Effects of Supercritical Carbon Dioxide on Sterilization and Enzyme Inactivation in Dongchimi
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초록
We investigated how supercritical CO2 affected sterilization and enzyme inactivation in dongchimi, a conventional Korean fermented food. The growth of bacteria, including lactic acid bacteria, in dongchimi juice tended to decrease with increased pressure and temperature during treatment with supercritical CO2. D values were affected by pressure more than by temperature. The lowest total number of cells and D values of lactic acid bacteria were observed after treatment with supercritical CO2 at 25 MPa and 25°C; these conditions also reduced polygalacturonase activity in radishes by approximately 40.3%. Supercritical CO2 can be used as an alternative method of sterilization and enzyme inactivation, minimizing sensory loss and textural changes in vegetable materials.
Abstract
We investigated how supercritical CO2 affected sterilization and enzyme inactivation in dongchimi, a conventional Korean fermented food. The growth of bacteria, including lactic acid bacteria, in dongchimi juice tended to decrease with increased pressure and temperature during treatment with supercritical CO2. D values were affected by pressure more than by temperature. The lowest total number of cells and D values of lactic acid bacteria were observed after treatment with supercritical CO2 at 25 MPa and 25°C; these conditions also reduced polygalacturonase activity in radishes by approximately 40.3%. Supercritical CO2 can be used as an alternative method of sterilization and enzyme inactivation, minimizing sensory loss and textural changes in vegetable materials.
참고문헌 (29)
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