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Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-14 , DOI: 10.1111/jfpe.13542 Chirasmita Panigrahi 1 , Hari Niwas Mishra 1 , Sirshendu De 2
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-14 , DOI: 10.1111/jfpe.13542 Chirasmita Panigrahi 1 , Hari Niwas Mishra 1 , Sirshendu De 2
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Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.
中文翻译：
臭氧化参数对甘蔗汁营养和微生物质量的影响
甘蔗汁由于汁变褐和发酵而易于迅速变质和质量下降。为了解决这个问题，已经尝试了果汁的臭氧化处理。为了优化臭氧化工艺，应基于基于全因子设计的响应面方法，并采用气体流速（3、6.5和10 L / min）的控制变量；臭氧浓度（10、20和30％wt / wt）; 使用曝光时间（5、12.5和20分钟）。气体流速显着影响理化和微生物指标，而与其他两个独立变量无关。回归分析表明，预测的二次模型与实验数据吻合良好，并且具有确定系数（R 2）显着（p <.05））>> 9。臭氧化后观察到营养参数的显着降低，例如多酚含量（13.5％），类黄酮含量（22.5％），抗坏血酸含量（81.46％）和抗氧化能力（30％）。但是，该处理导致多酚氧化酶的失活67.8％，总板数减少了3.72 log。感官分析表明，经处理的果汁在感官特性方面是可以接受的。因此，臭氧处理被证明对酶灭活和微生物破坏有效，从而为甘蔗汁提供了增强的抗褐变和抗微生物特性。
更新日期：2020-11-09
中文翻译：
臭氧化参数对甘蔗汁营养和微生物质量的影响
甘蔗汁由于汁变褐和发酵而易于迅速变质和质量下降。为了解决这个问题，已经尝试了果汁的臭氧化处理。为了优化臭氧化工艺，应基于基于全因子设计的响应面方法，并采用气体流速（3、6.5和10 L / min）的控制变量；臭氧浓度（10、20和30％wt / wt）; 使用曝光时间（5、12.5和20分钟）。气体流速显着影响理化和微生物指标，而与其他两个独立变量无关。回归分析表明，预测的二次模型与实验数据吻合良好，并且具有确定系数（R 2）显着（p <.05））>> 9。臭氧化后观察到营养参数的显着降低，例如多酚含量（13.5％），类黄酮含量（22.5％），抗坏血酸含量（81.46％）和抗氧化能力（30％）。但是，该处理导致多酚氧化酶的失活67.8％，总板数减少了3.72 log。感官分析表明，经处理的果汁在感官特性方面是可以接受的。因此，臭氧处理被证明对酶灭活和微生物破坏有效，从而为甘蔗汁提供了增强的抗褐变和抗微生物特性。
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