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Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage / Tripathi, A., Meena, R., Sobhanan, A., Kumar, K.T., Meghwal, M., Giuffre', A.M.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 36:4(2024), pp. 180-192. [10.15586/ijfs.v36i4.2619]

Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage

GIUFFRE', A. M
2024-01-01
2024
30-set-2024
Inglese
WOS:001331198500003
36
4
180
192
13
2-s2.0-85205808616
https://www.itjfs.com/index.php/ijfs/article/view/2619
Esperti anonimi
Sì
bioactive components
enzymatic browning
mung bean sprouts
oxidative stress
UV-C radiation
This research analyzed the impact of exposing mung bean sprouts to ultraviolet-C (UV-C) radiation for different periods (2, 5, and 10 min). Treated sprouts were preserved at 5°C and 85-95% relative humidity for 6 days. Irradiation for 10 min effectively reduced fresh weight loss, electrolyte leakage, and microbial count and main tained the firmness of sprouts. It also positively influenced the bioactive components, including antioxidants, total phenols, and protein, potentially providing health benefits to consumers. In addition, prolonged UV-C exposure for 10 min leads to oxidative stress, marked by a rise in malondialdehyde, proline, and hydrogen peroxide content. These compounds assist in stress reduction and preserve secondary metabolites. This research implies that post harvest 10 min UV-C irradiation offers a potential approach to uphold quality while maximizing the nutritional value of mung bean sprouts.
Internazionale
0
Sì
Tripathi, A.; Meena, R.; Sobhanan, A.; Kumar, K. T.; Meghwal, M.; Giuffre', A. M
info:eu-repo/semantics/article
1 Contributo su Rivista::1.1 Articolo in rivista
262
Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage / Tripathi, A., Meena, R., Sobhanan, A., Kumar, K.T., Meghwal, M., Giuffre', A.M.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 36:4(2024), pp. 180-192. [10.15586/ijfs.v36i4.2619]
6
open
   From Farm to Food
1.1 Articolo in rivista
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/151946
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