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
,
N. Asefi
2
,
S. Hanifian
3
1 - M.Sc Graduate in Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 - Assistant Professor of Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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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· Akbari, M., Hadad Khodaparast, M., Jahed, A. and Shahi, M. (2014). The impact of ozone on microbial quality and destruction of live larvae in saffron. Journal of Food Research. 24: 351-361
· Asimi, O.A., Sahu, N.P. and Pal, A.K. (2013). Antioxidant activity and antimicrobial property of some Indian spices. International Journal of Scientific and Research Publications. 3: 1-8.
· Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in food-a review. International Journal of Food Microbiology. 3: 223-253
· Institute of Standards and Industrial Research of Iran. (2014). Comprehensive method for counting microorganisms. ISIRI No. 5272-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Comprehensive method for counting mold and yeast. ISIRI No. 10899-2. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2006). Comprehensive method for counting coliform. ISIRI No. 9263. [In Persian]
· Karim, G. (2003). Microbiological Tests of Food. 4th Edition, University of Tehran Publication, pp. 241– 255. [In Persian]
· Farajzadeh, D., Qorbanpoor, A., Rafati, H. and Isfeedvajani, M.S. (2013). Reduction of date microbial load with ozone. Journal of Research in Medical Sciences: The Official Journal of Isfahan University of Medical Sciences, 18(4): 330-334.
· Istrati, D., Constantin, O., Vizireanu, C. and Dinca, R.M. (2014). The study of antioxidant and antimicrobial activity of extracts for meat marinade. Romanian Biotechnological Letters. 5: 9687-9698.
· Gray, N.F. (2014). Ozone disinfection, In: Microbiology of Waterborne Diseases. University of Dublin, Ireland, pp.100-190.
· Haghirosadat, F., Sabor, M., Azimzadeh, M. Kalantar, M. and Sharafodin, M. (2011). Evaluation of active components and antioxidant properties of essential oil of Cumin. Journal of Yazd University of Medical Sciences, 19(4): 472-481.
· Narayan, V.K. and Giridhar, K.R. (1980). The in vitro efficacy of essential oils of some umbellifera plants. Indian Drugs, 17 (12): 394-396.
· Öztekin, S., Zorlugenç, B. and Kiroğlu Zorlugenç, F. (2006). Effects of ozone treatment on microflora of dried figs. Journal of Food Engineering. 75: 396-399.
· Torlak, E., Sert, D. and Ulca, P. (2013). Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano. International Journal of Food Microbiology, 165: 276–280.
· Yesilcimen, Akbas, M. and Murat, O. (2006). Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios. Journal of the Science of Food and Agriculture, 13: 2099-2104.
· Zhao, J. and Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal of the Science of Food and Agriculture, 1: 11-18.
· Zargari, A. (1989). Medicinal plants. 5th edition. Tehran University Press. Iran. p. 561.
