Effect of ozone on the microbiological status of five dried aromatic plants

Kazi, Martha; Parlapani, Foteini F.; Boziaris, Ioannis S.; Vellios, Evangelos; Lykas, Christos

doi:10.1002/jsfa.8602

Cited by 16 publications

(5 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…parasiticus, and A. niger. The contamination of aromatic plants used in readyto-eat foods is a serious health concern. It was reported that 60-min ozonation (4 mg/L O 3 gas) reduced the fungal count by 2-to 4-log CFU/g in mountain tea, chamomile, thyme, oregano, and lemon verbena (Kazi, Parlapani, Boziaris, Vellios, & Lykas, 2018). Ozonation was suggested as a safe method to reduce the microbiological risks associated with aromatic plants.…”

Section: Effect Of Ozone On Fungal Microbiotamentioning

confidence: 99%

Application of ozone for degradation of mycotoxins in food: A review

Afsah‐Hejri

Hajeb

Ehsani

2020

Comp Rev Food Sci Food Safe

134

View full text Add to dashboard Cite

Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O 3 ) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O 3 gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O 3 gas exposure.O 3 gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.

show abstract

Section: Effect Of Ozone On Fungal Microbiotamentioning

confidence: 99%

Application of ozone for degradation of mycotoxins in food: A review

Afsah‐Hejri

Hajeb

Ehsani

2020

Comp Rev Food Sci Food Safe

134

View full text Add to dashboard Cite

show abstract

“…On the other hand, Torlak et al [28] found that ozone treatment applied to dried oregano for 120 min (with ozone concentrations of 2.8 and 5.3 mg L −1 ) produced significant reductions of 2.7 and 1.8 log in an aerobic colony count. Kazi et al [29] reported reductions in aerobic bacteria by 4 log in the case of dried oregano and by only 1-2 log cfu g −1 in the case of other herbs following 30 or 60 min of gaseous ozone treatment applied at a rate of 4 ppm. Ozone treatment applied to the marjoram plants produced a decrease in yeast and mould count in the material, while on average, plant materials contain 10 1 -10 6 colony forming units per 1 gram [30].…”

Section: Microbial Load In the Raw Materialsmentioning

confidence: 99%

Effects of Ozone Treatment on Microbial Status and the Contents of Selected Bioactive Compounds in Origanum majorana L. Plants

Matłok

Piechowiak

Zardzewiały

et al. 2020

Plants

View full text Add to dashboard Cite

This study presents the effects of ozone treatment on microbial status and contents of selected bioactive compounds in marjoram plants. Origanum majorana L. is a widely used plant which in the course of production is affected by microbial infections. One of the ways to reduce microbial load involves application of a strong oxidant, such as ozone. In order to determine the effects of ozonation, a number of analyses were carried out including microbiological tests (aerobic colony count, yeast and mould count, and mesophilic lactic acid bacteria count) and chemical tests assessing total antioxidant potential, total polyphenols, and volatile fraction composition. Ultimately, the findings showed considerable (6-log) reduction in microbial load, with unchanged composition of headspace volatile compounds. Furthermore, the raw material obtained presented elevated the contents of the selected bioactive compounds. It was shown that the most beneficial effects are achieved when ozone treatment is applied at a rate of 1 ppm for a duration of 10 min.

show abstract

“…The effective impact of gaseous ozone on wheat was achieved in 5 min, with 96.9% of the fungal spores being inactivated (Wu et al ., 2006). The efficacy of ozone in inactivating fungi was reported in dried herbs after applying ozone for 30, 60 and 120 min (Kazi et al ., 2018). Ozone was efficient in apples, carrots, and grapes for 2 days after exposure (Sharpe et al ., 2009).…”

Section: Resultsmentioning

confidence: 99%

Control of fungi isolated from cereals: variations in the susceptibility of fungal species to essential oils, ozone, and UV‐C

Levinskaitė

Vaičekauskytė

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

The application of synthetic chemicals for food protection is a cause for public concern and raises the demand for more environment-friendly approaches. In the present study, we investigated the inhibitory efficacy of alternative measures, namely, fumigation with essential oils (EOs), ozone treatment, and ultraviolet-C (UV-C) irradiation against fungi associated with wheat and oat cereals. Oregano oil exhibited the strongest antifungal properties when compared to clove and cinnamon oils. Ozone fumigation induced a significant inhibition of fungal survival after 1 h of treatment. Aspergillus niger was the most sensitive to gaseous and aqueous ozone. UV-C irradiation for 15 min had a substantial effect on Aspergillus flavus and Penicillium cyclopium, whereas 60-90 min were needed to achieve a similar effect in other tested fungi. The current findings indicated that the susceptibility of fungi differed based on the applied antifungal measures.

show abstract

Effect of ozone on the microbiological status of five dried aromatic plants

Cited by 16 publications

References 29 publications

Application of ozone for degradation of mycotoxins in food: A review

Application of ozone for degradation of mycotoxins in food: A review

Effects of Ozone Treatment on Microbial Status and the Contents of Selected Bioactive Compounds in Origanum majorana L. Plants

Control of fungi isolated from cereals: variations in the susceptibility of fungal species to essential oils, ozone, and UV‐C

Contact Info

Product

Resources

About