Effect of Ozone Treatment for Safety Improvement of Fresh Vegetable Juice

조재민,; 권상철,; 도기,; 정재현,; 이경행,

doi:10.3746/jkfn.2009.38.5.612

Cited by 6 publications

(2 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The total aerobic bacteria (TAB) number in fresh WMJ was 460 CFU/mL (Table 7), which was already higher than the legal standard (less than 105 CFU/mL) [63]. During the processing are used to decontaminate the microorganisms, but if they are poorly managed, the original contamination can remain very high even in freshly made juice [64]. From the results, it was thought that sterilization process is necessary to ensure minimal adverse changes in quality.…”

Section: Effect Of γ-Irradiation On Microbiological Evaluation In Frementioning

confidence: 99%

Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice

Shaheen¹

2014

J Plant Pathol Microbiol

View full text Add to dashboard Cite

γ-Irradiation is highly effective in inactivating microorganisms and enzymes activity in various foods and it offers a safe alternative method of food decontamination and maintaining quality. Water melon juice was exposed to γirradiation of 1, 3 and 5 kGy at room temperature (25 ± 1°C). With regard to colorimetric parameters the fresh water melon juice was lower than the irradiated samples. There was an improvement in the Hunter color value in irradiated water melon juice compared with fresh samples. The ascorbic acid, other antioxidants measured (DPPH, β-carotene asays, total phenols, flavonoids and antioxidant capacity) showed enhancement on expsoure to γ-irradiation. Microbial studies showed reduction in total bacterial counts in irradiated juice at 5 kGy. γ-irradiation improves microbial decontamination and antioxidant activity as well as colour of the water melon juice (WMJ) without any adverse change in bioactive and volatile compounds qualities. These results support the application of γ-irradiation as a measure of food preservation technique for water melon juice that can be explored commercially to benefit both the producers and consumers.

show abstract

Section: Effect Of γ-Irradiation On Microbiological Evaluation In Frementioning

confidence: 99%

Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice

Shaheen¹

2014

J Plant Pathol Microbiol

View full text Add to dashboard Cite

show abstract

“…Franco C (2008) reported that O 3 could effectively degrade patulin, both in aqueous solutions and in diluted apple juice. Cho et al (2009) reported that treating fresh vegetable juice with O 3 decreased the microbial numbers, while the treated sample's chemical characteristics displayed no differences compared with the control. Additionally, the antimicrobial activity of O 3 is obtained directly via the progressive oxidation of vital cell components leading to the inhibition of microbial growth (M.E.…”

Section: Introductionmentioning

confidence: 97%

Antifungal Activity and the Mechanism of Ozone Against Spoilage Molds, Such as Gibberella Intermedia and Aspergillus Ochraceus Isolated From Freshly-Peeled Garlic

Ma¹,

Liu²,

Cao³

et al. 2021

Preprint

View full text Add to dashboard Cite

The antibacterial effect and mechanism of ozone (O3) treatment on freshly-peeled garlic inoculated with Gibberella intermedia (G. intermedia) and Aspergillus ochraceus (A. ochraceus) in different conditions were studied in vivo. The results showed that the specific O3 concentration, treatment time, and humidity significantly affected the garlic's indexes. The optimal treatment conditions of garlic inoculated with both molds were 6 ppm, 15 min, and 90%, respectively. After treatment with those conditions, the incidence etc of garlic were significantly reduced during storage. Differential analysis was performed for the RNA-sequencing and gene expression of the molds subjected to O3 treatment, as well as the samples that were not. The results showed that O3 treatment inhibited the growth of G. intermedia and A. ochraceus. Consequently, 2754 and 2378 differentially expressed genes, 1456 and 1591 up-regulated genes, and 1298 and 787 down-regulated genes were screened, respectively, for these molds, affecting the catalytic activity and various other pathways.

show abstract

Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices

Ahn

Lee

2012

Radiation Physics and Chemistry

View full text Add to dashboard Cite

Effect of Ozone Treatment for Safety Improvement of Fresh Vegetable Juice

Cited by 6 publications

References 5 publications

Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice

Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice

Antifungal Activity and the Mechanism of Ozone Against Spoilage Molds, Such as Gibberella Intermedia and Aspergillus Ochraceus Isolated From Freshly-Peeled Garlic

Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices

Contact Info

Product

Resources

About