A comprehensive review of impacts of ozone treatment on textural properties in different food products

Pandiselvam, R.; Singh, Arashdeep; Agriopoulou, Sofia; Sachadyn‐Król, Monika; Aslam, Raouf; Lima, Clara Mariana Gonçalves; Khanashyam, Anandu Chandra; Kothakota, Anjineyulu; Atakan, Orhan; Kumar, Manoj; Mathanghi, S. K.; Khaneghah, Amin Mousavi

doi:10.1016/j.tifs.2022.06.008

Cited by 27 publications

(5 citation statements)

References 80 publications

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“…Ozone is another gas which is used for the postharvest treatment of strawberries. Besides gaseous form, it can also be applied in liquid form to food and is considered sustainable and economical (Pandiselvam et al., 2022). It is triatomic oxygen that occurs naturally in the atmosphere in very low concentrations as a gas and is considered Generally Recognized as Safe (GRAS) by the United States Department of Agriculture and the United States Food and Drug Administration (Fan, 2021).…”

Section: Postharvest Handling Practices For Strawberriesmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment‐friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer‐based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.

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Section: Postharvest Handling Practices For Strawberriesmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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“…Ozone is a powerful oxidizing agent that may strengthen disulfide bonds. It has been suggested that ozone increases the density of the albumen gel network structure [52]. It has been proposed that ozone's oxidative characteristics can cause the protein's structure to change and the amino acid residues to oxidize.…”

Section: Brinementioning

confidence: 99%

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Wongnen

Panpipat

Saelee

et al. 2023

Foods

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Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg’s lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.

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“…The perception of food texture as a food quality indicator is a cognitive process based on touch, oral, and visual processing that incorporates all the structural and rheological (surface and geometric) characteristics of food products. Instrumental assessment of food texture is a practical and better alternative to sensory evaluation (Pandiselvam, Singh, et al., 2022). Food texture can be assessed using well‐defined characteristics determined by instruments or a trained panel (organoleptic) of assessors.…”

Section: Importance Of Textural Properties Of Food Grainsmentioning

confidence: 99%

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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A comprehensive review of impacts of ozone treatment on textural properties in different food products

Cited by 27 publications

References 80 publications

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Advances in strawberry postharvest preservation and packaging: A comprehensive review

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

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