Microbial decontamination of dried laver using corona discharge plasma jet (CDPJ)
Microbial decontamination of dried laver using corona discharge plasma jet (CDPJ)
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DOI：
10.1016/j.jfoodeng.2015.03.034
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发表时间：
2015-09
影响因子：
5.5
通讯作者：
Je-Wook Kim;P. Puligundla;C. Mok
中科院分区：
文献类型：
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作者：
Je-Wook Kim;P. Puligundla;C. Mok
本研究采用常压电晕放电等离子体射流（CDPJ）对常见于即食韩式饭卷、什锦饭（kimbab）的干紫菜薄片进行表面微生物净化。在商业干紫菜片表面发现了微生物污染物，即好氧细菌、霉菌和海洋细菌。CDPJ的输出电压为20kv直流，频率为58khz。暴露于CDPJ后，在20分钟内观察到好氧细菌的活细胞计数减少超过2 log（99%）单位。失活模式符合Singh-Heldman模型或拟一级动力学。与未暴露的紫菜相比，暴露后紫菜的颜色特征、总酚含量和清除DPPH自由基的活性均无变化。此外，暴露于cdpj的紫菜片在延长产品保质期的同时，对泡菜的感官特性影响很小，甚至没有影响。综上所述，CDPJ可以用于干紫菜的表面去污，而不会对其物理和功能特性产生不利影响。
In the present study, atmospheric pressure corona discharge plasma jet (CDPJ) was used for surface microbial decontamination of thin sheets of dried laver, which is commonly used in ready-to-eat Korean rice roll, gimbap (kimbab). Microbial contaminants namely aerobic bacteria, molds, and marine bacteria were found on the surface of commercial dried laver sheets. CDPJ was generated at an output voltage of 20 kV DC and frequency of 58 kHz. Upon exposure to the CDPJ, greater than 2 log (99%) unit reductions in viable cell count of aerobic bacteria was observed over a 20 min period. The inactivation pattern fitted well to Singh–Heldman model or pseudo-first order kinetics. Compared to plasma-unexposed laver, no changes in color characteristics, total phenolic content and DPPH radical scavenging activity were observed in plasma-exposed laver. Furthermore, CDPJ-exposed laver sheets had exerted minimal to no impact on sensory characteristics of gimbap (kimbab), while extending the shelf life of the product. In conclusion, CDPJ can be used for surface decontamination of dried laver without adversely affecting its physical as well as functional properties.