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Song JS, Jung S. The pH acidity and nitrate accumulation by plasma discharge enhanced the growth and phytochemicals of soybean sprouts grown in reused water. Food Chem X 2024; 22:101345. [PMID: 38623501 PMCID: PMC11016968 DOI: 10.1016/j.fochx.2024.101345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 03/26/2024] [Accepted: 03/31/2024] [Indexed: 04/17/2024] Open
Abstract
This study investigated the effect of plasma treatment on reused water and evaluated the interactions of the plasma-treated water (PTW) with plants or microbes to determine the optimal PTW for reuse. The repeated treatment gradually accumulated nitrate (NO3-) in the PTW and lowered its pH; afterward, it led to the sprouted soybeans accumulating other inorganic ions in the PTW. The biomass of soybean sprouts was enhanced by the accumulated NO3- but decreased due to the pH effect. Meanwhile, the acidic pH reduced the microbial counts, but they increased after sprinkling the PTW over the sprouts. The optimal PTW in our study, which had a gradual increase of NO3- (≤321.8 mg·L-1) with an acceptable pH (≥pH 3), significantly enhanced the biomass by 4.2% compared to the untreated control. Additionally, it increased the total content of amino acids and isoflavones by 9% and 18% in the growing part, respectively.
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Affiliation(s)
- Jong-Seok Song
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan, 54004, Republic of Korea
- Department of Plasma and Nuclear Fusion, UST-KFE School, 169-148 Gwahak-ro, Yuseong-gu, Daejeon 34133, Republic of Korea
| | - Sunkyung Jung
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan, 54004, Republic of Korea
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Production, characterization, microbial inhibition, and in vivo toxicity of cold atmospheric plasma activated water. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Wang H, Zhang Y, Jiang H, Cao J, Jiang W. A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality of sprouts. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Sawangrat C, Phimolsiripol Y, Leksakul K, Thanapornpoonpong SN, Sojithamporn P, Lavilla M, Castagnini JM, Barba FJ, Boonyawan D. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili ( Capsicum annuum L.). Foods 2022; 11:foods11182859. [PMID: 36140988 PMCID: PMC9498241 DOI: 10.3390/foods11182859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 12/04/2022] Open
Abstract
Plasma activated water (PAW) generated from pinhole plasma jet using gas mixtures of argon (Ar) and 2% oxygen (O2) was evaluated for pesticide degradation and microorganism decontamination (i.e., Escherichia coli and Colletotrichum gloeosporioides) in chili (Capsicum annuum L.). A flow rate of 10 L/min produced the highest concentration of hydrogen peroxide (H2O2) at 369 mg/L. Results showed that PAW treatment for 30 min and 60 min effectively degrades carbendazim and chlorpyrifos by about 57% and 54% in solution, respectively. In chili, carbendazim and chlorpyrifos were also decreased, to a major extent, by 80% and 65% after PAW treatment for 30 min and 60 min, respectively. E. coli populations were reduced by 1.18 Log CFU/mL and 2.8 Log CFU/g with PAW treatment for 60 min in suspension and chili, respectively. Moreover, 100% of inhibition of fungal spore germination was achieved with PAW treatment. Additionally, PAW treatment demonstrated significantly higher efficiency (p < 0.05) in controlling Anthracnose in chili by about 83% compared to other treatments.
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Affiliation(s)
- Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yuthana Phimolsiripol
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Komgrit Leksakul
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sa-nguansak Thanapornpoonpong
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phanumas Sojithamporn
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Maria Lavilla
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio, Spain
| | - Juan Manuel Castagnini
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Dheerawan Boonyawan
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Physics and Materials Science, Chiang Mai University, Chiang Mai 50200, Thailand
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Mousavi M, Hosseini SM, Hosseini H, Abedi AS, Khani M, Heshmati A, Abhari K, Shahraz F, Taghizadeh M, Akhavan A. Gliding Arc Plasma Discharge Conditions on Microbial, Physicochemical, and Sensory Properties of Shrimp (Litopenaeus vannamei): In Vivo and In Vitro Studies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02886-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Wang SY, Zhang YJ, Zhu GY, Shi XC, Chen X, Herrera-Balandrano DD, Liu FQ, Laborda P. Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review. J Food Sci 2022; 87:1961-1982. [PMID: 35411587 DOI: 10.1111/1750-3841.16131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/08/2022] [Accepted: 03/06/2022] [Indexed: 12/22/2022]
Abstract
Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 × 10-2 to 1 × 101 g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6″-O-malonyl-7-O-β-glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV-A or far-infrared were the methods that caused the greatest increases in aglycon, 7-O-β-glucoside, and total isoflavones. However, the largest increases in 6″-O-malonyl-7-O-β-glucoside and 6″-O-acetyl-7-O-β-glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. PRACTICAL APPLICATION: Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone-dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrations, (2) compared the effects of temperature, light, cooking and soybean cultivar affect the isoflavone levels on the different parts of the sprout, and (3) discuss the efficacy of the methods to enhance isoflavone contents. This review will provide a better understanding of the current state of this field of research by comparing the general trends and the different treatments for soybean sprouts.
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Affiliation(s)
- Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong, China
| | - Yun-Jiao Zhang
- School of Life Sciences, Nantong University, Nantong, China
| | - Gui-Yang Zhu
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin Chen
- School of Life Sciences, Nantong University, Nantong, China
| | | | - Feng-Quan Liu
- Institute of Plant Protection, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong, China
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