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Ozone Combined with Ultrasound Processing of High-Sugar Concentrated Orange Juice: Effects on the Antimicrobial Capacity, Antioxidant Activity, and In Vitro Bioaccessibility of Carotenoids

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Abstract

The objective of this work is to evaluate the effects of ozone combined with ultrasound (ozone+US), pasteurization (PT), and high-temperature short-time sterilization (HTST) on antimicrobial capacity, antioxidant activity, carotenoid distribution and in vitro bioaccessibility of carotenoids in high-sugar concentrated orange juice. The enhancement of cellular membrane permeability and the leakage of cytoplasmic contents in Penicillium citrinum and Saccharomyces cerevisiae induced by ozone+US treatment were confirmed by fluorescence and FTIR spectrum. Ozone+US treatment exhibited higher antimicrobial activity than PT, and ozone+US treatment could decrease 4.22 ± 0.08 log CFU/mL of P. citrinum and 4.49 ± 0.10 log CFU/mL of S. cerevisiae. Additionally, ozone+US treated samples showed significantly lower peroxidase and polyphenoloxidase residual activity, higher bioactive compounds, and antioxidant capacity of orange juice as compared to thermal treatment. Among these treatments, ozone+US-treated orange juice showed the highest retention rates of carotenoid content and carotenoid bioavailability of 3.76 ± 0.05 mg/L and 24.53 ± 1.37%, respectively. Interestingly, particle size reduction and uniform distribution of carotenoids in ozone+US-treated samples enhanced the bioaccessibility of carotenoids. Compared with those thermal treatments, ozone+US treatment would be an alternative to improve microbial safety and decrease the degradation of antioxidant components in high-sugar concentrated orange juice.

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The data are available from the corresponding author upon suitable request.

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Funding

This study received financial support from the National Key R&D Program of China (No. 2018YFD0700303), the Jiangsu Province (China) Key Project in Agriculture (Contract No. BE2015310217), the Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), the National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), and the Postgraduate Research & Practice Innovation Program of Jiangsu Province (No. KYCX22_2392), all of which enabled us to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Lihui Zhang & Min Zhang

  2. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Lihui Zhang

  3. China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Min Zhang

  4. Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada

    Arun S. Mujumdar

  5. Guangdong Galore Food Co., Ltd., Zhongshan, 528447, Guangdong, China

    Yaping Liu

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  1. Lihui Zhang
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L. Zhang, M. Zhang, A. S. Mujumdar, and Y. Liu wrote the main manuscript text, and L. Zhang prepared Figs. 1, 2, 3, 4, and 5. All authors reviewed the manuscript.

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Zhang, L., Zhang, M., Mujumdar, A.S. et al. Ozone Combined with Ultrasound Processing of High-Sugar Concentrated Orange Juice: Effects on the Antimicrobial Capacity, Antioxidant Activity, and In Vitro Bioaccessibility of Carotenoids. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-023-03307-7

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