Influence of ozone treatment on functional and rheological characteristics of food products: an updated review

Abstract

In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.

Keywords:

• Disinfection
• fruits and vegetables
• functional
• ozone exposure

Authors’ contributions

K. U. Anjali, C. Reshma, and N. U. Sruthi: investigation, data curation, resources, conceptualization, methodology, and writing—original draft. Manoj Kumar, and Kaliramesh Siliveru: literature searching, writing and editing. R. Pandiselvam, Anjineyulu Kothakota^, Krystian Marszałek, and Amin Mousavi Khaneghah: conceptualization, writing, original draft supervision, review and editing.

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Disclosure statement

The authors declare no conflict of interest relevant to this article.

Funding

The author(s) reported there is no funding associated with the work featured in this article.