Ozônio e ultra-som: processos alternativos para o tratamento do café despolpado

Nascimento, Luiz Carlos do; Lima, Luiz Carlos de Oliveira; Picolli, Roberta Hilsdorf; Fiorini, João Evangelista; Duarte, Stella Maris da Silveira; Silva, José Maurício Schneedorf Ferreira da; Oliveira, Nelma de Mello Silva; Veiga, Sandra Maria de Oliveira Morais

doi:10.1590/s0101-20612008000200004

Cited by 13 publications

(10 citation statements)

References 34 publications

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“…The reduction of total sugars was also observed by Nascimento et al (2008) in treatments with ozone in pulped coffees, and Vorne et al (2012), who found significant decrease in reducing sugars (glucose and fructose) in potato tubers with increasing ozone exposure.…”

Section: Resultsmentioning

confidence: 67%

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Ozonated water in the post-harvest treatment of coffee fruits

Brandão

Biaggioni

Sperotto

et al. 2016

Rev. bras. eng. agríc. ambient.

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Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was performed and means were compared by Tukey test (p ≤ 0.05). The results showed a partial reduction of fungi after washing with ozonated water, but the same effect was not observed after drying. For coffee quality analysis, the longest times of exposure to the solubilized gas in the water produced some negative results in electrical conductivity and total and reducing sugars. However, the sensory quality of the beverage was maintained. Água ozonizada no tratamento pós-colheita dos frutos do café R E S U M O O ozônio é utilizado em muitos países para o tratamento de efluentes tornando-se uma alternativa viável no saneamento da água residuária do café porém a forte oxidação do ozônio, responsável pelo seu efeito germicida, também pode comprometer a qualidade do grão e da bebida. Propôs-se, neste trabalho, avaliar a qualidade do café arábica em diferentes períodos de tratamento com água ozonizada e verificar seu efeito após a secagem. Os frutos de café foram submetidos durante 0, 5, 10, 20 e 30 min de ozonização, com agitação contínua promovida pelo sistema de recirculação da água em taxa constante de 1 ppm de ozônio solubilizado. O delineamento foi inteiramente casualizado com 5 tratamentos e 4 repetições. Após obtenção dos dados foi realizada a análise de variância e as médias comparadas pelo teste de Tukey (p ≤ 0,05). Os resultados mostraram a redução parcial de fungos após a lavagem com água ozonizada, porém não foi verificado o mesmo efeito após a secagem. Para as análises de qualidade do café os maiores tempos de exposição ao gás solubilizado na água proporcionaram variações negativas na condutividade elétrica e nos açúcares totais e redutores; entretanto, a qualidade sensorial da bebida se manteve. Key words: Coffea arabica fungi ozone beverage quality Palavras-chave: Coffea arabica fungos ozônio qualidade da bebida

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Section: Resultsmentioning

confidence: 67%

“…In treatments with coffee, Nascimento et al (2008) and Armstrong et al (2008) did not observe reduction in sensory quality of the beverage during use of ozone.…”

Section: Resultsmentioning

confidence: 89%

Ozonated water in the post-harvest treatment of coffee fruits

Brandão

Biaggioni

Sperotto

et al. 2016

Rev. bras. eng. agríc. ambient.

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“…On previous electrical conductivity studies, Nascimento et al (2008) found that applying ozone in coffee pulp treatment did not interfere with electrical conductivity.…”

Section: Resultsmentioning

confidence: 82%

Ozone in polycyclic aromatic hydrocarbon degradation

et al. 2018

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Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.Keywords: contamination; corn; drying.Practical Application: Analyze the degradation of polycyclic aromatic hydrocarbons in maize after ozonation.

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“…Thus, organic substances found naturally in the composition of strawberry could be degraded in compounds with greater ease of assimilation by E. coli, which may justify the lower percentage of microbial reduction when this sanitizing agent was used, as it may have occurred a greater dispersion of these microorganisms in the medium. Nascimento et al (2008) also stated that a decrease in the amount of microorganisms is expected as the course of the ultrasound treatment goes on, thus, a longer sanitization time may be used.…”

Section: Resultsmentioning

confidence: 99%

Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa Duch Var. Oso Grande) after artificial contamination by Escherichia coli

et al. 2019

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Washing and sanitization are considered particularly critical steps for the microbiological quality of fruits. At this stage, it is important to select the sanitizer which must have microbiological effectiveness. On the literature, there is a great interest on alternative sanitizers for microbiological quality control of food. This study aimed at verifying the effectiveness of sodium hypochlorite, ozone, ultrasound and citric acid as well as associations of ultrasound to the other techniques mentioned above in the microbiological quality control of strawberries cv. Dso Grande. On these trials, the fruits were initially subjected to artificial contamination by a strain of Escherichia coli ATCC 25922 and thereafter part of them was reserved as control samples; the remainder was submitted to different kinds of sanitization treatment. Then, some microbiological analyses of coliforms counts at 45 °C were performed with those present in the control samples and in the post-sanitization samples, through the enzymatic technique of chromogenic substrate. The three most efficient treatments for maintaining the microbiological quality of the fruit were 2% citric acid, 2% citric acid associated with ultrasound and ozone.Practical Application: This work could provide subsidies for the use of alternative sanitizers, for example, in minimum fruit processing methodologies in micro and large industries.

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Ozônio e ultra-som: processos alternativos para o tratamento do café despolpado

Cited by 13 publications

References 34 publications

Ozonated water in the post-harvest treatment of coffee fruits

Ozonated water in the post-harvest treatment of coffee fruits

Ozone in polycyclic aromatic hydrocarbon degradation

Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa Duch Var. Oso Grande) after artificial contamination by Escherichia coli

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