Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage

被引:2
|
作者
Tripathi, Abhinav [1 ]
Meena, Rekha [1 ]
Sobhanan, Anusree [1 ]
Koley, Tanmay Kumar [2 ]
Meghwal, Murlidhar [3 ]
Giuffre, Angelo Maria [4 ]
机构
[1] Natl Inst Food Technol Entrepreneurship & Manageme, Dept Agr & Environm Sci, Sect 56,HSIIDC Ind Estate, Sonipat 131028, Haryana, India
[2] ICAR Res Complex Eastern Reg, Patna 800014, Bihar, India
[3] Natl Inst Food Sci & Technol & Entrepreneurship Ma, Dept Food Sci & Technol, Sonipat 131028, Haryana, India
[4] Univ Studies Mediterranea Reggio Calabria, Dept Agr, Via Univ 25, I-89124 Reggio Di Calabria, Italy
关键词
bioactive components; enzymatic browning; mung bean sprouts; oxidative stress; UV-C radiation; WALL-DEGRADING ENZYMES; POSTHARVEST QUALITY; IMPACT; WATER; AUTOXIDATION; METABOLISM; PROLINE; STRESS;
D O I
10.15586/ijfs.v36i4.2619
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 degrees 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.
引用
收藏
页码:180 / 192
页数:13
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