study profiles the nutritional and bioactive components of quality of fresh sprouts of five select species (barley, lentil, mung bean, radish and wheat) against their postharvest performance during 4 °C cold storage. Moreover, the impact of lyophilisation followed by 30-day ambient storage was assessed on sprouts composition and quality. The highest proteins, P and K contents were observed in radish sprouts. Moreover, radish sprouts demonstrated higher hydrophilic and lipophilic antioxidant activities (HAA and LAA) by 185% and 95%, respectively, than the other species examined. Compositional and quality attributes were however influenced by storage: total soluble solids increased on average by 1.0 °Brix after day 0, while LAA activity decreased by 33% after day 1. Dry matter, proteins and nitrate contents, juice pH and HAA remained stable. Lyophilisation preserved the compositional and quality attributes of fresh sprouts as no significant differences in proteins, nitrate, K and P contents, HAA and LAA were observed compared to fresh sprouts. The current findings highlight genotypic variation and postharvest performance of fresh sprouts with respect to their functional quality and the impact of lyophilisation as an alternative processing application for their preservation.

Brotos de linhagens genéticas de soja: avaliação das propriedades físico-químicas

Resumo Brotos de soja são vegetais de consumo direto, obtidos de grãos germinados, que são utilizados há séculos nos países orientais. Suas características nutritivas e a facilidade de produção têm chamado a atenção de consumidores do Ocidente. Sementes pequenas com alto poder germinativo e vigor são qualidades inerentes para produção de brotos. Na Embrapa, essas características têm sido contempladas no programa de melhoramento genético para obtenção de cultivares de soja especiais para o consumo humano. O objetivo deste trabalho foi produzir e caracterizar a qualidade de brotos de soja obtidos a partir das linhagens BRM09-10505, BRM10-60599 e PF133002, em comparação com a cultivar BRS 216, desenvolvida para ser utilizada como brotos ou natto. Os brotos foram produzidos em bandejas dispostas em câmara de germinação (25°C e 99% de umidade relativa). Sementes e brotos foram avaliados nos seguintes aspectos: teor de proteínas, lipídios, cinzas, isoflavonas, inibidor de tripsina Kunitz, ácido fítico, comprimento e peso dos brotos. As sementes da BRM09-10505 apresentaram 95% de poder germinativo, seguida pela BRS 216 (93%) e pelas outras linhagens (88%, em média). A germinação pela mobilização dos compostos químicos aumentou os teores de proteínas (8,96%) e de isoflavonas (56,00%) e reduziu os teores de inibidor de tripsina Kunitz (26,91%) e de ácido fítico (13,78%). A cultivar BRS 216 apresentou o maior teor de proteína nas sementes (41,96 g.100 g-1) e nos brotos (47,70 g.100 g-1). A linhagem BRM09-10505 apresentou maior teor de inibidor de tripsina nas sementes (27,56 mg IT g-1) e nos brotos (19,62 mg. IT g-1); maior concentração de isoflavonas totais nas sementes (340,10 mg.100 g-1) e nos brotos (406,38 mg.100 g-1), e menor teor de ácido fítico nos brotos (1,13 g.100 g-1). Após quatro dias de germinação, destacaram-se, quanto ao comprimento e ao peso, a linhagem BRM09-10505 (8,03 cm e 214,36 g) e a cultivar BRS 216 (7,31 cm e 140,93 g). Entre as linhagens testadas, a linhagem BRM09-10505 apresentou bom potencial para produção de brotos.

Use of LED light for Brussels sprouts postharvest conservation

Yellowing is the most evident symptom of senescence in green vegetables during postharvest storage. As chlorophyll synthesis is promoted by blue light, illumination would be a clean alternative to maintain healthier vegetables for longer. In this paper was assessed the effect of white-blue light-emitting diodes (WB LED) on outer and inner leaves (OL, IL) of Brussels sprouts during 10 d storage at 22°C. The treated sprouts showed lower respiration rate and remained greener with a better visual quality, with more than 10 times chlorophylls than controls in OL and 1.6 times in IL towards the end of the storage period. The OL had a higher content of antioxidants (DPPH and ABTS+ assays) than the IL, and the treatment increased the AOX only in the OL. Total flavonoids content was higher in OL than IL, and about 20% higher in treated samples at day 10 of storage. The storage of Brussels sprouts under continuous low intensity WB LED was effective in delaying the senescence. The effect of the treatment was visible not only in the leaves exposed to light (OL) but also in the IL. The WB LED lighting would be useful to maintain or improve the quality of Brussels sprouts for both storage and transport.

English

Large amount of soybean sprouts has been produced for human consumption in Korea for a long time. Various techniques and production methods have been implied to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of persimmon fruit powder treatment on yield and nutritional value of soybean sprouts. The sprout yield was increased by 16% with the addition of 5% (w/v) persimmon fruit powder during seed soaking. Vitamin C and polyphenol content were significantly (p&lt;0.05) increased. Similarly, essential as well as total amino acid content were also enhanced. However, the moisture content and DPPH radical scavenging potential of soybean sprout were not significantly affected. On the other hand, the mineral elements especially potassium and calcium content were reduced with the application of persimmon fruit powder. The results of the present study suggest that addition of persimmon fruit powder could improve the yield, vitamin C and amino acid content, and antioxidant potential of soybean sprouts. Key words: Persimmon fruit powder, nutritional value, soybean sprout, yield.

Investigation of soybean sprout rot and the elimination of improper seeds for quality control on soybean seedlots

Soybean sprouts have been a considered a nutrient-rich vegetable for hundreds of years. To evaluate the seedlot quality of soybean sprouts grown, and to evaluate a method for reducing the presence of improper seeds in soybean seedlots, microbes associated with soybean sprout rot were isolated from samples collected. Morphological characteristics and gas chromatography profiles of the cultured fungal and bacterial strains were identified. Eight types of improper seeds were identified: purple stain(Ps), black rot(Br), seed coat black spot(Cb), wrinkled seed(Ws), brown hilum(Bh), seed coat fracture(Cf), unripe seed(Us), and brown seed coat(Bc). The improper seeds were also dipped into 15%, 20%, and 25% NaCl solutions, as well as a saturated solution of NaCl, for 1min. As the NaCl concentration increased, the number of floating improper seeds increased as well. The highest floating rates were observed for the Cf seeds.