Effect of low-pressure air plasma on the microbial load and physicochemical characteristics of dried laver
- Authors
- Puligundla, Pradeep; Kim, Je-Wook; Mok, Chulkyoon
- Issue Date
- Oct-2015
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Low-pressure air plasma; Dried laver; Microbial inactivation; Kinetic modeling; Kimbab
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.63, no.2, pp.966 - 971
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 63
- Number
- 2
- Start Page
- 966
- End Page
- 971
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/10058
- DOI
- 10.1016/j.lwt.2015.04.010
- ISSN
- 0023-6438
- Abstract
- Low-pressure air plasma (LPAP) has not been widely used for food products surface bio-decontamination. In the present study, LPAP was used as inactivating agent against surface microbial contaminants of sun-dried laver sheets. Microbial inactivation kinetics and physicochemical characteristics of LPAP-exposed laver sheets were determined. Also, the sensory properties of kimbab (rice rolled in laver), which was roll wrapped using plasma-treated dried laver, were evaluated. LPAP was generated at the vacuum pressure of 133.3 Pa or 1Torr, and a power density of 54.1 mW/cm(3). Upon LPAP-exposure, over 1-log reduction in viable cell count of aerobic bacteria was observed over a 20 min period. The microbial inactivation pattern fitted well to Singh-Heldman model or pseudo-first-order kinetics. Compared to plasma-unexposed laver, there were no changes in color characteristics, total phenolic content, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of plasma-exposed laver. Furthermore, the use of LPAP-exposed laver sheets exerted minimal to no impact on sensory characteristics of kimbab. (C) 2015 Elsevier Ltd. All rights reserved.
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