title: Safety and quality assessment during the ozonation of cloudy apple juice.
abstract: Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonized water. However, with the FDA's approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900) and quality parameters (color, phenolic content) of cloudy apple juice. Apple juice samples were ozonated at room temperature (20 ± 1.5 °C) with a generated ozone concentration of 0.048 mg O(3) at a constant flow rate of 0.12 L/min and treatment time of 0 to 10 min. E. coli inactivation kinetics in apple juice were described quantitatively by using the Shoulder log-linear and the Weibull model. Ozone treatment of E. coli in apple juice demonstrate that a desired 5 log reduction can be achieved within 5 min. Apple juice color (L*, a*, and b*) and total phenols were significantly affected by ozone concentration and treatment time.
authors.affiliation: School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland.
authors.forename: S
authors.initials: S
authors.lastname: Patil
authors.forename: B
authors.initials: B
authors.lastname: Torres
authors.forename: B K
authors.initials: BK
authors.lastname: Tiwari
authors.forename: Hilde H
authors.initials: HH
authors.lastname: Wijngaard
authors.forename: P
authors.initials: P
authors.lastname: Bourke
authors.forename: P J
authors.initials: PJ
authors.lastname: Cullen
authors.forename: C P
authors.initials: CP
authors.lastname: O'Donnell
authors.forename: V P
authors.initials: VP
authors.lastname: Valdramidis
mesh_terms: D001628:Beverages / Q000032:analysis* / Q000382:microbiology*; D002851:Chromatography, High Pressure Liquid; D002934:Cinnamates / Q000032:analysis; D015169:Colony Count, Microbial; D004926:Escherichia coli / Q000187:drug effects / Q000254:growth & development; D005419:Flavonoids / Q000032:analysis; D005520:Food Preservatives / Q000009:adverse effects / Q000737:chemistry / Q000494:pharmacology*; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D027845:Malus / Q000737:chemistry* / Q000382:microbiology*; D050296:Microbial Viability; D008954:Models, Biological; D009994:Osmolar Concentration; D010126:Ozone / Q000009:adverse effects / Q000737:chemistry / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis; D010858:Pigmentation / Q000187:drug effects; D059808:Polyphenols; D011786:Quality Control; D013312:Stress, Physiological
chemical_list: D002934:Cinnamates; D005419:Flavonoids; D005520:Food Preservatives; D010636:Phenols; D059808:Polyphenols; D010126:Ozone