Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition
Food contamination by <i>Salmonella</i> poses a significant public health risk, rendering products unfit for consumption. This study aimed to evaluate the efficiency of ozone gas (O<sub>3</sub>), applied in flow and at low pressures, in inactivating <i>Salmonella</i&...
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2025-06-01
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| author | Handina da Graça Lurdes Langa Massango Lêda Rita D’Antonino Faroni Maria Cristina Dantas Vanetti Ernandes Rodrigues de Alencar Marcus Vinícius de Assis Silva Alessandra Aparecida Zinato Rodrigues Paulo Roberto Cecon Carollayne Gonçalves Magalhães Daniele Almeida Teixeira Letícia Elisa Rossi |
| author_facet | Handina da Graça Lurdes Langa Massango Lêda Rita D’Antonino Faroni Maria Cristina Dantas Vanetti Ernandes Rodrigues de Alencar Marcus Vinícius de Assis Silva Alessandra Aparecida Zinato Rodrigues Paulo Roberto Cecon Carollayne Gonçalves Magalhães Daniele Almeida Teixeira Letícia Elisa Rossi |
| author_sort | Handina da Graça Lurdes Langa Massango |
| collection | DOAJ |
| description | Food contamination by <i>Salmonella</i> poses a significant public health risk, rendering products unfit for consumption. This study aimed to evaluate the efficiency of ozone gas (O<sub>3</sub>), applied in flow and at low pressures, in inactivating <i>Salmonella</i> on black peppercorns (<i>Piper nigrum</i> L.). Samples were inoculated with a cocktail of four <i>Salmonella</i> serotypes and subjected to ozonation under flow or low-pressure conditions in a hypobaric chamber. For the flow treatment, ozone gas at 16 mg L<sup>−1</sup> was humidified by passing it through a 40% (<i>w</i>/<i>v</i>) sodium chloride solution and applied for 2, 4, and 8 h. For the hypobaric chamber treatment, an inlet O<sub>3</sub> concentration of 60 mg L<sup>−1</sup> was used, with 10, 15, and 20 injections. The results showed that, under flow ozonation for 8 h, <i>Salmonella</i> was absent in 25 g of the sample. Ozone treatment increased pH, total titratable acidity (TTA), antioxidant activity (DPPH*), lightness (<i>L</i>*), color saturation (<i>C</i>*), total phenolic content (TPC), and the concentration of major essential oil compounds in all treatments. Under low-pressure ozonation, <i>Salmonella</i> persisted in all tested conditions, along with changes in color difference (∆<i>E</i>*), moisture content, TTA, DPPH*, <i>L</i>*, <i>C</i>*, pH, TPC, and the concentration of major essential oil compounds. The essential oil yield was not affected. Although the application of ozone at low pressures reduced <i>Salmonella</i> contamination, it was not sufficient for complete inactivation under the tested conditions. However, the flow-applied ozone treatment proved effective in the inactivation of <i>Salmonella</i> in black peppercorns. |
| format | Article |
| id | doaj-art-ea982bb89dbc40bb96dfee2e9bca2ddc |
| institution | Matheson Library |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
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| spelling | doaj-art-ea982bb89dbc40bb96dfee2e9bca2ddc2025-07-11T14:39:43ZengMDPI AGFoods2304-81582025-06-011413221510.3390/foods14132215Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil CompositionHandina da Graça Lurdes Langa Massango0Lêda Rita D’Antonino Faroni1Maria Cristina Dantas Vanetti2Ernandes Rodrigues de Alencar3Marcus Vinícius de Assis Silva4Alessandra Aparecida Zinato Rodrigues5Paulo Roberto Cecon6Carollayne Gonçalves Magalhães7Daniele Almeida Teixeira8Letícia Elisa Rossi9Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Microbiology, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Statistics, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilDepartment of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, BrazilFood contamination by <i>Salmonella</i> poses a significant public health risk, rendering products unfit for consumption. This study aimed to evaluate the efficiency of ozone gas (O<sub>3</sub>), applied in flow and at low pressures, in inactivating <i>Salmonella</i> on black peppercorns (<i>Piper nigrum</i> L.). Samples were inoculated with a cocktail of four <i>Salmonella</i> serotypes and subjected to ozonation under flow or low-pressure conditions in a hypobaric chamber. For the flow treatment, ozone gas at 16 mg L<sup>−1</sup> was humidified by passing it through a 40% (<i>w</i>/<i>v</i>) sodium chloride solution and applied for 2, 4, and 8 h. For the hypobaric chamber treatment, an inlet O<sub>3</sub> concentration of 60 mg L<sup>−1</sup> was used, with 10, 15, and 20 injections. The results showed that, under flow ozonation for 8 h, <i>Salmonella</i> was absent in 25 g of the sample. Ozone treatment increased pH, total titratable acidity (TTA), antioxidant activity (DPPH*), lightness (<i>L</i>*), color saturation (<i>C</i>*), total phenolic content (TPC), and the concentration of major essential oil compounds in all treatments. Under low-pressure ozonation, <i>Salmonella</i> persisted in all tested conditions, along with changes in color difference (∆<i>E</i>*), moisture content, TTA, DPPH*, <i>L</i>*, <i>C</i>*, pH, TPC, and the concentration of major essential oil compounds. The essential oil yield was not affected. Although the application of ozone at low pressures reduced <i>Salmonella</i> contamination, it was not sufficient for complete inactivation under the tested conditions. However, the flow-applied ozone treatment proved effective in the inactivation of <i>Salmonella</i> in black peppercorns.https://www.mdpi.com/2304-8158/14/13/2215ozonation<i>Piper nigrum</i> L.<i>Salmonella</i>bacterial inactivationessential oils |
| spellingShingle | Handina da Graça Lurdes Langa Massango Lêda Rita D’Antonino Faroni Maria Cristina Dantas Vanetti Ernandes Rodrigues de Alencar Marcus Vinícius de Assis Silva Alessandra Aparecida Zinato Rodrigues Paulo Roberto Cecon Carollayne Gonçalves Magalhães Daniele Almeida Teixeira Letícia Elisa Rossi Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition Foods ozonation <i>Piper nigrum</i> L. <i>Salmonella</i> bacterial inactivation essential oils |
| title | Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition |
| title_full | Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition |
| title_fullStr | Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition |
| title_full_unstemmed | Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition |
| title_short | Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition |
| title_sort | efficiency of ozone applied in flow and at low pressures in the inactivation of i salmonella i in black peppercorns i piper nigrum i l and the effects of ozone treatment on grain quality and essential oil composition |
| topic | ozonation <i>Piper nigrum</i> L. <i>Salmonella</i> bacterial inactivation essential oils |
| url | https://www.mdpi.com/2304-8158/14/13/2215 |
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