Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage
Main Article Content
Keywords
bioactive components, enzymatic browning, mung bean sprouts, oxidative stress, UV-C radiation
Abstract
This research analyzed the impact of exposing mung bean sprouts to ultraviolet-C (UV-C) radiation for different periods (2, 5, and 10 min). Treated sprouts were preserved at 5°C and 85-95% relative humidity for 6 days. Irradiation for 10 min effectively reduced fresh weight loss, electrolyte leakage, and microbial count and maintained the firmness of sprouts. It also positively influenced the bioactive components, including antioxidants, total phenols, and protein, potentially providing health benefits to consumers. In addition, prolonged UV-C exposure for 10 min leads to oxidative stress, marked by a rise in malondialdehyde, proline, and hydrogen peroxide content. These compounds assist in stress reduction and preserve secondary metabolites. This research implies that postharvest 10 min UV-C irradiation offers a potential approach to uphold quality while maximizing the nutritional value of mung bean sprouts.
References
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Darré, M., Vicente, A.R., Cisneros-Zevallos, L., and Artéz-Hernández, F. 2022. Postharvest ultraviolet radiation in fruit and vegetables: applications and factors modulating its efficacy on bioactive compounds and microbial growth. Food. 11: 653. 10.3390/foods11050653
Dassamiour, S., Boujouraf, O., Sraoui, L., Bensaad, M.S., Derardja, A.E., and Aljahani, A.H. 2022. Effect of UV-C radiation on nutritional quality, oxidation, and enzymatic browning of stored mature date. Appl Sci. 12(10): 4947. 10.3390/app12104947
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Gui, M., He, H., Li, Y., Chen, X., Wang, H., Wang, T., and Li, J. 2018. Effect of UV-B treatment during the growth process on the postharvest quality of mung bean sprouts. Int J Food Sci Technol. 53(9): 2166–2172. 10.1111/ijfs.13804
He, S.M., Bai, Z.M., and Qin, J.S. 2007. Study of H2O2 on promoting germination of soybean seed. Seed. 26(8): 32–35.
Hosseini, F.S., Akhavan, H.R., Maghsoudi, H., and Balvardi, M. 2019. Effects of a UV-C irradiation and packaging on the shelf life of fresh pistachio. J Sci Food Agr. 99(11): 5229–5238. 10.1002/jsfa.9763
Huang, H., Ge, Z., Limwachiranon, J., Li, L., Li, W., and Luo, Z. 2017. UV-C treatment affects browning and starch metabolism of minimally processed lily bulb. Postharvest Biol Technol. 128: 105–111. 10.1016/j.postharvbio.2017.02.010
Idzwana, M.I.N., Chou, K.S., Shah, R.M., and Soh, N.C. 2020. The effect of UV treatment in extend shelf life and preserve the quality of strawberry. International J Food Agr Nat Resour (JANR). 1(1): 15–18. 10.46676/ij-fanres.v1i1.4
Jia, L., Li, Y., Liu, G., and He, J. 2023. UV-C delays senescence in ‘Lingwu long’ jujube fruit by regulating ROS and phenylpropanoid metabolism. Plant Physiol Biochem. 194: 383–393. 10.1016/j.plaphy.2022.11.030
Kaul, K.I.R.A.N., and Farooq, S. 1994. Kinetin induced changes in extension growth and activity of some enzymes in morning glory hypocotyl segments. Indian J Plant Physiol. 76(1): 185–197.
Keesey, J. 1987. Biochemica Information, 1st edn. Boehringer Mannheim Biochemicals, Indianapolis, IN, 49 p.
Khattak, A.B., Zeb, A., and Bibi, N. 2008. Impact of germination time and type of illumination on carotenoid content, protein solubility, and in vitro protein digestibility of chickpea sprouts. Food Chem. 109(4): 797–801. 10.1016/j.foodchem.2008.01.046
Kono, Y. 1978. Generation of superoxide radical during autoxidation of hydroxylamine and an assay for superoxide dismutase. Arch Biochem Biophy. 186(1): 189–195. 10.1016/0003-9861(78)90479-4
Kramer, B., Wunderlich, J., and Muranyi, P. 2015. Pulsed light decontamination of endive salad and mung bean sprouts and impact on color and respiration activity. J Food Prot. 78(2): 340–348. 10.4315/0362-028X.JFP-14-262
Kyere, E.O., Popovich, D.G., Palmer, J., Wargent, J.J., and Flint, S. 2021. Reduction of the attachment, survival, and growth of L. monocytogenes on lettuce leaves by UV-C stress. LWT Food Sci Technol. 145: 111528. 10.1016/j.lwt.2021.111528
Li, M., Li, X., Han, C., Ji, N., Jin, P., and Zheng, Y. 2019. UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries. Postharvest Biol Technol. 156: 110945. 10.1016/j.postharvbio.2019.110945
Liao, C., Liu, X., Gao, A., Zhao, A., Hu, J., and Li, B. 2016. Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment. LWT Food Sci Technol. 73: 1–5. 10.1016/j.lwt.2016.05.029
Lu, Y., Zhang, J., Wang, X., Lin, Q., Liu, W., Xie, X., and Guan, W. 2016. Effects of UV-C irradiation on the physiological and antioxidant responses of button mushrooms during storage. Int J Food Sci Technol. 51(6): 1502–1508. 10.1111/ijfs.13100
Mahdavian, K., Ghorbanli, M., and Kalantari, K. 2008. The effects of ultraviolet radiation on chlorophyll, flavonoid, anthocyanin, and proline content in Capsicum. Turk J Botany. 32(1): 25–33.
Matsuura, H.N., Malik, S., de Costa, F., Yousefzadi, M., Mirjalili, M.H., Arroo, R., Bhambra, A.S., Strnad, M., Bonfill, M., and Fett-Neto, A.G. 2017. Specialized plant metabolism characteristics and impact on target molecule biotechnological production. Mol Biotechnol. 60(2): 169–183. 10.1007/s12033-017-0056-1
Morales, M., and Munn´e-Bosch, S. 2019. Malondialdehyde: facts and artifacts. Plant Physiol. 180(3): 1246–1250. 10.1104/pp.19.00405
Mustafi, S.B., Chakraborty, P.K., and Raha, S. 2009. Heat stress upregulates chaperone heat shock protein and antioxidant manganese superoxide dismutase through reactive oxygen species, p38MAPK, and Akt. Cell Stress Chaperon. 14: 579–589. 10.1007/s12192-009-0109-x
Nishimura, M., Sameshima, N., and Murata, M. 2012. Regulation of enzymatic browning of mung bean sprout by heat-shock treatment. Food Sci Technol Res. 18(3): 413–417. 10.3136/fstr.18.413
Pala, C.U., and Tocluku, A.K. 2013. Effects of UV-C light processing on some quality characteristics of grape juices. Food Bioproc Technol. 6: 719–725. 10.1007/s11947-012-0808-7
Patel, N., Gantait, S., and Panigrahi, J. 2019. Extension of shelf-life in green bell pepper using exogenous application of polyamines (spermidine and putrescine). Food Chem. 275: 681–687. 10.1016/j.foodchem.2018.09.154
Pendyala, B., Patras, A., Ravi, R., Gopisetty, V.V.S., and Sasges, M. 2020. Evaluation of UV-C treatments on microbial safety, ascorbic acid, and volatile aromatics content of watermelon beverage. Food Bioproc Technol. 13: 101–111. 10.1007/s11947-019-02363-2
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Sep 30, 2024
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Tripathi, A., Meena, R., Sobhanan, A., Koley, T. K., Meghwal, M., & Maria Giuffrè, A. (2024). Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage. Italian Journal of Food Science, 36(4), 180-192. https://doi.org/10.15586/ijfs.v36i4.2619
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Tripathi, A., Meena, R., Sobhanan, A., Koley, T. K., Meghwal, M., & Maria Giuffrè, A. (2024). Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage. Italian Journal of Food Science, 36(4), 180-192. https://doi.org/10.15586/ijfs.v36i4.2619