후춧가루의 감압방전플라즈마 살균

목철균¹^,^*, 전형주¹

Low Pressure Discharge Plasma Inactivation of Microorganisms in Black Pepper Powder

Chulkyoon Mok¹^,^*, Hyungjoo Jeon¹

¹가천대학교 공과대학 식품생물공학과

¹Department of Food Science and Biotechnology, College of Engineering, Gachon University

^*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, College of Engineering, Gachon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do 461-701, Korea. Tel: +82-31-750-5403; Fax: +82-31-750-5273, E-mail: mokck@gachon.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 07, 2012; Revised: Jan 28, 2013; Accepted: Feb 05, 2013

Published Online: Feb 28, 2013

Abatract

This study aimed to explore the potential of low-pressure discharge plasma (LPDP) as a nonthermal inactivation method for microorganisms in black pepper powder. Black pepper powder samples produced by food companies showed microbial counts of 10³ CFU/g for both bacteria and mold, while those sold in bulk in local markets showed microbial counts of 10⁶ and 10⁷ CFU/g for bacteria and mold, respectively. The LPDP inactivation rate constants of bacteria and mold in black pepper powder were 0.0841 min^-1 and 0.0696 min^-1, respectively. The LPDP treatment showed no effect on the color of black pepper powder. No effects of the LPDP treatment were observed on the sensory quality of black pepper powder despite a substantial decrease in piperine contents.

Keywords: low pressure discharge plasma; black pepper powder; microorganism; inactivation; sensory quality