Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice

García-Mateos, Rosario; Quiroz-González, Beatriz; Corrales-Garcı́a, Joel; Ybarra-Moncada, Ma. Carmen; Leyva-Ruelas, Gabriel

doi:10.1016/j.ifset.2019.102187

Cited by 10 publications

(6 citation statements)

References 37 publications

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“…Processing reduced the TMAC and Y&M count, suggesting a microbiologically safe cashew apple juice. The trend observed in this study is similar to the results reported by García-Mateos et al on the OZ-HHP processing of pitaya juice [41]. Liao et al [1] evaluated the combined application of US and non-thermal plasma.…”

Section: Microbial Stability During Cold Storagesupporting

confidence: 90%

Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

et al. 2021

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Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.

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Section: Microbial Stability During Cold Storagesupporting

confidence: 90%

Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

et al. 2021

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“…The color degradation seems to be a function of the concentration of ozone and treatment time. A previous study reported a slight darkening and a slight loss of color intensity in pitaya juice, which might be attributed to the high concentration and long treatment time [89]. Darkening is a common problem observed during juice processing, which is mainly caused by the activity of polyphenol oxidase.…”

Section: Colormentioning

confidence: 98%

“…Oxidation may occur through nucleophilic and electrophilic substitution reactions leading to the oxidation of organic compounds. Ozone favors the formation of hydroxylated compounds and quinones [88], which can cause the darkening of foods [89]. The auto-decomposition of triatomic oxygen is accompanied by the production of numerous ROS.…”

Section: Phenolic Contentmentioning

confidence: 99%

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

Sachadyn‐Król

Agriopoulou

2020

Molecules

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In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.

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“…According to the pH values found for these pulps (Table 1), they are classified as acid or medium acid foods (3.7 < pH < 4.5) (Ramaswamy & Abbatemarco, 1996), Decrement of aerobic mesophilic count was observed during refrigerated (4°C) storage of pitaya juice as from the 35th day of the cool storage (Quiroz-González et al 2020;García-Mateos et al, 2019).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage

Urquieta-Herrero

Cornejo-Mazón²,

Gutiérrez‐López³

et al. 2021

RMIQ

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Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice

Cited by 10 publications

References 37 publications

Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage

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