Effects of Ozonation on Apple Juice Quality

Abstract

This study was aimed at the effects of ozonation and conventional pasteurization process on chemical properties, antioxidant activity, phenolic substances, and sugar composition of apple juice. Microbial and chemical properties analyses were carried out. Determination of phenolic substances and sugar profile analysis in apple juice samples was performed using High-Performance Liquid Chromatography; ORAC, TEAC, and total phenolics assays were also included. The ozone treatment of the apple juice was effective for both decreasing the total viable microorganisms and maintaining the quality characteristics of apple juice. The ozone treatment decreased total mesophilic bacteria in apple juice. The heat treatment resulted in a reduction of the chlorogenic acid content whereas ozone treatment had no significant effect. It has been determined that the application of ozonation in apple juice is equivalent to pasteurization.

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

“…Starek et al [ 109 ] stated that the total number of microorganisms in fruit juices can range from 2 to 7 log 10 CFU/cm 3 . The microbial counts of fresh fruit juices determined in this study were within the range 2.98 to 7.64 log 10 CFU/cm 3 for mesophilic microorganisms (except sample S8 with 7.71 log 10 CFU/cm 3 ) and 3.79 to 6.99 log 10 CFU/cm 3 for yeast and molds, reported by Arı et al [ 110 ], Dziadek et al [ 111 ], Mosca et al [ 112 ], and Varela-Santos et al [ 113 ], respectively. The number of TAMG increased after the third day of storage to values between 8.11 log 10 CFU/cm 3 (sample S3) and 8.78 log 10 CFU/cm 3 (sample S6) for refrigerated samples and between 8.58 log 10 CFU/cm 3 (sample S4) and 9.17 log 10 CFU/cm 3 (sample S6) for samples stored at room temperature ( Table 7 ).…”

Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

“…Membrane processing has drawbacks of foul-smelling and low yield of juice products [120] . Ozone processing has the toxicity of ozone gas at a higher level and instability of the process [121] . More research is needed to address these issues.…”