Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Miano, Alberto Claudio; Pereira, Jéssica da Costa; Castanha, Nanci; Júnior, Manoel Divino da Matta; Augusto, Pedro Esteves Duarte

doi:10.1038/srep38996

Cited by 80 publications

(76 citation statements)

References 55 publications

(86 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Nevertheless, the acoustic cavitation during ultrasound treatment increases the porosity of the seeds facilitating oxygen availability and water uptake, which are the basic requirements for seeds to begin the first step of germination (Liu et al, ). Similar outcome is noticed by the Miano et al () who stated that there is ~25% reduction in the hydration process time by enhancing the seed germination. Further, many researchers have stated mechanisms for the biological effect of the US on sprouting.…”

Section: Resultssupporting

confidence: 87%

“…Various treatments such as physical scarification, acid treatment, effect of nitrogenous compounds, and seaweed extracts were studied by several researchers to enhance the sprouting rate of the legumes. Miano, da Costa Pereira, Castanha, da Matta Júnior, and Augusto () noticed the effect of ultra‐sonication (US) treatment (25 kHz) on the hydration rate of the green gram. The study demonstrated that the hydration rate of green gram improved by reducing the hydration time by 25% (increasing the water absorption rate ~44%).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of pre‐treatments on sprouting rate and nutritional quality of green gram ( Vigna radiata L. ) malt

Dattatray

Babu

Mohan

2020

J Food Process Preserv

View full text Add to dashboard Cite

The aim of the present study is to investigate the effect of physical treatments (ultra‐sonication and warm water) on the overall sprouting and malting of green gram. Green gram samples on ultra‐sonication (US) for 30 min and warm water (WW) treatment for 15 min had showed highest sprouting percentage of 99% (in 16 hr) and 98.5% (in 14 hr), respectively. Further, freeze‐dried malt presented the highest protein content. Lower protein content in tray dried malt indicates the degradation of protein during drying. In addition, WW treated and radio frequency dried (RFD) sample showed the highest in vitro protein digestibility (86.18%) and protein efficiency ratio (1.24). In conclusion, among all the pre‐treatments, WW treatment followed by RFD can be consider as best way to accelerate the malting process while retaining the protein quality, hence such protein rich malt will be more beneficial for the food sectors focusing on the infant food formulations. Practical applications Malting is one of the important processing techniques to improve the nutritional significance of green gram and utilizing it for the protein‐rich infant food formulations. Sprouting, which is an essential step in malting, takes longer time thus, making the whole process time‐consuming. Physical treatments such as US and warm water treatments proved to accelerate the sprouting process. Comparative study of conventional tray drier, radio frequency drier, and freeze drier helped to confirm the effective drying technique for the protein‐rich malt preparation. Malt quality was judged on the basis of overall nutritional composition and protein quality by analyzing digestibility and amino acid profile before using for infant food formulations. Improved protein quality of the malt prepared from the warm water treatment and RFD helped to confirm the usage of traditional pre‐treatment and commercial drying techniques for the industrial application.

show abstract

Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Effect of pre‐treatments on sprouting rate and nutritional quality of green gram ( Vigna radiata L. ) malt

Dattatray

Babu

Mohan

2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…This technology reduces the hydration process time almost 40% at 25°C from 480 to 300 min. This value is similar to the work of Miano, Ibarz, and Augusto () that reduced 35% of the processing time (25°C) for corn kernels ( Zea mays) ; Patero and Augusto () that reduced 40% of the processing time (25°C) for sorghum kernels ( Sorghum sp ); Ghafoor et al () that reduced 45% of the processing time (16°C) for navy beans ( Phaseolus vulgaris ); Miano, Pereira, Castanha, Júnior, and Augusto () that reduced 25% of the processing time (25°C) for mung beans ( Vigna radiata ); and to the work of Miano et al () that reduced 30% of processing time (30°C) for white kidney beans ( P. vulgaris) . It should be mentioned that this result depends on the applied volumetric power of ultrasound, since as the power is increased; the hydration is accelerated (Yildirim et al, ).…”

Section: Resultssupporting

confidence: 86%

Using ultrasound for improving hydration and debittering of Andean lupin grains

Miano

Rojas

Augusto

2019

J Food Process Engineering

View full text Add to dashboard Cite

This article presents results about the potential use of ultrasound technology on the hydration and debittering process of Andean lupin grains (Lupinus albus Sweet). The hydration process was conducted conventionally and also assisted by ultrasound technology (ultrasonic water bath, 25 kHz, 41 W/L). Further than the hydration kinetics, the alkaloid content was evaluated. As results, the hydration kinetics of this grain showed a sigmoidal behavior, which was accelerated almost 40% using ultrasound. The lag phase was reduced about 13%, and the equilibrium moisture content was increased about 14%. Finally, by using ultrasound during hydration process, the alkaloid extraction was also improved, extracting 21% more compared to the conventional process. It was concluded that ultrasound technology accelerates not only the hydration process but also the extraction of alkaloids. Practical Applications Andean lupin is a pulse with potential importance for human and animal alimentation due to its high quantity of proteins. However, this pulse has a considerable quantity of undesirable alkaloids that are bitter and toxic. Therefore, a debittering process is required. Further, before debittering, hydration of the grains is required, which is a long and batch process. This work demonstrated that both the hydration and the debittering processes can be enhanced by ultrasound. Consequently, ultrasound technology would have a double application during hydration process of Andean lupin grains.

show abstract

“…Consequently, ultrasound reduced the time to reach the same equilibrium moisture in approximately 3.3 hr (50%) when compared to the control. In fact, the improvement of hydration process by ultrasound has been also demonstrated, reducing the process time approximately 40% for chickpeas (Yildirim, Öner, & Bayram, ), approximately 40% for sorghum grains (Patero & Augusto, ), approximately 35% for corn kernels (Miano et al., ), approximately 25% for mung beans (Miano et al., ), approximately 30% for white kidney beans (Miano et al., ), and approximately 45% for carioca beans (Miano & Augusto, ). It should be mentioned that all these reported results were obtained using an ultrasonic water bath at room temperature, but at different volumetric powers.…”

Section: Resultsmentioning

confidence: 99%

“…This causes a quick change of the seed coat permeability, reducing the lag phase time. All the published works that used ultrasound for hydrating grains with sigmoidal behavior have demonstrated the reduction of lag phase time (Miano & Augusto, ; Miano et al., , ).…”

Section: Resultsmentioning

confidence: 99%

Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination

Miano

Sabadoti

Augusto

2019

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The present work studied, for the first time, the effect of two technologies on the hydration and germination process of beans: ionizing irradiation and ultrasound. In addition, this work proposed a possible biological effect of ultrasound to describe its effect on grain hydration. Carioca beans were irradiated at doses of 2.3 and 3.8 kGy using γ‐rays, establishing different metabolic activities for the beans. Then, they were hydrated with and without the ultrasound technology (91 W/L and 25 kHz) at 25 °C. Both the hydration and germination kinetics were evaluated considering the application of both technologies alone and in combination. As results, irradiation did not significantly affect (P > 0.05) the hydration rate, the equilibrium moisture, or the lag phase time, but ultrasound affected them, reducing 50% of the processing time. On the other hand, only the equilibrium moisture was slightly reduced by the interactive effect of irradiation and ultrasound technology, which was discussed based on different metabolism levels. Furthermore, the germination process of carioca bean was hindered by both the studied variables, reducing its germination capacity to 0% in some cases. Therefore, by studying the effect of ultrasound on beans with different active metabolism (due to different irradiation doses), it was suggested that both physical and biological mechanisms are involved during hydration process and that both can be affected by ultrasound. Further, irradiation could be used on carioca beans with objectives such as avoid germination, insects, and microorganism's growth, without an important effect on the hydration kinetics. Practical Application Ultrasound technology has demonstrated to accelerate the soaking process of several legume grains. However, sometimes, grains are irradiated for disinfestation purpose to improve their shelf life. Indeed, irradiation can change the grain properties as the cooking time, hydration time, and germination capacity. Therefore, this work verified if irradiation changes the desirable effect of ultrasound on grain processing: soaking and germination. Moreover, this work novelty is also based on describing the phenomena: by proposing a possible biological effect, further approaches to improve the grain processing can be achieved.

show abstract

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Cited by 80 publications

References 55 publications

Effect of pre‐treatments on sprouting rate and nutritional quality of green gram ( Vigna radiata L. ) malt

Effect of pre‐treatments on sprouting rate and nutritional quality of green gram ( Vigna radiata L. ) malt

Using ultrasound for improving hydration and debittering of Andean lupin grains

Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination

Contact Info

Product

Resources

About