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

Research output: Contribution to journalArticle

36 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 

Original languageEnglish
Pages (from-to)442-447
Number of pages6
JournalLWT - Food Science and Technology
Volume73
DOIs
Publication statusPublished - 2016 Nov 1

Keywords

  • Brown rice
  • Cold plasma
  • Quality

ASJC Scopus subject areas

  • Food Science

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