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- Physicochemical and bioactive compounds of ‘Cantaloupe’ Melon: effect of ozone processing on pulp and seedsPublication . Miller, Fátima A.; Fundo, Joana F.; Silva, Cristina L. M.; Brandão, Teresa R. S.Melon seeds are an important source of bioactive compounds, which are considered to be health beneficial. Therefore, the objective of this work was to assess the impact of gaseous ozone treatments (30 and 60 min) on melon seeds paste (nonedible part) and compare with the effect on pulp (edible part). Ozone treatments were evaluated in terms of physicochemical (color, pH, and soluble solids content) and nutritional profiles (total phenolics, total carotenoids, and total antioxidant capacity) of processed material. Results indicate that ozone has a different impact on the two fruit matrices, being seeds less affected by this preservation treatment.
- A review on ozone-based treatments for fruit and vegetables preservationPublication . Miller, Fátima A.; Silva, Cristina L. M.; Brandão, Teresa R. S.The development and application of efficient methods for the preservation of food products have always been industrial concerns. The search for new technologies that assure safety and quality of the products is an ever-growing challenge. In this context, ozone has emerged, presenting a set of characteristics that makes it highly suitable for fruits and vegetables. Ozone properties and ozone applications to fruits and vegetables industries are included in this work. Due to the potential of ozone-based treatments for obtaining safe products with extended shelf life, several researchers have been focusing on this topic. A compilation of those works is presented in this review, with emphasis on the ozone impact on microbial inactivation and quality aspects of processed fruits and vegetables, and fruit juices as well. This review can be a helpful tool for finding process conditions of ozone-based treatments and subsequent impacts on quality and safety attributes of already studied products, opening further areas of research.
- Effect of gaseous ozone process on cantaloupe melon peel: assessment of quality and antilisterial indicatorsPublication . Miller, Fátima A.; Fundo, Joana F.; Garcia, Ester; Silva, Cristina L. M.; Brandão, Teresa R. S.Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.