Effect of Ozone Treatment on the Physiochemical Microbiological and Sensory Properties of Guava and Pomegranate Juices Packed in Two Types of Packaging

Abstract

Samples of guava and pomegranate juice were treated with ozone, with a processing variable of 8 ppm and a 5-minute treatment duration. The impact of processing variables was assessed during 14 days of cold storage (4℃) on the intrinsic microflora inactivation, physio-chemical characteristics, nutritional quality, and color values L, a*, and b*. However, compared to the pasteurizing process, the
study's results show that ozonated samples were able to retain the majority of their antioxidant activities (DPPH was about 85% and total phenolic compounds was about 90%), as well as lower their intrinsic microflora loads. On the other hand, the ascorbic acid content of the guava juice samples (35%) and the anthocyanins and ascorbic acid of the pomegranate samples (37% and 86%,
respectively) were significantly reduced by the same results. Results also showed that ozone processing has a greater impact on visual color. So, it must be taken into consideration the impact of ozonation on the nutritional qualities of fruit juices before using it as a preservation method.