Ozone in Grain Storage and Processing: Review

Abstract

Green technologies are gaining popularity in agriculture and the food industry, including such areas as disinfection and detoxification of grain and its products. Ozonation is an effective disinfection procedure. However, scientific data on grain ozonation are scattered and incomplete. The article offers a review and a critical analysis of scientific publications that feature ozonation in grain processing and storage. The keyword search covered publications indexed in eLIBRARY.RU, Google Scholar, ScienceDirect, MDPI, and Springer Link in 2013–2023. In grain storage and processing, ozonation serves as a green technology of disinfection and detoxification of raw materials and finished products. It increases storage life but does not affect human or animal health. Ozone proved to possess antimicrobial, fungicidal, and insecticidal properties. It was able to degrade mycotoxins and pesticides. The publications reviewed did not report any evidence that ozone reduces the quality of grain or bakery products. On the contrary, it disintegrated quickly, without developing any toxic compounds. Ozone treatment depends on many factors, e.g., raw material humidity, ozone concentration, treatment time, environmental pH and temperature, form of application, etc. In general, ozonation was reported to improve the quality of wheat flour and its products. However, rational variables require additional research. Ozonation of grain and its products was often described as cost-effective. Ozonation has the potential to find extensive application as a green technology that ensures disinfection and detoxification of grain raw materials and finished products, which also means good prospects for grain storage and processing.