Zinc fortification as a tool for improving sprout hygienic and nutritional quality

a factorial design approach

Sarra Jribi, Helga Molnàr, Otilia Tamara Antal, N. Adányi, Oussema Kheriji, Zoltan Naàr, Hajer Debbabi

Research output: Article

Abstract

Background: 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. Results: 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−1. 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. Conclusion: Results showed that the use of zinc solution is a useful tool to improve sprout hygienic and nutritional properties.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
DOIs
Publication statusPublished - jan. 1 2019

Fingerprint

sprouts (food)
Nutritive Value
Zinc
sprouting
nutritive value
zinc
soaking
Temperature
molds (fungi)
plate count
Triticum
Disease Outbreaks
temperature
Fungi
Yeasts
flora
yeasts
wheat
Research

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Cite this

Zinc fortification as a tool for improving sprout hygienic and nutritional quality : a factorial design approach. / Jribi, Sarra; Molnàr, Helga; Antal, Otilia Tamara; Adányi, N.; Kheriji, Oussema; Naàr, Zoltan; Debbabi, Hajer.

In: Journal of the Science of Food and Agriculture, 01.01.2019.

Research output: Article

Jribi, Sarra ; Molnàr, Helga ; Antal, Otilia Tamara ; Adányi, N. ; Kheriji, Oussema ; Naàr, Zoltan ; Debbabi, Hajer. / Zinc fortification as a tool for improving sprout hygienic and nutritional quality : a factorial design approach. In: Journal of the Science of Food and Agriculture. 2019.
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AU - Adányi, N.

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AU - Naàr, Zoltan

AU - Debbabi, Hajer

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