Broccoli sprout washing with electrolyzed water: Effects on microbiological and physicochemical characteristics
- Authors
- Puligundla, Pradeep; Kim, Je-Wook; Mok, Chulkyoon
- Issue Date
- Jun-2018
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Electrolyzed water; Broccoli sprouts; Microbial inactivation; Physicochemical characteristics; Sensory quality
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.92, pp.600 - 606
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 92
- Start Page
- 600
- End Page
- 606
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/3731
- DOI
- 10.1016/j.lwt.2017.09.044
- ISSN
- 0023-6438
- Abstract
- A two-factor, six-level factorial design was adopted for optimizing the flow rates of brine and catholyte in electrolyzed water generator in order to produce electrolyzed water (EW) having best decontamination performance for broccoli sprout washing. EW, especially acidic electrolyzed water (AEW), having a pH of 3.66 and chlorine content of 230 mg L-1 was found most suitable for sprout decontamination. Based on the overall quality of washed broccoli sprouts, the optimum sprout washing (on intermittent basis) time using the AEW was found to be 20 s. On sprout washing using the AEW for 20 s, the viable counts of microbial contaminants, namely aerobic bacteria and molds and yeasts, were decreased by 1.4 and 1.0 log CFU/g, respectively. The inactivation patterns were well fitted by Weibull model. The physicochemical properties including moisture level, total phenolic content, DPPH radical scavenging activity, reducing sugar content, and sensory characteristics of broccoli sprouts were not significantly (P > 0.05) affected by washing with the AEW compared to unwashed controls. Based on the obtained results, an improved shelf-life of broccoli sprout during subsequent storage can be anticipated. (C) 2017 Elsevier Ltd. All rights reserved.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.