“…Ozone exposure (0.3 ppm) for 3 weeks Inhibit the respiration rate (Palou et al, 2002) Celery Storage of 3, 6, and 9 days in ozonated water (0.03, 0.08, and 0.18 ppm) at 4 °C Inhibition of polyphenol oxidase activity (Zhang et al, 2005) Fresh cut-cabbage Storage of 12 days in aqueous ozone (2 ppm) with sodium metasilicate (0.4%) for 2 min 3.33 log reduction of E.coli O157:H7 compared to the control (Nie et al, 2020) Onion (minimally processed) Aqueous ozone treatment (5 ppm) for 8 min Shown better shelf life by ozone teratment compared to chlorine (Aslam et al, 2022) Longan Exposure of ozone gas at varying concentration (4000, 8500, and 13,000 ppm) with holding time 5-15 min for the fumigation Fumigation at 8500 ppm for 5 min was the most suitable and extended the shelf life by 57% compared to non ozonated longan (Chamnan et al, 2022) Lipid oxidation and color characterstics are affected with increasing exposure time of ozone treatment (Perna et al, 2022) Whey concentrate Ozone treatment for 0, 30, 60, 90 and, 120 min An improvement in the flow behaviour of whey powders and reduced microbial load has been observed (Sert & Mercan, 2022)…”
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.
“…Ozone exposure (0.3 ppm) for 3 weeks Inhibit the respiration rate (Palou et al, 2002) Celery Storage of 3, 6, and 9 days in ozonated water (0.03, 0.08, and 0.18 ppm) at 4 °C Inhibition of polyphenol oxidase activity (Zhang et al, 2005) Fresh cut-cabbage Storage of 12 days in aqueous ozone (2 ppm) with sodium metasilicate (0.4%) for 2 min 3.33 log reduction of E.coli O157:H7 compared to the control (Nie et al, 2020) Onion (minimally processed) Aqueous ozone treatment (5 ppm) for 8 min Shown better shelf life by ozone teratment compared to chlorine (Aslam et al, 2022) Longan Exposure of ozone gas at varying concentration (4000, 8500, and 13,000 ppm) with holding time 5-15 min for the fumigation Fumigation at 8500 ppm for 5 min was the most suitable and extended the shelf life by 57% compared to non ozonated longan (Chamnan et al, 2022) Lipid oxidation and color characterstics are affected with increasing exposure time of ozone treatment (Perna et al, 2022) Whey concentrate Ozone treatment for 0, 30, 60, 90 and, 120 min An improvement in the flow behaviour of whey powders and reduced microbial load has been observed (Sert & Mercan, 2022)…”
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.
“… Siripong et al (2022) Longan Fruit Ozone concentration (in gas): 4,000, 8,500, and 13,000 ppm Time: 3 and 5 min The control exhibited lower L* and C* but was higher in h* than ozonated ones. Chamnan et al (2022) Fig. 1 Effect of ozone on anthocyanins and heat induced degradation of chlorophyll in fresh fruits and vegetables.…”
Section: Changes In the Color Pigments Of Food During The Non-thermal...mentioning
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