Shah Nor Nadiah Abdul Karim, Supian Nur Amira Mohd, Hussein Nadia Aida
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
J Food Sci Technol. 2019 Jan;56(1):262-272. doi: 10.1007/s13197-018-3486-2. Epub 2018 Nov 21.
This work studied the effectiveness of gaseous ozone disinfection on pummelo ( L. Osbeck) fruit juice components. Unfiltered and filtered pummelo fruit juices were treated with gaseous ozone for up to 50 min with ozone concentration fixed at 600 mg/h. A microbiological and physicochemical properties analysis were conducted on the ozone-treated fruit juices samples. It was found that the survival rate of aerobic bacteria, yeast and mold in unfiltered pummelo fruit juice were higher compared to filtered juice, as the juice components acted as protective barriers to the microorganisms. The microorganisms' inactivation in pummelo fruit juices was also observed to have increased as the ozone treatment time increased. Significant effects on total colour difference, ascorbic acid content, and total phenolic content were also observed over increased ozone-treatment time. However, ozone was shown to be ineffective in activating PME activity in both types of juice. The experimental results of this study indicated that pummelo fruit juice components had significant effects on the effectiveness of gaseous ozone, however, the degree of the effects depends on the different fruit components (total soluble solids, total phenolic content). As a conclusion, filtered juice showed better quality characteristics in comparison to unfiltered juice post-ozone treatment.
本研究探讨了气态臭氧对柚子（柚属贝克）果汁成分的消毒效果。将未过滤和过滤后的柚子汁用气态臭氧处理长达50分钟，臭氧浓度固定为600毫克/小时。对经臭氧处理的果汁样品进行了微生物学和理化性质分析。结果发现，未过滤的柚子汁中需氧菌、酵母菌和霉菌的存活率高于过滤后的果汁，因为果汁成分对微生物起到了保护屏障的作用。还观察到，随着臭氧处理时间的增加，柚子汁中微生物的失活率也有所提高。随着臭氧处理时间的增加，还观察到对总色差、抗坏血酸含量和总酚含量有显著影响。然而，臭氧对两种果汁中的果胶甲酯酶（PME）活性均无激活作用。本研究的实验结果表明，柚子汁成分对气态臭氧的效果有显著影响，但其影响程度取决于不同的水果成分（总可溶性固形物、总酚含量）。总之，与臭氧处理后的未过滤果汁相比，过滤后的果汁显示出更好的品质特性。
