The Impact of Ozone Treatment in Dynamic Bed Parameters on Changes in Biologically Active Substances of Juniper Berries

Abstract

The development of the parameters of ozone decontamination method assuring the least possible losses of biologically active substances (essential oils and polyphenols) and their activity in common juniper (Juniperus communis (L.)) berries was studied. Ozone treatment in dynamic bed was conducted 9 times. The process was conducted under different ozone concentrations (100.0; 130.0; 160.0 g O3/m3) and times (30, 60, 90 min). After each decontamination, the microbiological profile of the juniper berries was studied, and the contaminating microflora was identified. Next to the microbiological profile, the phenolic profile, as well as antioxidant activity of extracts and essential oils were determined. The total polyphenol content (TPC), composition of essential oils, free radical-scavenging capacity, total antioxidant capacity, ferric-reducing antioxidant power (FRAP), beta-carotene bleaching test (BCB) and LC-MS polyphenol analysis were carried out. The study reveals that during short ozone contact times, higher amounts of TPC, 15.47 and 12.91 mg CE/g of extract, for samples 100/30 and 130/30, respectively, were demonstrated. Whereas samples 100/60, 130/60, 100/90, and 160/90 exhibited the lowest amount of phenolics. The highest antioxidant activity was found in the methanol extract obtained from ozonated berries which exhibited the lowest IC50 in all the antioxidant assays, such as DPPH, FRAP, and BCB assays. Ozone treatment showed noteworthy potential and its usage in food manufacturing and as an alternative decontamination method should be considered.

Modelling the Ozone-Based Treatments for Inactivation of Microorganisms

“…It means that a longer ozone contact time may have a negative impact on the product quality from the microbiological perspective, causing its further resistance to ozone and reactivation. This finding agreed with the previous data from Brodowska et al 2014, 2015 [ 20 , 29 ], which proved that a prolonged period of ozone treatment was not effective in microbial inactivation. Such problems with selecting the proper parameters may be resolved by mathematical modelling.…”

“…Bacterial strains were identified based on 16S rRNA gene sequencing, and the nucleotide sequences were deposited in the NCBI GenBank database with accession numbers KP676166 ( B. subtilis 2J), KP676167 ( B. pumilus 3J), and KP676168 ( B. cereus 4J). E. cinnamopurpureum was identified by morphological traits [ 20 ]. Other microorganisms were originated from culture collection: ATCC ( E. coli ATCC 10536, P. fluorescens ATCC 51821) and ŁOCK ( A. niger ŁOCK 0431).…”

“…The control system with the jolting and rotating mechanism allowed us to operate the ozone treatment process. The ozone analyzer BMT 964 (BMT Messtechnik, Berlin, Germany) allow us to determine ozone concentrations both at the inlet and outlet [ 20 ]. The ozone treatment was carried out as follows: inoculated samples were treated with different ozone doses (5.0, 10.0, 15.0, 20.0 g O 3 /m 3 O 2 ) stimulated with different flow rate values (1.2, 0.8, 0.6, 0.4 L/min, respectively) during different contact times (5, 10, 20, 30, 40 min), which gave 80 different measurement conditions.…”

Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.

“…The sheath gas flow rate was 25 mL/min, and auxiliary gas flow rate was 10 mL/min. The temperatures of source and desolvation were 350 °C and 280 °C, respectively [ 55 ].…”

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

“…For example in the study of Brodowska et al . () the highest antioxidant activity was found in the methanol extract obtained from ozonated berries which exhibited the lowest IC50 in all the antioxidant assays (DPPH, FRAP, and BCB). Another results (Tzortzakis et al ., ; Gutiérrez et al ., ) show that ozone treatments with concentrations up to 1 μmol mol −1 did not influence on phenolics compounds and antioxidant activities.…”