Abstract

This paper describes methods to ensure microbiological safety of sprout seeds with no loss of functional and organoleptic properties, since germination of cereal crop seeds promotes intensive growth of microorganisms. The impact of the short-wave ultraviolet irradiation for 1.0, 1.5, 2.0, 2.5 hours, the ultrasound for 5, 10, 15, 20 minutes, the antimicrobial drug solution of 3, 5, 10% in concentration for 2 and 4 minutes, solution of potassium permanganate of 0.005, 0.01, 0.05% in concentration for 2 and 4 minutes, succinic acid solution of 5% in concentration and chitosan solution of 0.1 and 0.5% in concentration in succinic acid for 20, 40, 60 minutes was identified on such microbiological properties of the germinated oat seeds, as QMAFAnM, Coliform bacteria, the amount of yeast and molds. The study results revealed that sprout oat seeds treated with ultraviolet, ultrasound, solution of antimicrobial drug of 3% and 5% concentration, succinic acid solution is not effective enough. Upon the organoleptic analysis of the resulting product, it is noted that organoleptic properties of the test product change when sprout seeds are treated with antimicrobial solution of more than 5% in concentration and with the potassium permanganate solution of more than 0.01% in concentration. The microbiological safety of sprout oat seeds is ensured without their organoleptic property changed when treated with 0.005% solution of potassium permanganate for four minutes or 0.1-0.5% solution of chitosan in succinic acid for 60 minutes. The sprout seeds thus treated may be used as the functional additive to food products.

Keywords

Sprout seeds, oat, microbiological safety, UV irradiation, ultrasound, antimicrobial agent, potassium permanganate, succinic acid, chitosan

REFERENCES

1. Evdokimov I.A., Volodin D.N., Misyura V.A., Zolotoreva M.S., and Shramko M.I. Functional fermented milk desserts based on acid whey. Foods and Raw Materials, 2015, vol. 3, no. 2, pp. 40-48. DOI: 10.12737/13116.
2. Delcour J.A. and Hoseney R.C. Principles of Cereal Science and Technology, 3d Edition. Manhattan: AACC International, 2010. 280 p.
3. Batalova G.A. Perspectives and results of naked oats breeding. Legumes and groat crops, 2014, no. 2(10), pp. 64-69. (In Russian).
4. Kasyanova L.A. Izmenenie khimicheskogo sostava ovsa golozernogo pri prorashhivanii [Change in chemical composition of the hulled oat during germination]. Mekhanika i modelirovanie protsessov tekhnologii [Mechanics and technical process modeling], 2012, no. 2, pp. 71-79. (In Russian).
5. Hübner F. and Arendt E.K. Germination of cereal grains as a way to improve the nutritional value: A review. Critical Reviews in Food Science and Nutrition, 2013, vol. 53, no. 8, pp. 853-861. DOI: 10.1080/10408398.2011.562060.
6. Shaskolskaya N.D. and Shaskolsky V.V. Samaya poleznaya eda: Prorostki [The most wholesome food: sprouts]. St. Petersburg: Vedy, Azbuka-Attikus Publ., 2011. 192 p.
7. Butenko L.I. and Ligaj L.V. Researches of the chemical composition of germinated seeds of the buckwheat, oats, barley and wheat. Fundamental research, 2013, no. 4, part 5, pp. 1128-1133.
8. Alekseeva T., Cheremushkina I., and Topkina E. Biologicheski aktivnye zlakovye v obshhestvennom pitanii [Bioactive cereals for public catering]. Pitanie i obshhestvo [Food and Society], 2010, no. 8, p. 14. (In Russian).
9. Evert R.F. and Eichhorn S.E. Raven Biology of Plants, 8th Edition. New York: W.H. Freeman and Company Publishers, 2013. 900 p.
10. Klose C. and Arendt E.K. Proteins in oats; their synthesis and changes during germination: A review. Food Science and Nutrition, 2012, vol. 52, no. 7, pp. 629-639. DOI: 10.1080/10408398.2010.504902
11. Shaskol'sky V.V. and Shaskol'skaya N.D. Antioxidant activity of the some products and sprouting seeds. Bread products, 2007, no. 12, pp. 48-50. (In Russian).
12. Afanasyeva O.V. Mikrobiologiya khlebopekarnogo proizvodstva [Microbiology of breadbaking]. St. Petersburg: Beresta LLC, 2003. 220 p.
13. Zharikova G.G. Mikrobiologiya prodovolstvennykh tovarov. Sanitaria i gigiena [Microbiology of food products. Sanitary and hygiene]. Moscow: ACADEMA Publ., 2005. 296 p.
14. Semenov A. A. Disinfection ultraviolet radiation bulk food products. Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, 2014, vol. 1, no. 17, pp. 25-30. (In Russian).
15. Akopyan V.B. and Ershov Yu.A. Osnovy vzaimodejstviya ultrazvuka s biologicheskimi obyektami: Ultrazvuk v meditsine, veterinarii i ehksperimentalnoj biologii [Fundamentals of ultrasound interaction with biological objects: Ultrasound in medicine, veterinary medicine and experimental biology]. Moscow: BMSTU Publ., 2005. 224 p.
16. Antusheva T.I. Some Features of the Effect of Ultrasound on Microorganisms. Electronic periodical “Living and Bio-inert systems”, 2013, no. 4. Available at: htpp://www.jbks.ru/archive/issue-4/article-11. (accessed 7 February 2017).
17. Khmelev V.N., Slivin A.N., Barsukov R.V., Tsyganok S.N., and Shalunov A.V. Primenenie ultrazvuka vysokoj intensivnosti v promyshlennosti [Use of ultrasound of high intensity in industry]. Biysk: AltSTU Publ., 2010. 203 p.
18. Lyuk E. and Yager M. Konservanty v pishhevoy promyshlennosti [Conservants in food industry]. St. Petersburg: GIORD Publ., 2000. 255 p.
19. Shishkova Yu.S, Simonyan E.V., Abramovskikh O.S., et al. The study of antimicrobial activity of some dibasic carboxylic acids in combination with propolis. Medical Almanac, 2014, no. 1(31), pp. 99-101. (In Russian).
20. Muzzarelli R.A.A., Boudrant J., Meyer D., et al. Current views on fungal chitin/chitosan, human chitinases, food preservation, glucans, pectins and inulin: A tribute to Henri Braconnot, precursor of the carbohydrate polymers science, on the chitin bicentennial. Carbohydrate Polymers, 2012, vol. 87, no. 2, pp. 995-1012. DOI: 10.1016/j.carbpol.2011.09.063.
21. Kaplan D.L. (eds) Biopolymers from Renewable Resources. Springer-Verlag Berlin Heidelberg, 1998. 420 p. DOI: 10.1007/978-3-662-03680-8.
22. Anugu A.K. Microbial inactivation and allergen mitigation of food matrix by pulsed ultraviolet light. 2013. Available at: http://ufdc.ufl.edu/UFE0045406/00001. (accessed 7 February 2017).
23. Orzali L., Forni C., and Riccioni L. Effect of chitosan seed treatment as elicitor of resistance to Fusarium graminearum in wheat. Seed Science and Technology, 2014, vol. 42, no. 2, pp. 132-149. DOI: 10.15258/sst.2014.42.2.03.
24. Bazunova M.V., Zaikov G.E., Zakharov V.P., and Zhukova A.N. The biological activity of citrus pectin, succinate of chitosan, and their derivates as film-forming components of the composition for seed pretreatment. Science Journal of Volgograd State University. Natural Sciences, 2015, no. 1(11), pp. 8-11. DOI: http://dx.doi.org/10.15688/jvolsu11.2015.1.1 (In Russian).
25. Rinaudo M. Chitin and chitosan: properties and applications. Progress in polymer science, 2006, vol. 31, no. 7, pp. 603-632. DOI: 10.1016/j.progpolymsci.2006.06.001.