Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Food Chem Toxicol. 2009 Nov;47(11):2824-9. doi: 10.1016/j.fct.2009.09.001. Epub 2009 Sep 4.
Grape juice samples were ozonated with processing variables of ozone concentration (1.6-7.8% w/w) and treatment time (0-10 min). Effects of processing variables on grape juice color values (L, a and b) and anthocyanins were determined. The changes in lightness (L) values and total color difference (TCD) values were fitted well to zero-order kinetics whereas, a and b followed first-order kinetics. Three major anthocyanins were observed in the grape juice namely cyanidin-3-O-glucoside (Cy3Gl, 133.9 mg/L), delphinidin-3-O-glucoside (Dy3Gl, 21.4) and malvidin-3-O-glucoside (My3Gl, 3.2mg/L). Significant reductions in anthocyanin content were observed during ozonation. During ozonation Cy3Gl was found to be stable compared to Dy3Gl and My3Gl. Changes in Cy3Gl were fitted well to the fraction conversion model. The results presented in this study indicate that both color and anthocyanin content are significantly affected during ozone processing. Thus, the effects of ozonation on the grape juice should be considered by processors prior to its adoption as a preservation technique.
葡萄汁样品用臭氧浓度（1.6-7.8%w/w）和处理时间（0-10 分钟）进行臭氧处理。确定处理变量对葡萄汁颜色值（L、a 和 b）和花色苷的影响。L 值和总色差（TCD）值的变化符合零级动力学，而 a 和 b 则遵循一级动力学。在葡萄汁中观察到三种主要的花色苷，即矢车菊素-3-O-葡萄糖苷（Cy3Gl，133.9mg/L）、飞燕草素-3-O-葡萄糖苷（Dy3Gl，21.4）和锦葵素-3-O-葡萄糖苷（My3Gl，3.2mg/L）。在臭氧处理过程中，花色苷含量显著降低。在臭氧处理过程中，Cy3Gl 比 Dy3Gl 和 My3Gl 更稳定。Cy3Gl 的变化符合分数转化模型。本研究结果表明，在臭氧处理过程中，颜色和花色苷含量都会受到显著影响。因此，在采用臭氧处理作为一种保鲜技术之前，加工商应该考虑其对葡萄汁的影响。
