Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts.

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

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MixedInsufficient evidencePaper 3184

Study snapshot

PublicationJournal of food science and technology · 2014

Study typeother

Reported directionMixed

Evidence ratingInsufficient

Abstract

The present investigation was conducted with the objective to study the effects of various treatments and storage conditions on ascorbic acid, total phenols, antioxidant activity and polyphenol oxidase activity of mung bean sprouts. The sprouts subjected to various treatments viz., pulsed electric field (PEF) (10,000 V for 10 s), hot water dip (HWD) (50 °C for 2 min), ethanol vapours (1 h) and UV-Irradiation (10 kJm(-2) in laminar flow chamber for 1 h); and then stored at room (25 ± 1 °C) and low (7 ± 1 °C) temperature conditions. The sprouts were analyzed regularly at 24 h interval till end of shelf life. Different treatments given to sprouts resulted in differential effect on various parameters. The ascorbic acid, total phenols and antioxidant activity were highest in ethanol vapours treated sprouts. There was a general decrease in polyphenol oxidase activity by various treatments. During storage ascorbic acid, total phenols and antioxidant activity of sprouts first increased and then decreased significantly, however, for polyphenol oxidase activity a progressive increase with increase in storage period was observed. The trends were similar at room and low temperature storage conditions. Thus, it can be concluded that the ethanol vapours significantly improved the ascorbic acid content, total phenols and antioxidant activity of mung bean sprouts, both at room as well as low temperature conditions of storage.

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 sprouts

Sample sizeNot supplied

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

Evidence strengthInsufficientConfidence: 74% · Peer reviewed: yes

Main findings

Different treatments produced differential effects on measured parameters. Ascorbic acid, total phenols and antioxidant activity were highest in ethanol vapours treated sprouts, and polyphenol oxidase activity generally decreased after treatments. During storage, ascorbic acid/total phenols/antioxidant activity first increased then decreased, while polyphenol oxidase activity progressively increased over storage; trends were similar at room and low temperature.

Outcomes measured

ascorbic acid
total phenols
antioxidant activity
polyphenol oxidase activity
shelf life (implied by storage until end of shelf life)

Limitations

No sample size reported in abstract.
No quantitative results (effect sizes, variability, statistical details) reported in abstract.
Multiple interventions (PEF, hot water, ethanol vapours, UV) and storage conditions make attribution to PEF alone unclear.

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": null,
    "source": "pulsed electric field (food processing treatment)",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": "10 s (PEF); 2 min (hot water dip); 1 h (ethanol vapours); 1 h (UV irradiation)"
  },
  "population": "mung bean sprouts",
  "sample_size": null,
  "outcomes": [
    "ascorbic acid",
    "total phenols",
    "antioxidant activity",
    "polyphenol oxidase activity",
    "shelf life (implied by storage until end of shelf life)"
  ],
  "main_findings": "Different treatments produced differential effects on measured parameters. Ascorbic acid, total phenols and antioxidant activity were highest in ethanol vapours treated sprouts, and polyphenol oxidase activity generally decreased after treatments. During storage, ascorbic acid/total phenols/antioxidant activity first increased then decreased, while polyphenol oxidase activity progressively increased over storage; trends were similar at room and low temperature.",
  "effect_direction": "mixed",
  "limitations": [
    "No sample size reported in abstract.",
    "No quantitative results (effect sizes, variability, statistical details) reported in abstract.",
    "Multiple interventions (PEF, hot water, ethanol vapours, UV) and storage conditions make attribution to PEF alone unclear."
  ],
  "evidence_strength": "insufficient",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "pulsed electric field",
    "UV irradiation",
    "ethanol vapours",
    "hot water dip",
    "mung bean sprouts",
    "ascorbic acid",
    "phenols",
    "antioxidant activity",
    "polyphenol oxidase",
    "storage temperature"
  ],
  "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/s13197-011-0538-2
PubMed: 24741164

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