The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries

The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a stream of ozone in concentration of 0.3 and 0.9 mg...

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Bibliographic Details
Published in:CYTA: journal of food 2017-10, Vol.15 (4), p.563-573
Main Authors: Onopiuk, Anna, Półtorak, Andrzej, Moczkowska, Małgorzata, Szpicer, Arkadiusz, Wierzbicka, Agnieszka
Format: Article
Language:English
Subjects:
Acidity
actividad antioxidante total
Anthocyanins
Antioxidants
Berries
Dosage
Flavonoids
Fruits
fruta de frambuesa
Health promotion
microbiological safety
Organic chemistry
Ozone
Ozonisation
ozonización
Phenols
raspberry fruit
Rubus
seguridad microbiológica
Solids
total antioxidant activity
Vitamins
Yeast
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Summary:The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a stream of ozone in concentration of 0.3 and 0.9 mg/L over a period of 60 and 120 min. The scope of the study covered the measurements of titratable acidity, soluble solids concentration, and such health-promoting indicators as content of phenol compounds, flavonoids, anthocyanins and vitamins C, total antioxidant activity (TAA) on 0, 4th, and 8th day of storage. The ozone treated fruit had higher level of phenol compounds and demonstrated higher TAA compared to untreated raspberries. The use of ozone made it possible to curb the development of yeast and moulds on the surface of raspberries, in which the dosage of 0.9 mg/L and treatment time of 60 min proved most efficient.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2017.1317669