Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

Kyung Ha Lee; Hyun Joo Kim; Koan Sik Woo; Cheorun Jo; Jae Kyung Kim; Sae Hun Kim; Hye Young Park; Sea Kwan Oh; Wook Han Kim

doi:10.1016/j.lwt.2016.06.055

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

Kyung Ha Lee, Hyun Joo Kim, Koan Sik Woo, Cheorun Jo, Jae Kyung Kim, Sae Hun Kim, Hye Young Park, Sea Kwan Oh, Wook Han Kim

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

91 Citations (Scopus)

Abstract

This study evaluated the microbial and physicochemical characteristics of brown rice (BR) treated with cold plasma. Cold plasma was generated in a plastic container (250 W, 15 kHz, ambient air) and the cold plasma was applied to BR samples for periods of 5, 10 and 20 min. When BR samples were inoculated with Bacillus cereus, Bacillus subtilis, and Escherichia coli O157:H7, a 20 min plasma treatment resulted in a reduction in bacterial counts by approximately 2.30 log CFU/g. The pH of the BR decreased slightly after the 5 min plasma treatment. BR with hunter color L* showed an increase in pH, and the a* and b* values decreased as a result of the plasma treatment. The α-amylase activity and water uptake rate increased significantly (p < 0.05), while hardness decreased significantly (p < 0.05). The results of this study indicate that cold plasma treatments can improve the microbial quality of BR and produce slight changes to the physicochemical quality of BR.

Original language	English
Pages (from-to)	442-447
Number of pages	6
Journal	LWT - Food Science and Technology
Volume	73
DOIs	https://doi.org/10.1016/j.lwt.2016.06.055
Publication status	Published - 2016 Nov 1

Keywords

Brown rice
Cold plasma
Quality

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2016.06.055

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title = "Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice",

abstract = "This study evaluated the microbial and physicochemical characteristics of brown rice (BR) treated with cold plasma. Cold plasma was generated in a plastic container (250 W, 15 kHz, ambient air) and the cold plasma was applied to BR samples for periods of 5, 10 and 20 min. When BR samples were inoculated with Bacillus cereus, Bacillus subtilis, and Escherichia coli O157:H7, a 20 min plasma treatment resulted in a reduction in bacterial counts by approximately 2.30 log CFU/g. The pH of the BR decreased slightly after the 5 min plasma treatment. BR with hunter color L* showed an increase in pH, and the a* and b* values decreased as a result of the plasma treatment. The α-amylase activity and water uptake rate increased significantly (p < 0.05), while hardness decreased significantly (p < 0.05). The results of this study indicate that cold plasma treatments can improve the microbial quality of BR and produce slight changes to the physicochemical quality of BR.",

keywords = "Brown rice, Cold plasma, Quality",

author = "Lee, {Kyung Ha} and Kim, {Hyun Joo} and Woo, {Koan Sik} and Cheorun Jo and Kim, {Jae Kyung} and Kim, {Sae Hun} and Park, {Hye Young} and Oh, {Sea Kwan} and Kim, {Wook Han}",

note = "Funding Information: This study was supported by a Grant ( PJ01167601 ) from the AGENDA Program, Rural Development Administration , Republic of Korea. Publisher Copyright: {\textcopyright} 2016",

year = "2016",

month = nov,

day = "1",

doi = "10.1016/j.lwt.2016.06.055",

language = "English",

volume = "73",

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journal = "LWT - Food Science and Technology",

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AU - Lee, Kyung Ha

AU - Kim, Hyun Joo

AU - Woo, Koan Sik

AU - Jo, Cheorun

AU - Kim, Jae Kyung

AU - Kim, Sae Hun

AU - Park, Hye Young

AU - Oh, Sea Kwan

AU - Kim, Wook Han

PY - 2016/11/1

Y1 - 2016/11/1

N2 - This study evaluated the microbial and physicochemical characteristics of brown rice (BR) treated with cold plasma. Cold plasma was generated in a plastic container (250 W, 15 kHz, ambient air) and the cold plasma was applied to BR samples for periods of 5, 10 and 20 min. When BR samples were inoculated with Bacillus cereus, Bacillus subtilis, and Escherichia coli O157:H7, a 20 min plasma treatment resulted in a reduction in bacterial counts by approximately 2.30 log CFU/g. The pH of the BR decreased slightly after the 5 min plasma treatment. BR with hunter color L* showed an increase in pH, and the a* and b* values decreased as a result of the plasma treatment. The α-amylase activity and water uptake rate increased significantly (p < 0.05), while hardness decreased significantly (p < 0.05). The results of this study indicate that cold plasma treatments can improve the microbial quality of BR and produce slight changes to the physicochemical quality of BR.

AB - This study evaluated the microbial and physicochemical characteristics of brown rice (BR) treated with cold plasma. Cold plasma was generated in a plastic container (250 W, 15 kHz, ambient air) and the cold plasma was applied to BR samples for periods of 5, 10 and 20 min. When BR samples were inoculated with Bacillus cereus, Bacillus subtilis, and Escherichia coli O157:H7, a 20 min plasma treatment resulted in a reduction in bacterial counts by approximately 2.30 log CFU/g. The pH of the BR decreased slightly after the 5 min plasma treatment. BR with hunter color L* showed an increase in pH, and the a* and b* values decreased as a result of the plasma treatment. The α-amylase activity and water uptake rate increased significantly (p < 0.05), while hardness decreased significantly (p < 0.05). The results of this study indicate that cold plasma treatments can improve the microbial quality of BR and produce slight changes to the physicochemical quality of BR.

KW - Brown rice

KW - Cold plasma

KW - Quality

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DO - 10.1016/j.lwt.2016.06.055

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SN - 0023-6438

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EP - 447

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

Abstract

Keywords

ASJC Scopus subject areas

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