Industrial relevance: In the United States (US) legislation requires fruit juice processors to achieve a 5-log
reduction in the numbers of the most resistant pathogens in their finished products. Consequently a number
of commercial fruit juice processors in the US started to employ ozone for fruit juice pasteurisation.
Ozonation was approved by the FDA in 2001 as a direct additive to food. The FDA issued industry guidelines
for fruit juice processing with ozone [FDA, (2004). FDA Guidance to Industry, 2004: Recommendations to
Processors of Apple Juice or Cider on the Use of Ozone for Pathogen Reduction Purposes. Available online
http://www.cfsan.fda.gov/~dms/juicgu13.html.], however this report concludes that these guidelines are
based upon limited scientific data. This paper investigates the effect of ozone processing on the anthocyanin
content and colour of blackberry juice. The results presented demonstrate that the effect of ozonation on the
nutritional properties of blackberry juice or juice products containing blackberry should be considered by
processors prior to its adoption as a preservation technique.