Impact of ozone treatment on food polyphenols – A comprehensive review

Kaur, Kulwinder; Pandiselvam, R.; Kothakota, Anjineyulu; Ishwarya, S. Padma; Zalpouri, Ruchika; Mahanti, Naveen Kumar

doi:10.1016/j.foodcont.2022.109207

Cited by 28 publications

(14 citation statements)

References 109 publications

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“…Alcohol Cell membrane disruption and protein denaturation (Andersen, 2016;Ashok et al, 2022;Boyce, 2018;Nair et al, 2017) Hot air Oxidation and dehydration of chemical components (Moerman & Mager, 2016;Sheaffer & Warrier, 2021) UV-C Structural changes in DNA and RNA and interruption of transcription and replication, inducing cell death (Hazell et al, 2019;Sánchez-Maldonado et al, 2018) Pulsed light DNA damage and possible physical cell damage and disruption of microorganism by thermal stress (Jildeh et al, 2021;Mandal et al, 2020;Moraru & Uesugi, 2009;Pankaj et al, 2018;Singh et al, 2022) Gaseous ozone Cell membrane damage, oxidation of cellular components, and DNA damage (Kaur et al, 2022;Niveditha et al, 2021;Panebianco, Rubiola, & Di Ciccio, 2022) Cold atmospheric plasma…”

Section: Methods Action On Metabolism Referencementioning

confidence: 99%

“…This technology can also be used to control biofilms in food processing plants, either in aqueous or gaseous form (Guzzon et al., 2013; Higueras et al., 2022; Panebianco, Rubiola, & Di Ciccio, 2022). O 3 is approved and has been used for years in Europe, United States, Japan, Australia, and Canada (Kaur et al., 2022; Tiwari & Rice, 2012).…”

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

“…The generation mechanism of O 3 consists of breaking down diatomic oxygen (O 2 ) molecules to generate free radical oxygen. This allows for reactions with other diatomic oxygen, resulting in triatomic oxygen or ozone (Kaur et al., 2022; Niveditha et al., 2021). O 3 can be produced naturally through UV light from sunlight (Kaur et al., 2022; Niveditha et al., 2021).…”

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

“…This allows for reactions with other diatomic oxygen, resulting in triatomic oxygen or ozone (Kaur et al., 2022; Niveditha et al., 2021). O 3 can be produced naturally through UV light from sunlight (Kaur et al., 2022; Niveditha et al., 2021). In the food industry, the ozone is generated commercially through two methods: (1) UV radiation, known as photochemical (UV) and (2) electric discharge, known as corona discharge (CD) and sometimes referred to as plasma techniques (Kaur et al., 2022; Tapp & Rice, 2012).…”

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

“…In the food industry, the ozone is generated commercially through two methods: (1) UV radiation, known as photochemical (UV) and (2) electric discharge, known as corona discharge (CD) and sometimes referred to as plasma techniques (Kaur et al, 2022;Tapp & Rice, 2012). The O 3 can be stored in a gaseous or aqueous phase (Kaur et al, 2022). Some commercially available ozone units have already been tested against traditional biofilms and DSB, for example, the ozone generator AIRNow OG-36AN2K (O 3 Technology) (Marino et al, 2018), Ozoxi (Ozoxi) (Harada & Nascimento, 2021a, 2021b, Model-LF5 (Biofresh Group Ltd.) (Panebianco et al, 2021;Panebianco, Rubiola, Chiesa et al, 2022), and GPF 8008 (Company Mozon).…”

Section: Ozone (O 3 )mentioning

confidence: 99%

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Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV‐C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.

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Section: Methods Action On Metabolism Referencementioning

confidence: 99%

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

Section: Ozone (O 3 )mentioning

confidence: 99%

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Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment

Zhu,

Yao,

Tao

et al. 2024

J Sci Food Agric

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BACKGROUNDWhole grain food has gradually come into view because of its high nutritional value, but the incidence of wheat allergies has been increasing year by year. Ozone is a new non‐thermal desensitization technology in food processing, and its effect on coarse wheat bran protein has received little study. We investigated the effects of different ozone airflow rates and treatment times on wheat bran allergenic property and protein structure.RESULTSThe ozone treatment time of 30 min at an airflow rate of 5 L min−1 reduced the coarse wheat bran allergenic property by 61.14%; subunits of 33, 46, 48 and 68 kDa were significantly less allergenic via western blotting; and the lowest releasing rate of β‐hexosaminidase was 25.32% in the cell model of rat basophilic leukaemia 2H3. According to secondary structure and chemical interaction determination, the protein molecules were reorganized and aggregated by disulfide bonds and hydrophobic contacts following ozone exposure.CONCLUSIONOzone treatment has a beneficial potential in reducing the allergenic property of coarse wheat bran and improving the safety of whole wheat products. © 2024 Society of Chemical Industry.

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Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film

Sitoe,

Usberti,

Aguiar

et al. 2024

Food Biophysics

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Impact of ozone treatment on food polyphenols – A comprehensive review

Cited by 28 publications

References 109 publications

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment

Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film

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