Effect of ozonation on the shelf life of aguamiel

Introduction: Aguamiel develops a microbial community that ferments its sugars and lowers its bioactive compound levels. The use of ozone in food has proven to be an effective strategy to extend shelf life by reducing microbial load.Objective: To evaluate the effect of ozone application on microbiological, physicochemical, and nutraceutical quality of aguamiel from Agave salmiana.Methodology: Aguamiel was extracted from agave pulquero grown in Coatepec, Estado de México. Three ozone application times (0, 6, and 12 minutes) were established at a concentration of 0.2 g O3∙L-1∙min-1. The evaluated variables were total microbial population (TMP), pH, total soluble solids (TSS), titratable acidity, ethanol concentration (%), total phenolic compounds, and antioxidant activity after 0, 12, 24, and 48 hours of storage (25.44 ± 1.18 °C). Additionally, the effect of re-ozonation was monitored between 48 and 72 hours of storageResults: Ozone application for 6 and 12 minutes kept the TMP low (between 6.10 and 6.40 log10 ∙mL-1) during the first 24 hours compared to the control (up to 6.63 log10∙mL-1). However, these treatments did not preserve the physicochemical (pH and TSS) or nutraceutical properties of aguamiel during storage.Study limitations: The potential synergistic effect of ozone with other preservation methods on microbiological, physicochemical, and nutraceutical stability of aguamiel should be evaluated.Originality: Ozonation could be an alternative and cost-effective method to reduce the microbiological activity of aguamiel.Conclusions: The use of ozone assisted in preserving a low TMP during 24 hours of storage.