Decontamination of collards (Brassica oleracea var. acephala L.) using electrolyzed water and corona discharge plasma jet

• Published in: Food science and biotechnology Vol. 28; no. 1; pp. 147 - 153
• Main Authors: Seo, Junsik, Puligundla, Pradeep, Mok, Chulkyoon
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.02.2019; Springer Nature B.V; 한국식품과학회
• Subjects: acidity; additive effect; Ascorbic acid; bacterial contamination; Brassica; Brassica oleracea var. sabellica; Chemistry; Chemistry and Materials Science; Chlorine; collard greens; color; Combined treatment; Contaminants; Deactivation; Decontamination; electrolyzed water; flavor; Flavors; Food Science; Inactivation; Inflow; Microorganisms; molds (fungi); Nutrition; Outflow; phenolic compounds; Phenols; Plasma jets; Saline water; Scavenging; Sensory evaluation; Sensory properties; soaking; Stellar coronas; Water discharge; Water purification; Yeast; yeasts; 식품과학; Collard; Decontamination; Sensory quality; Electrolyzed water; Corona discharge plasma jet
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-018-0435-9

Acidic electrolyzed water (AEW) was used for collards sanitization. In the AEW (pH of 3.6; 230 mg/L chlorine) generator, the rates of brine inflow and catholyte outflow were 2.73 and 442 mL/min, respectively. Following treatment of the collards with the AEW alone (5 min), the counts of aerobic bacterial contaminants were reduced by 1.91 log CFU/g, whereas 2.22 log CFU/g reduction was noted by the AEW soaking (5 min) followed by a corona discharge plasma jet treatment (1 min). In a similar manner, the counts of yeasts and mold contaminants were reduced (1.48 and 1.75 log CFU/g, respectively). The combination treatment exhibited an additive effect on the microbial inactivation. The combined treatment did not affect significantly the DPPH-radical scavenging activity and sensory properties (appearance, color and flavor) of the collards compared to negative controls. However, significant alterations in the levels of total phenolics and ascorbic acid were observed post-treatment.