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EFFECT OF OZONE ON SOFTENING ENZYMES, SORBATE, PIGMENT AND BACTERIA IN RECYCLED PICKLE BRINE 1
Author(s) -
BRIGANCE ALAN R.,
BUESCHER RON
Publication year - 1992
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1992.tb00459.x
Subject(s) - potassium sorbate , brine , food science , chemistry , softening , pectinase , fermentation , pulp and paper industry , pigment , bacteria , enzyme , biochemistry , biology , materials science , sugar , organic chemistry , engineering , composite material , genetics
The effects of ozone (O 3 ) introduced into recycled cucumber pickle brines on cellulase (Cx) and polygalacturonase (PG) activities, potassium sorbate, color and bacteria content were examined. Cx and PG were effectively inactivated by O 3 . The amount of O 3 required to inactivate a large range of Cx and PG activities was about 176 to 246 μg/ml of recycled brine that was added in 10–14 min. The O 3 treatments also destroyed potassium sorbate and bacteria in the recycled brines. While being treated with O 3 , brine color faded as measured at 400 nm, and after exposure to O 3 , the color gradually returned to its original absorbance. Utilization of O 3 provides an alternative method of inactivating Cx and PG in recycled pickle brines; however, the effects of O 3 treated brines on cucumber fermentation and subsequent pickle quality must also be evaluated prior to implementing commercial treatments.