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Degradation kinetics of tomato juice quality parameters by ozonation
Author(s) -
Tiwari Brijesh K.,
O’ Donnell Colm P.,
Brunton Nigel P.,
Cullen Patrick J.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01946.x
Subject(s) - browning , ozone , titratable acid , chemistry , brix , ascorbic acid , food science , degradation (telecommunications) , kinetics , organic chemistry , physics , telecommunications , quantum mechanics , computer science , sugar
Summary Tomato juice samples were ozonated with control variables of ozone concentration (1.6–7.8 %w/w) and treatment time (0–10 min). Effects of ozone processing variables on quality parameters of pH, o Brix, titratable acidity (TA), cloud value, non‐enzymatic browning, colour values ( L *, a *, and b *) and ascorbic acid (AA) content were determined. No significant changes ( P > 0.05) in pH, o Brix, TA, cloud value and Non enzymatic browning (NEB) ( P ≤ 0.05) were found with ozonation. L *, a * and b * colour values were significantly affected by ozone concentration and treatment time. A significant reduction of AA (96 %) was observed at an ozone concentration of 7.8%w/w and a treatment time of 10 min. Results presented in this study indicate that visual colour and nutritional quality is significantly affected during ozone processing. Thus, the effects of ozonation on the nutritional properties of tomato juice should be considered by processors prior to its adoption as a preservation technique.