A combination process to ensure microbiological safety, extend storage life and reduce anti-nutritional factors in legume sprouts. (February 2019)

• Record Type: Journal Article
• Authors: Kumar, Sanjeev; Gautam, Satyendra
• Is Part Of: Food bioscience. Volume 27(2019)
• Page Start: 18
• Page End: 29
• Publication Date: 2019-02
• Subjects: Ultrasonication -- Blanching -- Ascorbate dip -- Gamma irradiation -- Anti-nutritional factors; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2018.11.005
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Sprouts are consumed worldwide as a highly nutritive food. However, the sprouting process is quite supportive of microbial and pathogenic growth. This makes the sprouts such as mung ( Vigna radiata ), lucerne ( Medicago sativa ) and chickpea ( Cicer arietinum ), potential sources of foodborne infections and intoxications. Their microbiological analyses showed substantial microbial loads including presumptive coliforms. Around 25–42% of the presumptive coliforms showed the IMViC pattern typical to E. coli . Similarly 40–62% of the presumptive Staphylococcus species showed coagulase and catalase positive reactions indicating S. aureus contamination. To address these concerns, a combination treatment including ultrasonication, blanching, ascorbate dip and gamma irradiation was developed which ensured the microbial safety of sprouts and extended the shelf life up to 35 days for mung and chickpea, and 21 days for lucerne sprouts at 4 ± 1 °C. Nutritional, physico-chemical and sensory attributes were found to be well retained during storage. Anti-nutritional factors such as phytate, trypsin inhibitors, cyanogenic glycosides and oxalate were found to be significantly reduced up to 80%. The combination treatment developed could be an effective commercial strategy for ensuring safety and, thereby, promoting greater marketability. Highlights: Legume sprouts are nutritious but hygiene and shelf life are serious concerns. A combination treatment was developed to ensure safety and shelf life up to 35 days. Nutritional, antioxidant and sensory qualities were well retained during storage. Anti-nutritional factors were significantly reduced in processed sprouts.