TY - JOUR
T1 - Nutritional and growth enhancement of alfalfa sprouts through cold plasma and UV seed treatments
AU - Benabderrahim, Mohamed Ali
AU - Hannachi, Hédia
AU - Elfalleh, Walid
AU - Dufour, Thierry
N1 - Publisher Copyright:
© 2025 Codon Publications
PY - 2025/7/1
Y1 - 2025/7/1
N2 - Employing eco-friendly techniques like cold plasma (CP) and ultraviolet (UV) radiation provides innovative approaches to enhance the sprout quality and productivity of alfalfa. This study explores the effects of CP and UV radiation on the germination, growth, and phytochemical profiles of alfalfa sprouts. CP significantly accelerated germination time, reducing median germination time by 8 hours compared to the control, and enhanced photosynthetic pigments, leading to higher biomass (25.87 mg/sprout fresh weight and 1.45 mg/sprout dry weight). UV treatments, particularly UV-C, increased chlorophyll and total flavonoid content. Overall, CP effectively promotes alfalfa germination and growth, while UV treatments improve specific phytochemicals.
AB - Employing eco-friendly techniques like cold plasma (CP) and ultraviolet (UV) radiation provides innovative approaches to enhance the sprout quality and productivity of alfalfa. This study explores the effects of CP and UV radiation on the germination, growth, and phytochemical profiles of alfalfa sprouts. CP significantly accelerated germination time, reducing median germination time by 8 hours compared to the control, and enhanced photosynthetic pigments, leading to higher biomass (25.87 mg/sprout fresh weight and 1.45 mg/sprout dry weight). UV treatments, particularly UV-C, increased chlorophyll and total flavonoid content. Overall, CP effectively promotes alfalfa germination and growth, while UV treatments improve specific phytochemicals.
KW - alfalfa sprouts
KW - cold plasma
KW - germination
KW - growth
KW - phytochemicals
KW - seed treatment
KW - ultraviolet radiation
UR - https://www.scopus.com/pages/publications/105015324892
U2 - 10.15586/ijfs.v37i3.2982
DO - 10.15586/ijfs.v37i3.2982
M3 - Article
AN - SCOPUS:105015324892
SN - 1120-1770
VL - 37
SP - 160
EP - 173
JO - Italian Journal of Food Science
JF - Italian Journal of Food Science
IS - 3
ER -