Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts.

The present investigation was conducted with the objective to study the effects of various treatments and storage conditions on ascorbic acid, total phenols, antioxidant activity and polyphenol oxidase activity of mung bean sprouts. The sprouts subjected to various treatments viz., pulsed electric field (PEF) (10,000 V for 10 s), hot water dip (HWD) (50 °C for 2 min), ethanol vapours (1 h) and UV-Irradiation (10 kJm(-2) in laminar flow chamber for 1 h); and then stored at room (25 ± 1 °C) and low (7 ± 1 °C) temperature conditions. The sprouts were analyzed regularly at 24 h interval till end of shelf life. Different treatments given to sprouts resulted in differential effect on various parameters. The ascorbic acid, total phenols and antioxidant activity were highest in ethanol vapours treated sprouts. There was a general decrease in polyphenol oxidase activity by various treatments. During storage ascorbic acid, total phenols and antioxidant activity of sprouts first increased and then decreased significantly, however, for polyphenol oxidase activity a progressive increase with increase in storage period was observed. The trends were similar at room and low temperature storage conditions. Thus, it can be concluded that the ethanol vapours significantly improved the ascorbic acid content, total phenols and antioxidant activity of mung bean sprouts, both at room as well as low temperature conditions of storage.