Evaluation of Traditional and New Antimicrobial Treatments On Quality of Minimally Processed Soybean Sprouts During Refrigerated

Evaluation of traditional and new antimicrobial treatments on quality of minimally processed soybean sprouts during refrigerated storage

2005 IFT Annual Meeting, July 15-20 – New Orleans, Louisiana

Session 36E, Fruit & Vegetable Products: General
B. De Ancos¹, M. Munoz², J. A. Martínez¹, G. Sana¹, C. Sánchez-Moreno¹, and M. P. CANO¹. (1) Plant Foods Science and Technology Dept., Instituto del Frío-CSIC, José Antonio Novais 10, Ciudad Universitaria, Madrid, 28040, Spain, (2) Plant Foods Science & Technology Dept, Instituto del Frío-CSIC, José Antonio Novais 10, Ciudad Universitaria, Madrid, 28040, Spain

Sprouting of seeds is a processing method that can increase the nutritive value (vitamin C, proteins) and the health qualities (isoflavones, antioxidant capacity) of foods. At present, the importance of soybean and its derived products is the focus of experimental studies that have shown isoflavone compounds, genistein and daidzein as bioactive compounds, able to prevent the development of oesteoporesis, heart disease and certain type of cancers. Numerous foodborne outbreaks have been linked to the consumption of sprouts produced from seeds contaminated with pathogens. Alternative methods need to be developed to insure the safety of the sprout consumption without detriment its health-related qualities. High Hydrostatic Pressure (HP) technology could be a useful tool to eliminate microorganism in sprouts. The objective of this study was to evaluate the effectiveness of HP technology compared with traditional sanitary methods (sodium hypochloride and hydrogen peroxide) to obtain microbio-logically safe minimally processed soybean sprouts (total microbial count) with a high content in bioactive compounds (vitamin C and isoflavones) and antioxidant capacity. Three different soybean sprouts portion were washed with tap water, 100 ppm sodium hypochloride solution and 5% hydrogen peroxide at 4º C. The fourth portion was treated at 400 MPa. 200 g of soybean sprouts of each treatment were packed in polypropylene film bags of high permeability [type Pplus AMCOR (35PA190)] and stored at 4º C during 15 days. Results indicated a significant reduction in total microbial count after HP treatments but a significant reduction of bioactive compounds concentration in the sprouts.

Ooh, Bummer, BR