Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature
Non-thermal processing has been developed to increase the quality and storage life of fruit juices in response to consumer desire. Ozonation is a recently developed method that generates volatile oxygen atoms that can eliminate a broad spectrum of microbes and extend the shelf stability of food prod...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2249266 |
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| author | Aqsa Iqbal Muhammad Nadeem Ammara Ainee Tahir Mahmood Qureshi Waseem Khalid Faiqa Malik Salim-Ur Rehman Abdul Rehman Muhammad Zubair Khalid Naushad Ahmad Asad Nawaz Isam A. Mohamed Ahmed |
| author_facet | Aqsa Iqbal Muhammad Nadeem Ammara Ainee Tahir Mahmood Qureshi Waseem Khalid Faiqa Malik Salim-Ur Rehman Abdul Rehman Muhammad Zubair Khalid Naushad Ahmad Asad Nawaz Isam A. Mohamed Ahmed |
| author_sort | Aqsa Iqbal |
| collection | DOAJ |
| description | Non-thermal processing has been developed to increase the quality and storage life of fruit juices in response to consumer desire. Ozonation is a recently developed method that generates volatile oxygen atoms that can eliminate a broad spectrum of microbes and extend the shelf stability of food products. The present research was intended to investigate the ozone processing on the physicochemical characteristics, microbiological quality, sensory attributes, and antioxidant potential of Kinnow juice. In this study, Kinnow juice was processed to 150 mg/h of ozone gas at a constant concentration for 5, 10, and 15 min. The sample was then taken in a plastic container and stored at 35°C ± 2 for three months. The results revealed that ozone processing had a significant (p˂0.05) effect on the total phenolics (TP) contents, total flavonoids (TF) contents, total soluble solids (TSS), acidity, total antioxidant activity (TAA) and DDPH radical scavenging activity of Kinnow juice. In addition, the ozonation application also significantly (p˂0.05) decreased the population of the microbes when the ozone time was increased from 5–15 min. Among the treatments, it was observed that T3 had the highest TSS, acidity, TF contents, TAA, and DDPH radical scavenging activity values and the lowest mold and plate counts. Regarding sensory qualities, T0+ showed the highest sensory score during storage. Thus, it may be concluded from the findings of our study that ozone application improved the quality of Kinnow juice by increasing TSS, phytochemicals and decreasing the microbial population, thereby prolonging their shelf life. |
| format | Article |
| id | doaj-art-a3786f1fda3b491a9414d58cc508e3d7 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-a3786f1fda3b491a9414d58cc508e3d72025-01-02T10:41:35ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012612420243210.1080/10942912.2023.2249266Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperatureAqsa Iqbal0Muhammad Nadeem1Ammara Ainee2Tahir Mahmood Qureshi3Waseem Khalid4Faiqa Malik5Salim-Ur Rehman6Abdul Rehman7Muhammad Zubair Khalid8Naushad Ahmad9Asad Nawaz10Isam A. Mohamed Ahmed11Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanDepartment of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur, PakistanUniversity Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanDepartment of Food Science and Technology, Riphah International University, Faisalabad, PakistanDepartment of Agronomy, College of Agriculture, University of Sargodha, Sargodha, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Chemistry, College of Science, King Saud University, Riyadh, Kingdom of Saudi ArabiaInstitute for Advanced Study, Shenzhen University, Shenzhen, ChinaDepartment of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, SudanNon-thermal processing has been developed to increase the quality and storage life of fruit juices in response to consumer desire. Ozonation is a recently developed method that generates volatile oxygen atoms that can eliminate a broad spectrum of microbes and extend the shelf stability of food products. The present research was intended to investigate the ozone processing on the physicochemical characteristics, microbiological quality, sensory attributes, and antioxidant potential of Kinnow juice. In this study, Kinnow juice was processed to 150 mg/h of ozone gas at a constant concentration for 5, 10, and 15 min. The sample was then taken in a plastic container and stored at 35°C ± 2 for three months. The results revealed that ozone processing had a significant (p˂0.05) effect on the total phenolics (TP) contents, total flavonoids (TF) contents, total soluble solids (TSS), acidity, total antioxidant activity (TAA) and DDPH radical scavenging activity of Kinnow juice. In addition, the ozonation application also significantly (p˂0.05) decreased the population of the microbes when the ozone time was increased from 5–15 min. Among the treatments, it was observed that T3 had the highest TSS, acidity, TF contents, TAA, and DDPH radical scavenging activity values and the lowest mold and plate counts. Regarding sensory qualities, T0+ showed the highest sensory score during storage. Thus, it may be concluded from the findings of our study that ozone application improved the quality of Kinnow juice by increasing TSS, phytochemicals and decreasing the microbial population, thereby prolonging their shelf life.https://www.tandfonline.com/doi/10.1080/10942912.2023.2249266Kinnow juiceOzone treatmentPhysicochemical characteristicsAntioxidant potentialMicrobial counts |
| spellingShingle | Aqsa Iqbal Muhammad Nadeem Ammara Ainee Tahir Mahmood Qureshi Waseem Khalid Faiqa Malik Salim-Ur Rehman Abdul Rehman Muhammad Zubair Khalid Naushad Ahmad Asad Nawaz Isam A. Mohamed Ahmed Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature International Journal of Food Properties Kinnow juice Ozone treatment Physicochemical characteristics Antioxidant potential Microbial counts |
| title | Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature |
| title_full | Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature |
| title_fullStr | Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature |
| title_full_unstemmed | Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature |
| title_short | Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature |
| title_sort | quality evaluation of ozone processed kinnow citrus reticulata blanco juice at ambient temperature |
| topic | Kinnow juice Ozone treatment Physicochemical characteristics Antioxidant potential Microbial counts |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2249266 |
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