Abstract
Soybean sprouts are nutrient-rich, contain plentiful proteins, vitamin C, and minerals and are packed in small numbers after production. As soybean sprouts were mass produced in a factory, the occurrence of rotting in soybean sprouts has become a serious problem. To overcome these problems, many efforts have been made to provide healthy soybean sprouts in Korea. This paper reviewed the physicochemical techniques used for supplying water with antibacterial properties and the natural antimicrobial materials developed for soybean sprout cultivation. On the basis of this review, 11 of the antimicrobial agents and/or techniques currently used originated from mineral, non-metal ions, and metal ions, 4 from antagonistic microorganisms, 7 from agents originating from animals, 31 from medicinal and herbal plants, and 11 from physicochemical agents and/or techniques. In addition, these agents and/or techniques showed potential not only for the inhibition of spoilage and rot of soybean sprouts but also for the extension of product shelf life, the enhancement of taste and aroma, the enhancement of nutrition and functional components, growth promotion, and/or the reduction of production costs. Continuous scientific innovations and improved processing technology will aid in further advancements and improvements in this area. Therefore, this study offers useful insights suggesting direction for future research and provides information on the different anti-rotting agents and/or techniques for soybean sprouts developed to date, also as discussed in various patents.
Keywords: Soybean sprouts, anti-rotting agents, antibacterial effects, shelf life extension, quality improvement, vitamin C.
Graphical Abstract
[1]
Kim KH. The growing characteristics and proximate composition of soybean sprouts. Korean Soybean Digest 1992; 9: 27-30.
[2]
Ghani M, Kulkarni KP, Song JT, Shannon JG, Lee JD. Soybean sprouts: A review of nutrient composition, health benefits and genetic variation. Plant Breed Biotechnol 2016; 4: 398-412.
[3]
Lee YS, Kim YH, Kim SB. Changes in the respiration, growth, and vitamin C content of soybean sprouts in response to chitosan of different molecular weights. HortScience 2005; 40: 1333-5.
[4]
Choi HD, Kim SS, Kim SR, Lee BY. Effect of irrigation methods on growth and rot of soybean sprouts. Korean J Food Sci Technol 2000b; 32: 1122-7.
[5]
Park UH, Choi YS. Selection of useful chemicals to reduce soybean sprout rot. Korean J Med Crop Sci 1995; 40: 487-93.
[6]
Kim SD, Kim ID, Park MZ, Lee YG. Effect of ozone on pesticide-residual contents of soybean sprouts during cultivation. Korean J Food Sci Technol 2000; 32: 277-83.
[7]
Varoquaux P, Albagnac G, Nguyen-the C, Varoquaux F. Modified atmosphere packaging of fresh bean sprouts. J Sci Food Agric 1996; 70: 224-30.
[8]
Park WP, Cho SH, Lee DS. Effect of grapefruit seed extract and ascorbic acid on the spoilage microorganisms and keeping quality of soybean sprouts. J Korean Soc Food Sci Nutr 1998b; 27: 1086-93.
[9]
Takashi T. Effect of conditions of storage, soaking and sprinkling of bean seeds on the sprouting and growth of the bean sprouts. Nippon Shokuhin Kogyo Gakkaishi 1980; 27: 166-71.
[10]
Shin DH, Choi U. Comparison of growth characteristic of soybean sprouts by different cultivation methods. Korean J Food Sci Technol 1996; 28: 240-5.
[11]
Lee JH, Han KS, Kim DK, Kang JH, Kim HK. Elucidating the cause of soybean sprout cotyledon black-decay by bean bug, Riptortus clavatus. Korean J Crop Sci 2008; 53: 303-7.
[12]
Oh YJ, Cho SK, Kim YJ, Kim KH, Paik CH, Kim TS, et al. Soybean seeds damaged by Riptortus clavatus (Thunberg) reduce seed vigor and quality of produced bean sprouts. Korean J Breed Sci 2010; 42: 439-47.
[13]
Park WM, Lim JH. Effects of watering on yield of soybean sprout. Korean Soybean Digest 1998; 15: 46-57.
[14]
Hostynek JJ, Wilhelm KP, Cua A, Maibach HI. Effects of sodium hypochlorite in irrigation on human skin. Contact Dermat 1990; 23: 316-24.
[15]
Choi HD, Kim SS, Kim KT, Lee JY, Park WM. Effect of presoaking treatments on growth and rot of soybean sprouts. Korean J Food Sci Technol 2000a; 32: 584-9.
[16]
Park JC, Song WY, Kim HM. Occurrence of soft rot soybean sprout caused by Erwinia carotovora subsp. carotovora. Korean J Plant Pathol 1997a; 13: 13-7.
[17]
Park WM, Pyun CW, Kim JH. Bacterial rot of soybean sprout caused by saprophytic Pseudomonas putida biovar A and control by acidity of water. Korean J Plant Pathol 1997b; 13: 304-10.
[18]
Kim YK, Ryu JK, Ryu JD, Lee SY, Lee SD. Soybean sprout rot caused by Collectotrichum species. Res Plant Dis 2002; 8: 175-8.
[19]
Park WM, Myung IS, Lee YS. Biological control against soybean sprouts rot. Korea Soybean Digest 1986; 3: 4-9.
[20]
Kim JH, Joo GJ, Choi YH. Isolation and utilization of antagonistic Pseudomonas fluorescens from soils for the protection of soybean from sprout rot. Korean J Environ Agric 2001; 20: 50-5.
[21]
Yun SC. Control of soybean sprout rot caused by Pythium deliense in recirculated production system. Plant Pathol J 2003; 19: 280-3.
[22]
Lim JS, Do KS, Lee DS, Kang SG. Suh Sang Gon and Euiho Park. Identification of a sprout-rot pathogen Pseudomonas species SN239 and selection resistant soybean line. J Life Sci 2008; 18(12): 1771-4.
[23]
Taj A, Baqai R. Antimicrobial effects of aluminum and sulphur on bacteria isolated from mineral and hospital water. Infect Dis J 2007; 16: 10-3.
[24]
Demirici S, Ustaoğlu Z, Yılmazer GA, Sahin F, Baç N. Antimicrobial properties of zeolite-X and zeolite-A ion-exchanged with silver, copper, and zinc against a broad range of microorganisms. Appl Biochem Biotechnol 2014; 172: 1652-62.
[25]
Lemire JA, Harrison JJ, Turner RJ. Antimicrobial activity of metals: mechanisms, molecular targets and applications. Nat Rev Microbiol 2013; 11: 371-84.
[26]
Espitia PJP, Soares NDFF, dos Reis Coimbra JS, de Andrade NJ, Cruz RS, Medeiros EAA. Zinc oxide nanoparticles: Synthesis, antimicrobial activity and food packaging applications. Food Bioprocess Technol 2012; 5: 1447-64.
[27]
Yang W, Shen C, Ji Q, et al. Food storage material silver nanoparticles interfere with DNA replication fidelity and bind with DNA. Nanotechnology 2009; 20: 085102.
[29]
Seo SJ. Soybean sprouts cultivation method with no environmental
pollutions. KR1002727880000 . 2000.
[30]
Kim JM, Jeon YJ, Kim HY, et al. The cultivation method of soybean sprout
enriched selenium and it's processing method. KR1005583850000 . 2006.
[31]
Won E, Pak Y. Study of selenium speciation for selenium-enriched soybean sprout. J Korean Chem Soc 2018; 62: 319-23.
[32]
Kim BH. Method for cultivating bean sprout using Chamaecyparis
obtusa and zeolite. KR1016136520000 . 2016.
[34]
Im IC. Production method for agents to prevent plant rot and to
promote vegetative growth. KR1004774900000 . 2005.
[35]
Kim JM. Methods for cultivating soybean sprouts using sulfur
mineral water. KR1011791900000 . 2012.
[36]
Eum KY. The Cultivation method of sterilized and non-polluted
bean sprouts using sun-dried salt. KR1004122570000 . 2003.
[37]
Kim NJ. Cultivating method of environmentally fresh bean
sprouts using far-infrared rays radiating salt. KR1007532370000 . 2007.
[38]
An DH, Ryu BH, Choi JH. Cultivation methods of nutritionally
enhanced green soybean sprouts. KR1017842910000 . 2017.
[39]
Fan Y, Xu Y, Wang D, et al. (2009).
Effect of alginate coating combined with yeast antagonist on
strawberry (Fragaria × Ananassa) preservation quality.Postharvest
Biol Technol 53(1-2): 84-90.
[40]
Earnshaw RG. (1992). The antimicrobial action of lactic acid
bacteria: natural food preservation systems.In The Lactic Acid
Bacteria Volume 1: 211-32. Springer, Boston, MA.
[41]
Baek JH, Park JY, Kim HK, Ji YT, Chung SJ. Effects of selected microorganisms on the growth and root rot control of soybean sprouts. Kor J Hort Sci Technol 2002; 20: S65.
[42]
Kim DW, Lee SM, Choi HM. Method for cultivating soybean
sprouts using antagonistic microorganism Bacillus cereus. KR1005090740000 . 2004.
[44]
Hamed I, Özogul F, Regenstein JM. Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): a review. Trends Food Sci Technol 2016; 48: 40-50.
[45]
No HK, Meyers SP, Prinyawiwatkul W, Xu Z. Applications of chitosan for improvement of quality and shelf life of foods: a review. J of Food Sci 2007; 72: R87-R100.
[46]
Goy RC, Britto DD, Assis OB. A review of the antimicrobial activity of chitosan. Polímeros 2009; 19: 241-7.
[47]
Elsabee MZ, Abdou ES. Chitosan based edible films and coatings: A review. Mater Sci Eng C 2013; 33: 1819-41.
[49]
Lee YS, Park RD, Rhee CO. Effect of chitosan treatment on growth characteristics of soybean sprouts. Korean J Food Sci Technol 1999; 31: 153-7.
[50]
Lee YS, Rhee CO. Effects of chitosan treatment on levels of free sugars and lipoxygenase activity during cultivation of soybean sprouts. Korean J Food Sci Technol 1999; 31: 115-21.
[51]
Lee YS, Kang CS, Lee YS. Effects of chitosan on production and rot control of soybean sprouts. Korean J Crop Sci 1999; 44: 368-72.
[52]
No HK, Lee KS, Kim ID, Park MJ, Kim SD, Meyers SP. Chitosan treatment affects yield, ascorbic acid content, and hardness of soybean sprouts. J Food Sci 2003; 68: 680-5.
[53]
Drago L, Mombelli B, Vecchi ED, Tocalli MFL, Gismondo MR. In vitro antimicrobial activity of propolis dry extract. J Chemother 2000; 12: 390-5.
[54]
Zahid N, Ali A, Siddiqui Y, Maqbool M. Efficacy of ethanolic extract of propolis in maintaining postharvest quality of dragon fruit during storage. Postharvest Biol Technol 2013; 79: 69-72.
[56]
Lee SM, Du YS, Kwon LS, Bae JO. Method for cultivating
soybean sprouts using non-alcohol water soluble propolis and alkali-
water. KR1014618590000 . 2014.
[58]
Hammer KA, Carson CF, Riley TV. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 1999; 86: 985-90.
[59]
Burt S. Essential oils: their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol 2004; 94: 223-53.
[60]
Rios JL, Recio MC. Medicinal plants and antimicrobial activity. J Ethnopharmacol 2005; 100: 80-4.
[61]
Hyldgaard M, Mygind T, Meyer RL. Essential oils in food preservation:
mode of action, synergies, and interactions with food matrix
components. Front Microbiol 2012; 3: Article 12:: 1-24.
[62]
Tiwari BK, Valdramidis VP, O’Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of natural antimicrobials for food preservation. J Agric Food Chem 2009; 57: 5987-6000.
[63]
Kim YH. Method of cultivating soybean sprouts using Chlorella
sp. with no pollution. KR1004537010000 . 2004.
[64]
Taylor PW, Hamilton-Miller JM, Stapleton PD. Antimicrobial properties of green tea catechins. Food Sci Technol Bull 2005; 2: 71-81.
[65]
Hamilton-Miller JM. Antimicrobial properties of tea (Camellia sinensis L.). Antimicrob Agents Chemother 1995; 39: 2375-7.
[66]
Park YR. A manufacturing method of green-tea bean-sprouts
using a green-tea powder and green-tea bean-sprouts. KR1004432620000 . 2004.
[69]
Lim JK, Kang HJ, Kang SN, Lee BY. Antioxidant and antimicrobial activities of various solvent fractions of fine ginseng root. Food Sci Biotechnol 2009; 18: 513-8.
[70]
Xue P, Yao Y, Yang XS, Feng J, Ren GX. Improved antimicrobial effect of ginseng extract by heat transformation. J Ginseng Res 2017; 41: 180-7.
[71]
Kim J O. Cultivation method for beans sprouts with ginseng natural
ingredient. KR1005110840000 . 2005.
[72]
Suh D J. Method for growing contamination free and functional
bean sprouts. KR1020000025301 . 2002.
[74]
Kim YS, Cheung EH, Oh HS, et al. Method of cultivation of bean sprouts using Ulmus
davidiana var. japonica extract KR1004330470000 . 2004.
[75]
Sung TK. Method for cultivating bean sprout by using a liquid of
Acanthopanax senticosus extract. KR1010624110000 . 2011.
[76]
Lee JC. A growing method of bean sprouts using a Hovenia dulcis
extract.KR 1005698270000 . 2006.
[78]
Kim DC, Lee IS. A method of cultivation soybean sprout by
using black garlic extract. KR1012582750000 . 2013.
[79]
Kim JD. Growing method of bean spout comprising Pueraria
Radix and Chrysanthemum zawadskii extract mixture. KR1015333060000 . 2015.
[80]
Jeong DH, Jeong YH. A cultivation method of bean sprouts using onion extract. KR1018156160000 . 2017.
[82]
Shin HM, Lee GH. A growing method of bean sprouts containing
polyphenols. KR1010413450000 . 2011.
[84]
Ham KS, Cho GS, Jung ST, Park SY, Oh SW. Culture
method and culturing solution of soybean sprout. KR1003603060000 . 2002.
[85]
Kim JW, Kim J, Oh SH, Oh CH, Kim SG. Functional sprouts
hub extracts and the cultivation method. KR101518003 . 2015.
[86]
Kim ID, Sin DH, Son JH. Preparation of soybean sprouts by
adding persimmon juice. KR1017534880000 . 2017.
[87]
Choi SD, Kim YH, Nam SH, Shon MY. Quality characteristics of soybean sprout cultivated with Korean Glycyrrhiza glabra extract. Korean J Food Preserv 2002; 9: 174-8.
[88]
Choi SD, Kim YH, Nam SH, Shon MY. Growth characteristics of soybean sprouts cultivated with Korean herbal medicine extract. Korean J Food Preserv 2002; 9: 168-73.
[89]
Jung JH, Cho SH. 2004 Preservative effect of pre-soaked soybean sprouts and cultivated in a solution of natural antimicrobial mixture. Korean J Food Preserv 11: 17-21.
[93]
Choi JS, Lee YR, Ha YM, et al. Antibacterial effect of grapefruit seed extract (GSE) on Makgeolli-brewing microorganisms and its application in the preservation of fresh Makgeolli. J Food Sci 2014; 79: M1159-67.
[94]
Choi HD, Kim SS, Kim KT, Lee JY, Park WM. Effect of presoaking treatments on growth and rot of soybean sprouts. Korean J Food Sci Technol 2000; 32: 584-9.
[95]
Choi HD, Kim SS, Kim SR, Lee BY. Effect of irrigation treatments on growth and rot of soybean sprouts. Korean J Food Sci Technol 2000; 32: 1122-7.
[97]
Kim ID, Sin DH, Kim HR. Preparation of soybean sprouts by
adding persimmon powder for storage stability.KR 1018757680000 . 2018.
[98]
Kim JH. Apparatus and method for cultivating soybean sprout
using oriental medicine material.KR 1018572130000 .
[99]
Lee HS, Park YS, Ji JS, Choi WY. Soybean sprout cultivation
apparatus and the cultivation method using a liquid mulberry. KR 1018054320000 . 2017.
[100]
Khadre MA, Yousef AE, Kim JG. Microbiological aspects of ozone applications in food: A review. J Food Sci 2001; 66: 1242-52.
[101]
Zorlugenç B, Zorlugenç FK. Chapter 11. Ozone in Food Preservation. Progress in Food Preservation 2012 ; 231-45.
[102]
Kim ID, Kim SD. Optimal conditions for the growth of soybean sprouts by ozone water watering. J East Asian Soc Dietary Life 2001a; 11: 219-24.
[103]
Kim ID, Kim SD. Changes in quality of soybean sprouts grown by ozone water treatment during storage. Korean J Postharvest Sci Technol 2001; 8: 379-84.
[104]
Song JW, Ku JH. Production of soybean sprouts in water recirculating systems using ozone treatment. J Kor Soc Hort Sci 2003; 44: 302-6.
[105]
Koo JH, Hwang YS. Manufacturing method for organic bean
sprout and green bean sprout by using ozone water. KR1001378780000 . 1998.
[106]
Huang YR, Hung YC, Hsu SY, Huang YW, Hwang DF. Application of electrolyzed water in the food industry. Food Control 2008; 19: 329-45.
[107]
Hricova D, Stephan R, Zweifel C. Electrolyzed water and its application in the food industry. J Food Prot 2008; 71: 1934-47.
[108]
Traylor MJ, Pavlovich MJ, Karim S, et al. Long-term antibacterial efficacy of air plasma-activated water. J Phys D Appl Phys 2011; 44: 472001.
[109]
Yoo JY, Jang KI. Changes in quality of soybean sprouts washed with electrolyzed water during storage. J Korean Soc Food Sci Nutr 2011; 40: 586-92.
[110]
Kim YJ, Lee EJ, Koo OK, Kim JS. Method of cultivating
soybean sprouts using water treated with Plasma. KR1017825650000 . 2017.
[111]
Dhakal R, Park E, Lee SW, Baek KH. Soybean (Glycine max L. Merr.) sprouts germinated under red light irradiation induce disease resistance. PLoS One 2015; 10: e0117712.
[112]
Cherrington CA, Hinton M, Mead GC, Chopra I. (1991).
Organic acids: chemistry, antibacterial activity and practical applications, Advances in microbial physiology 32: 87-108. Academic Press.
[113]
Park EH, Choi YS. Selection of useful chemicals reducing soybean sprout rot. Korean J Med Crop Sci 1995; 40: 487-93.
[114]
Park GB, Oh CS, Lee IU. Method to cultivate bean sprouts and
green bean sprouts. KR1001394420000 . 1998.
[115]
Park JC, Kim KH, Song WY, Kim HM. Effects of environmental conditions on incidence of bacterial soft rot in soybean sprout. J Bio Fac Env 1997; 6: 317-23.
[116]
Mauch F, Mauch-Mani B, Boller T. Antifungal hydrolases in pea tissue: II. Inhibition of fungal growth by combinations of chitinase and β-1, 3-glucanase. Plant Physiol 1988; 88: 936-42.
[118]
Prashanth S, Menaka I, Muthezhilan R, Sharma NK. Synthesis of plant-mediated silver Nano particles using medicinal plant extract and evaluation of its anti-microbial activities. Int J Eng Sci Technol 2011; 3: 6235-50.
[119]
Kang JY, Chun BS, Choi JS, Choi IS, Hong YK. Anti-inflammatory activity and chemical composition of essential oil extracted with supercritical CO2 from the brown seaweed Undaria pinnatifida. TEOP 2016; 19: 46-51.
[120]
Choi JS, Moon HE, Lee BB, Ha YM, Cho KK, Choi IS. Physiological properties of Scomber japonica meat hydrolysate by subcritical water hydrolysis. J Environ Biol 2016; 37: 57-63.
[121]
Choi JS, Jang DB, Moon HE, et al. Physiological properties of Engraulis japonicus muscle protein hydrolysates prepared by subcritical water hydrolysis. J Environ Biol 2017; 38: 283-9.
Related Books
Data Science for Agricultural Innovation and Productivity
Alternative Remedies and Natural Products for Cancer Therapy: An Integrative Approach
Future Farming: Advancing Agriculture with Artificial Intelligence
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Antibiotic Alternatives in Poultry and Fish Feed
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Article Metrics
61
7
1
1