Abstract
Pomegranate juice (PJ) is a well-known nutritional drink that has been widely consumed due to its health benefits. However, sedimentation of polyphenol, browning, and contamination of microorganisms are problems of fresh juice. This research aimed to evaluate the effect of ozone and ultrasound treatment on pasteurization and disinfection of PJ. The effective parameters have been optimized by response surface methodology. The optimized ozone dose was 3.5 ppm (2 L/min O2 flow, UV power of 1.0 A) for 6 min. The amplitude level of 50% and 6 s of on/off pulse in 5 min was achieved as an optimized state for the ultrasound. Selected conditions yielded: 1760.51 mg GA/L of TPC, 72.47 mg C3G/L of TAC, 0.47 g citric acid/L of TA, 14.24 °Brix of TSS, 0.683 of BI for ozone gas, and 1678 mg GA/L of TPC, 72.31 mg C3G/L of TAC, 0.47 g citric acid/L of TA, 14.5 °Brix of TSS, 0.743 of BI for sonication. The ultrasonic and ozone treatment of PJ contaminated with Escherichia coli PTCC 1399, aerobic bacteria, and fungi resulted in 100% and 2% disinfection, respectively. The application of ultrasound as a disinfection technique has reduced microbial load with the lowest effect on physicochemical data of PJ.
… England). Nutrient broth and eosin methylene blue were prepared from Conda
(Spain).
Gallic acid (GA) from
Biopurify (China) and formic acid (HCO 2 H) from
Chemopharma (Austria) were used in this experiment. The HPLC …
