The impact of ozonation on the physicochemical properties, antioxidant potential and shelf life of Kinnow (Citrus Reticulata Blanco) juice

Consumer demand for higher-quality fruit juices has resulted in the development of non-thermal processing to extend the shelf life of fruit juices. Ozonation is a novel technique, involving the production of volatile oxygen atoms capable of destroying an extensive range of microorganisms and lengthening the shelf stability of fruit juices. The purpose of this research was to examine the influence of ozonation on the physicochemical, bioactive components, and microbial properties of kinnow juice. Kinnow juice was exposed to ozone gas with fixed concentration 150 mg/h for 5, 10, and 15 minutes. Then, kinnow juice was filled in a plastic bottle and kept at 4 +/- 2 degrees C for 3 months. The mentioned parameters were examined after 30 days, 60 days, and 90 days. It was found that ozonation had shown a significant influence on nutritional characteristics of kinnow juice as it increased (p <= .05) the acidity, total soluble content, total phenolics content, flavonoids content, and antioxidant potential of kinnow juice and diminished the microbial activity, increasing ozone time from 5 to 15 minutes. OZ-15 (15 minutes of ozonation) showed the maximum value of total soluble content (14.70 +/- 0.10 degrees Brix), titrable acidity (0.179 +/- 0.10%), total flavonoid content (244.44 +/- 3.70 mg equivalent of catechin/100 mL), and total antioxidant activity (305.95 +/- 2.70 mu g/g equivalent of ascorbic acid of juice), but it presented the least total mold counts (1.49 +/- 0.02 colony forming unit/mL) and plate counts (1.53 +/- 0.03 colony forming unit/mL). It was suggested that the ozonation could be used as an alternative to the traditional pasteurization and chemical preservatives on kinnow juice to retain quality characteristics.