Article
Multidisciplinary Sciences
Shusaku Nakajima, Masayasu Nagata, Akifumi Ikehata
Summary: The study found that growth of mung bean seedlings under simulated microgravity conditions was enhanced due to increased water uptake and amylase activity. Upregulated aquaporin expression may play a key role in promoting growth under clinorotation.
Article
Acoustics
Wang Lidong, Li Xiaoqiang, Gao Fei, Liu Ying, Lang Shuangjing, Wang Changyuan, Zhang Dongjie
Summary: Mung bean seeds were treated with ultrasound and GABA to enhance the polyphenol content and antioxidant activity of mung bean sprouts. Metabolomics analysis identified 55 polyphenolic compounds and revealed 10 metabolic pathways involved in polyphenol biosynthesis. Sprouted mung bean powder released polyphenols during digestion and exhibited antioxidant activity.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Sahil Gupta, Shridhar K. Sathe, Mengna Su, Changqi Liu
Summary: The study found that germination significantly decreased the immunoreactivity of black gram and mung bean vicilins, with black gram vicilin showing more resistance during germination.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Thi Quynh Xuan Le, Linh Nhat Nguyen, Thanh Tung Nguyen, Eun Ha Choi, Quang Liem Nguyen, Nagendra Kumar Kaushik, Nguyen Thuan Dao
Summary: This study investigated the effects of plasma treatment on the germination and growth of mung bean seeds and determined the optimal treatment parameters. The results showed that plasma treatment significantly enhanced germination and growth, and the mechanism behind the treatment effects was revealed through observations and measurements of the seed coating.
APPLIED SCIENCES-BASEL
(2022)
Article
Multidisciplinary Sciences
Martina Darmanin, Antje Froehling, Sara Bussler, Julia Durek, Susanne Neugart, Monika Schreiner, Renald Blundell, Ruben Gatt, Oliver Schlueter, Vasilis P. Valdramidis
Summary: This study found that the combined treatment of mung bean seeds with direct air CAP and air PAW did not negatively impact seed germination and growth, while reducing the microbial population in sprouts. Additionally, sustained plasma treatment through irrigation with PAW significantly enhanced seedling growth, supporting further applications of plasma in the agro-food industry.
SCIENTIFIC REPORTS
(2021)
Article
Plant Sciences
Pimolwan Siriparu, Panyada Panyatip, Thanawat Pota, Juthamat Ratha, Chawalit Yongram, Tarapong Srisongkram, Bunleu Sungthong, Ploenthip Puthongking
Summary: This study investigated the effects of light exposure and germination time on the bioactive compounds in mung bean sprouts. It found that the levels of melatonin and polyphenols in the sprouts increased with longer germination time, while tryptophan decreased significantly. Sprouts germinated in the dark exhibited higher melatonin and polyphenol content and showed stronger antioxidant activity.
Article
Chemistry, Inorganic & Nuclear
Sneha Susan Mathew, Nisha Elizabeth Sunny, Venkatkumar Shanmugam
Summary: This exploratory study investigated the effect of biosynthesized TiO(2)NPs using seed extract of Cuminum cyminum on seed germination and germination indices of Mung bean (Vigna radiata). The results showed a significant enhancement in germination indices values for Vigna radiata with effective treatment of TiO(2)NPs compared to non-treated seeds.
INORGANIC CHEMISTRY COMMUNICATIONS
(2021)
Article
Food Science & Technology
Rui-Xue Wang, Ying-Qiu Li, Gui-Jin Sun, Chen-Ying Wang, Yan Liang, Dong-Liang Hua, Lei Chen, Hai-Zhen Mo
Summary: This study investigated the effects of ultrasound treatment on the structure and gelation properties of mung bean protein gel (MBPG). Ultrasound treatment increased the surface hydrophobicity and free sulfhydryl group of mung bean protein solution. It also altered the secondary structure of MBPG and enhanced hydrophobic interactions and disulfide bonds, leading to a denser and more uniform network structure. MBPG treated with 300W ultrasound had the best gelation properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
David Tjandra Nugraha, John-Lewis Zinia Zaukuu, Juan Pablo Aguinaga Bosquez, Zsanett Bodor, Flora Vitalis, Zoltan Kovacs
Summary: Mung bean sprouting process enhances nutritional benefits, but there is a lack of definitive standard for quality control. Near-infrared spectroscopy (NIRS) is recognized as a sensitive technique for assessing mung bean sprout quality and ascorbic acid content. NIRS-based models offer reliable estimation of mung bean sprout quality, providing a rapid and accurate detection method.
Article
Plant Sciences
Irina N. Perchuk, Tatyana. V. Shelenga, Marina. O. Burlyaeva
Summary: This study compared the metabolite composition of mung bean sprouts under dark and light conditions and found that germination conditions significantly affected the content of metabolites. Dark conditions led to higher levels of saccharides, fatty acids, acylglycerols, and phenolic compounds, while light conditions resulted in higher amino acid content. These findings provide guidance for selecting an optimal illumination pattern to produce sprouts with desired biochemical compositions for various diets and high-nutritional-value products.
Article
Biochemistry & Molecular Biology
Aradhana Kartikeyan, Vinduja Vasudevan, Aakash John Peter, Nagasathiya Krishnan, Devadasan Velmurugan, Palaniyandi Velusamy, Periasamy Anbu, Perumal Palani, Pachaiappan Raman
Summary: This study investigated the effects of different incubation periods on the contents of amino acids, proteins, glycosylated proteins, and metabolites in germinated and ungerminated mung bean seeds. The results showed that soaking the seeds for 6 hours resulted in the most successful germination. Furthermore, it was found that the seeds soaked for 6 hours and germinated for 24 hours had the highest number of glycosylated proteins. Additionally, the study revealed that the concentration of amino acids increased after 3, 6, and 9 hours of soaking. Thus, mung bean seeds soaked for 6 hours and germinated for 24 hours can be considered as a potential nutritional source.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Valmor Ziegler, Cibele Pinz Muller, Vanessa Mossmann, Gabriela Werner Dihel, Cristiano Dietrich Ferreira, Jessica Fernanda Hoffmann, Juliana de Castilhos, Rochele Cassanta Rossi
Summary: The germination time of mung bean grains affects the chemical composition and bioactive compounds, with the highest concentrations of total phenolic compounds and total flavonoids found in grains germinated for 72h and 90h, and the highest levels of gamma-aminobutyric acid reached after 36h of germination. The free fraction extract obtained from grains germinated for 72h showed anticancer activity against colorectal adenocarcinoma of over 80%.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Biochemistry & Molecular Biology
Huishan Shen, Yu Guo, Jiangyan Zhao, Jian Zhao, Xiangzhen Ge, Qian Zhang, Wenjie Yan
Summary: Plasma treatment, ultrasound, and the synergistic treatment were found to modify mung bean starch by reducing molecular weight and crystallinity, while increasing gelatinization temperatures and enthalpy. Dual treatment enhanced the thermal stability of starch paste and expanded the potential applications of mung bean starch in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agriculture, Multidisciplinary
Yu-Jou Chou, Kuan-Chen Cheng, Fu-Chiun Hsu, James Swi-Bea Wu, Yuwen Ting
Summary: The germination of mung beans can increase the content of various beneficial compounds, such as dietary fiber, vitamin C, antioxidants, and GABA. Atmospheric cold plasma treatment on mung bean seeds can significantly improve water absorption and germination rate. The bioactive component GABA in plasma-treated mung beans was found to be three times higher than in untreated beans due to the environmental stress response induced by the plasma treatment.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Md Mahfuzur Rahman, Buddhi P. Lamsal
Summary: The impact of high-power sonication (HPS) and atmospheric cold plasma (ACP) on the gelling and rheological properties of mung bean protein dispersions was evaluated. Both HPS and ACP treatments altered the gelling characteristics, with ACP reducing the minimum gelling concentration and improving firmness, while HPS improved the springiness, cohesiveness, gumminess, chewiness, and resilience of the gels.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Carla Ivonne La Fuente Arias, Mirian Tiaki Kaneiwa Kubo, Carmen Cecilia Tadini, Pedro Esteves Duarte Augusto
Summary: This review presents the main aspects of bio-based multilayer film production technologies, discussing their advantages, disadvantages, and applicability. This technology improves the performance of bio-based plastics, enhancing their mechanical properties and permeability. Additionally, it allows the addition of compounds with antioxidant or antibacterial activity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Mirian T. K. Kubo, Adina Baicu, Ferruh Erdogdu, Maria Fatima Pocas, Cristina L. M. Silva, Ricardo Simpson, Alfredo A. Vitali, Pedro E. D. Augusto
Summary: Thermal processing is the most important method for ensuring food safety, but further improvements are needed in terms of basic data and advanced optimization methods. Due to market competition, customer demands, and environmental concerns, several challenges have been raised. This paper discusses important topics such as inactivation kinetics, engineering properties, process design and control, packaging systems, and regulatory, environmental, and economic aspects.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Carla I. A. La Fuente, Larissa do Val Siqueira, Pedro Esteves Duarte Augusto, Carmen C. Tadini
Summary: The research found that bio-based plastics produced from cassava starch modified by dry heating treatment showed increased mechanical properties and opacity, while reducing water permeability, moisture content, and light transmittance. The different molecular arrangements and material performance were observed in casting and extrusion processes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Arthur Pompilio da Capela, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Bruno Ricardo de Castro Leite Jr
Summary: This study evaluated the use of ultrasound, high-shear dispersion, stirring, and low or high pressure homogenization technologies to modify the structure of goat milk cream. These treatments improved the emulsion stability and hydrolysis of lipids. Stirring, high pressure homogenization, and high-shear dispersion showed the best results, enhancing the hydrolysis rate and fatty acids concentration by modifying the cream structure.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Environmental
Carla I. A. La Fuente, Larissa do Val Siqueira, Pedro Esteves Duarte Augusto, Carmen C. Tadini
Summary: This study investigated the production of starch-based plastics through ozone modification of cassava starch followed by extrusion. The results showed that ozonation treatment significantly improved the mechanical and surface properties of the plastics, but the effectiveness depended on the dosage and processing conditions.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Engineering, Chemical
Juan Saavedra, Bruna de Oliveira Gomes, Pedro E. D. Augusto, Meliza Lindsay Rojas, Alberto Claudio Miano
Summary: This study evaluated the application of ultrasound and/or ethanol technologies in samples with a particular vascular structure. The results showed that the combined pretreatment significantly reduced drying time and that the shrinkage and rehydration characteristics of the samples were related to the orientation of the vascular bundles.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Engineering, Chemical
Patrick Perre, Romain Remond, Giana Almeida, Pedro Augusto, Ian Turner
Summary: This review paper was written to commemorate the 40th anniversary of the Drying Technology Journal. Significant progress has been made in the field of drying modeling and simulation over the past 40 years. The paper provides a comprehensive historical context, presents the state-of-the-art research, and offers insights into future developments. It is accessible to young scientists through a pedagogical approach with ample illustrations, while detailed formulations are included in the annexes for experts. The main topics covered include the macroscopic formulation, computational simulation, parameter characterization, mechanical aspects of drying, non-local equilibrium, and the potential of the digital twin in tuning parameters and control.
Article
Food Science & Technology
Luis Marangoni Junior, Pedro Esteves Duarte Augusto, Ronierik Pioli Vieira, Daniele Fidelis Borges, Danielle Ito, Fabio Gomes Teixeira, Fiorella Balardin Hellmeister Dantas, Marisa Padula
Summary: This study evaluated the effect of ultrasound processing on polyamide (PA) and polyethylene (PE) multilayer packaging widely used in food products. The materials were filled with aqueous and fatty food simulants and treated in an ultrasound water bath. Ultrasound had minimal impact on the properties of the evaluated materials, indicating that it can be used as a food processing technology in multilayer PA and PE packaging.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustin Quevedo-Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Summary: This study evaluated the heat transfer, fluid flow, and reactions occurring during the pasteurization of raspberry pulp, using multiphysics modeling. The findings are significant for improving the pasteurization process to minimize quality losses while ensuring product safety and stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Meliza L. Rojas, Mirian T. K. Kubo, Alberto C. Miano, Pedro E. D. Augusto
Summary: This opinion paper discusses the use of ultrasound in modifying the structure of plant-based beverages and proteins to achieve new functionalities, while considering both positive and negative aspects. Ultrasound technology is identified as a valuable tool in improving the properties of plant-based beverages, but its scalability to the industry requires further scientific studies and technological development.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Agricultural Engineering
Marcio Augusto Ribeiro Sanches, Pedro Esteves Duarte Augusto, Tiago Carregari Polachini, Javier Telis-Romero
Summary: The water adsorption isotherms and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt (BSGW) were evaluated under storage and drying conditions. It was found that the adsorption isotherms of BSGL and BSGW showed convex curves at temperatures below 50 degrees C, and sigmoid-shaped curves at temperatures above 60 degrees C. The equilibrium moisture content of the spent grain increased with increasing relative humidity and/or decreasing temperature. Thermodynamic analysis showed that the net isosteric heat of adsorption, enthalpy, and differential entropy decreased as the equilibrium moisture increased. From an energy and stability perspective, a water activity of 0.4 is the ideal condition for the storage of the spent grain.
BIOMASS & BIOENERGY
(2023)
Article
Food Science & Technology
Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Larissa Catelli Rocha Torres, Severino Matias de Alencar, Pedro Esteves Duarte Augusto
Summary: The objective of this study was to develop 3D printable grape juice gels for dysphagia diets, and to evaluate their anthocyanin bioaccessibility and anti-inflammatory activity. The gels made with dry-heated starch showed the highest anthocyanin bio-accessibility. The study also showed that the dry heating treatment enhanced the chemical and biological properties of the 3D printable foods.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Alberto C. Miano, Meliza L. Rojas
Summary: This opinion paper discusses the use of process engineering in food fortification, specifically incorporating nutrients into food with low nutritional benefits. Various approaches have been proposed, including osmotic dehydration, hydration, and cooking. Emerging technologies like ultrasound and high hydrostatic pressure are recommended to accelerate the process. However, further studies are needed to analyze the bioavailability, stability, and nutrient location in food.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Pedro Esteves Duarte Augusto
Summary: This study explores the use of 3D printing technology to obtain food products tailored to individuals with dysphagia. It examines the potential of modified maize starch as a gelling agent and how dry heating treatment can improve its printability. The study also evaluates the gels produced using the modified starches and fruit juices, which meet the texture requirements of dysphagic diets.
