Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)

Abstract

The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated by high pressure, that take place during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa seed in citric acid pickle, packed in transparent laminated bags PA/PE 80, was treated with 500 MPa high pressure for 10 minutes. The processed seed in bags was stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. The changes in the contents of vitamin C, riboflavin, niacin, and pantothenic acid were observed during storage. The same samples were also checked for microbiological safety and sensory quality. Vitamin C showed a significant decrease during storage. The content of vitamin C fell markedly after high pressure treatment (by 77%) and further decreased by 10–20% during storage. The values of riboflavin content did not change very much as a consequence of pressurisation or the storage period. The contents of niacin and pantothenic acid kept decreasing until the 3<sup>rd</sup> day of storage by some 60% in total and then remained unchanged. Sensory descriptors indicated quality decrease. High pressure treatment damaged the tissues of sprouted alfalfa seed which subsequently manifested itself particularly in the deterioration of appearance and texture quality. An additional overall impairment of the seed appearance and texture occurred during its storage. Microbiological safety of sprouted alfalfa seed was preserved throughout the storage time.  

Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses

“…Gabrovska et al . () proved that, during storage, the levels of vitamin C in broccoli sprouts drop rapidly to 6–8% of the original value.…”

“…So far, little has been reported about the effect of postharvest storage on low-molecular antioxidant levels and the antioxidant activities of legume sprouts. The majority of studies are focused on the microbiological quality of sprouts (Munoz et al, 2006;Peñas et al, 2010); however, it may generally be stated that nutritional and nutraceutical quality is also strongly affected (Gabrovska et al, 2005;Murcia et al, 2009).…”

Advanced preservation methods and nutrient retention in fruits and vegetables

“…Likewise, Donsi et al 26 and Gabrovska et al 27 both determined that there were no significant losses in these B vitamins following HPP treatments on red orange juice or sprouted alfalfa seeds.…”

“…These authors determined that vitamins B 1 , B 2 , B 6 and C (ascorbate) were also better retained in high-pressuretreated (400-600 MPa/25 • C/30 min) model solutions than in those treated using thermal processing. Likewise, Donsi et al 26 and Gabrovska et al 27 both determined that there were no significant losses in these B vitamins following HPP treatments on red orange juice or sprouted alfalfa seeds. 30 carried out an extensive study of various processing methods and their effects on dry weight content of total, monoglutamate and polyglutamate folate forms.…”

Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds

“…In this regard, the focus also shifted on the biological and nutritional quality of plant germs (Gabrovská et al 2005;Peñas et al 2008). Germination is influenced by the enzyme activity, while the level of activation of individual enzymes depends on the chemical composition of seeds, e.g.…”