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This work was supported by MCIN/AEI/10.13039/501100011033 (Grant number PID-2019-104269RR-C31, ALLFRUIT4ALL project) , Generalitat de Catalunya (CERCA Programme) , and Departament de Recerca i Universitats (Grant 2021 and SGR 01477) . The authors also thank Angela Chic for technical support.

Analysis of institutional authors

Aguilo-Aguayo, IngridAuthorOrtiz-Solà, JordiAuthorAnguera, MarinaAuthorAbadias, MaribelCorresponding Author

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May 20, 2025
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Efficacy of gaseous ozone for the inactivation of Listeria monocytogenes and Saccharomyces cerevisiae in fresh peach and grape juice

Publicated to:International Journal Of Food Microbiology. 438 111231- - 2025-07-02 438(), DOI: 10.1016/j.ijfoodmicro.2025.111231

Authors: Prieto-Santiago, Virginia; Aguilo-Aguayo, Ingrid; Ortiz-Sola, Jordi; Anguera, Marina; Abadias, Maribel

Affiliations

IRTA, Postharvest, Fruitctr, Catalonia 25003, Spain - Author

Abstract

Ozonation is an emerging non-thermal technology with potential applications for reducing the microbial load of foods. The present research aimed to evaluate the impact of gaseous ozone treatment on artificially inoculated Listeria monocytogenes as pathogenic target and Saccharomyces cerevisiae as spoilage target. Moreover, the ozone's effect (with an O3 concentration between 0.49 and 1.14 ppm up to 15 min) on the key quality parameters of the PGJ was also assessed and compared to a conventional thermal treatment (90 +/- 1 degrees C for 1 min). Despite ozone being demonstrated to completely inactivate L. monocytogenes in 4 min, only a 2-log reduction was obtained after 15 min on S. cerevisiae. The juice's physicochemical and microbiological quality parameters were not significantly affected either. Although the decrease in nutritional parameters after the most extended ozone treatments was not significantly different from the ones found with the thermal procedure, color degradation of PGJ resulted significantly more significantly after the thermal treatment, compared to the ozone exposure. Ozonation may be a promising technology to preserve safety, visual aspects, physicochemical, and functional properties while extending the self-life of peach and grape juice.

Keywords

Antioxidant activityDegradatioDisinfectionFoodFoodborne pathogensFruitKineticsMicrobial-populationMicrobiological qualityNon-thermal treatmentOrange juiceOzonationPreservationSalmonellaSpoilageTotal polyphenol conten

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal International Journal Of Food Microbiology due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 34/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-10:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 1 (PlumX).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Prieto-Santiago, Virginia) and Last Author (ABADIAS SERO, MA. ISABEL).

the author responsible for correspondence tasks has been ABADIAS SERO, MA. ISABEL.