Abstract
ABSTRACT The effects of ozone (O3) introduced into recycled cucumber pickle brines on cellulase (Cx) and polygalacturonase (PG) activities, potassium sorbate, color and bacteria content were examined. Cx and PG were effectively inactivated by O3. The amount of O3 required to inactivate a large range of Cx and PG activities was about 176 to 246 μg/ml of recycled brine that was added in 10–14 min. The O3 treatments also destroyed potassium sorbate and bacteria in the recycled brines. While being treated with O3, brine color faded as measured at 400 nm, and after exposure to O3, the color gradually returned to its original absorbance. Utilization of O3 provides an alternative method of inactivating Cx and PG in recycled pickle brines; however, the effects of O3 treated brines on cucumber fermentation and subsequent pickle quality must also be evaluated prior to implementing commercial treatments.
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