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Dielectric barrier discharge plasma for microbial decontamination of dried laver: effects on physicochemical characteristics

Authors
Kim, Je-WookPuligundla, PradeepMok, Chulkyoon
Issue Date
Dec-2015
Publisher
WILEY
Keywords
Dielectric barrier discharge plasma; DPPH radical scavenging activity; dried laver; kimbab; kinetic modelling; microbial inactivation; sensory characteristics
Citation
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.50, no.12, pp.2630 - 2638
Journal Title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume
50
Number
12
Start Page
2630
End Page
2638
URI
https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/9859
DOI
10.1111/ijfs.12933
ISSN
0950-5423
Abstract
Dielectric barrier discharge (DBD) plasma in atmospheric pressure air was used for microbial decontamination of thin sheets of dried laver, which are commonly used in kimbab preparation. Microbial contaminants namely aerobic bacteria, moulds and marine bacteria were found in sun-dried laver sheets. DBD plasma was generated at an output voltage of 30 kV AC and a frequency of 30 kHz. Upon the plasma treatment of laver, 2.5-log (99.68%), nearly 1.5-log (96.84%) and above 1.0-log (90%) unit reductions in viable counts of aerobic bacteria, marine bacteria and moulds were observed over a 10-min period, respectively. The inactivation pattern fitted well to Singh-Heldman model or pseudo first-order kinetics. Compared to control laver, no significant (P > 0.05) changes in the colour characteristics, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity were observed in plasma-treated laver. Furthermore, DBD plasma-treated laver sheets had exerted no negative impact on the sensory characteristics of kimbab and can extend the shelf life.
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Puligundla, Pradeep
BioNano Technology (식품생명공학과)
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