Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity

Autores
Jaramillo Sánchez, Gabriela Maribel; Garcia Loredo, Analia Belen; Gómez, Paula Luisina; Alzamora, Stella Maris
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data.
Fil: Jaramillo Sánchez, Gabriela Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Garcia Loredo, Analia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Gómez, Paula Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Color
Ozone
Peach Juice
Rheological Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/60168
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and ViscosityJaramillo Sánchez, Gabriela MaribelGarcia Loredo, Analia BelenGómez, Paula LuisinaAlzamora, Stella MarisColorOzonePeach JuiceRheological Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data.Fil: Jaramillo Sánchez, Gabriela Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Garcia Loredo, Analia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Gómez, Paula Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaTaylor2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60168Jaramillo Sánchez, Gabriela Maribel; Garcia Loredo, Analia Belen; Gómez, Paula Luisina; Alzamora, Stella Maris; Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity; Taylor; Ozone; 40; 4; 7-2018; 305-3120191-95121547-6545CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/01919512.2017.1417111info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/01919512.2017.1417111info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:26:42Zoai:ri.conicet.gov.ar:11336/60168instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:26:42.586CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
spellingShingle Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
Jaramillo Sánchez, Gabriela Maribel
Color
Ozone
Peach Juice
Rheological Properties
title_short Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_full Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_fullStr Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_full_unstemmed Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_sort Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
dc.creator.none.fl_str_mv Jaramillo Sánchez, Gabriela Maribel
Garcia Loredo, Analia Belen
Gómez, Paula Luisina
Alzamora, Stella Maris
author Jaramillo Sánchez, Gabriela Maribel
author_facet Jaramillo Sánchez, Gabriela Maribel
Garcia Loredo, Analia Belen
Gómez, Paula Luisina
Alzamora, Stella Maris
author_role author
author2 Garcia Loredo, Analia Belen
Gómez, Paula Luisina
Alzamora, Stella Maris
author2_role author
author
author
dc.subject.none.fl_str_mv Color
Ozone
Peach Juice
Rheological Properties
topic Color
Ozone
Peach Juice
Rheological Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data.
Fil: Jaramillo Sánchez, Gabriela Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Garcia Loredo, Analia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Gómez, Paula Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/60168
Jaramillo Sánchez, Gabriela Maribel; Garcia Loredo, Analia Belen; Gómez, Paula Luisina; Alzamora, Stella Maris; Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity; Taylor; Ozone; 40; 4; 7-2018; 305-312
0191-9512
1547-6545
CONICET Digital
CONICET
url http://hdl.handle.net/11336/60168
identifier_str_mv Jaramillo Sánchez, Gabriela Maribel; Garcia Loredo, Analia Belen; Gómez, Paula Luisina; Alzamora, Stella Maris; Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity; Taylor; Ozone; 40; 4; 7-2018; 305-312
0191-9512
1547-6545
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/01919512.2017.1417111
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/01919512.2017.1417111
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor
publisher.none.fl_str_mv Taylor
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082714887782400
score 13.22299

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