National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 'Valorization of the Tunisian natural and agro-food heritage through innovation', University of Carthage, Tunis, Tunisia.
Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary.
J Sci Food Agric. 2019 Aug 30;99(11):5187-5194. doi: 10.1002/jsfa.9765. Epub 2019 May 24.
Sprouting is known to improve cereal and pulse nutritional properties. However, several outbreaks of illness have been reported after raw sprout consumption. This research aimed to improve wheat sprout hygienic properties through the use of zinc diacetate. Sprouting conditions (sprouting temperature, soaking time and zinc diacetate solution concentration) were optimized to decrease total plate count, coliforms, and molds and yeasts using a factorial design approach and a desirability function.
Based on the responses, the effects of variables were calculated and the interactions between them were determined. Optimal conditions were defined as follows: sprouting temperature 18 °C, soaking time 0.66 h and zinc diacetate concentration 400 mg L . These conditions led to the elimination of coliforms and a decrease in total flora count by 2 log. Interestingly, zinc sprouting increased the zinc content of sprouts and improved their nutritional properties.
Results showed that the use of zinc solution is a useful tool to improve sprout hygienic and nutritional properties. © 2019 Society of Chemical Industry.
发芽已知可改善谷物和豆类的营养特性。然而，有几起因食用生豆芽而引发的疾病爆发的报道。本研究旨在通过使用乙酸锌来提高小麦芽的卫生特性。通过使用因子设计方法和适宜性函数，优化发芽条件（发芽温度、浸泡时间和乙酸锌溶液浓度），以降低总平板计数、大肠菌群和霉菌和酵母菌。
根据响应，计算了变量的影响，并确定了它们之间的相互作用。最佳条件定义为：发芽温度 18°C，浸泡时间 0.66 h 和乙酸锌浓度 400 mg/L。这些条件导致大肠菌群的消除和总菌群计数减少 2 个对数。有趣的是，锌发芽增加了豆芽的锌含量，并改善了它们的营养特性。
结果表明，使用锌溶液是提高豆芽卫生和营养特性的有用工具。© 2019 化学工业协会。
