Abstract:
Low-acid juices are favored by a wide range of consumers due to their excellent functional nutrition, such as aiding digestion, purifying the blood, and strengthening the immune system, which in turn has led to an increase in demand for plant-based beverages such as wheat plantlet juice. Wheat plantlet juice is full of vitamins, minerals, bioflavonoids, phenolics, carotenoids, chlorophylls, and vitamin C. It also contains major disease-preventive properties. The goal of this research was to examine the effects of wheat (Tritium aestivum L.) seed juice on the effects of the pulsed electric field (a number of pulses 25 and 50; PEF; 2 to 6 kV/cm). The changes in the nutrient fraction of wheat plantlet juice extracted from plants treated with the PEF conditions were further investigated. Wheat plantlets untreated seeds and treated with PEF at 50 pulses and 6 kV/cm and then germinated overnight, and after 14 days, wheat plantlets were harvested from 2 cm above the tray and the juice was. The total phenolic content increased by 18.56% and the corresponding DPPH radical scavenging capacity increased by 75.9 Trolox µM; the contents of soluble protein, free amino acids and various mineral elements were significantly increased (p< 0.05) as compare to the untreated. The above results reflect that PEF treatment can improve the nutritional properties of wheat plantlet juice.
Page(s):
7-7
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022