Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review

Kim, Jin-Gab; Yousef, Ahmed E.; Dave, Sandhya

doi:10.4315/0362-028x-62.9.1071

Cited by 688 publications

(469 citation statements)

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“…O ozônio se destaca por sua alta reatividade e pela decomposição em um produto não tóxico, que é o oxigênio (KIM et al, 1999b;CULLEN et al, 2009). Nesse sentido, tem-se que a degradação do ozônio ocorre, ao longo da coluna, mesmo que em taxa reduzida (STRAIT, 1998), influenciando, dessa forma, a concentração residual na saída do sistema.…”

Section: Resultsunclassified

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Roberto

Alencar

Ferreira

et al. 2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade Ozone saturation in a column containing peanut kernels and the effect on quality ResumoObjetivou-se com este trabalho avaliar o processo de saturação do ozônio em coluna contendo amendoim e o efeito na qualidade de produto. Utilizaram-se grãos com teor de umidade em torno de 6,8% (b.u.), acondicionados em recipientes cilíndricos de PVC, com 1,10 m de altura e 15 cm de diâmetro. O gás, nas concentrações de 1,59 e 2,78 mg L -1 , foi injetado na base da coluna e os valores adotados de altura da coluna de grãos foram de 0,25, 0,50 e 0,75 m. Determinaram-se os tempos e as concentrações de saturação e avaliou-se a qualidade dos grãos ozonizados. Para os grãos ozonizados na concentração de 1,59 mg L -1 , obteve-se tempo de saturação na faixa entre 222 e 449 min. No que tange à relação C Sat /C 0 , obtiveram-se valores entre 0,32 e 0,48. Com relação aos grãos submetidos à ozonização na concentração de 2,78 mg L -1 , obteve-se tempo de saturação na faixa entre 78 e 251 min. No que se refere à relação C Sat /C 0 , para a concentração inicial de 2,78 mg L -1 , os valores permaneceram entre 0,46 e 0,81. É possível concluir, a partir dos resultados obtidos, que, à medida que se aumenta a altura da coluna de grãos de amendoim, há aumento do tempo de saturação e decréscimo da concentração de saturação. Não houve alteração na qualidade do produto durante o processo de ozonização. Palavras-chave:Ozonização; Saturação; Alteração qualitativa. SummaryThe objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L -1 , a temperature of 25 °C and a gas flow rate of 5.0 L min -1 . The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L -1 , saturation times ranging between 222 and 449 min were obtained. Regarding the C Sat /C 0 ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L -1 , saturation times between 78 and 251 min were obtained, and the C Sat /C 0 ratio for an initial concentration of 2.78 mg L -1 was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change i...

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Section: Resultsunclassified

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Roberto

Alencar

Ferreira

et al. 2016

Braz. J. Food Technol.

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“…Besides this, ozone (O 3 ) gas is also being exploited in delaying the ripening and improving the quality of the stored fruits (Scully and Horsham 2008;Mangaraj and Goswami 2009;Hoehn et al 2009;Yahia 2009;Zambre et al 2010;Rodoni et al 2010). Ozone treated fruits are reported to show delay in ripening and decay, proper maintenance of quality, suppression in microbial contamination and reduction in the levels of ethylene in storage environment and within the fruits as well (Rice et al 1982;Kim et al 1999;Xu 1999;Zambre et al 2010;Rodoni et al 2010). Exposure of O 3 also reduced the levels of pesticide in stored apples (Ong et al 1996).…”

Section: Practical Implications Of the Internal Atmosphere In Fruitmentioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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“…Ozone is a triatomic allotrope of oxygen and is characterized by a high oxidation potential that conveys bactericidal and viricidal properties (Burleson, Murray & Pollard, 1975;Kim, Yousef & Dave, 1999). Ozone inactivates microorganisms through oxidisation and residual ozone decomposes to nontoxic products (i.e., oxygen) making it an environmentally friendly antimicrobial agent for use in the food industry (Kim et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…Ozone inactivates microorganisms through oxidisation and residual ozone decomposes to nontoxic products (i.e., oxygen) making it an environmentally friendly antimicrobial agent for use in the food industry (Kim et al, 1999). Restaino et al (1995) determined that ozone effectively killed Gram-positive bacteria such as Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, and Gram-negative bacteria including Pseudomonas aeruginosa, and Yersinia enterocolitica in deionized water in the absence or presence of organic material such as soluble starch (SS) and bovine serum albumin (BSA).…”

Section: Introductionmentioning

confidence: 99%

“…Restaino et al (1995) determined that ozone effectively killed Gram-positive bacteria such as Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, and Gram-negative bacteria including Pseudomonas aeruginosa, and Yersinia enterocolitica in deionized water in the absence or presence of organic material such as soluble starch (SS) and bovine serum albumin (BSA). Ozone has been shown to reduce populations of E. coli O157:H7 in phosphate buffer (Byun, Kwon, Yook & Kim, 1998) while its preservation efficacy has been also evaluated in a variety of food products, including milk, gelatin, albumin, casein, and meat products (Kim et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

109

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This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10 6 CFU mL -1 ) as a challenge microorganism was treated with ozone at 75-78µg mL -1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500m or 1mm sieves. Fast inactivation rates for total reduction of E. coli were achieved in model orange juice (60 seconds) and in juice with low pulp content (6 min). However, in unfiltered juice inactivation was achieved after 15-18 min. This indicated that juice organic matter interferes with antibacterial activity of gaseous ozone. The effect of prior acid (pH 5.0) exposure of E. coli strains on the inactivation efficacy of ozone treatment was also investigated. There was a strain effect observed, where prior acid exposure resulted in higher inactivation times in some cases by comparison with the control cells.However, the overarching influence on inactivation efficacy of ozone was related to the pulp content. Generally, the applied gaseous ozone treatment of orange juice resulted in a population reduction of 5 log cycles.Key words: Escherichia coli, ozone, non-thermal inactivation, acid exposure, orange juice, microbial kinetics Industrial relevance: To facilitate the preservation of unstable nutrients many juice processors have investigated alternatives to thermal pasteurisation, including unpasteurised short shelf life juices with high retail value. This trend has continued within the European Union. However within the US recent regulations by the FDA have 3 required processors to achieve a 5-log reduction in the numbers of the most resistant pathogens in their finished products. Pathogenic E. coli may survive in acid environments such as fruit juices for long periods. This study demonstrates that the use of ozone as a non-thermal technology is effective for inactivation of E. coli and acid exposed E. coli in orange juice. Information on the design of the ozone treatment for inactivation of E. coli which results into safe juice products is also among the main outputs of this work. Ozone auto-decomposition makes this technology safe for fruit juice processing.4

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Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review

Cited by 688 publications

References 0 publications

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Role of internal atmosphere on fruit ripening and storability—a review

Inactivation of Escherichia coli in orange juice using ozone

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