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Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

2019Journal article Open access
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dc.contributor.authorSroy, Sengly
dc.contributor.authorFundo, Joana F.
dc.contributor.authorMiller, Fátima A.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2019-11-21T14:45:18Z
dc.date.available2019-11-21T14:45:18Z
dc.date.issued2019
dc.description.abstractThe objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal treatment was also performed seeking comparison with ozone treatment impact. After ozone exposure, L. innocua was not detected in juice samples, while thermal pasteurization allowed a reduction of 5.2 ± 0.2 log cycles. Although ozone reduced the intrinsic microflora loads, this reduction was higher for heat‐treated samples. Vitamin C was highly retained in ozone‐treated juices (68%), when compared with the pasteurized ones (39%). After 13 days of storage, ozone allowed the retention of the most quality parameters analyzed and, therefore, it can be considered as a promising alternative to traditional pasteurization of Cantaloupe melon juice. Practical applications The actual consumers' demand for high‐quality food standards has launched research to alternative and milder nonthermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets; however, the content and the biological activity of the most health‐related compounds are dramatically reduced. In this context, and particularly in the beverages industries, ozone has been exploited due to its potential for inactivating spoilage and pathogenic microorganisms, while being effective in overall quality retention of the products.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationSroy, S., Fundo, J. F., Miller, F. A., Brandão, T. R. S., & Silva, C. L. M. (2019). Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice. Journal of Food Processing and Preservation, 43(12), [e14276]. https://doi.org/10.1111/jfpp.14276pt_PT
dc.identifier.doi10.1111/jfpp.14276pt_PT
dc.identifier.eid85074588619
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10400.14/28833
dc.identifier.wos000492795900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
dc.relationExploitation of non-thermal processing technologies for development of high quality fruit juices
dc.relationGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
dc.relationCentre for Biotechnology and Fine Chemistry
dc.titleImpact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juicept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
oaire.awardTitleExploitation of non-thermal processing technologies for development of high quality fruit juices
oaire.awardTitleGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101179%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F109519%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F65041%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.issue12
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
oaire.citation.volume43
oaire.fundingStreamFARH
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFundo
person.familyNameMiller
person.familyNameBrandão
person.familyNameSilva
person.givenNameJoana F.
person.givenNameFatima
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierG-5364-2013
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person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-3715-6231
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
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person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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