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

Farhangi, Mehdi; Valadon, L. R. G.

doi:10.1111/j.1365-2621.1981.tb04199.x

Cited by 17 publications

(8 citation statements)

References 5 publications

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“…Degradation appeared to involve direct oxidation rather than isomerization of the carotenes. Farhangi and Valadon (1981) also observed degradation of carotenoids without isomerization during acid processing and storage of mung bean sprouts.…”

Section: Results St Discussionmentioning

confidence: 80%

Stability of Spray‐Dried Encapsulated Carrot Carotenes

Wagner

Warthesen

1995

Journal of Food Science

139

109

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Encapsulation with various dextrose equivalent (DE) hydrolyzed starches affected stability of a-and P-carotene in spray-dried carrot powders. Degradation of Q-and p-carotene during storage of the powders at temperatures ranging from 37 to 65'C followed first-order kinetics and both degraded at the same rate. Hydrolyzed starch of 36.5DE was superior to 4, 15, and 25DE in improving retention of the carotenes. Carotenes encapsulated with 36.5DE hydrolyzed starch had a predicted half-life of 450 days at 21°C compared to 2 days for carrot juice spray dried alone. Increasing the proportion of carrier decreased the carotene degradation rate and similarly decreased surface carotene. Air was critical in carotene stability, but exposure of encapsulated carrot powders to light did not accelerate degradation.

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Section: Results St Discussionmentioning

confidence: 80%

Stability of Spray‐Dried Encapsulated Carrot Carotenes

Wagner

Warthesen

1995

Journal of Food Science

139

109

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“…Blanching in hot water (90°C, 60 s) reduced the total microbial count to 2 log CFU/g in mung bean sprouts (17) while preserving the vitamin C content. In contrast, blanching at a temperature above 95 °C for 60 s resulted in 50% loss of vitamin C in mung bean sprouts (42). The mildest treatment conditions (60°C, 30 s) resulted in only a 2-log reduction of the total microbial count in soybean sprouts (125).…”

Section: Physical Interventions: Thermal Inactivationmentioning

confidence: 94%

“…Increasing the treatment time and temperature has adverse effects on the textural and nutritional qualities, respectively, of the products (42,55). Microorganisms are still capable of growth in the product after hot water treatment, so avoiding recontamination and temperature abuse during storage are critical considerations when using this method.…”

Section: Physical Interventions: Thermal Inactivationmentioning

confidence: 99%

Current Intervention Strategies for the Microbial Safety of Sprouts

Sikin

Zoellner

Rizvi

2013

Journal of Food Protection

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Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.

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“…They constitute a good source of vitamins (it was observed that the content of various vitamins increased markedly during germination, augmenting the nutrient values of the product). Mung bean sprouts have a total carotenoid content of 284 ".,g (100 g fresh wt) -I of which l3-carotene represents 6010 (Farhangi and Valadon, 1981). The carotenoid distribution is shown in Table 22.…”

Section: Mung Beans (Phaseo/us Aureus Roxb) Leguminosaementioning

confidence: 99%

“…The highest retention occurred in fermented beans. The effect of acidified processing and storage on carotenoids in mung bean sprouts was investigated (Farhangi and Valadon, 1981). The results are shown in Tables 22 and 23.…”

Section: Processingmentioning

confidence: 99%

Pigments in Vegetables

Gross¹

1991

243

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

Cited by 17 publications

References 5 publications

Stability of Spray‐Dried Encapsulated Carrot Carotenes

Stability of Spray‐Dried Encapsulated Carrot Carotenes

Current Intervention Strategies for the Microbial Safety of Sprouts

Pigments in Vegetables

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