A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation

Miller, Fátima A.; Silva, Cristina L. M.; Brandão, Teresa R. S.

doi:10.1007/s12393-013-9064-5

Cited by 189 publications

(108 citation statements)

References 125 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…SSC was not affected by both thermal and ozone treatments, similar to what has been reported in the majority of published works (Mariana, Cynthia, Carin, & Rodrigo, ; Miller et al, ; Mukhopadhyay et al, ).…”

Section: Resultssupporting

confidence: 88%

“…The negative impact of ozone exposure on fruit juices color has also been reported for other fruits, such as apple (Patil et al, ), grape (Tiwari, O'Donnell, Patras, Brunton, & Cullen, ), orange (Tiwari, Muthukumarappan, O'Donnell, & Cullen, ), strawberry (Tiwari et al, ), and tomato juices (Tiwari, O'Donnell, Patras, Brunton, & Cullen, ). Different compounds are responsible for color changes, depending on the fruit (Miller et al, ). In this specific case, a possible explanation for the color changes that occurred after both treatments could be the carotenoid pigments' degradation.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Sroy

Fundo

Miller

et al. 2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

The objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal treatment was also performed seeking comparison with ozone treatment impact. After ozone exposure, L. innocua was not detected in juice samples, while thermal pasteurization allowed a reduction of 5.2 ± 0.2 log cycles. Although ozone reduced the intrinsic microflora loads, this reduction was higher for heat‐treated samples. Vitamin C was highly retained in ozone‐treated juices (68%), when compared with the pasteurized ones (39%). After 13 days of storage, ozone allowed the retention of the most quality parameters analyzed and, therefore, it can be considered as a promising alternative to traditional pasteurization of Cantaloupe melon juice. Practical applications The actual consumers' demand for high‐quality food standards has launched research to alternative and milder nonthermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets; however, the content and the biological activity of the most health‐related compounds are dramatically reduced. In this context, and particularly in the beverages industries, ozone has been exploited due to its potential for inactivating spoilage and pathogenic microorganisms, while being effective in overall quality retention of the products.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Sroy

Fundo

Miller

et al. 2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

show abstract

“…There are a number of chemical and physical methods used to reduce microorganisms present on fresh produce and extend its storage life, e.g. the use of chlorine, hydrogen peroxide, organic acids, UV radiation [2], ozone [3,4], various antimicrobials and anti-browning agents [5].…”

Section: Introductionmentioning

confidence: 99%

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

View full text Add to dashboard Cite

The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

show abstract

“…Penurunan kualitas buah dan sayur terjadi akibat adanya pertumbuhan mikrooganisme (Bozkurt et al, 2016) dan proses pematangan (Kasso dan Bekele., 2016). Untuk meningkatkan masa simpan buah dan sayur setalah panen dapat dilakukan dengan cara konvensional seperti pemanasan, pendinginan atau merubahnya menjadi jenis yang makanan lain, seperti jus buah (Miller et al, 2013).…”

Section: Pendahuluanunclassified

Prototype Penyimpanan Buah Dan Sayur Menggunakan Ozon Dan Metode Evaporative Cooling Sebagai Sistem Pendingin

Prasetyaningrum¹

2017

JATP

View full text Add to dashboard Cite

AbstrakBuah dan sayur merupakan bahan pangan yang bernilai gizi tinggi dan sangat bermanfaat bagi kesehatan. Namun, selama penyimpanan terjadi penurunan kualitas pada buah dan sayur yang disebabkan oleh tumbuhnya bakteri dan mikroorganisme. Metode pengawetan yang efektif, hemat energi dan ramah lingkungan dibutuhkan untuk memperpanjang masa simpan buah dan sayur tersebut. Penelitian ini bertujuan untuk menghasilkan sebuah prototype untuk mengatasi permasalahan tersebut. Prototype yang dirancang memanfaatkan ozon dan evaporative cooling untuk sistem pendinginan. Reaktor Dielectric Barrier Discharge (DBD) dengan konfigurasi elektrode jaringjaring digunakan untuk menghasilkan ozon sebagai desinfektan. Pembangkitan ozon membutuhkan daya total sebesar 15 watt. Pot refrigerator digunakan sebagai sistem pendingin hemat energi. Kondisi pada tempat penyimpanan, jumlah bakteri dan kondisi fisik pada buah dan sayur digunakan untuk menguji prototype. Prototype yang dihasilkan mampu mencapai suhu 25 o C dengan relative humidity sebesar 95% pada tempat penyimpanannya. Buah dan sayur dengan jumlah bakteri awal sebanyak 6,5x10 3 CFU/100mL mampu berkurang menjadi 3,5x10 3 CFU/100mL setelah dicuci menggunakan ozon. Setelah penyimpanan selama tiga hari jumlah bakterinya menjadi 5,6x10 3 CFU/100mL, sedangkan variabel kontrol mencapai 16,6x10 3 CFU/100mL. Treatment yang dilakukan mampu menghambat perkembangan bakteri hingga dua kali lipatnya. Prototype yang dihasilkan mampu meningkatkan massa buah dan sayur dengan tampilan yang lebih segar dibanding variabel kontrol setelah disimpan selama tiga hari.

show abstract

A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation

Cited by 189 publications

References 125 publications

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Prototype Penyimpanan Buah Dan Sayur Menggunakan Ozon Dan Metode Evaporative Cooling Sebagai Sistem Pendingin

Contact Info

Product

Resources

About