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Quality assessment of Cantaloupe melon juice under ozone processing

2018Journal article Restricted access
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dc.contributor.authorFundo, Joana F.
dc.contributor.authorMiller, Fátima A.
dc.contributor.authorTremarin, Andréia
dc.contributor.authorGarcia, Ester
dc.contributor.authorBrandão, Teresa R.S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2018-10-23T17:58:39Z
dc.date.available2018-10-23T17:58:39Z
dc.date.issued2018
dc.description.abstractOzone treatment is a non-thermal technology with promising applications in food processing. The objective of this study was to evaluate the effect of gaseous ozone at a concentration of 7.0 ± 2.4 g/L for 30 and 60 min of exposure, on some physicochemical characteristics (soluble solids content, pH, titratable acidity and color), bioactive compounds (vitamin C, total phenolics and carotenoids) and total antioxidant activity of Cantaloupe melon juice. The effectiveness of the ozone treatments in microbial survival was also assessed using Alicyclobacillus acidoterrestris spores as target spoilers of the juice (artificially inoculated). Some quality parameters were significantly affected by ozone treatments. The most relevant alterations were observed for color, vitamin C, carotenoids and total antioxidant activity. However, total phenolics content increased significantly in ozonized juices. Even though A. acidoterrestris spores reduced 2.22 ± 0.04 log cycles after 60 min of exposure, other quality related characteristics of the juice were modified. Industrial relevance The actual consumers demand for high-quality food standards have launched research to alternative and milder non-thermal 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 for the beverages industries, ozone has been exploited due to their 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/publishedVersionpt_PT
dc.identifier.citationFundo, J.F., Miller, F.A., Tremarin, A., Garcia, E., Brandão, T.R.S., Silva, C.L.M. (2018). Quality assessment of Cantaloupe melon juice under ozone processing. Innovative Food Science and Emerging Technologies, 47, 461-466pt_PT
dc.identifier.doi10.1016/j.ifset.2018.04.016pt_PT
dc.identifier.eid85046492163
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10400.14/25829
dc.identifier.wos000444364100053
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
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.relationExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
dc.subjectMelon juicept_PT
dc.subjectQualitypt_PT
dc.subjectOzonept_PT
dc.subjectBioactive compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAlicyclobacillus acidoterrestrispt_PT
dc.titleQuality assessment of Cantaloupe melon juice under ozone processingpt_PT
dc.typejournal article
dspace.entity.typePublication
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.awardTitleExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/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//SFRH%2FBPD%2F101179%2F2014/PT
oaire.citation.endPage466
oaire.citation.startPage461
oaire.citation.titleInnovative Food Science and Emerging Technologiespt_PT
oaire.citation.volume47
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameFundo
person.familyNameMiller
person.familyNameBrandão
person.familyNameSilva
person.givenNameJoana F.
person.givenNameFatima
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierG-5364-2013
person.identifierJ-9418-2012
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person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id3A17-0386-6C1B
person.identifier.ciencia-id7B19-E23B-BB31
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
person.identifier.ridG-5364-2013
person.identifier.ridJ-9418-2012
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.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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