Dubey Priyanka, Singh Anupama, Yousuf Owais
Department of Biosciences, Integral University, Lucknow, Uttar Pradesh 226026 India.
Department of Food Engineering, NIFTEM, Kundli, Haryana 131028 India.
Food Bioproc Tech. 2022;15(9):2102-2113. doi: 10.1007/s11947-022-02876-3. Epub 2022 Jul 15.
The food processing industry is currently facing challenges in delivering safe, healthy, and high-quality food. Constant monitoring at each step of the supply chain of food is vital to resolve the issue of food contamination. To achieve this aim and to meet consumer prospects, the technologies promoting the concept of clean label food have been widely cherished. Ozonation is one such advanced technology that assists in maintaining food product quality and safety. Its manifold approach and zero-by-product production make it a promising food disinfectant technique. Ozone due to its oxidative property has been widely used in sanitizing, washing, odor removal, water treatment, and in equipment, fruits, vegetable, and meat processing disinfection. Ozonation in foods is done in such a way that no nutritional, sensory, and physicochemical characteristics are altered. In this review, an attempt is made to give an overview of the impact and contribution of ozone as a disinfectant in food processing while comparing it with conventional disinfectants and its overall application in the food industry.
食品加工行业目前在提供安全、健康和高质量食品方面面临挑战。对食品供应链的每一步进行持续监测对于解决食品污染问题至关重要。为实现这一目标并满足消费者期望，推广清洁标签食品概念的技术受到广泛青睐。臭氧处理就是这样一种先进技术，有助于维持食品质量和安全。其多种方式和无副产品产生使其成为一种有前景的食品消毒技术。由于臭氧的氧化特性，它已广泛用于消毒、清洗、除臭、水处理以及设备、水果、蔬菜和肉类加工消毒。食品中的臭氧处理是以不改变营养、感官和物理化学特性的方式进行的。在本综述中，我们试图概述臭氧作为消毒剂在食品加工中的影响和贡献，同时将其与传统消毒剂进行比较，并介绍其在食品工业中的整体应用。
