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


Pandiselvam R., Singh A., Agriopoulou S., Sachadyn-Krol M., Aslam R., Lima C. M. G. , ...More

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.127, pp.74-86, 2022 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Review
  • Volume: 127
  • Publication Date: 2022
  • Doi Number: 10.1016/j.tifs.2022.06.008
  • Journal Name: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.74-86
  • Keywords: Milk products, Oxidizing agent, Emerging technology, Food safety, Food quality, Sensory, SHRIMP LITOPENAEUS-VANNAMEI, WATER-HOLDING CAPACITY, VACUUM-PACKAGED BEEF, SHELF-LIFE EXTENSION, FRESH CHICKEN LEGS, OXIDATIVE STABILITY, QUALITY ATTRIBUTES, LIPID OXIDATION, EGG-WHITE, WHOLE

Abstract

Background: The application of ozone in liquid or gaseous form in food is a green, economical, and practical technology that has attracted industry interest. The oxidation effect of ozone has antimicrobial and antiviral activity, induces starch modification, eliminates pests, and can degrade pesticides to improve food safety and quality. Texture plays a crucial role in food perception and influences the taste experience; thus, the food industry is looking for technologies that do not negatively impact products' textural and sensory characteristics.Scope and approach: In this review, the impact of ozone treatment on textural properties of various plant and animal-based foods was summarized and discussed for the first time.Key findings and conclusions: Consumer acceptance of fresh produces and/or food products is closely related to freshness and wholesomeness. The ozone concentration and exposure time are the most critical factors affecting the effectiveness of food treatment and textural properties. Hence, these ozone processing parameters need to be optimized for each product to alleviate the negative effect of ozone on food texture. Research papers highlighted that ozone is a potential technique for inactivating the fruits and vegetables' softening enzymes, which helps retain their firmness. Overall, ozone has a great potential to improve food functionality.