Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

“…This is because it is necessary to control the oxidation (and peroxidation) of lipids because ozone is able to trigger a rapid accumulation of reactive oxygen species (ROS) in plant tissues [192], causing in turn, negative effects ranging from color changes and the loss of vitamin C in fruits and vegetables to changes in some quality parameters and the formation of an unpleasant smell when O 3 is applied to flour [193]. Conversely, it is reported that ozone treatment limits lipid oxidation, inhibits the formation of volatile compounds [194], and enhances the production of antioxidant-and stress-related secondary metabolites (e.g., polyphenols) [195]. Finally, ozone usage is also restricted because it is a toxic gas that demands a controlled and enclosed environment for its application, with precise dosing to prevent potential harm to human health, as indicated by Akbar et al [196].…”