Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents

Kim, Yong-Suk;Oh, Byung-Cheol;Shin, Dong-Hwa

  • Published : 20040800
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Abstract

Extracts obtained by simultaneous steam distillation and solvent extraction from Callicarpa japonica, Polygonum cuspidatum, and Styrax japonica and their volatile constituents (trans-2-hexenal, 1-octen-3-ol, nerol) applied to cooked rice were microbiologically evaluated. After storage for 48 hr at $25^{\circ}C$, total aerobic bacteria population in cooked rice treated with P. cuspidatum ($200{\mu}L/pack$) or S. japonica ($200{\mu}L/pack$) extract decreased 1-2 log CFU/g lower than control. After 24 hr storage, trans-2-hexenal ($200{\mu}L/pack$) and 1-octen-3-ol ($500{\mu}L/pack$) treatments decreased bacterial count by 2 log CFU/g. Growth inhibitory effect in cooked rice treated with lower concentration of P. cuspidatum or nerol ($50\;or\;100{\mu}L/pack$) decreased 0.5-1.5 log CFU/g. After 48 hr storage, residual trans-2-hexenal, 1-octen-3-ol, and nerol in headspace of cooked rice package decreased to 14.2, 31.8, and 61.7% of initial concentration, respectively. Results suggest the tested volatile compounds extracted from plants could be used as potential agent to extend shelf life of cooked rice.

Keywords

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