The effect of oyster shell powder on the extension of the shelf-life of Kimchi

Choi, Yoonjae; Whang, Jong Hyun; Kim, Jin Man; Suh, Hyung Joo

doi:10.1016/j.foodcont.2005.04.005

Cited by 52 publications

(43 citation statements)

References 11 publications

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“…activity [8,9]. Oyster shell powder was found to prepare noodles, fried chicken, sardine ball, tafu and kimchi for quality improvement or extension of shelf life [10,11,24]. Li et al [25] explored the antibacterial activity of mussel shell waste against E. coli and S. aureus which supports the result of present study.…”

Section: Antibacterial Testsupporting

confidence: 79%

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Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

Han¹,

Ahmed²,

Chun

2015

Clean Technology

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주제어 : 소성, 굴, Allyl isothiocyanate (AITC), 항균 Abstract : Oyster shells are a waste product from mariculture that creates a major disposal problem in coastal regions of southeast Korea. To make practical use of unused oyster shells, calcined oyster shell (COS) collected from a local company was allowed to adsorb AITC (allyl isothiocyanate), and then tested the powder's ability to inhibit the growth of some potential food borne disease-causing bacteria. COS powder showed bacteriostatic effect that inhibited cell growth of Escherichia coli, Staphylococcus aureus and Salmonella typhimurium from 3 to 5 log10 CFU/mL at concentrations around 1%. The MIC of pure AITC was found as 1 mg/mL, 0.8 mg/mL and 0.7 mg/mL for Escherichia coli, Staphylococcus aureus and Salmonella typhimurium, respectively. The calcined powder adsorbed about 225 mg of AITC per gram of shell, indicating porous material was created by calcination. FTIR data confirmed the adsorption of AITC by COS. Characterization of particle data showed very fine particle size and highly convoluted surface. AITC adsorbed calcined oyster shell (ACOS) completely inhibited bacterial cell at 1% concentration. ACOS showed better antibacterial effect than COS, indicating synergistic effect of AITC and calcined oyster shell powder on bacteria.

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Section: Antibacterial Testsupporting

confidence: 79%

“…In fact, there are several reports that shell powder heated to over 700 ℃ exhibited bactericidal activity [8,9]. Oyster shell powder was also found to be applied in preparing noodles, fried chicken, sardine ball [10] and kimchi [11] for quality improvement or extension of shelf life.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

Han¹,

Ahmed²,

Chun

2015

Clean Technology

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“…Kim et al (2006) reported the effectiveness of CaO treatment of lettuce, showing a dramatic reduction rate of 5.9 × 103 for total aerobic bacteria. Choi et al (2006) reported that CaO-treated kimchi showed a rapid increase in the total number of microbes up to the 5th day of fermentation; up to 10th day of fermentation, no significant difference (p > 0.05) was detected among the control and the test groups treated with 0.05% and 0.1% CaO in powdered oyster-shell form. However, the addition of 0.5% shell powder showed a significant (p < 0.05) inhibitory effect on microbial growth.…”

Section: Discussionmentioning

confidence: 93%

“…The good disinfection efficacy of CaO (heated scallop-shell powder) against Salmonella biofilm (Nagasawa et al, 2011), S. aureus biofilm and E. coli ATCC 25922 biofilm (Kubo et al, 2013) has also been reported. With regards to storage, the efficacy of CaO treatment on the storage extension of both kimchi (Choi et al, 2006) and tofu has been shown. Lee et al (2005) reported that CaO is highly useful as a natural eliminator of pesticides in minitomatoes.…”

Section: Discussionmentioning

confidence: 99%

“…In our study, ascorbic acid contents of the CaO-treated samples were lower than those of the control in the early days of the storage duration; however, as storage time was prolonged, CaO treatment of the fruit showed the ability to slow down the loss of nutritional components. Choi et al (2006) have reported that the titratable acid content of CaO-treated kimchi increased as the fermentation time was increased. The addition of 0.05%, 0.1% and 0.5% CaO in powdered shell form yielded acid contents of 1.19%, 1.18%, and 0.59%, respectively, where total acidity was calculated as a percentage of lactic acid.…”

Section: Discussionmentioning

confidence: 99%

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Effect of CaO Treatment on Quality Characteristics and Storage of Mulberry (Morus alba L.) Fruits in Yecheon

Yang¹,

Kim²

2015

HST

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The effects of aqueous calcium oxide (CaO) treatment on the quality characteristics and shelf life of mulberry (Morus alba L.) were investigated. Mulberry fruits were immersed in 0, 0.5, 1, and 2 g･L -1 CaO solutions for 0, 1, 3, 6, and 12 min. Mulberries were then rinsed with potable tap water for 1 min and stored at -1°C for 14 days. CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents. CaO concentration and treatment time were significant factors affecting the sensory qualities of the fruits, including off-odor, flavor, and texture. For shelf life determinations, the total bacterial count was reduced by CaO treatment so that the samples treated with 1 g･L -1 CaO for 12 min had bacterial levels at 14 days comparable to those of the control at 4 day, and no coliform group was detected after CaO treatment. These results indicate that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.

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Effect of clove powder on quality characteristics and shelf life of kimchi paste

Kang¹,

Park²,

Yoo³

2019

Food Science & Nutrition

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Clove has been shown to extend the shelf life of various foods. This study investigated whether it can prolong the shelf life of kimchi paste. Clove powder at concentrations of 0%, 0.5%, 1%, 1.5%, and 2% was added to kimchi paste, which was then sealed and stored at 10°C for 20 days. Changes in microbial counts, gas composition, sugar and organic acid contents, pH, titratable acidity, and reducing sugar content were evaluated. Adding clove powder inhibited the growth of total aerobic and lactic acid bacteria and delayed changes in O2 and CO2 concentration and sugar and organic acid contents. It also slowed the decrease in pH, increase in titratable acidity, and changes in reducing sugar content. These results indicate that clove powder effectively prolongs the quality attributes and thus extends the shelf life of kimchi paste.

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The effect of oyster shell powder on the extension of the shelf-life of Kimchi

Cited by 52 publications

References 11 publications

Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

Effect of CaO Treatment on Quality Characteristics and Storage of Mulberry (Morus alba L.) Fruits in Yecheon

Effect of clove powder on quality characteristics and shelf life of kimchi paste

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