Effect of ozone treatment on quality features and microbial load of sumac, cumin and pepper spices

Subject Areas : Food Science and Technology

A.  Hemmati Moghadam ¹ (M.Sc Graduate in Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
N.  Asefi ² (Assistant Professor of Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
S.  Hanifian ³ (Assistant Professor of Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran)

Received: 2016-12-27 Accepted : 2017-03-19 Published : 2017-11-22

Keywords: Ozone, Phenolic compounds, Microbial load, DPPH radical, Spice,

Abstract :

Herbs are often produced by traditional methods and in poor sanitary conditions and can contain high amounts of spoilage and pathogenic microbes. The aim of this study has investigated the effect of ozone on some qualitative characteristics and microbial spices sumac, cumin and pepper. For this purpose, samples were treated by ozone at a concentration of 2 g per hour for 10, 20, 40 and 60 minutes. Then microbial count and chemical characters such as moisture content, antioxidant properties, and phenolic compounds were determined. The results showed that compared with controls, treatment with ozone decreased 2 logarithmic units (P <0.05) the total number of micro organisms, 4 logarithmic unit mold and yeast populations, and 1 logarithmic unit coliform. On the other hand, 60-minute treatment with ozone caused a significant reduction (P <0.05) the amount of moisture in the cumin and pepper But this was not statistically significant reduction in sumac. After treatment as well as 60 minutes of ozone, the number of phenolic compounds in cumin and pepper significantly was fell compared to control (P<0.05) While there was no significant reduction in sumac. In the case of the antioxidant index (percentage of Scavenging of DPPH radical) Results showed that At time zero and after 60 minutes of treatment with ozone, the highest antioxidant activity respectively was observed in crushed spices, pepper, and cumin. According to the findings, we can ignore the negative effects of ozone on some qualitative features of spices, used it effectively to reduce microbial seasonings.

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