Nature of active intermediate particles formed during ozone-induced oxidation

Rosenfeld, M. A.; Разумовский, С. Д.; Щеголихин, А. Н.; Konstantinova, M. L.; Sul’timova, N. B.; Kozachenko, A. I.; Nagler, L. G.; Bychkova, A. V.; Leonova, V. B.

doi:10.1134/s1607672915020180

Cited by 9 publications

(1 citation statement)

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“…The reason for enzyme inactivation is the alteration of the active site of sulfhydryl (SH) groups in cysteine residue as a result of oxidation (Chakraborty, Kaushik, Rao, & Mishra, 2014). The active free radical produced by ozone, attack susceptible functional groups in solution (Rosenfeld et al, 2015). The cleavage of NHCO bond and blocking of enzyme active sites are also responsible for the inactivation of endogenous enzymes by ozone.…”

Section: Resultsmentioning

confidence: 99%

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Panigrahi

Mishra

2020

J Food Process Engineering

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Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.Practical applicationsSugarcane juice is susceptible to rapid spoilage and quality deterioration owing to the browning and fermentation resulting in its short shelf life. It is an extremely perishable product that loses its marketability because of processing problems. Considering the nutritional importance of this juice, it can be emerged as an energy drink if adequately treated. Consumer demands for minimally processed health foods have further encouraged the research related to techniques for processing of fruit juices. Ozone processing is one such potential nonthermal method which can enable extension of shelf life of sugarcane juice, yet retaining its freshness and organoleptic properties that in turn aid in the growth of juice processing industry.

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Section: Resultsmentioning

confidence: 99%