Advertisement

Food Science and Biotechnology

, Volume 27, Issue 3, pp 661–667 | Cite as

Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma

  • Kyung Ha Lee
  • Koan Sik Woo
  • Hae In Yong
  • Cheorun Jo
  • Seuk Ki Lee
  • Byong Won Lee
  • Sea-Kwan Oh
  • Yu-Young Lee
  • Byoungkyu Lee
  • Hyun-Joo KimEmail author
Article

Abstract

The microbial and physicochemical properties of brown and white cooked rice treated by atmospheric pressure plasma (APP). APP was produced (250 W, 15 kHz, ambient air) and applied to brown and white cooked rice for 5, 10, and 20 min. The 20-min plasma treatment reduced in bacterial counts by 2.01 log CFU/g when cooked rice were inoculated with Bacillus cereus or Escherichia coli O157:H7. The pH of the brown cooked rice was decreased by the 5-min plasma. The hardness values of APP-treated brown and white cooked rice were lower than untreated samples. The reducing sugar contents of brown and white cooked rice were significantly higher than those in untreated samples. Lipid oxidation of APP-treated brown and white cooked rice were higher compared to untreated samples. These results indicate that APP improves microbial quality, although further studies should be conducted to change the physicochemical qualities of brown and white cooked rice induced by APP.

Keywords

Atmospheric pressure plasma Cooked rice Quality 

Notes

Acknowledgements

This study was supported by a Grant (PJ01255601) from the AGENDA Program, Rural Development Administration, Republic of Korea.

References

  1. 1.
    Luo K, Wang J, Kim SY, Kim SH, Oh DH. Experimental studies and modelling the behaviour of anaerobic growth of Clostridium perfrigens in cooked rice under non-isothermal condition. Food Control. 71: 137–142 (2017)CrossRefGoogle Scholar
  2. 2.
    Little CL, Barnes J, Mitchell RT. Microbiological quality of takeaway cooked rice and chicken sandwiches: effectiveness food hygiene training of the management. Commun. Dis. Public Health. 5: 289–298 (2002)PubMedGoogle Scholar
  3. 3.
    Ha JH, Kim HJ, Ha SD. Effect of combined radiation and NaOCl/ultrasonication on reduction of Bacillus cereus spores in rice. Radiat. Phys. Chem. 81: 1177–1180 (2012)CrossRefGoogle Scholar
  4. 4.
    Fangio MF, Roura SI, Fritz R. Isolation and identification of Bacillus spp. and related genera from different starchy foods. J. Food Sci. 75: 218–221 (2010)CrossRefGoogle Scholar
  5. 5.
    Kim JH, Lee YK, Yang JY. Analysis on hazard microorganisms in raw materials and processing environment for Sunsik manufacture. J. Food Hyg. Safety 26: 410–416 (2011)Google Scholar
  6. 6.
    Fernández A, Noriega E, Thompson A. Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology. Food Microbiol. 33: 24–29 (2013)CrossRefPubMedGoogle Scholar
  7. 7.
    Ramazzina I, Berardinelli A, Rizzi F, Tappi S, Ragni L, Sacchetti G, Rocculi P. Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit. Postharvest Biol. Technol. 107: 55–65 (2015)CrossRefGoogle Scholar
  8. 8.
    Moreau M, Orange N, Feuilloley MGJ. Non-thermal plasma technologies: new tools for bio-decontamination. Biotechnol. Adv. 26: 610–617 (2008)CrossRefPubMedGoogle Scholar
  9. 9.
    Jayasena DD, Kim HJ, Yong HI, Park S, Kim K, Choe W, Jo C. Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attibutes. Food Microbiol. 46: 51–57 (2015).CrossRefPubMedGoogle Scholar
  10. 10.
    Yong HI, Kim HJ, Park S, Kim K, Choe W, Yoo SJ, Jo C. Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma. Food Res. Int. 69: 57–63 (2015)CrossRefGoogle Scholar
  11. 11.
    Lee KH, Kim HJ, Woo KS, Jo C, Kim JK, Kim SH, Park HY, Oh SK, Kim WH. Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice. Food Sci. Technol. 73: 442–447 (2016)Google Scholar
  12. 12.
    Kim HJ, Yong HI, Park S, Kim K, Kim TH, Choe W, Jo C. Effect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin. Food Chem. 160: 241–245 (2014)CrossRefPubMedGoogle Scholar
  13. 13.
    Kim DJ, Oh SK, Lee JH, Yoon MR, Choi IS, Lee DH, Kim YG. Changes in quality properties of brown rice after germination. Korean J. Food Sci. Technol. 44: 300–305 (2012)CrossRefGoogle Scholar
  14. 14.
    Lee KH, Choi HS, Hwang KA, Song J. Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains. J. Korean Soc. Food Sci. Nutr. 45: 702–710 (2016)CrossRefGoogle Scholar
  15. 15.
    Lee H, Yong HI, Kim HJ, Choe W, Yoo SJ, Jang EJ, Jo C. Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma. Food Sci. Biotechnol. 25: 1189–1195 (2016)CrossRefPubMedPubMedCentralGoogle Scholar
  16. 16.
    Guo J, Huang K, Wang J. Bactericidal effect of various non-thermal plasma agents and the influence of experimental conditions in microbial inactivation: A review. Food Control. 50: 482–490 (2015)CrossRefGoogle Scholar
  17. 17.
    Joshi SG, Cooper M, Yost A, Paff M, Ercan UK, Fridman G, Friedman G, Fridman A, Brooks AD. Nonthermal dielectric-barrier discharge plasma-induced inactivation involves oxidative DNA damage and membrane lipid peroxidation in Escherichia coli. Antimicrob. Agents Chemother. 55: 1053–1062 (2011)CrossRefPubMedPubMedCentralGoogle Scholar
  18. 18.
    Korachi M, Aslan N. The effect of atmospheric pressure plasma corona discharge on pH, lipid content and DNA of bacterial cells. Plasma Sci. Technol. 13: 99 (2011)CrossRefGoogle Scholar
  19. 19.
    Shi XM, Zhang GJ, Wu XL, Li YX, Ma Y, Shao XJ. Effect of low-temperature plasma on microorganism inactivation and quality of freshly squeezed orange juice. IEEE T. Plasma Sci. 39: 1591–1597 (2011)CrossRefGoogle Scholar
  20. 20.
    Tang YZ, Lu XP, Laroussi M, Dobbs FC. Sublethal and killing effects of atmospheric-pressure, nonthermal plasma on eukaryotic microalgae in aqueous media. Plasma Process. Polym. 5: 552–558 (2008)CrossRefGoogle Scholar
  21. 21.
    Chen HH, Chen Y, Chang CH. Evaluation of physicochemical properties of plasma treated brown rice. Food Chem. 135: 74–79 (2012)CrossRefGoogle Scholar
  22. 22.
    Thirumdas R, Saragapani C, Ajinkya MT, Deshmukh RR, Annapure US. Influence of low pressure cold plasma on cooking and textural properties of brown rice. Innov. Food Sci. Emerg. 37: 53–60 (2016)CrossRefGoogle Scholar
  23. 23.
    Szczesniak AS. Classification of textural characteristics. J. Food Sci. 28: 385–389 (1963)CrossRefGoogle Scholar
  24. 24.
    Prasert W, Suwannaporn P. Optimization of instant jasmin rice process and its physicochemical properties. J. Food Eng. 95: 54–61 (2009)CrossRefGoogle Scholar
  25. 25.
    Sarangapani C, Thirumdas R, Devi Y, Trimukhe A, Deshmukh RR, Annapure US. Effect of low-pressure plasma on physico-chemical and functional properties of parboiled rice flour. Food Sci. Technol. 69: 482–489 (2016)Google Scholar
  26. 26.
    Lii CY, Liao CD, Stobinski L, Tomasik P. Behaviour of granular starches in low-pressure glow plasma. Carbohydr. Polym. 49: 499–507 (2002)CrossRefGoogle Scholar
  27. 27.
    Kim HJ, Yong HI, Park S, Kim K, Choe W, Jo C. Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma. Food Control. 47: 451–456 (2015)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  1. 1.Crop Post-harvest Technology Division, Department of Central Area Crop ScienceNational Institute of Crop Science, Rural Development Administration (RDA)SuwonKorea
  2. 2.Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life ScienceSeoul National UniversitySeoulKorea

Personalised recommendations