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Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment

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Abstract

The effects of packaging materials, package shape, and secondary packaging on the inactivation of indigenous mesophilic aerobic bacteria in Korean steamed rice cakes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment were investigated. Inactivation of indigenous mesophilic aerobic bacteria by ADCP treatment (21 kV, 3 min) was significantly increased by 0.6 and 0.8 log CFU/g (p < 0.05) from 0.7 ± 0.1 and 0.5 ± 0.1 CFU/g, respectively, when polypropylene (PP) and low-density polyethylene (LDPE) were laminated with nylon, respectively. Secondary packaging lowered the inactivation level by 0.7–0.8 log CFU/g from 1.1 to 1.3 log CFU/g. In-package ADCP treatment did not alter the water vapor permeability, oxygen transmission rate, and tensile properties of PP, LDPE, nylon/PP, and nylon/LDPE. Thus, the results demonstrated that lamination of PP or LDPE with nylon and treatment before secondary packaging may be effective strategies for microbial inactivation by in-package ADCP treatment.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No. 2019R1A2B5B01069364).

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul, 01797, Republic of Korea

    Joo Hyun Kang, Ye Jeong Jeon & Sea Cheol Min

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  1. Joo Hyun Kang
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  2. Ye Jeong Jeon
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  3. Sea Cheol Min
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Correspondence to Sea Cheol Min.

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Kang, J.H., Jeon, Y.J. & Min, S.C. Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment. Food Sci Biotechnol 30, 1535–1542 (2021). https://doi.org/10.1007/s10068-021-00978-w

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