Electrolyzed water (EW) has been regarded as a new sanitizer by food industry. In this study, EW was used for perilla leaves sanitization. The optimum EW was produced at flow rates of brine and water of 100 mL/min and 300 mL/min, respectively. By soaking in EW only, the initial microbial counts of aerobic bacteria were reduced by 1.73 log(CFU/g), while 1.94 log(CFU/g) reduction was noted by using EW soaking followed by CDPJ treatment. In similar manner, counts of yeasts and molds were reduced by 1.83 and 2.06 log(CFU/g); coliform were reduced by 1.13 and 1.3 log(CFU/g), respectively. Combination of EW and CDPJ was more effective for microbial reduction. EW treatment did not affect sensory properties, instrumental color characteristics. However, it was observed that total phenolics and DPPH radical scavenging activity of perilla leaves were significantly increased with EW soaking time.

• Jun-Sik Seo(Dept. of Food Science and Biotechnology, Gachon University)
• Chulkyoon Mok(Dept. of Food Science and Biotechnology, Gachon University)