Recent advances in applications of ozone in the cereal industry

Sivaranjani, S.; Prasath, V. Arun; Pandiselvam, R.; Kothakota, Anjineyulu; Khaneghah, Amin Mousavi

doi:10.1016/j.lwt.2021.111412

Cited by 69 publications

(36 citation statements)

References 51 publications

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“…In addition, the most commonly used biocide products may have an environmental and human health impact [ 18 ]. Among the innovative anti-biofilm strategies [ 2 , 19 , 20 , 21 , 22 ], ozone is considered a promising eco-friendly technology as it spontaneously breaks down into oxygen and does not leave harmful residues on food contact surfaces or in the finished products [ 23 , 24 , 25 ]. With regard to this, ozone has a reduced environmental impact compared to other chemicals employed in food processing environments and its effectiveness against a wide range of microorganisms is well documented [ 18 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Gaseous Ozone on Listeria monocytogenes Planktonic Cells and Biofilm: An In Vitro Study

Panebianco

Rubiola

Chiesa

et al. 2021

Foods

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Among food-borne pathogens, Listeria monocytogenes continues to pose concerns to food business operators due to its capacity to form biofilm in processing environments. Ozone may be an eco-friendly technology to control microbial contaminations, but data concerning its effect on Listeria monocytogenes biofilm are still limited. In this study, the effect of gaseous ozone at 50 ppm on planktonic cells and biofilm of reference and food-related Listeria monocytogenes strains was evaluated. Ozone caused a reduction in microbial loads of 3.7 ± 0.4 and 3.9 ± 0.4 Log10 CFU/mL after 10 and 30 min, respectively. A complete inactivation of planktonic cells after 6 h of treatment was observed. Biofilm inhibition and eradication treatments (50 ppm, 6 h) resulted in a significant decrease of the biofilm biomass for 59% of the strains tested, whilst a slight dampening of live cell loads in the biofilm state was observed. In conclusion, gaseous ozone is not sufficient to completely counteract Listeria monocytogenes biofilm, but it may be useful as an additional tool to contrast Listeria monocytogenes free-living cells and to improve the existing sanitization procedures in food processing environments.

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Section: Introductionmentioning

confidence: 99%

Effect of Gaseous Ozone on Listeria monocytogenes Planktonic Cells and Biofilm: An In Vitro Study

Panebianco

Rubiola

Chiesa

et al. 2021

Foods

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“…Ozone as a non-thermal treatment has great antioxidant activity against bacteria, fungi, viruses, protozoa, and vegetative cells [152,153]. Ozone destroys microorganisms by gradually oxidizing vital cellular components, starting first with the sulfhydryl groups and amino acids, contained in proteins and enzymes, and continuing with the oxidation of polyunsaturated fatty acids [154]. Ozone also has significant antioxidant activity against mycotoxins, which are highly toxic substances formed in a variety of agricultural products [155][156][157], at all stages of their distribution and marketing [158], with the processed products showing little or no chemical residues and pollutants [159].…”

Section: Ozonationmentioning

confidence: 99%

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

2022

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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

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“…The employment of ozone in post‐harvest processing, storage, or food processing, may cause undesirable changes in product quality because of its high oxidation power (Souza et al., 2018). The oxidation–reduction potential of AO renders it a potent oxidizing agent with the ability to affect several cell constituents and in consequence inactivate bacteria, fungi, viruses, protozoa, and spores (Campayo et al., 2020a). Attributable to its oxidative nature, ozone acts as a stress factor which is equipped of triggering changes in the plant at a physiological level, with no visual manifestations in some cases.…”

Section: Limitationsmentioning

confidence: 99%

“…It has also gained the status of generally recognized as safe (GRAS) (Zhu, 2018). Ozone is an allotropical form of oxygen (O 2 ), generated through the reaction of highly reactive singlet oxygen with other oxygen molecules upon splitting of oxygen (Pandiselvam, Subhashini, et al., 2019; Sivaranjani et al., 2021). It is popularly used as a gaseous chemical agent with the ability to oxidize different classes of organic and inorganic compounds by reacting in solid substrates (de Souza et al., 2018; Raghunathan et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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Recent advances in applications of ozone in the cereal industry

Cited by 69 publications

References 51 publications

Effect of Gaseous Ozone on Listeria monocytogenes Planktonic Cells and Biofilm: An In Vitro Study

Effect of Gaseous Ozone on Listeria monocytogenes Planktonic Cells and Biofilm: An In Vitro Study

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

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