Decontamination of Pineapple (Ananas comosus) juice using Ozone as a Non-thermal Sterilization method
Keywords:
Non thermal technology, Ozone, Pineapple juiceAbstract
Ozone is a non thermal preservation technology used for enhancing shelf life and the safety of the food products. The objective of this study was to evaluate the effect of gaseous ozone on microbial decontamination and on some physicochemical characteristics (soluble solids content, pH, titratable acidity and color), bioactive compounds and total antioxidant activity of Pineapple juice. Ozone treatments were applied for Pineapple juice at 4 different exposure times as 15 mins, 30 mins, 45 mins and 60 mins at 250C and the overall impact on microbial load were evaluated. The reduction of Aerobic plate count was recorded as 1.99 log cycles and the reduction of Yeast and mould count was recorded as 1.92 log cycles after exposure to 60 mins of ozone at 200mg/hr dose concentration. However some quality parameters were signi?cantly a?ected by ozone treatments. The most relevant alterations were observed for color, and for total phenolic content. Color has been significantly reduced through the ozone treatment but the total phenolics content has been increased signi?cantly in ozonized juices. In this context, and particularly for the Pineapple beverage, ozone has been exploited due to their potential for inactivating spoilage microorganisms while being moderately effective in overall quality retention of the products.
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Burleson, G. R., Murray, T. M. and Pollard, M. (1975) ‘Inactivation of Viruses and Bacteria by Ozone, With and Without Sonication’, Applied Microbiology, 29(3), pp. 340–344. doi: 10.1128/aem.29.3.340-344.1975.
Camm, E. L. and Towers, G. H. N. (1973) ‘Phenylalanine ammonia lyase’, Phytochemistry, 12(5), pp. 961–973. doi: 10.1016/0031-9422(73)85001-0.
Cuvelier, M. E. and Berset, C. (1995) ‘4A Standard Calibration Techniques’, The Microflown E-Book, 28, pp. 25–30. doi: 10.1016/S0023-6438(95)80008-5.
Da?, E., Gürakan, G. C. and Bayindirli, A. (2006) ‘Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes’, Food Microbiology, 23(5), pp. 430–438. doi: 10.1016/j.fm.2005.08.002.
Esteve, M. J. and Frígola, A. (2007) ‘Refrigerated Fruit Juices: Quality and Safety Issues’, Advances in Food and Nutrition Research, 52(06), pp. 103–139. doi: 10.1016/S1043-4526(06)52003-0.
Fisher, C. W. et al. (2000) ‘Influence of catalase and superoxide dismutase on ozone inactivation of Listeria monocytogenes’, Applied and Environmental Microbiology, 66(4), pp. 1405–1409. doi: 10.1128/AEM.66.4.1405-1409.2000.
González-Aguilar, G. A., Zavaleta-Gatica, R. and Tiznado-Hernández, M. E. (2007) ‘Improving postharvest quality of mango “Haden” by UV-C treatment’, Postharvest Biology and Technology, 45(1), pp. 108–116. doi: 10.1016/j.postharvbio.2007.01.012.
Hoigné, J. and Bader, H. (1983) ‘Rate constants of reactions of ozone with organic and inorganic compounds in water-I. Non-dissociating organic compounds’, Water Research, 17(2), pp. 173–183. doi: 10.1016/0043-1354(83)90098-2.
Jaramillo-Sánchez, G. M. et al. (2018) ‘Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity’, Ozone: Science and Engineering. Taylor & Francis, 40(4), pp. 305–312. doi: 10.1080/01919512.2017.1417111.
Khadre, M. A., Yousef, A. E. and Kim, J. G. (2001) ‘Microbiological aspects of ozone applications in food: A review’, Journal of Food Science, 66(9), pp. 1242–1252. doi: 10.1111/j.1365-2621.2001.tb15196.x.
Kim, J. G., Yousef, A. E. and Dave, S. (1999) ‘Application of ozone for enhancing the microbiological safety and quality of foods: A review’, Journal of Food Protection, 62(9), pp. 1071–1087. doi: 10.4315/0362-028X-62.9.1071.
Maier-Maercker, U. and Koch, W. (1992) ‘Histological examination of spruce needles from a long-term gas exchange experiment in pure and polluted air in the field’, Trees, 6(4), pp. 186–194. doi: 10.1007/BF00224334.
Miller, A. and Silva, C. L. M. (2013) ‘A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation’. doi: 10.1007/s12393-013-9064-5.
Patil, S. et al. (2009) ‘Inactivation of Escherichia coli in orange juice using ozone’, Innovative Food Science and Emerging Technologies. Elsevier Ltd, 10(4), pp. 551–557. doi: 10.1016/j.ifset.2009.05.011.
Patil, S. et al. (2010) ‘Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column’, Food Control. Elsevier Ltd, 21(12 SUPPL.), pp. 1723–1730. doi: 10.1016/j.foodcont.2010.04.031.
Tiwari, B. K. et al. (2008) ‘Modelling colour degradation of orange juice by ozone treatment using response surface methodology’, Journal of Food Engineering, 88(4), pp. 553–560. doi: 10.1016/j.jfoodeng.2008.03.021.
Tiwari, B. K. et al. (2009a) ‘Anthocyanins and color degradation in ozonated grape juice’, Food and Chemical Toxicology. Elsevier Ltd, 47(11), pp. 2824–2829. doi: 10.1016/j.fct.2009.09.001.
Tiwari, Brijesh K. et al. (2009) ‘Degradation kinetics of tomato juice quality parameters by ozonation’, International Journal of Food Science and Technology, 44(6), pp. 1199–1205. doi: 10.1111/j.1365-2621.2009.01946.x.
Tiwari, B. K. et al. (2009b) ‘Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice’, Food Chemistry. Elsevier Ltd, 113(4), pp. 1119–1126. doi: 10.1016/j.foodchem.2008.08.085.
Tiwari, B. K. and Mason, T. J. (2012) Ultrasound Processing of Fluid Foods, Novel Thermal And Non-Thermal Technologies For Fluid Foods. Elsevier Inc. doi: 10.1016/B978-0-12-381470-8.00006-2.
Torres, B. et al. (2011) ‘Effect of ozone processing on the colour , rheological properties and phenolic content of apple juice’, Food Chemistry. Elsevier Ltd, 124(3), pp. 721–726. doi: 10.1016/j.foodchem.2010.06.050.
Williams, R. C., Sumner, S. S. and Golden, D. A. (2005) ‘Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide’, Journal of Food Science, 70(4), pp. 197–201. doi: 10.1111/j.1365-2621.2005.tb07188.x.
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Published
2021-12-15
How to Cite
Mapalagama, O., Amunugoda, P. A., & Ranaweera, K. (2021). Decontamination of Pineapple (Ananas comosus) juice using Ozone as a Non-thermal Sterilization method. Future of Food: Journal on Food, Agriculture and Society, 9(5). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/398
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