Effect of two types of ozone treatments on the quality of apple fruits
The aim of this research was to demonstrate the effect of the ozonation process (exposure to ozone in gaseous form and rinsing in water saturated with ozone) on selected apple parameters. The scope of the study included: conducting the ozonation process under controlled conditions at a concentration...
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| Format: | Article |
| Language: | English |
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Sciendo
2021-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2021-0026 |
| _version_ | 1798031235263496192 |
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| author | Balawejder Maciej Matłok Natalia Sowa Wioletta Kończyk Natalia Piechowiak Tomasz Zapałowska Anita |
| author_facet | Balawejder Maciej Matłok Natalia Sowa Wioletta Kończyk Natalia Piechowiak Tomasz Zapałowska Anita |
| author_sort | Balawejder Maciej |
| collection | DOAJ |
| description | The aim of this research was to demonstrate the effect of the ozonation process (exposure to ozone in gaseous form and rinsing in water saturated with ozone) on selected apple parameters. The scope of the study included: conducting the ozonation process under controlled conditions at a concentration of 1 ppm and exposure times of 1, 5 and 10 min (ozone in gaseous form) and 10, 15 and 30 min (ozonated water), respectively; polyphenols research; determining antiradical activity using ABTS radicals; and determining the influence of the applied method on the volatiles that give rise to odor chemicals (fragrance and aroma). In both cases, measurements were taken 24 hours after the ozonation process. Both exposure to ozone in gaseous form and washing in ozonated water did not adversely affect the appearance of the fruit. The rinsing process in ozonated water did not significantly affect the composition of the compounds responsible for the fruit’s odor. The proposed washing conditions affected the biochemical balance of the fruit. Differences in polyphenol content and antioxidant potential were noted. The mean content of polyphenols expressed as gallic acid equivalent in the control sample was determined to be 15.22 mg/100 g. In comparing the content of polyphenols with the control sample, insignificant changes in their content were noted, except for the sample with the longest ozonation. In the case of fruit washed within 30 minutes, a significant increase by 53% in antioxidant potential was noted. α- Farnesene was identified as the main component established by headspace solid-phase microextraction (HS-SPME) procedure. The proposed ozonation conditions made it possible to keep the volatile compounds influencing the sensory properties of apples unchanged. |
| first_indexed | 2024-04-11T19:54:11Z |
| format | Article |
| id | doaj.art-dbec027b54404e9c88c4dc3729778f96 |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-04-11T19:54:11Z |
| publishDate | 2021-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-dbec027b54404e9c88c4dc3729778f962022-12-22T04:06:14ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2021-12-0125228529210.2478/aucft-2021-0026Effect of two types of ozone treatments on the quality of apple fruitsBalawejder Maciej0Matłok Natalia1Sowa Wioletta2Kończyk Natalia3Piechowiak Tomasz4Zapałowska Anita5Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601Rzeszów, PolandDepartment of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, St. Zelwerowicza 4, 35-601Rzeszów, PolandDepartment of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601Rzeszów, PolandDepartment of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601Rzeszów, PolandDepartment of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601Rzeszów, PolandDepartment of Agriculture and Waste Management, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklinskiej 1a, 35-601Rzeszów, PolandThe aim of this research was to demonstrate the effect of the ozonation process (exposure to ozone in gaseous form and rinsing in water saturated with ozone) on selected apple parameters. The scope of the study included: conducting the ozonation process under controlled conditions at a concentration of 1 ppm and exposure times of 1, 5 and 10 min (ozone in gaseous form) and 10, 15 and 30 min (ozonated water), respectively; polyphenols research; determining antiradical activity using ABTS radicals; and determining the influence of the applied method on the volatiles that give rise to odor chemicals (fragrance and aroma). In both cases, measurements were taken 24 hours after the ozonation process. Both exposure to ozone in gaseous form and washing in ozonated water did not adversely affect the appearance of the fruit. The rinsing process in ozonated water did not significantly affect the composition of the compounds responsible for the fruit’s odor. The proposed washing conditions affected the biochemical balance of the fruit. Differences in polyphenol content and antioxidant potential were noted. The mean content of polyphenols expressed as gallic acid equivalent in the control sample was determined to be 15.22 mg/100 g. In comparing the content of polyphenols with the control sample, insignificant changes in their content were noted, except for the sample with the longest ozonation. In the case of fruit washed within 30 minutes, a significant increase by 53% in antioxidant potential was noted. α- Farnesene was identified as the main component established by headspace solid-phase microextraction (HS-SPME) procedure. The proposed ozonation conditions made it possible to keep the volatile compounds influencing the sensory properties of apples unchanged.https://doi.org/10.2478/aucft-2021-0026appleozone treatmentantioxidant activitypolyphenolsessential oilshs-spme |
| spellingShingle | Balawejder Maciej Matłok Natalia Sowa Wioletta Kończyk Natalia Piechowiak Tomasz Zapałowska Anita Effect of two types of ozone treatments on the quality of apple fruits Acta Universitatis Cibiniensis. Series E: Food Technology apple ozone treatment antioxidant activity polyphenols essential oils hs-spme |
| title | Effect of two types of ozone treatments on the quality of apple fruits |
| title_full | Effect of two types of ozone treatments on the quality of apple fruits |
| title_fullStr | Effect of two types of ozone treatments on the quality of apple fruits |
| title_full_unstemmed | Effect of two types of ozone treatments on the quality of apple fruits |
| title_short | Effect of two types of ozone treatments on the quality of apple fruits |
| title_sort | effect of two types of ozone treatments on the quality of apple fruits |
| topic | apple ozone treatment antioxidant activity polyphenols essential oils hs-spme |
| url | https://doi.org/10.2478/aucft-2021-0026 |
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