Opportunities and Challenges in the Application of Ozone in Food Processing

Priyanka, B. S.; Rastogi, Navin K.; Tiwari, Brijesh K.

doi:10.1016/b978-0-12-411479-1.00019-x

Cited by 8 publications

(10 citation statements)

References 128 publications

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“…Decreasing the microbiological burden on berries is as important as maintenance of their appropriate quality, structure, colour, and aromatic values (Priyanka, Rastogi, & Tiwari, 2014). The goal of the presented studies was to test/define the impact of ozone on health-promoting properties of raspberries of Polka variety during their 8-day storage.…”

Section: Introductionmentioning

confidence: 99%

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Onopiuk

Półtorak

Moczkowska

et al. 2017

CyTA - Journal of Food

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The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a stream of ozone in concentration of 0.3 and 0.9 mg/L over a period of 60 and 120 min. The scope of the study covered the measurements of titratable acidity, soluble solids concentration, and such health-promoting indicators as content of phenol compounds, flavonoids, anthocyanins and vitamins C, total antioxidant activity (TAA) on 0, 4th, and 8th day of storage. The ozone treated fruit had higher level of phenol compounds and demonstrated higher TAA compared to untreated raspberries. The use of ozone made it possible to curb the development of yeast and moulds on the surface of raspberries, in which the dosage of 0.9 mg/L and treatment time of 60 min proved most efficient.Impacto del ozono en las propiedades promotoras de la salud, microbiológicas y de color de la frambuesa Rubus ideaus RESUMEN El presente estudio se propuso definir el impacto que la duración y la concentración de la ozonización tienen sobre determinadas propiedades químicas, físicas y microbiológicas de frambuesas rojas, Rubus ideaus, de la variedad polka. Con este objetivo, la fruta de la frambuesa fue expuesta a un chorro de ozono en concentraciones de 0,3 y 0,9 mg/L durante 60 y 120 minutos. El alcance del estudio permitió medir la acidez valorable, la concentración de sólidos solubles y los indicadores de las propiedades promotoras de la salud, que incluyen el contenido de compuestos fenólicos, flavonoides, antocianinas y vitamina C, así como el total de actividad antioxidante en los días 0, 4 y 8 de almacenamiento. La fruta sometida al tratamiento con ozono presentó niveles más elevados de compuestos fenólicos y de actividad antioxidante en comparación con los mostrados por las frambuesas no tratadas. Además, el uso de ozono ayudó a limitar el crecimiento de levadura y moho en la superficie de las frambuesas, constatándose que el tratamiento con una dosis de ozono de 0.9 mg/L durante 60 minutos fue el más eficiente. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Onopiuk

Półtorak

Moczkowska

et al. 2017

CyTA - Journal of Food

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“…The minerals and organic matter present in the medium interfere in catalyzing ozone decomposition that in turn decreases the ozone solubility and hence its efficiency. The organic constituents which are readily available compete with microorganisms for applied ozone (Priyanka, Rastogi, & Tiwari, 2014). Therefore, a higher concentration of ozone is required for disinfection in complex solutions, like, juices owing to the ozone requirement of organic nutrients present in the solution.…”

Section: Resultsmentioning

confidence: 99%

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Panigrahi

Mishra

2020

J Food Process Engineering

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Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.Practical applicationsSugarcane juice is susceptible to rapid spoilage and quality deterioration owing to the browning and fermentation resulting in its short shelf life. It is an extremely perishable product that loses its marketability because of processing problems. Considering the nutritional importance of this juice, it can be emerged as an energy drink if adequately treated. Consumer demands for minimally processed health foods have further encouraged the research related to techniques for processing of fruit juices. Ozone processing is one such potential nonthermal method which can enable extension of shelf life of sugarcane juice, yet retaining its freshness and organoleptic properties that in turn aid in the growth of juice processing industry.

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“…Ozon (O3), yiyecek teknolojileri alanı [1,2] başta olmak üzere yiyeceklerin raf ömrünü artırma [1][2][3][4][5], kirli sularda dezenfeksiyon sağlama [6,7], medikal alanda COVID-19'a karşı duyarlılığına [8,9] yönelik çeşitli çalışmalarda kullanım alanları bulunmaktadır.…”

Section: Introductionunclassified

“…Ozonun gıda endüstrisinde kullanımı ile ilgili çalışmalar son yıllarda artarak devam etmektedir [1][2][3][4][5][10][11][12][13][14][15]. Ozon uygulamalarına ilişkin literatür araştırmalarından elde edilen çeşitli çalışmalar aşağıda özet olarak verilmiştir.…”

Section: Introductionunclassified

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Ozon Destekli Dezenfeksiyon Sağlayan Endüstriyel Sebze Yıkama Makinası Prototipinin Geliştirilmesi

Kahraman¹,

Hacı²,

Arslantekin³

et al. 2022

acperpro

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Sebze yıkama makinaları, endüstriyel mutfaklar ve toplu yemek servisi hizmeti veren işletmelerde çok miktarda (yaklaşık 6-15 kg arasında) çeşitli sebze, meyve ve donmuş gıdaların tek seferde yüksek basınçlı su ile yıkanarak temizlenmesinde yaygın olarak kullanılmaktadır. Sebze yıkama makinalarında yıkanan çeşitli sebzelerin temizlenmesi yanısıra dezenfeksiyonunun da etkin olarak sağlanmasına yönelik müşteriler tarafından talepler artmaktadır. Bu çalışmada çeşitli sebzelerin (maydanoz, marul, salatalık, domates) yıkanması ve mevcut ürünlerimizden farklı olarak ozonun dezenfeksiyon özelliğinden yararlanarak farklı ozon miktarı ve ozon uygulama sürelerine göre etkin dezenfeksiyon sağlayan yenilikçi bir prototipin bilimsel verilerle elde edilmesi yönünde faaliyetler yürütülmüştür. Endüstriyel mutfak alanında Ar-Ge sistematiğine dayalı çalışmalarla ozon destekli dezenfeksiyon sağlayan sebze yıkama makinası prototipinin özgün tasarımı ve prototip imalatı ile mevcut ürünlerimizden farklı olarak sebze türüne göre ozon miktarı ve uygulama süresi kontrol edilebilme özellikleri kazandırılmış ve ticarileşebilecek bir prototip geliştirilmiştir.

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Opportunities and Challenges in the Application of Ozone in Food Processing

Cited by 8 publications

References 128 publications

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Ozon Destekli Dezenfeksiyon Sağlayan Endüstriyel Sebze Yıkama Makinası Prototipinin Geliştirilmesi

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