Decontamination of chokeberries (Aronia melanocarpa L.) by cold plasma treatment and its effects on biochemical composition and storage quality of their corresponding juices
- Authors
- Park, Yeon-jae; Puligundla, Pradeep; Mok, Chulkyoon
- Issue Date
- Mar-2021
- Publisher
- The Korean Society of Food Science and Technology
- Keywords
- Chokeberry; Corona discharge plasma; Inactivation; Kinetics; Microbial contaminants; Polyphenols
- Citation
- Food Science and Biotechnology, v.30, no.3, pp.405 - 411
- Journal Title
- Food Science and Biotechnology
- Volume
- 30
- Number
- 3
- Start Page
- 405
- End Page
- 411
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/80850
- DOI
- 10.1007/s10068-020-00867-8
- ISSN
- 1226-7708
- Abstract
- To improve the microbiological quality of chokeberries, corona discharge plasma jet (CDPJ) was employed as a decontaminating agent. The mean levels of aerobic bacteria and yeast and molds contaminants in chokeberries were 4.78 and 4.87 log CFU/g, respectively; the viable counts were decreased by 2.09 and 1.83 log units following CDPJ treatment for 3 min, respectively. A first-order kinetic model was well-suited for explaining the inactivations. The concentration of total polyphenols of chokeberries was unaffected (up to 3 min treatment), whereas DPPH radical scavenging activity was significantly decreased by CDPJ treatment (2 min and more). CDPJ treatment (all tested times) of chokeberries led to a significant decrease of monomeric anthocyanin content of their corresponding juices, whereas soluble solids content (Brix) and pH were unaffected. After storage at 4 °C for 72 h, juices obtained from CDPJ-treated berries possessed relatively low levels of contaminants with no significant alterations in pH and soluble solids content when compared with controls. In conclusion, CDPJ treatment for 2 min was optimal to improve the microbiological quality of the berries without negatively affecting biochemical qualities of their corresponding juices. © 2021, The Korean Society of Food Science and Technology.
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