Ozonólise: a busca por um mecanismo

Oliveira, Alfredo R. M. de; Wosch, Celso L.

doi:10.1590/s0100-40422012000700034

Cited by 7 publications

(5 citation statements)

References 12 publications

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“…In fact, ZEN may be more susceptible to ozone due to the double bonds in its chemical structure. The reaction leads to the formation of ozonides, which are reorganized to molozonide, an unstable compound, producing a variety of carbonyl compounds (aldehydes and ketones) or organic acids known as the Criegee mechanism . Industrial application of the ozonation process has not yet reached a desirable level.…”

Section: Introductionmentioning

confidence: 99%

“…The reaction leads to the formation of ozonides, which are reorganized to molozonide, an unstable compound, producing a variety of carbonyl compounds (aldehydes and ketones) or organic acids known as the Criegee mechanism. [31][32][33] Industrial application of the ozonation process has not yet reached a desirable level. However, some studies describe reactors that allowed its application on a large-scale.…”

Section: Introductionmentioning

confidence: 99%

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Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

et al. 2019

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BACKGROUND Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F. culmorum and F. equiseti. Toxin production under highly moist conditions (aw > 0.95) is exacerbated if there are alternations between low temperatures (12–14 °C) and high temperatures (25–28 °C). Even if good production practices are adopted, mycotoxins can be found in several stages of the production chain. For this reason, an alternative to reducing this contamination is ozonation. This study evaluated the reduction of ZEN in naturally contaminated whole maize flour (WMF) treated with 51.5 mg L−1 of ozone for up to 60 min. Pasting properties, peroxide value, and fatty acid composition were also evaluated. RESULTS Zearalenone degradation in ozonated WMF was described by a fractional first‐order kinetic, with a maximum reduction of 62.3% and kinetic parameter of 0.201 min−1 in the conditions that were evaluated. The ozonation process in WMF showed a decrease in the apparent viscosity, a decrease in the proportion of linoleic, oleic, and α‐linolenic fatty acids, an increase in the proportion of palmitic acid, and an increase in the peroxide value. CONCLUSION Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

et al. 2019

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“…Ozone is an unstable molecule and it is generated in situ by electrical discharges, converting part of gaseous oxygen from dry air or liquid oxygen 5 . Although many authors proposed a variety of ozonolysis mechanism in the last century 6 , the ozonolysis mechanism proposed by Criegee [7][8][9][10] is the one currently used, where polymers with double carbon-carbon bonds in the main chain can easily react with ozone. In this mechanism, an ozone molecule attacks a double bond of carbons in a dipolar cycloaddition process forming an unstable primary ozonide (molozonide).…”

Section: Introductionmentioning

confidence: 99%

Polymeric Materials for Membrane Contactor Devices Applied to Water Treatment by Ozonation

2015

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“…), but this same oxygen can amplify the impact of the degradation process of the anthocyanins presents this food (Cavalcanti et al . ), with the formation of unstable compounds which decompose rapidly through oxidation reactions (Oliveira and Wosch ).…”

Section: Resultsmentioning

confidence: 99%

Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

Bezerra¹,

Freitas-Silva

Damasceno³

et al. 2016

Journal of Food Processing and Preservation

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Ac¸ai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Ac¸ai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention. PRACTICAL APPLICATIONSThe Ac¸ai fruit has naturally high microbial load and sanitization processes of fruit were studied. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated possible changes the anthocyanins content on Ac¸ai fruits and color and sensory characteristics of the beverage. Practical results were obtained since aqueous ozonation process promoted changes in total anthocyanins content of Ac¸ai fruits and the difference of the color beverage over traditional sample. Thermal and nonthermal treatments for Ac¸ai fruits did not affect the quality and sensory characteristics of beverages, and beverages from fruits thermally treated obtained good purchase intentions by traditional regional consumers. The thermal treatment of Ac¸ai fruit at 90C can be considered a new parameter for the sanitization of Ac¸ai processors.

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Ozonólise: a busca por um mecanismo

Cited by 7 publications

References 12 publications

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

Polymeric Materials for Membrane Contactor Devices Applied to Water Treatment by Ozonation

Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

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