Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts.

Journal of food science and technology · 2014 · Mixed · Insufficient evidence

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MixedInsufficient evidencePaper 2762

Study snapshot

PublicationJournal of food science and technology · 2014

Study typeother

Reported directionMixed

Evidence ratingInsufficient

Abstract

The objective of this research work was to evaluate the effects of UV- irradiation, pulsed electric field (PEF), hot water dip (HWD) and ethanol vapours on the quality and storage life of mung bean sprouts (Vigna radiata L. Wilczek). The sprouts were subjected to various treatments viz., UV-Irradiation (10 kJm(-2) in laminar flow chamber for 1 h), PEF (10,000 V for 10s), HWD (50 °C for 2 min) and ethanol vapours (1 h); and then stored in thermocol cups wrapped with perforated cling films at room (25 ± 1 °C) and low (7 ± 1 °C) temperature conditions. The sprouts were analyzed regularly at 24 h interval for sprout length, sprout weight, total soluble solids (TSS), titratable acidity, non-enzymatic browning, total plate count and overall acceptability. Sprout length and weight increased during storage. There was no significant effect of various treatments on sprout length and weight, except in ethanol treatment, where suppression was observed. HWD showed higher TSS and acidity than that of control. The least browning was observed in ethanol treatment. The total plate count was not significantly affected by various treatments. Overall acceptability under various treatments decreased during storage period both at room and low temperature. Hot water and ethanol vapour treated sprouts showed higher acceptability than other treatments. However, the acceptability scores for sprouts remained within the acceptable range (≥6) up to 72 h at room temperature and 120 h at low temperature conditions.

Machine Enhanced Logic

AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother

Effect directionmixed

Populationmung bean (Vigna radiata L. Wilczek) sprouts

Sample sizeNot supplied

Exposure10 s (PEF); also UV irradiation 1 h; hot water dip 2 min; ethanol vapours 1 h

Evidence strengthInsufficientConfidence: 66% · Peer reviewed: yes

Main findings

Across storage at room (25±1°C) and low (7±1°C) temperatures, sprout length and weight increased; treatments generally did not significantly affect length/weight except ethanol vapours, which suppressed them. Hot water dip increased TSS and acidity versus control; ethanol vapours produced the least browning. Total plate count was not significantly affected by treatments. Overall acceptability decreased during storage, but hot water and ethanol vapour treatments had higher acceptability than other treatments, with acceptability remaining ≥6 up to 72 h (room) and 120 h (low temperature).

Outcomes measured

sprout length
sprout weight
total soluble solids (TSS)
titratable acidity
non-enzymatic browning
total plate count
overall acceptability
storage life/keeping quality

Limitations

Sample size not reported in abstract
No quantitative effect sizes or statistical details provided beyond significance statements
Exposure parameters for PEF given as voltage and time only; no field strength, pulse characteristics, or frequency information provided

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": null,
    "source": "pulsed electric field (PEF) treatment",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": "10 s (PEF); also UV irradiation 1 h; hot water dip 2 min; ethanol vapours 1 h"
  },
  "population": "mung bean (Vigna radiata L. Wilczek) sprouts",
  "sample_size": null,
  "outcomes": [
    "sprout length",
    "sprout weight",
    "total soluble solids (TSS)",
    "titratable acidity",
    "non-enzymatic browning",
    "total plate count",
    "overall acceptability",
    "storage life/keeping quality"
  ],
  "main_findings": "Across storage at room (25±1°C) and low (7±1°C) temperatures, sprout length and weight increased; treatments generally did not significantly affect length/weight except ethanol vapours, which suppressed them. Hot water dip increased TSS and acidity versus control; ethanol vapours produced the least browning. Total plate count was not significantly affected by treatments. Overall acceptability decreased during storage, but hot water and ethanol vapour treatments had higher acceptability than other treatments, with acceptability remaining ≥6 up to 72 h (room) and 120 h (low temperature).",
  "effect_direction": "mixed",
  "limitations": [
    "Sample size not reported in abstract",
    "No quantitative effect sizes or statistical details provided beyond significance statements",
    "Exposure parameters for PEF given as voltage and time only; no field strength, pulse characteristics, or frequency information provided"
  ],
  "evidence_strength": "insufficient",
  "confidence": 0.66,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "pulsed electric field",
    "UV irradiation",
    "hot water dip",
    "ethanol vapours",
    "mung bean sprouts",
    "storage life",
    "sensory quality",
    "total plate count",
    "non-enzymatic browning"
  ],
  "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1007/s13197-012-0743-7
PubMed: 25328209

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