Alfalfa sprouts have been linked to numerous North American outbreaks of
in recent years. Conventionally, treatments involving chlorine, heat, and irradiation are used for alfalfa seed sanitation. ...However, such treatments may be highly variable in their efficacy for pathogen control and/or detrimental to sprout quality, therefore negatively perceived by consumers advocating for natural alternatives. The usage of bacteriophages for pathogen control in sprouts has been previously explored, although with conflicting and inconsistent results. Lytic phages, viral predators of bacteria, represent an attractive approach as they provide several advantages compared to conventional treatments, such as their high specificity for bacterial targets and their ubiquity in nature. In this study, four
phages were isolated from British Columbia, Canada and characterized with respect to host range, burst size, latent period, and environmental stability to assess their potential to control
. Phage isolate SI1 showed the greatest host range, highest burst size and shortest latent period, greatest stability across all pH and temperatures and was the most effective in control of
Enteritidis
. Therefore, SI1 was chosen for treatment of sprouting alfalfa seeds artificially contaminated with
Enteritidis with a multiplicity of infection (MOI) of ∼110 PFU/CFU. A significant (
< 0.05) reduction of 38.3 ± 3.0% of viable
cells was observed following two h of phage treatment. On days two to six of the sprouting process, reductions of
were also observed, but were not significant compared to the control (
> 0.05). It was further demonstrated that the sprout yield was not significantly (
> 0.05) affected by phage treatment. These results highlight the potential of phages recovered from the British Columbia environment for use as biocontrol agents against
, although differing efficacies
was observed. Moreover, the effectiveness of SI1 to significantly (
< 0.05) control
on sprouting alfalfa seeds on day 1 of treatment was demonstrated. Although promising, future work should aim to optimize this treatment to achieve more effective, and longer lasting, biocontrol of
in sprouting alfalfa seeds.
Herein, we report the development of a matrix solid-phase dispersion (MSPD) extraction method for determining flavonoids (orientin, isoorientin, vitexin, isovitexin, quercetin-3-O-robinobioside, and ...rutin) from common buckwheat sprouts (CBS) and Tartary buckwheat sprouts (TBS) by high-performance liquid chromatography (HPLC-PDA). Key parameters, including sorbent type, sorbent-to-sample ratio, extraction solvent (type, concentration, and volume), and extraction time were optimized. The optimized MSPD extraction conditions include a C18-sorbent/sample ratio of 2:1 (w/w) total mixture weight = 100 mg and 10 min of static extraction with 5 mL of 80% ethanol. The optimized MSPD extraction method was satisfactorily validated for all target flavonoids from both CBS and TBS. The validated method was also more effective and efficient compared to ultrasound- and homogenate-assisted extraction techniques. The overall results show that the MSPD extraction method developed in this study is a simple, effective, and efficient technique for the HPLC analysis of flavonoids in CBS and TBS.
•MSPD extraction of flavonoids in buckwheat sprouts for HPLC was studied.•Parameters affecting MSPD extraction efficiency were optimized.•A simple, effective, efficient, and validated MSPD extraction method was developed.
Background: Gambier has a problem with low production levels which is caused by the use of inferior quality plants that come from inferior seeds. This study aims to determine the optimal harvesting ...age for producing gambir seeds with optimal physiological quality. The maturity phase of the fruit became the basis for determining the timescalation of the harvest that count from the day after anthesis. The research was carried out from June to December of 2021. This research was conducted at the Seed Technology Laboratory, Faculty of Agriculture andalas University, Padang. The plant material utilized is the seed of the Mancik Riau gambier. Methods: The research employed a Completely Randomized Design (CRD) with five treatments based on days after anthesis (DAA) because at this phase the plants pollinated and the fruit maturity phase begin and it used three replication : seeds harvested at 110-112 DAA, 107-109 DAA, 104-106 DAA, 101-103 DAA and 98-100 DAA. Quantitative data are analyzed at a 5% significance level using Analysis of Variance; if the effect is significant, the Duncan’s Multiple Range Test (MRT) is performed; and qualitative data are presented descriptively. Result: The results revealed that the harvest age of 98-100 DAA provided the highest viability and vigor, as measured by germinated power testing at 80.50%, seed growth potential testing at 81.83%, T50 test, index value testing at 11.04 and soil emergence testing at 84.33%, indicating that the plant had reached physiological maturity.
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial ...for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.
Total antioxidant capacity, total phenolic contents (TP) and anthocyanins contents (ANT) were determined in
Amaranthus cruentus and
Chenopodium quinoa seeds and sprouts. Antioxidant activity of the ...investigated seeds decreased in the following order: quinoa, amaranth v. Rawa, amaranth v. Aztek for FRAP and quinoa, amaranth v. Aztek, amaranth v. Rawa for both ABTS and DPPH. Sprouts activity depended on the length of their growth, and the peak values were reached on the fourth day in the case of amaranth and on the sixth day in the case of quinoa. The data obtained by the three methods showed significant correlation between TP content in seeds and sprouts. In sprouts grown in the daylight and in the darkness we observed some significant changes of TP, ANT and antioxidant activity. Amaranth and quinoa seeds and sprouts can be used in food, because it is a good source of ANT and TP with high antioxidant activity.
Epidemiological studies have shown that regular consumption of fruits and vegetables is associated with reduced risk of chronic diseases. It is recommended to increase consumption of fruits and ...vegetables to prevent chronic diseases related to free radical-induced oxidative stress. Different varieties of fruits and vegetables provide different vitamins, phenolics, flavonoids, minerals, and dietary fibers for optimal health benefits. Mung bean sprouts are one of the major vegetables in human diet. However, the profiles of phytochemicals and effect of germination on phytochemical content and antioxidant activity of mung bean sprouts have not been studied. The objective of this study was to determine the effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts. Germination of mung beans dramatically increased vitamin C content in mung bean sprouts in a time-dependent manner and reached the peak on day 8 of germination up to 285 mg/100 g DW, almost 24 times higher than the initial concentration in mung bean seeds (p < 0.05). On fresh weight basis, one serving of mung bean sprouts (about 104 g) provides 21.6 mg of vitamin C, which could meet 36% of Daily Value (DV). In addition, the germination dramatically increased total phenolic compounds and total flavonoids in mung bean sprouts in a time-dependent manner, up to 4.5 and 6.8 times higher than the original concentration of mung bean seeds, respectively. Quercetin-3-O-glucoside content was significantly increased in mung bean sprouts after germination. The total antioxidant activity of mung bean sprouts was increased by 6 times higher than that of mung bean seeds. Therefore, the germination of mung bean sprouts significantly increased phytochemical content, vitamin C content, and antioxidant activity.
Plant sprout foods exhibit a lot of biological activities including anti‐inflammatory, antioxidative, anticancer, antidiabetes, anti‐infection, and antiviral activities. Up to the present moment, ...plant sprout foods have received much attention due to their abundance, good bioavailability, and health benefits for human. This review highlights the biological activities of different plant sprout foods (viz., broccoli sprout, buckwheat sprout, wheat sprout, mung bean sprout, soybean sprout, and adkuzi bean sprout) using in vitro model, animal model, and human model. Furthermore, the bioavailability of plant sprout foods is also discussed.
Practical applications
A review of the literature was conducted to biological activities of plant sprout foods, in addition to a summary of health benefits and bioavailability of sprout foods. Several biological activities of plant sprout foods with in vitro and in vivo evidence are currently unexplored in clinical trials, because the effects of sprout foods on human tissues and cells measured by tube test do not recapitulate the actual in vivo effects. Moreover, the safety of chemoprevention strategies using sprout foods that to protect against environmental exposures and other oxidative stress‐related pathologies is important. Further research is warranted to evaluate bioavailability of individual forms.
Plant sprout foods exhibit a lot of biological activities including anti‐inflammatory, antioxidative, anticancer, antidiabetes, anti‐infection, and antiviral activities. Up to the present moment, plant sprout foods have received much attention due to their abundance, good bioavailability, and health benefits for human. This review highlights the biological activities of different plant sprout foods (viz., broccoli sprout, buckwheat sprout, wheat sprout, mung bean sprout, soybean sprout, and adkuzi bean sprout) using in vitro model, animal model, and human model. Furthermore, the bioavailability of plant sprout foods is also discussed.
Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting bioactive compounds, vitamins, and minerals compared to the adult edible plant parts. Sprouts are gaining ...popularity among consumers. However, numerous foodborne outbreaks associated with the consumption of sprouts are a matter of concern. Therefore, various decontamination techniques have been exploited to control or eliminate the pathogens responsible for sprouting contamination. However, based on consumer preference, the related industries are always trying to approach the technology with the least effect on the germination or sprouting properties while keeping in mind the safety and quality of products as well. Moreover, technologies are also selected based on the minimal effect on nutritional and sensory properties and extend shelf life sprouts. In this review, the nutritional properties, pathogenic prevalence among sprouts as well as some of the newly introduced techniques for their decontamination besides the associated challenges and perspectives were addressed.
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•Sprouting leads to the significant change in the nutritional profile and bioactive compounds of germinated seeds.•Considerable increase in foodborne outbreaks posses the challenge to industry associated with the production of sprouts.•Chemical treatment is a cost-effective method for the decontamination of sprouts.•Non-thermal technologies have shown promising applications by improving the safety and quality of sprouts.
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