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

Abstract

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.

Assessment of the physicochemical and sensorial features of pasteurized cantaloupe juice during storage

“…During storage, browning increased in cantaloupe juice, due to the development of brown pigment over polymerization between ascorbic acid or sugar degradation products or phenolic compounds (Wibowo et al, 2015) [33] . A similar decrease in vitamin was found in a refrigerated stored cantaloupe juice stored at (5±2 C) for 13 days by Sroy et al (2019) [29] . The same previous order in terms of preference for vitamin C and reduced browning is of the same order obtained by L*, a*, b*, hue, and chroma parameters.…”

“…The pattern of our results was close to that observed by Tahar et al (2019) [30] in pasteurized pear juice and orange juice. The degradation in vitamins, polyphenols, and carotenoids during storage decreased antioxidant activity in juices (Sroy et al, 2019) [29] . Although cantaloupe juice is not high in phenolic content but contains a higher percentage of Hydroxylated cinnamic acids than Hydroxybenzoic acid derivatives, which are more antioxidant activity than Hydroxybenzoic acid derivatives due to their esters have more hydroxyl in the molecule.…”

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

“…The impact of pulsed light (PL) treatment conditions on the Vitamin C content in Indian gooseberry (amla) juice was explored, and the results showed that a 61% better retention was obtained in comparison to the thermally pasteurised counterpart [80]. Similarly, the positive effect of the ozone treatment when compared to traditional pasteurisation was shown by Sroy et al 2019 [81], who studied Vitamin C behaviour in cantaloupe melon juice immediately after treatment but, also, during refrigerated storage.…”

Bacterias ácido lácticas de bebidas vegetales fermentadas: Producción de metabolitos y propiedades antimicrobianas

“…Fenoles totales 182.27 ug EAG/mL 54 Ácido ascórbico 23.84 mg AA/100 mL 54 bs: base seca; EAG: Equivalentes de Ácido Gálico; EC: Equivalentes de Catequinas; EQ: Equivalentes de Quercetina; AA: Ácido ascórbico.…”