Application of aqueous ozone for treating pre-cut green peppers (Capsicum annuum L.)

Ketteringham, Laurence P.; Gausseres, Raphaelle; James, S. Jill; James, Christian

doi:10.1016/j.jfoodeng.2005.05.019

Cited by 40 publications

(27 citation statements)

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“…Akbas and Olmez (2007) reported a decrease of 1.7 and 1.5 log-cycles, respectively in mesophilic and psychrotrophic bacteria, for the same product (ozone at 4 ppm; 2 min). When applying ozonated water (3.85-3.95 ppm) in pre-cut green peppers washings, Ketteringham et al (2006) observed log-reduction around 0.7. Yuk et al (2007) reported that ozonated water treatments (up to 3 ppm of ozone concentration) applied to enoki mushrooms gave less than 1.0-and 0.5-log count reductions on Escherichia coli O157:H7 and L. monocytogenes, respectively.…”

Section: Resultsmentioning

confidence: 95%

“…This reduced ozone effectiveness (often comparable to waterwashings) can be explained by the indiscriminate action of ozone to bacteria and organic matter. Food cut surfaces promote the leaching of organic matter and, consequently, ozone may react with these substances before acting on the bacteria present at the foods surfaces (Ketteringham et al, 2006;Khadre et al, 2001;Restaino et al, 1995;Suslow, 1998).…”

Section: Resultsmentioning

confidence: 99%

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Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

Alexandre

Santos-Pedro

Brandão

et al. 2011

Journal of Food Engineering

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a b s t r a c tThe effectiveness of ozone in aqueous solution treatment on microbial inactivation was studied for three combinations microorganism/food: Listeria innocua/red bell peppers (artificially inoculated), total mesophiles/strawberries, and total coliforms/watercress, with two concentrations (0.3 and 2.0 ppm). Blanching treatments (50-60°C) were also individually applied and in combination with ozone, for studying possible synergistic effects. In relation to ozone treatments, the highest microbial reductions were obtained for the highest concentration with the highest treatment time (3 min). Under those conditions, L. innocua/peppers, total mesophiles/strawberries and total coliforms/watercress were reduced respectively 2.8 ± 0.5, 2.3 ± 0.4 and 1.7 ± 0.4 log-cycles. However, a substantial portion of the microbial populations were reduced by water washing alone, and the presence of ozone generally added an additional reduction of 0.5-1.0 log-cycles.If ozone at the highest concentration is used, the treatment impacts on L. innocua/peppers and total mesophiles/strawberries load reductions were equivalent to a blanching at 50°C (for the same treatment times).Combining blanching and ozone did not generate synergistic effects, and in some situations microbial reductions were lower than the ones observed when treatments were applied independently.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

Alexandre

Santos-Pedro

Brandão

et al. 2011

Journal of Food Engineering

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“…A number of studies (Ketteringham et al, 2006;Alexandre et al, 2011;Cantalejo, 2012 Alexopoulos et al, 2013) investigated the efficiency of ozone in reducing microbial counts on peppers, however, only one study (Horvitz and Cantalejo, 2012) assessed physicochemical properties of the produce.…”

Section: Introductionmentioning

confidence: 99%

“…Ketteringham et al (2006), however, did not observe reductions in microbial counts in fresh-cut peppers washed with ozonated water at 0.30-0.35, 0.38-0.45 and 3.85-3.95 µmol mol -1 for 20 s to 30 min, and suggested that this could be due to cut surfaces that promoted leaching of organic matter, thus providing a higher concentration of organic matter to react with ozone, thereby reducing the concentration of ozone available to act as an antimicrobial agent. Thus, Ketteringham et al (2006) suggested treating whole rather than pre-cut peppers. Interestingly, ozonated water at 1 µmol mol -1 applied for 3-5 min, has recently been found to be efficient in reducing mesophilic and psychrotrophic bacteria, yeast and mould counts on fresh-cut peppers (Horvitz and Cantalejo, 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Glowacz

Colgan

Rees

2015

Postharvest Biology and Technology

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The effect of continuous exposure to ozone on quality changes during the storage of red bell peppers, cucumbers and zucchini was investigated. Peppers were stored at 14 °C and were exposed to ozone at 0.1 and 0.3 µmol mol -1 , while cucumbers and zucchini were stored at 12 and 8 °C, respectively and exposed to ozone at 0.1 µmol mol -1 . The content of fructose (2.75 g/100 g FW) and glucose (2.00 g/100 g FW) in red bell peppers exposed to ozone at 0.1 µmol mol -1 was increased by 8 and 7%, respectively when compared to controls. Continuous exposure to ozone at 0.3 µmol mol -1 , on the other hand, had no effect on fructose (2.52 g/100 g FW) and glucose (1.88 g/100 g FW) content. The content of vitamin C was significantly enhanced in red bell peppers exposed to ozone at 0.1 and 0.3 µmol mol -1 after 7 days of storage, however, this effect was not maintained. After 14 days, vitamin C content in peppers exposed to ozone at 0.1 µmol mol -1 was not significantly different from the control, whereas it was reduced at 0.3 µmol mol -1 . Total phenolics content was increased in peppers exposed to ozone at 0.1 µmol mol -1 , but was unaffected at 0.3 µmol mol -1 . Continuous exposure of red bell peppers to ozone at 0.1 and 0.3 µmol mol -1 had no significant effect on weight loss, texture and colour. In cucumbers and zucchini, continuous exposure to ozone at 0.1 µmol mol -1 reduced weight loss by more than 40% and improved texture maintenance, while having no significant effect on their biochemistry. The findings from this study suggest that continuous exposure to ozone at 0.1 µmol mol -1 is a promising method for shelf-life extension of cucumbers and zucchini. Even though in red bell peppers continuously exposed to ozone at 0.1 µmol mol -1 sugars and phenolics content was increased, further work is still needed to better understand the exact mechanism of ozone action and its potential for the industrial use.

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“…Ozon, başlıca gaz ve sıvı fazda yüzey alanları başta olmak üzere değişik alanlara uygulanabilmektedir. Suların dezenfeksiyonunda, tat, koku, renk, bulanıklık, siyanid, nitrit ve amonyak gideriminde, metallerin uzaklaştırılmasında, tarımsal ilaç kalıntılarının temizlenmesinde, soğuk hava depolarında, veterinerlik ve hayvancılıkta enfeksiyon giderilmesinde, alfatoksin arındırılmasında, hastane, hava alanı, otel, hamam gibi klima sistemleri olan yerlerde, yüzme havuzlarında, arabalarda sigara veya yangından hasar görmüş yapıları temizleme ve kokuları gidermede, insan kanında bulunan virüs gideriminde, virüslerin sebep olduğu hastalıklarda, bakteri ve virüslerin dezenfeksiyonunda, zayıflamada, cilt hastalıklarında, dolaşım bozukluklarında, kronik yorgunlukta, akne, sedef dirençli mantar gibi cilt hastalıklarında, migren ve multipl skleroz gibi norolojik hastalıklarda, balık üretim çiftliklerinde, akvaryumlarda, et, balık, tavuk işleme tesislerinde, endüstriyel atık suların kontrolünde, dezenfeksiyonunda ve atık su arıtımında, tekstil endüstrisinde ve üniversiteler ile araştırma kurumlarındaki Ar-Ge çalışmalarında kullanılmaktadır [2, 18,[28][29][30][31][32][33][34][35][36][37][38][39][40][41].…”

Section: Ozonun Kullanım Alanlarıunclassified

Ozon ve Gıda Endüstrisinde Kullanım Alanları

Yıldız¹,

Yangılar²

2014

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi

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ÖzetSon yıllarda gıdaların mikrobiyal güvenliğini sağlamak amacıyla radyasyon ve ozon uygulamaları gibi farklı yöntemler uygulanmaktadır. Genellikle düşük konsantrasyonlarda daha kısa temas süresi ile geniş spektrumda mikroorganizma inhibisyonunu sağlayan ozon uygulamaları gıda endüstrisinde başarı ile uygulanabilmektedir. Yüksek reaktivitesi, kendiliğinden parçalanarak ortamda zararlı bileşik bırakmaması ozonun gıdalarda kullanımını güvenilir hale getirmektedir. Ozon son on yıldır pek çok ülkede gıda sanayinde kullanılmakta, özellikle son zamanlarda GRAS (genel olarak güvenilir) kabul edilmesi nedeniyle daha fazla kullanım alanı bulmaktadır. Ozon genellikle içme sularının dezenfeksiyonunda, kırmızı, beyaz et ve deniz ürünlerinin yıkanmasında, depo atmosferinin kontrol edilmesinde, gıda ekipmanlarının dezenfekte edilmesinde kullanılmaktadır. Bu derlemede, ozonun üretimi, kullanım alanları, avantaj ile dezavantajları ve gıda endüstrisindeki uygulama alanlarından bahsedilmiştir.Anahtar Kelimeler: Ozon, Dezenfektan, Raf ömrü, Güvenilir gıda Ozone Concepts and Approaches in Food IndustryAbstract Recently, different methods such as irridation and ozone are developed to inactive microorganisms. Ozone are used succesfully in food industry because of generally inhibition of microorganism in broad spectrum with shorter contact times at low concentrations. High reactivity, spontaneous decomposition without residues in the medium make ozone safety in food products. Ozone is used in the food industry for the last decade in many countries. Especially in recent times, ozone has usage area because of reliable substance (GRAS). Ozone is generally used in disinfection of drinking water, washing of in red-meat, white and marine products, control of storage atmosphere and disinfection of food process equipments in food industry. The present review, production, using of areas, advantage with disadvantage and using of ozone in food industry are mentioned.

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Application of aqueous ozone for treating pre-cut green peppers (Capsicum annuum L.)

Cited by 40 publications

References 9 publications

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Ozon ve Gıda Endüstrisinde Kullanım Alanları

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