Department of Food Science and Technology, Pondicherry University, Puducherry, India.
National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.
Crit Rev Food Sci Nutr. 2024;64(12):3687-3701. doi: 10.1080/10408398.2022.2134292. Epub 2022 Oct 21.
In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.
在这种环境下，臭氧技术作为一种前卫的非热消毒模式脱颖而出，具有在食品工业中应用的潜力。这项环保技术在替代替代化学消毒剂方面具有可理解的优势，被认为是水果和蔬菜的一般安全消毒剂。一些研究人员一直在关注臭氧对水果和蔬菜不同定量和定性方面的生化影响。本综述介绍了这些工作中的一部分，重点介绍了臭氧对食品功能、抗氧化和流变特性的影响。对于发现臭氧应用的加工状态以及对之前研究过的食品的安全性和质量属性的后续影响，这可能是一个有益的工具，并开辟了进一步的研究领域。它延长了产品的保质期，而且不会在产品上留下任何有害残留物，因为它会分解形成氧气。研究表明，臭氧对食品特定性质的影响取决于臭氧浓度和处理时间，一旦优化处理条件，臭氧暴露的不利影响就可以减轻。本综述可作为设计涉及臭氧的不同食品加工操作的基准。
