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Chethan Kumar P, Amutha S, Oberoi HS, Kanchana S, Azeez S, Rupa TR. Germination induced changes in bioactive compounds and nutritional components of millets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4244-4252. [PMID: 36193464 PMCID: PMC9525461 DOI: 10.1007/s13197-022-05485-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2022] [Accepted: 05/10/2022] [Indexed: 06/16/2023]
Abstract
The present study was conducted to compare the nutritional quality and the concentration of bioactive compounds in the flours from dehusked and germinated foxtail, barnyard, and little millets. Germinated millet flours showed significantly higher protein content (11.79-33.49%), total free amino acid content (66-334.87%) and protein solubility (13.83-34%), compared to the dehusked millet flours. The total phenols and flavonoids in the flours from the three germinated millets were significantly higher by about 142.36 and 437.20%, respectively, compared to the flours from the dehusked millets. Mineral content was also found to be higher in the flours from germinated millets in comparison to the flours from dehusked millets. The results of this study showed that the flours from the germinated millets have the potential for their application in development of novel products,because of their enhanced nutritional value. The extracts from the germinated millets have the potential for use as functional ingredients in the development of novel processed fruit beverages.
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Affiliation(s)
- Pushpa Chethan Kumar
- Division of Post-Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089 India
| | - S. Amutha
- Community Science College & Research Institute, Tamil Nadu Agriculture University, Madurai, 625104 India
| | - Harinder Singh Oberoi
- Division of Post-Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089 India
- Food Safety and Standards Authority of India, Kotla Marg, New Delhi, 110002 India
| | - S. Kanchana
- Community Science College & Research Institute, Tamil Nadu Agriculture University, Madurai, 625104 India
| | - Shamina Azeez
- Division of Basic Sciences, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089, India
| | - T. R. Rupa
- Division of Natural Resource Management, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089 India
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Hinojosa-Dávalos J, Arias-Rios EV, Varela-Hernández JJ, Cardona-López MA, Orozco-Muñiz R, Cabrera-Diaz E. Thermal and Chemical Treatments To Reduce Salmonella on Alfalfa ( Medicago sativa) and Broccoli ( Brassica oleracea var. italica) Seeds before and during the Sprouting Process: A Hurdle Approach. J Food Prot 2020; 83:82-88. [PMID: 31851547 DOI: 10.4315/0362-028x.jfp-19-272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sprouts are vehicles of foodborne diseases caused by pathogens such as Salmonella. The aim of this study was to evaluate thermal and chemical treatments applied as a hurdle approach to reduce Salmonella in alfalfa (Medicago sativa) and broccoli (Brassica oleracea var. italica) seeds before and during their germination. Seeds, inoculated and then dried at 55°C for 48 h, were subjected to a chemical treatment and a thermal shock with (i) 75 mM caprylic acid at 70°C for 5 s, (ii) 0.04% CaO at 70°C for 5 s, or (iii) 1% H2O2 at 70°C for 5 s. After each treatment, seeds were immersed in water at 3°C for 5 s. Next, the imbibition process was carried out with 0.016% H2O2 at pH 3.0. Finally, the seeds were transferred to a rotary drum-type germinator and were sprayed with the same chemical solution that was applied before the imbibition process, for 20 s at intervals of 5 min for 40 min at 3 rpm. All chemical treatments reduced Salmonella at least 5 log CFU/g on both seeds. Germination rates between 90 and 93% were obtained after application of thermal and chemical treatments. Salmonella was not detected after the imbibition stage when caprylic acid and H2O2 treatments were applied. However, during the germination process of both seeds, Salmonella counts of >6 log CFU/g were obtained despite all treatments being applied at different stages of the sprouting process. These results demonstrated that thermal and chemical treatments used as a hurdle approach to control Salmonella on alfalfa and broccoli seeds significantly reduced the pathogen concentration on seeds >5 log but were ineffective to eliminate Salmonella and to control its growth during the sprouting process. The production of safe sprouts continues to be a major challenge for industry.
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Affiliation(s)
- Joel Hinojosa-Dávalos
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | | | - Juan José Varela-Hernández
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | - Marco Antonio Cardona-López
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | - Ruben Orozco-Muñiz
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad No. 1115, Ocotlán, Jalisco, Mexico 47820 (ORCID: https://orcid.org/0000-0002-9967-2266 [J.H.-D.])
| | - Elisa Cabrera-Diaz
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Camino Ramón Padilla Sánchez 2100, Zapopan, Jalisco, Mexico 45200 (ORCID: https://orcid.org/0000-0002-1970-2104 [E.C.-D.])
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Dechet AM, Herman KM, Chen Parker C, Taormina P, Johanson J, Tauxe RV, Mahon BE. Outbreaks caused by sprouts, United States, 1998-2010: lessons learned and solutions needed. Foodborne Pathog Dis 2015; 11:635-44. [PMID: 25076040 DOI: 10.1089/fpd.2013.1705] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
After a series of outbreaks associated with sprouts in the mid-1990s, the U.S. Food and Drug Administration (FDA) published guidelines in 1999 for sprouts producers to reduce the risk of contamination. The recommendations included treating seeds with an antimicrobial agent such as calcium hypochlorite solution and testing spent irrigation water for pathogens. From 1998 through 2010, 33 outbreaks from seed and bean sprouts were documented in the United States, affecting 1330 reported persons. Twenty-eight outbreaks were caused by Salmonella, four by Shiga toxin-producing Escherichia coli, and one by Listeria. In 15 of the 18 outbreaks with information available, growers had not followed key FDA guidelines. In three outbreaks, however, the implicated sprouts were produced by firms that appeared to have implemented key FDA guidelines. Although seed chlorination, if consistently applied, reduces pathogen burden on sprouts, it does not eliminate the risk of human infection. Further seed and sprouts disinfection technologies, some recently developed, will be needed to enhance sprouts safety and reduce human disease. Improved seed production practices could also decrease pathogen burden but, because seeds are a globally distributed commodity, will require international cooperation.
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Affiliation(s)
- Amy M Dechet
- 1 Medical Education, Portland Providence Medical Center , Portland, Oregon
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Neetoo H, Chen H. Influence of Growth Temperatures of S
almonella
and Storage Temperatures of Alfalfa Seeds on Heat Inactivation of the Pathogen during Heat Treatment. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Hudaa Neetoo
- Department of Agricultural and Food Sciences; University of Mauritius; Réduit 80837 Mauritius
| | - Haiqiang Chen
- Department of Animal and Food Sciences; University of Delaware; Newark DE
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Ge C, Rymut S, Lee C, Lee J. Salmonella internalization in mung bean sprouts and pre- and postharvest intervention methods in a hydroponic system. J Food Prot 2014; 77:752-7. [PMID: 24780329 DOI: 10.4315/0362-028x.jfp-13-370] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Mung bean sprouts, typically consumed raw or minimally cooked, are often contaminated with pathogens. Internalized pathogens pose a high risk because conventional sanitization methods are ineffective for their inactivation. The studies were performed (i) to understand the potential of internalization of Salmonella in mung bean sprouts under conditions where the irrigation water was contaminated and (ii) to determine if pre- and postharvest intervention methods are effective in inactivating the internalized pathogen. Mung bean sprouts were grown hydroponically and exposed to green fluorescence protein-tagged Salmonella Typhimurium through maturity. One experimental set received contaminated water daily, while other sets received contaminated water on a single day at different times. For preharvest intervention, irrigation water was exposed to UV, and for postharvest intervention-contaminated sprouts were subjected to a chlorine wash and UV light. Harvested samples were disinfected with ethanol and AgNO3 to differentiate surface-associate pathogens from the internalized ones. The internalized Salmonella Typhimurium in each set was quantified using the plate count method. Internalized Salmonella Typhimurium was detected at levels of 2.0 to 5.1 log CFU/g under all conditions. Continuous exposure to contaminated water during the entire period generated significantly higher levels of Salmonella Typhimurium internalization than sets receiving contaminated water for only a single day (P < 0.05). Preintervention methods lowered the level of internalized Salmonella by 1.84 log CFU/g (P < 0.05), whereas postintervention methods were ineffective in eliminating internalized pathogens. Preintervention did not completely inactivate bacteria in sprouts and demonstrated that the remaining Salmonella Typhimurium in water became more resistant to UV. Because postharvest intervention methods are ineffective, proper procedures for maintaining clean irrigation water must be followed throughout production in a hydroponic system.
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Affiliation(s)
- Chongtao Ge
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA
| | - Susan Rymut
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA
| | - Cheonghoon Lee
- College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA
| | - Jiyoung Lee
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA; College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA.
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Sikin AM, Zoellner C, Rizvi SSH. Current intervention strategies for the microbial safety of sprouts. J Food Prot 2013; 76:2099-123. [PMID: 24290689 DOI: 10.4315/0362-028x.jfp-12-437] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
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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Affiliation(s)
- Adi Md Sikin
- Institute of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853-7201, USA; Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia.
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Studer P, Heller WE, Hummerjohann J, Drissner D. Evaluation of aerated steam treatment of alfalfa and mung bean seeds to eliminate high levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes. Appl Environ Microbiol 2013; 79:4613-9. [PMID: 23709507 PMCID: PMC3719507 DOI: 10.1128/aem.00443-13] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2013] [Accepted: 05/19/2013] [Indexed: 11/20/2022] Open
Abstract
Sprouts contaminated with human pathogens are able to cause food-borne diseases due to the favorable growth conditions for bacteria during germination and because of minimal processing steps prior to consumption. We have investigated the potential of hot humid air, i.e., aerated steam, to treat alfalfa and mung bean seeds which have been artificially contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Weltevreden, and Listeria monocytogenes Scott A. In addition, a recently collected E. coli O178:H12 isolate, characterized by a reduced heat sensitivity, was exposed to the treatment described. Populations of E. coli O157:H7 and S. enterica on alfalfa and mung bean seeds could be completely eliminated by a 300-s treatment with steam at 70 ± 1°C as revealed by enrichment studies. L. monocytogenes and E. coli O178:H12 could not be completely eliminated from artificially inoculated seeds. However, bacterial populations were reduced by more than 5 log CFU/g on alfalfa and by more than 4 log CFU/g on mung bean seeds. The germination rate of mung beans was not affected by the 300-s treatment compared to the germination rate of untreated seeds whereas that of alfalfa seeds was significantly lower by 11.9%. This chemical-free method is an effective alternative to the 20,000-ppm hypochlorite treatment presently recommended by the U.S. Food and Drug Administration (FDA).
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Affiliation(s)
- Patrick Studer
- Research Station Agroscope Changins-Wädenswil (ACW), Wädenswil, Switzerland
| | - Werner E. Heller
- Research Station Agroscope Changins-Wädenswil (ACW), Wädenswil, Switzerland
| | - Jörg Hummerjohann
- Research Station Agroscope Liebefeld-Posieux (ALP), Bern, Switzerland
| | - David Drissner
- Research Station Agroscope Changins-Wädenswil (ACW), Wädenswil, Switzerland
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Nei D, Bari ML, Enomoto K. Validation of hot water and chlorine treatments to inactivate pathogens inoculated on mung bean seeds: Influence of the seed production area. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yang Y, Meier F, Ann Lo J, Yuan W, Lee Pei Sze V, Chung HJ, Yuk HG. Overview of Recent Events in the Microbiological Safety of Sprouts and New Intervention Technologies. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12010] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Fabienne Meier
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Jerilyn Ann Lo
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Wenqian Yuan
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Valarie Lee Pei Sze
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
| | - Hyun-Jung Chung
- Dept. of Food and Nutrition; Inha Univ.; Incheon 402-751; Korea
| | - Hyun-Gyun Yuk
- Food Science & Technology Programme; Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3; Singapore; 117543
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Ding H, Fu TJ, Smith MA. Microbial Contamination in Sprouts: How Effective Is Seed Disinfection Treatment? J Food Sci 2013; 78:R495-501. [DOI: 10.1111/1750-3841.12064] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Accepted: 12/26/2012] [Indexed: 11/30/2022]
Affiliation(s)
| | - Tong-Jen Fu
- U.S. Food and Drug Administration, Div. of Food Processing Science & Technology; Bedford Park; IL; U.S.A
| | - Michelle A. Smith
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition; College Park; MD; U.S.A
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Nei D, Latiful BM, Enomoto K, Inatsu Y, Kawamoto S. Disinfection of Radish and Alfalfa Seeds Inoculated withEscherichia coliO157:H7 andSalmonellaby a Gaseous Acetic Acid Treatment. Foodborne Pathog Dis 2011; 8:1089-94. [DOI: 10.1089/fpd.2011.0901] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Daisuke Nei
- Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
| | - Bari M. Latiful
- Center for Advanced Research in Sciences, University of Dhaka, Dhaka, Bangladesh
| | | | - Yasuhiro Inatsu
- Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
| | - Shinnichi Kawamoto
- Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
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Combined Effect of Low-Dose Irradiation and Acidified Sodium Chlorite Washing onEscherichia coliO157:H7 Inoculated on Mung Bean Seeds. Foodborne Pathog Dis 2010; 7:1217-23. [DOI: 10.1089/fpd.2010.0565] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Bari ML, Enomoto K, Nei D, Kawamoto S. Practical evaluation of Mung bean seed pasteurization method in Japan. J Food Prot 2010; 73:752-7. [PMID: 20377967 DOI: 10.4315/0362-028x-73.4.752] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method for inactivating these organisms on the seeds before sprouting is needed. The current pasteurization method for mung beans in Japan (hot water treatment at 85 degrees C for 10 s) was more effective for disinfecting inoculated E. coli O157:H7, Salmonella, and nonpathogenic E. coli on mung bean seeds than was the calcium hypochlorite treatment (20,000 ppm for 20 min) recommended by the U.S. Food and Drug Administration. Hot water treatment at 85 degrees C for 40 s followed by dipping in cold water for 30 s and soaking in chlorine water (2,000 ppm) for 2 h reduced the pathogens to undetectable levels, and no viable pathogens were found in a 25-g enrichment culture and during the sprouting process. Practical tests using a working pasteurization machine with nonpathogenic E. coli as a surrogate produced similar results. The harvest yield of the treated seed was within the acceptable range. These treatments could be a viable alternative to the presently recommended 20,000-ppm chlorine treatment for mung bean seeds.
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Affiliation(s)
- M L Bari
- National Food Research Institute, Tsukuba 305-8642, Japan.
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