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. 2021 Mar 30;10(4):727.
doi: 10.3390/foods10040727.

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Fátima A Miller  1 , Joana F Fundo  1 , Ester Garcia  1 , Cristina L M Silva  1 , Teresa R S Brandão  1
Affiliations

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Fátima A Miller et al. Foods. .

Abstract

Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.

Keywords: Listeria spp.; bioactive compounds; melon peel; ozone; quality/safety.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Experimental setup of the ozonation system used.
Figure 2
Figure 2
Total phenolics, chlorophylls, vitamin C and antioxidant activity in fresh and ozone-treated cantaloupe peel paste. Data are mean values, and the limits of the bars are confidence intervals at 95%. For a given characteristic, values with the same letters do not differ significantly (p > 0.05).
Figure 3
Figure 3
Bioactive compounds and antioxidant activity changes (in percentages) after ozone treatments. AA: ascorbic acid; DHA: dehydroascorbic acid.
See this image and copyright information in PMC

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