Modesti Margherita, Macaluso Monica, Taglieri Isabella, Bellincontro Andrea, Sanmartin Chiara
Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy.
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Foods. 2021 Nov 28;10(12):2934. doi: 10.3390/foods10122934.
Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers the antioxidant response, and, therefore, it enhances the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor. The goal of the present review was to critically summarize knowledge about the possibility of improving bioactive compounds and, consequently, the health-related properties of grapes and wine, by using ozone. The greatest interest has been given not only to the pre- and post-harvest treatment of table and wine grapes, but also to the explanation of the mechanisms involved in the ozone-related response and the main secondary metabolites biosynthetic pathways. From the literature available, it is clear that the effect of ozone treatment on health-related properties and secondary metabolites accumulation depends on many factors, such as the cultivar, but also the form (water or gaseous), doses, and application method of ozone. Most of the published papers report an increase in antioxidant compounds (e.g., polyphenols) and stress-related volatiles, confirming the hypothesis that ozone could be used to improve berry and wine compositional and sensory quality.
臭氧在农业食品和食品加工行业中被广泛用作消毒剂。然而，最近人们清楚地认识到，臭氧暴露会带来另一个重要益处：在生物组织中，诱导的氧化应激会引发抗氧化反应，因此，它会增强抗氧化剂和与应激相关的次生代谢产物的生成。因此，臭氧可被视为一种非生物诱导剂。本综述的目的是批判性地总结有关利用臭氧改善生物活性化合物，进而改善葡萄和葡萄酒与健康相关特性的可能性的知识。人们不仅对鲜食葡萄和酿酒葡萄的采前和采后处理给予了极大关注，还对臭氧相关反应所涉及的机制以及主要次生代谢产物的生物合成途径进行了解释。从现有文献来看，很明显臭氧处理对与健康相关特性和次生代谢产物积累的影响取决于许多因素，如品种，还有臭氧的形态（水或气体）、剂量和应用方法。大多数已发表的论文报道了抗氧化化合物（如多酚）和与应激相关的挥发物有所增加，证实了臭氧可用于改善浆果和葡萄酒的成分及感官品质这一假设。
