Effects of Ozone Treatment on Microbial Status and the Contents of Selected Bioactive Compounds in Origanum majorana L. Plants

Matłok, Natalia; Piechowiak, Tomasz; Zardzewiały, Miłosz; Gorzelany, Józef; Balawejder, Maciej

doi:10.3390/plants9121637

Cited by 16 publications

(24 citation statements)

References 23 publications

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“…This type of stress induces changes in the activity of antioxidant enzymes, in particular superoxide dismutase, ascorbate peroxidase and phenylalanine ammonialyase [34]. An increase in the antioxidant potential of marjoram following treatment with ozone at a rate of 1 ppm was reported by Matłok et al [35]. Similar effects of the ozonation process were also observed in the case of blueberries [36] and raspberries [34].…”

Section: Antioxidant Activity Of the Syrupssupporting

confidence: 61%

Characterisation of Some Phytochemicals Extracted from Black Elder (Sambucus nigra L.) Flowers Subjected to Ozone Treatment

et al. 2021

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Elderflowers are a well-known source of bioactive compounds. The amount of isolated bioactive compounds may be increased by applying various abiotic and biotic factors. Gaseous ozone (10 and 100 ppm) was used in the process of preparing flowers. Next, the flowers were treated with sugar syrup to extract bioactive compounds. It was shown that this treatment, including the influence of extraction temperature, significantly affects the contents of polyphenols (liquid chromatography–mass spectrometry (LC–MS) methods) and vitamin C, as well as the antioxidant potential (cupric reducing antioxidant capacity (CUPRAC method)), the profile of volatile substances (head space–solid-phase microextraction (HS–SPME methods)) and the colour of the syrup (Commission Internationale de l’Eclairage (CIE) L*a*b* methods). The findings show that an increased dose of ozone and higher extraction temperature applied in the process of syrup production resulted in higher contents and different compositions of bioactive compounds. The highest contents of bioactive compounds were identified in syrup obtained from raw material treated with ozone for 15 min (concentration = 10 ppm) and extraction with sugar syrup at a temperature of 60 °C.

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Section: Antioxidant Activity Of the Syrupssupporting

confidence: 61%

Characterisation of Some Phytochemicals Extracted from Black Elder (Sambucus nigra L.) Flowers Subjected to Ozone Treatment

et al. 2021

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“…Microbiological analyses consisting of the indication of the total number of yeasts (cfu g −1 ) and mold and aerobic bacteria (cfu g −1 ) were carried out in accordance with the methods described by Matlok et al [ 36 ]. The analyses were performed in three replications.…”

Section: Methodsmentioning

confidence: 99%

“…Head Space–Solid Phase Microextraction (HS-SPME) and chromatographic analysis was conducted in accordance with the method described by Matłok et al [ 36 ]. The analyses were performed in three replications.…”

Section: Methodsmentioning

confidence: 99%

Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

Zapałowska

Matłok

Zardzewiały

et al. 2021

Plants

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The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g−1 compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g−1 after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant’s storage life.

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“…The use of ozone (O 3 ) in the food industry has become widespread as it acts primarily as a disinfectant against a variety of microorganisms but also as a means of shelf-life extension of many foods. Meat [134,135], poultry [136], eggs [137], seafood [138], fruits [139,140], vegetables [141][142][143][144][145], juices [146], spices and herbs [147,148], dairy and dairy products [149], and dry foods have been treated with ozone for different purposes, among them sanitization and disinfection purposes [150,151]. Ozone as a non-thermal treatment has great antioxidant activity against bacteria, fungi, viruses, protozoa, and vegetative cells [152,153].…”

Section: Ozonationmentioning

confidence: 99%

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

2022

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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

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Effects of Ozone Treatment on Microbial Status and the Contents of Selected Bioactive Compounds in Origanum majorana L. Plants

Cited by 16 publications

References 23 publications

Characterisation of Some Phytochemicals Extracted from Black Elder (Sambucus nigra L.) Flowers Subjected to Ozone Treatment

Characterisation of Some Phytochemicals Extracted from Black Elder (Sambucus nigra L.) Flowers Subjected to Ozone Treatment

Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

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