The team of Associate Professor Xiaoyan Zhao from the University of Jinan: The effect of ultrasound on the growth, nutritional quality and microbial quality of sprouts

The team of Lecturer Liu Hongkai and Associate Professor Xiaoyan Zhao from the Department of Food Science and Nutrition, School of Culture and Tourism, University of Jinan, published an article titled "The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts" on Trends in Food Science & Technology.

Highlights

• Ultrasound can promote the growth of sprouts.

•Ultrasound can accumulate biologically active substances and improve the antioxidant capacity of sprouts.

• Ultrasound can kill pathogens in seeds or sprouts.

• Discussed the application prospects of ultrasound in sprout growth, biologically active substances and microbial quality.

Background

Sprout is a new type of specialty vegetable.

Scope and approach

This article reviews the effects of ultrasound on sprout growth, biologically active ingredients, antioxidant capacity and microbial quality, and discusses its mechanism of action.

Key findings and conclusions

Ultrasound can promote the growth of roots and hypocotyls, increase the germination rate of seeds, and ultimately increase the yield of sprouts.

Figure 1 The application of ultrasound in food processing

Lecturer Liu Hongkai

Liu Hongkai, PhD, lecturer at the School of Culture and Tourism, University of Jinan.

Research direction: technical research and theoretical research of sprout food industry and processing of agricultural products.

Host project:

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Associate Professor Zhao Xiaoyan

Xiaoyan Zhao, PhD, School of Culture and Tourism, University of JinanAssociate Professor, Director of Agricultural Products Processing and Storage Engineering Branch of Chinese Agricultural Engineering Society.

Research direction: preparation, modification, structure and functional properties evaluation of plant protein, and development of functional plant protein products; research on separation, purification, structure identification, efficacy evaluation and microencapsulation of natural carotenoids; biological powder technology Application in the food field and basic research on its application.

The article "The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts" was published online in Trends in Food Science & Technology on March 6, 2021 .