Effect of Acidified Processing and Storage on Carotenoids (Provitamin A) and Vitamin C in Mung Bean Sprouts

Blanching of mung bean sprouts has little effect on total carotenoids and β-carotene. Canned sprouts stored at RT for 6 months lost smaller amounts of total and ‘active’ carotenoids compared with bottled sprouts. Blanching resulted in approximately 50% loss of vitamin C in fresh mung bean sprouts but storage temperatures alone produced little change in vitamin C. Canned sprouts stored at RT for 6 months contained only 30% of the vitamin C of stored bottled sprouts. Fresh mung bean sprouts contained 19 μg 100 g⁻¹β-carotene and 15 mg 100 g⁻¹ vitamin C.     

Effect of light,acidified processing and storage on carbohydrates and other nutrients in mung bean sprouts

Fresh 4-day-old etiolated mung bean seedlings were analysed for proteins, carbohydrates and lipids, and vitamins A and C. Exposure of the sprouts to artificial light for 24 h increased the content of most constituents, especially provitamin A. Changes in the composition of the seedlings after preservation and storage for 6 months were followed. The sprouts were either canned or bottled, and then kept at various storage temperatures, regardless of storage conditions, hydrolysis of complex carbohydrates took place. There is some evidence that the reducing sugars released during storage underwent a Maillard reaction, leading to browning of the sprouts.     

A modified laboratory canning protocol for quality evaluation of dry bean (Phaseolus vulgaris L)

The effects of calcium (Ca²⁺) level in the soak water, blanch water and brine, blanching temperature, and total seed solids on dry bean canning quality were investigated to optimise a laboratory canning protocol. A linear increase in the Ca²⁺ level of soak water, blanch water and brine resulted in a linear decrease in hydration coefficient and percent washed drained weight but a linear increase in texture. Low Ca²⁺ level (10 mg kg⁻¹) reduced the hydration time for dry bean seed from 14 to 1 h. Blanching temperatures of 50, 70 and 88 °C had non‐significant effects on canning quality traits. Blanching for 30 min at 70 °C for black bean or at 88 °C for navy bean and pinto bean resulted in percent washed drained weight ≥ 60, as required by the Canada Agricultural Products Standards Act. Seed solids levels of 95–97 g per 300 × 407 (14 fl oz) can were sufficient to attain a percent washed drained weight of 60. It was confirmed that the thermal processing conditions (115.6 °C retort temperature, 45 min) used in this study were sufficient to achieve commercial sterility. The optimised lab protocol for evaluation of the canning quality of dry bean breeding lines is as follows. Seed containing 95 g of solids for pinto bean, 96 g for navy bean and 97 g for black bean is soaked in water for 30 min at 20 °C and blanched for 30 min at 70 °C for black bean and 88 °C for navy bean and pinto bean in water containing 10 mg kg⁻¹ of Ca²⁺. The seed is then transferred to a 300 × 407 can, filled with brine containing 10 mg kg⁻¹ of Ca²⁺, 1.3% (w/v) of NaCl and 1.6% (w/v) of sugar. The can is then sealed, processed in steam at 115.6 °C for 45 min and cooled at 20 °C for 20 min. Cans are stored for at least 2 weeks prior to quality evaluation of the canned product. Canning of dry bean seed according to this protocol results in precise estimation of canning quality traits, particularly percent washed drained weight. © 2000 Society of Chemical Industry     

Attachment and Biofilm Formation by Selected Strains of Salmonella enterica and Entrohemorrhagic Escherichia coli of Fresh Produce Origin

This study compared the abilities of selected Salmonella enterica and enterohemorrhagic Escherichia coli (EHEC) strains of fresh produce origin to form biofilms on polystyrene surface and to attach to alfalfa and bean sprouts. Each of the 7 S. enterica and 4 EHEC inocula (2 mL; 10⁷ CFU/mL) was placed in 6 different broths in 24‐well polystyrene tissue culture plates at 28 °C for 1 to 7 d. Developed biofilms were quantified using the crystal violet binding assay. In a separate experiment, alfalfa and mung bean sprouts (5 g) were exposed to 25 mL inocula (10⁷ CFU/mL) of S. enterica or EHEC at 22 °C for 2 h with shaking at 40 rpm. Contaminated sprouts were thoroughly rinsed and homogenized in 0.1% peptone water, and bacteria attached to sprouts were enumerated. Biofilm mass accumulated on polystyrene surface increased with incubation time (P < 0.05). Among the microbiological media used, LB no salt (NaCl) broth better supported biofilm development (P < 0.05). Two EHEC strains formed more biofilms than the Salmonella and other two EHEC strains (P < 0.05). However, more Salmonella cells (5.66 log CFU/g) attached to sprouts than EHEC cells (3.46 log CFU/g). Both Salmonella and EHEC attached in higher numbers to mung bean, than alfalfa, sprouts (P < 0.05).     

Folacin content of alfalfa and mung bean sprouts: The effect of extraction procedures and maturity

The folacin content of alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts was determined by Lactobacillus casei. Several variations of extraction procedures were tested. The optimum conditions for extraction were autoclaving mung bean and alfalfa sprouts in phosphate buffer containing 0.3% and 0.4% ascorbate, respectively, before homogenisation in a blender. The optimum blending time for folacin extraction was 120s for mung bean and 15s for alfalfa sprouts. Folacin content on dry weight basis increased several times in both types of sprouts during germination. Mature alfalfa and mung bean sprouts were found to contain 186 and 178 μg folacin per 100 g fresh weight, respectively.     

绿豆衣清爽饮料护色工艺优化

将绿豆芽生产中＂烫豆＂工艺的副产物加工成绿豆衣清爽饮料,依据绿豆衣中叶绿素的保护机理对绿豆浸提的护色工艺进行改进,在单因素实验基础上对护色剂进行复配,采用正交实验设计方法确定最佳护色剂配比,提出了绿豆浸提的最佳工艺为：浸提初始温度80℃,浸提时间20min,护色剂（柠檬酸钠0.20%、异VC钠0.016%、三聚磷酸钠0.05%）,pH7.76。浸提液经高温高压（121℃,20min）杀菌后仍能保持绿豆自然的黄绿色泽。浸提和护色工艺对绿豆籽粒的种子活力影响很小,仍可进行绿豆芽的加工生产。     

Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation

Specific group of people, with impaired immune system, are recommended to consume pathogen‐free foods. In this study, microbiologically safe ready‐to‐eat (RTE) mung bean sprouts were developed using combination treatment (CT) with 200 ppm sodium hypochlorite and 12 kGy dose of gamma radiation. Microbiological analysis of combination‐treated sprout samples showed complete elimination (<10 CFU g^?1 of sprouts) of microbial load in these samples, even during storage at 4 °C up to 12 days. Combination treatment and storage period did not have any significant effect on the sensory qualities of RTE mung bean sprouts. However, reduction in the firmness and vitamin C content of combination‐treated sprout samples, similar to other food processing methods, was observed. These results suggest that CT is effective in sterilisation of mung bean sprouts. These sprouts can be included in the diets of special target groups and thereby improve in their quality of life.     

A Sensitive Sandwich ELISA for the Rapid Detection of Mung Bean Protein: Development and Evaluation of the Effect of Thermal Processing on Detection

The mung bean allergen has not yet attracted attention on a global scale for the potential hazards it poses to allergen-sensitive individuals. In the current study, a sandwich enzyme-linked immunosorbent assay (ELISA) for the detection of trace amounts of mung bean proteins was established. Mung bean protein-specific antibodies produced in rabbits and mice immunized with protein extracted from mung bean flour were used as the capture and detection antibodies in the ELISA. The ELISA had a limit of detection of 4.99 ng/mL and did not show any cross-reactivity with nine different foods, which potentially coexisted in foodstuffs. Accuracy and repeatability were validated by spiking and recovery of mung bean protein in oat meal, milk, and soybean milk. The suitability of the ELISA for the detection of mung bean protein in thermally processed samples was established by subjecting mung bean protein, mung bean powder, and defatted mung bean powder to dry or moist heating. The results demonstrated that the accurate quantitation of mung bean protein can be established for samples processed by dry heating at ≤150 °C. Lower detection results could not be avoided for mung bean proteins subjected to either dry heating at temperatures >150 °C or with moist heat, most probably because of changes in protein solubility and structure of the mung bean protein.     

Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature

Ionizing radiation can be effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. This study reports on an investigation of the effectiveness of irradiation treatment to eliminate Listeria monocytogenes on laboratory-inoculated broccoli, cabbage, tomatoes, and mung bean sprouts. Irradiation of broccoli and mung bean sprouts at 1.0 kGy resulted in reductions of approximately 4.88 and 4.57 log CFU/g, respectively, of a five-strain cocktail of L. monocytogenes. Reductions of approximately 5.25 and 4.14 log CFU/g were found with cabbage and tomato, respectively, at a similar dose. The appearance, color, texture, taste, and overall acceptability did not undergo significant changes after 7 days of postirradiation storage at 4 degrees C, in comparison with control samples. Therefore, low-dose ionizing radiation treatment could be an effective method for eliminating L. monocytogenes on fresh and fresh-cut produce.     

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

This 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.     

Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts

The mung bean (Vigna radiata) sprout is a popular fresh vegetable in many parts of the world. In this study, the dynamic change of ascorbic acid, phenolic composition and antioxidant capacity were evaluated in green and black mung bean sprouts. Germination increased ascorbic acid, total phenolic content and antioxidant capacity in both mung beans. The green mung bean sprout generally had higher ascorbic acid, total phenolic content and antioxidant capacity than the black mung bean sprout. Most phenolic compounds, such as caffeic acid, catechin, ferulic acid, gallic acid and rutin, were found to gradually increase after germination. Therefore, mung bean sprouts, especially green mung bean sprout possessing high level of antioxidant phytochemicals, can be valuable functional vegetables and good sources of natural antioxidants.     

The effect of processing on the texture of canned mung bean (Phaseolus aureus) shoots

The effect of various processing regimes on the pectic substances and the final texture of canned mung bean shoots has been studied. A blanching temperature of 75°C for 30 s was optimal in activating the native pectinesterase of the shoots and a holding temperature of 55°C for an optimal 30 min led to maximal deesterification of pectin. This treatment resulted in a canned product that was superior to a sample blanched at 100°C.; the addition of calcium ions did not improve the product.     

NaCl和CaCl2对箭筈豌豆芽苗菜酚类物质积累与抗氧化性的影响

目的：开发箭筈豌豆菜用价值,探究盐溶液对箭筈豌豆芽苗菜酚类物质积累与抗氧化能力影响。方法：通过超高效液相色谱分析NaCl和CaCl2 对箭筈豌豆酚类物质积累的影响,并与豌豆苗、黄豆芽和绿豆芽进行对比,探究盐溶液处理下PAL、C4H、4CL关键酶活力与基因相对表达量变化、抗氧化酶活性变化和抗氧化能力变化。结果：NaCl和CaCl2 共同处理后箭筈豌豆芽苗菜总酚含量由(10.63±0.40) mg GAE/g DW提升至(15.76±0.36) mg GAE/g DW 。箭筈豌豆芽苗菜中共检出16种酚酸成分,在两种盐离子共同作用下,芦丁含量由(22.50± 0.49) mg/kg DW增长至(57.38±0.87) mg/kg DW,分别为豌豆苗、黄豆芽、绿豆芽的79.69,260.82,5.89倍。Na+ 通过提高PAL、4CL和C4H基因相对表达量提高了酶活力,Na+ 和Ca2+ 共同处理下基因相对表达量下降或无显著变化而酶活力提高。结论：NaCl和CaCl2 混合培养箭筈豌豆芽苗菜能够富集酚类物质,提升抗氧化能力。     

Effect of ethylene on total phenolics, antioxidant activity, and the activity of metabolic enzymes in mung bean sprouts

Mung bean sprouts are a well-known healthy food and their nutritional enhancement has become an important area of research due to the rapid expansion of the industry and their importance to human health. The purpose of this study was to investigate the effect of ethephon treatment at different concentrations on total phenolics metabolism and free radical scavenging-linked antioxidant activity. Mung bean sprouts treated with 100 mg/L of ethephon gave the highest total phenolics content of 0.594 mg/g FW, which was approximately 31 % higher than that of the control on the second day of germination. Total phenolics content in mung bean sprouts increased significantly by increasing glucose-6-phosphate dehydrogenase activity to resist oxidative stress caused by ethylene during early-stage germination. Total phenolics synthesis was greater than polymerization at this time. In contrast, polymerization of total phenolics gradually increased with the decrease in oxidative stress during late-stage germination. Total phenolics were polymerized to lignin because of the increase in guaiacol peroxidase activity. These results indicated that ethylene could improve the nutritional value of mung bean sprouts, and harmless stress factors could be used to enhance health-promoting compounds in the sprouts.     

Evaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage

The objective of this study was to compare the effects of combined high hydrostatic pressure and temperature treatments with different chemical sanitation treatments (water, sodium hypochlorite, and hydrogen peroxide) on the microbiological properties of mung bean sprouts. In a first study, the raw product was subjected to several combined high-pressure and temperature treatments for calculating a mathematical model by a response surface methodology. The number of pressure-temperature (150 to 400 MPa; 20 to 40 degrees C) combinations was limited to 10. In addition, a model system consisting of mung bean sprout juice was inoculated with Listeria monocytogenes (CECT 4032). Microbial inactivation with this model system was also investigated by a response surface methodology. The highest aerobic mesophilic bacteria and L. monocytogenes inactivation was achieved at maximum pressure and temperature (5.5 and 1.8 log cycles, respectively). In a second study, the effect of five different processing lines on the microbial load reduction of minimally processed mung bean sprouts during refrigerated storage was studied. All treatments reduced the initial population of aerobic mesophilic bacteria and fecal coliforms, with the physical treatment of 400 MPa and 40 degrees C being the most effective, showing initial reductions of 5.8 and 7.8 log CFU/ g, respectively. Recovery of bacteria from sprouts treated under these conditions was not observed during storage. However, the sprouts that received washing treatments with water, sodium hypochlorite, and hydrogen peroxide exhibited increases in aerobic mesophilic and fecal coliform counts after 3 days of storage at 4 degrees C.     

Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality

This study compared the properties of pigeonpea and mung bean starches and noodles made from each. No large differences in size and shape of respective starch granules were observed. The degree of syneresis of pigeonpea starch was nearly three times that of mung bean starch. Swelling power of pigeonpea starch was considerably lower at 60°C and 70°C but it did not differ markedly at 80° and 90°C. The Brabender . viscosity patterns of 6% starch pastes of pigeonpea and mung bean indicated no pasting peak during heating to 95°C; neither showed breakdown of the hot paste. Sensory tests indicated that pigeonpea starch of dhal (decorticated dry split cotyledons) was as good for noodle preparation as mung bean dhal starch.     

Effects of UV‐B on vitamin C,phenolics, flavonoids and their related enzyme activities in mung bean sprouts (Vigna radiata)

In this study, ultraviolet‐B radiation (UV‐B) was used to effect the accumulation of vitamin C, phenolics and flavonoids in mung bean sprouts. Results indicate that the content of vitamin C and flavonoids increased during the initial period, and after a brief decline, reached peak levels of 25.29 ± 1.02 mg/100 g FW and 726.67 ± 7.35 mg/100 g DW, respectively, at 2.5 h (1.845 kJ m^?2), while the peak levels of the phenolics were 10741.33 ± 68.04 mg/100 g DW. The thiobarbituric acid reactive substances (TBARS) content decreases with the increase in irradiation time. The activities of the related enzymes, including phenylalanine ammonia‐lyase (PAL), L‐galactono‐1, 4‐lactone dehydrogenase (GalLDH), peroxidase (POD), polyphenol oxidase (PPO) and chalcone isomerase (CHI) were determined, which showed strong correlations with the change in the content of vitamin C, phenolics and flavonoids. In conclusion, the accumulation of vitamin C, phenolics and flavonoids in mung bean sprouts can be promoted by a low‐dose UV‐B irradiation.     

市售豆芽携带细菌种属鉴定及酸性电解水的杀菌效果

为了探究市售豆芽携带细菌种类,寻求有效的杀菌方法,采用16S r RNA基因序列分析对分离的细菌进行种属鉴定,并考察了不同p H值的酸性电解水对豆芽的杀菌效果。结果表明,分离出的5株细菌分别为Kosakonia、Staphylococcus、Klebsiella、Enterobacter和Enterobacter属成员。p H值为3.02、4.47和5.58,有效氯质量浓度为46.00 mg/L左右的酸性电解水处理市售新鲜豆芽,可以显著降低其微生物数量。p H 4.47、有效氯质量浓度为46.09 mg/L的酸性电解水处理黄豆芽,使其细菌总数、酵母菌和霉菌菌落总数、大肠菌群菌落数分别降低了1.14、2.48、1.29(lg(CFU/g)),该指标的酸性电解水处理绿豆芽,使其细菌菌落总数、酵母菌和霉菌菌落总数、大肠菌群菌落数分别降低1.23、1.42、1.25(lg(CFU/g))。因而酸性电解水对于提高市售豆芽的食用安全性可以发挥积极的作用。     

Irradiation to kill Escherichia coli O157:H7 and Salmonella on ready-to-eat radish and mung bean sprouts

A study was carried out to evaluate the effectiveness of ionizing radiation in eliminating Escherichia coli O157:H7 and Salmonella on commercial ready-to-eat radish and mung bean sprouts and to assess the chemical and physical quality of these sprouts. The use of ionizing radiation was investigated as a means of reducing or totally inactivating these pathogens, if present, on the sprouts. Treatment of mung bean and radish sprouts with a dose of 1.5 and 2.0 kGy, respectively, significantly reduced E. coli O157:H7 and Salmonella to nondetectable limits. The total vitamin C content was gradually reduced with the increase in irradiation dose (P < 0.0001). However, the effect of storage interval on the loss of vitamin C was nonsignificant for radish sprouts and significant for mung bean sprouts (P < 0.04). The color, firmness, and overall visual quality of the tested sprouts were acceptable when effective doses were applied to both radish and mung bean sprouts. Therefore, ionizing radiation could be useful in reducing the population of pathogens on sprouts and yet retain acceptable quality parameters.     

Characteristics of Microparticulated Particles from Mung Bean Protein

Mung bean protein was separated from wastewater of mung bean starch factory by utilizing an isoelectric precipitation method. The characteristics of freeze dried protein concentrate (having 88.93% protein content on dry basis) were oil absorption capacity, water absorption capacity, surface hydrophobicity and emulsifying activity index of 5.76 g/g, 2.41 g/g, 30, and 83, respectively. The lab scale procedure for production of microparticulated protein particle (MP³) included heating 5% w/w solution of mung bean protein concentrate in deionized water at 83°C for 15 min, coupled with homogenization at 17,000 rpm, homogenization at 23,000 rpm for 15 min, and centrifugation at 1000 × g for 10 min. The resulting supernatant produced 0.89 g of 0.1–3.0 μm MP³ per g of dry mung bean protein concentrate. Observations of MP³ using SEM showed a particle round shape indicating the potential for MP³ to provide creamy texture in oil-in-water emulsion foods to serve as a fat replacer.