Article
Microbiology
Catherine W. Y. Wong, Siyun Wang
Summary: This study compared the efficacy of two bacteriophage cocktails against four Salmonella enterica strains on germinating alfalfa sprout seeds. The results showed that repeated daily bacteriophage applications can reduce S. enterica populations, but the extent of reduction depends on the strain.
Article
Biotechnology & Applied Microbiology
Xueyan Hu, Seulgi Lee, Murli Manohar, Jinru Chen
Summary: This study assessed the efficacy of ascaroside treatment in controlling Salmonella on alfalfa and fenugreek sprouts. The results showed that treatment with 1 mM or 1 μM of ascaroside significantly reduced the population of Salmonella compared to the control group, suggesting its potential use in improving the microbial safety of vegetable seeds and sprouts.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Microbiology
Ga-Hee Ban, Yue Dai, Tao Huan, Alfred Ke, Pascal Delaquis, Siyun Wang
Summary: Sprouts are a common cause of foodborne disease outbreaks worldwide due to their ideal conditions for pathogenic bacteria growth. This study compared traditional hypochlorite treatment with a combination treatment of heat, peroxide, and acetic acid, finding the latter to be at least as effective. The research also identified polyamines as strong inhibitors of Salmonella growth on germinating alfalfa, providing insights into seed sprout safety.
Article
Plant Sciences
Andreas W. Ebert
Summary: With the increasing interest in healthy eating, the global interest in fresh, ready-to-eat, functional food such as microscale vegetables (sprouted seeds and microgreens) has been on the rise. These crops range widely, with Brassica vegetables being highlighted for their health-promoting secondary metabolites. Furthermore, by adjusting factors like growing environment and growth substrate, the nutritional value and content of phytochemicals in microscale vegetables can be enhanced.
Article
Biotechnology & Applied Microbiology
Jacob D. Vitt, Eleanore G. Hansen, Raghav Garg, Steven D. Bowden
Summary: The study aimed to determine if plant-associated bacteria (PAB) can reduce Salmonella colonization and infection in alfalfa sprouts, thus reducing the risk of foodborne illness. The researchers found that a cocktail of five PAB was able to reduce Salmonella growth in alfalfa sprouts, demonstrating their protective effect. Genome sequencing revealed that these bacteria belonged to the Pseudomonas, Pantoea, and Priestia genus, and did not possess pathogenic genes.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Agronomy
Marina Cano-Lamadrid, Lorena Martinez-Zamora, Noelia Castillejo, Camilla Cattaneo, Ella Pagliarini, Francisco Artes-Hernandez
Summary: During the last decades, strategies have been developed to increase yield and quality of sprouts and microgreens, taking into account the differences in phytochemical compounds at different growth stages. This study compared the content of key biocompounds and their sensory profile in sprouts and microgreens of five Brassica species. An online survey was conducted to understand consumer preferences. The results provide useful information for vegetable farmers to determine the optimal harvest time based on the composition of phytochemical compounds.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Review
Agriculture, Multidisciplinary
Wenjing Zeng, Jing Yang, Yong He, Zhujun Zhu
Summary: This paper summarizes the nutritional value of cruciferous sprouts and microgreens and the effects of sulfur on bioactive phytochemical compounds, particularly glucosinolates, providing information about the dietary effects of these vegetables.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Plant Sciences
Sanja Fabek Uher, Sanja Radman, Nevena Opacic, Mia Dujmovic, Bozidar Benko, Denis Lagundzija, Valent Mijic, Lucija Prsa, Srdan Babac, Jana Sic Zlabur
Summary: Microgreens are young plants of various vegetables, medicinal and aromatic plants, cereals, and edible wild plants that were first used for decoration in nouvelle cuisine due to their attractive appearance and strong flavor. They have gained popularity in the market due to their high nutritional value. Commercial production is shifting to hydroponic systems because of their advantages in plant growth and biomass production, earlier harvesting, and increased yield and chemical composition.
Article
Agronomy
Jurga Miliauskiene, Ausra Brazaityte, Ruta Sutuliene, Martynas Urbutis, Simona Tuckute
Summary: The research estimated the impact of the size of zinc oxide nanoparticles on biomass production and nutritional qualities in baby leaf Swiss chard.
Article
Food Science & Technology
W. C. Rivero, Qingyang Wang, Deepti Salvi
Summary: This study investigated the effectiveness of plasma-activated water (PAW) as a sanitizer for sprout washing. The results showed that PAW and chlorine (Cl) both achieved significant reductions in microbial counts on sprouts, with no significant difference in sprout quality.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Marina Rocha Komeroski, Keyla Araujo Portal, Jorgiana Comiotto, Tammila Venzke Klug, Simone Hickmann Flores, Alessandro de Oliveira Rios
Summary: Sprouts and microgreens are gaining popularity as an alternative to traditionally matured vegetables due to their high content of bioactive compounds. This study compared the nutritional profile and bioactive compounds of organically grown arugula sprouts and microgreens in a hydroponic system. The vegetables showed high protein content, with sprouts being significantly higher than microgreens (24.8% vs 18.2%). They also had excellent levels of total fiber (34.3% sprouts; 28.7% microgreens) and soluble fiber (11.5% sprouts; 6.7% microgreens). Sprouts contained higher levels of carotenoids zeaxanthin and β-carotene, while microgreens had more O-glucosides derived from flavonoids.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xiang Wang, Yani Xie, Hua Cai, Shenggang Duan, Xia Song, Yufan Wu, Taisong Fang, Qingli Dong, Hong Liu
Summary: This study investigated the growth and survival characteristics of Salmonella enterica strains with different antibiotic resistance phenotypes. The results showed that antibiotic-resistant strains were more heat sensitive but had higher acid resistance compared to antibiotics-sensitive strains. No significant differences were observed in growth and inactivation characteristics between strains of different origins or serotypes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Yezhi Fu, Arun K. Bhunia, Yuan Yao
Summary: The study evaluated the efficacy of an alginate-based antimicrobial seed coating in reducing foodborne pathogens from alfalfa seeds and sprouts. Results showed that the coating reduced both pathogens to an undetectable level one day after treatment, indicating its potential in reducing bacterial load. Further research is needed to optimize antimicrobial compounds and coating materials to minimize impact on seed germination rate.
Article
Biotechnology & Applied Microbiology
Vladimira Zunic, Timea Hajnal Jafari, Jasna Grabic, Simonida Duric, Dragana Stamenov
Summary: Co-cultivation of Swiss chard and Chlorella vulgaris was found to have a positive impact on the growth parameters of both plants. The co-cultivation resulted in higher nutrient removal efficiency and improved plant growth compared to monoculture. This study demonstrates the potential for sustainable and economically viable large-scale plant production through the coupled cultivation of these two organisms.
JOURNAL OF APPLIED PHYCOLOGY
(2022)
Review
Food Science & Technology
Magda Gamba, Peter Francis Raguindin, Eralda Asllanaj, Francesco Merlo, Marija Glisic, Beatrice Minder, Weston Bussler, Brandon Metzger, Hua Kern, Taulant Muka
Summary: Swiss chard leaves have the highest content of fiber, sodium, magnesium, flavonoids, and vitamin C, while stems are high in potassium. Further research is needed to identify and quantify other bioactive compounds and understand their impact on health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)