The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Role of Ozone in Food Industry and Agriculture - A Review


Affiliations
1 Department of Agronomy, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu - 641 003, India
     

   Subscribe/Renew Journal


Food contamination is a critical problem that necessitates ongoing food pathogen control at every stage of the manufacturing process. In the food industry, it is critical to maintain product quality and safety. They can be accomplished in a variety of ways, some of which are more technologically advanced than others. The role, contribution, importance, and influence of ozone as a disinfectant used to regulate and eliminate the presence of unfavourable bacteria in food products, as well as to extend their shelf life and remove unwanted odours, are discussed in the study. Several researchers have studied the qualities and applications of ozone, demonstrating that ozone treatment technology may be used on a wide range of foods, including fruits, vegetables, spices, meat and seafood, and beverages. Besides food industry, ozone is also used in agriculture crop production in the way of soil application, foliar spraying and irrigation. A combination of such papers, as described in this review, can be helpful in determining acceptable ozone treatment parameters as well as factors affecting improved food quality and safety. It also includes a critical assessment of the benefits and drawbacks of ozone’s use in the food industry.

Keywords

Ozone, Food Industry, Agriculture, Quality and Safety
User
Notifications

  • Prabha, V.I.T.H.U., Barma, R.D., Singh, R. and Madan, A. Ozone technology in food processing: A review. Trds. Bosci., 2015, 8, 4031-4047.

  • Duguet, J.P. Basic concepts of industrial engineering for the design of new ozonation processes. Ozone News., 2004, 32, 15-19.

  • Enríquez-Castro, C.M., Pérez-Nafarrate, M. and Rodríguez, J.E.G. Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance. 2021.

  • Manley, T.C. and Niegowski, S.J. Ozone Encyclopedia of Chemical Technology. 1967.

  • Rice, R.G. Applications of Ozone in Water and Wastewater Treatment. 1986.

  • Wang, Y.H. and Chen, Q.Y. Anodic materials for electrocatalytic ozone generation. Int. J. Electrochem., 2013, 2013,1-8.

  • Khadre, M.A., Yousef, A.E. and Kim, J.G. Microbiological aspects of ozone applications in food: A review. J. Fd. Sci., 2001, 66, 1242-1252.

  • Bridges, D.F., Rane, B. and Wu, V.C. The effectiveness of closed-circulation gaseous chlorine dioxide or ozone treatment against bacterial pathogens on produce. Fd. Control., 2018, 91, 261-267.

  • Sharrer, M.J. and Summerfelt, S.T. Ozonation followed by ultraviolet irradiation provides effective bacteria inactivation in a freshwater recirculating system. Aquacultural Engin., 2007, 37, 180-191.

  • Graham, D.M. Use of ozone for food processing. Fd. Technol (Chicago)., 1997, 51, 72-75.

  • Guzel-Seydim, Z.B., Greene, A.K. and Seydim, A.C. Use of ozone in the food industry. LWT-Fd. Sci. Technol., 2004, 37, 453-460.

  • Rice, R.G., JW, F. and LJ, B. Review of the applications of ozone for increasing storage times of perishable foods. Ozone Sci. Engin., 1982, 4, 147-163.

  • Brooks, G.M. and Pierce, S.W. Ozone applications for commercial catfish processing. In 15th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas., December, 1990, pp. 2-5.

  • Chawla, A., Bell, J.W. and Janes, M.E. Optimization of ozonated water treatment of wild-caught and mechanically peeled shrimp meat. J. Aquatic Fd. Prod. Technol., 2007, 16, 41-56.

  • Campos, C.A., Losada, V., Rodríguez, Ó., Aubourg, S.P. and Barros-Velázquez, J. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima). Fd. Chem., 2006, 97, 223-230.

  • Crapo, C., Himelbloom, B., Vitt, S. and Pedersen, L. Ozone efficacy as a bactericide in seafood processing. J. Aquatic Fd. Prod. Technol., 2004, 13, 111-123.

  • Kim, J.G., Yousef, A.E. and Dave, S. Application of ozone for enhancing the microbiological safety and quality of foods: A review. J. Fd. Protect., 1999, 62, 1071-1087.

  • Tapp, C., Sopher, C.D. and EPRI. Ozone applications in fish and seafood processing–Equipment suppliers’ perspective–Summary paper. Ozone Applications in Fish Farming, EPRI, Palo Alto, CA., 2002.

  • Gelman, A., Sachs, O., Khanin, Y., Drabkin, V. and Glatman, L. Effect of ozone pre-treatment on fish storage life at low temperatures. J. Fd. Protect., 2005, 68, 778-784.

  • Kötters, J., Prahst, A., Skura, B., Rosenthal, H., Black, E.A. and Rodigues‐Lopez, J. Observations and experiments on extending shelf‐life of ‘rockfish’(Sebastes spp.) products with ozone. J. Appl. Ichthyol., 1997, 13, 1-8.

  • Hong, Y.H., Ku, G.J., Kim, M.K. and Song, K.B. Inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken by aqueous chlorine dioxide treatment. Prevent. Nutr. Fd. Sci., 2007, 12, 279-283.

  • Daş, E., Gürakan, G.C. and Bayındırlı, A. Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes. Fd. Microbiol., 2006, 23, 430-438.

  • Bott, T.R. Ozone as a disinfectant in process plant. Food Control., 1991, 2, 45-49.

  • Cena, A. Ozone: Keep it fresh for food processing. Water Conditioning Purification, Sept, 1998, 112-115.

  • Sapers, G.M. Washing and sanitizing raw materials for minimally processed fruit and vegetable products. CRC Press: Boca Raton, FL, London, New York, Washington, DC, 2003, 221-253.

  • Suslow, T. Basics of ozone applications for postharvest treatment of fruits and vegetables. Perishables Handling Quarterly., 1998, 94, 9-11.

  • Geering, F. Ozone applications the state-of-the-art in Switzerland. 1999.

  • Langlais, B., Reckhow, D.A. and Brink, D.R. Ozone in water treatment. Application and Engineering, 1991, 558.

  • McKendry, I.G., Steyn, D.G., Lundgren, J., Hoff, R.M., Strapp, W., Anlauf, K. and Olivier, L.D. Elevated ozone layers and vertical down-mixing over the Lower Fraser Valley, BC. Atmospheric Environ., 1997, 31, 2135-2146.

  • Hampson, B.C. and Fiori, S.R. Applications of ozone in food processing operations. In IOA PAG Conf., Lake Tahoe, 1997, pp. 261-267.

  • Akhtar, N., Yamaguchi, M., Inada, H., Hoshino, D., Kondo, T. and Izuta, T. Effects of ozone on growth, yield and leaf gas exchange rates of two Bangladeshi cultivars of wheat (Triticum aestivum L.). Environmental Pollution., 2010, 158, 1763-1767.

  • Sommer, B., Vargas, M.H., Segura, P., Bazán‐Perkins, B., Carbajal, V., Chávez, J. and Montaño, L. M. Effect of different ozone concentrations on the neurogenic contraction and relaxation of guinea pig airways. Fundament. Clin. Pharmacol., 1997, 11, 501-511.

  • Wu, J., Luan, T., Lan, C., Lo, T.W.H. and Chan, G.Y.S. Removal of residual pesticides on vegetable using ozonated water. Food control., 2007, 18, 466-472.

  • Kusvuran, E., Yildirim, D., Mavruk, F. and Ceyhan, M. Removal of chloropyrifos ethyl, tetradifon and chlorothalonil pesticide residues from citrus by using ozone. J. Hazardous Mater., 2012, 241, 287-300.

  • Williams, J., Roberts, J.M., Fehsenfeld, F.C., Bertman, S.B., Buhr, M.P., Goldan, P.D. and Young, V. Regional ozone from biogenic hydrocarbons deduced from airborne measurements of PAN, PPN and MPAN. Geophysical Research Letters., 1997, 24, 1099-1102.

  • Upadhyay, K. and Srivastava, J.K. Application of ozone in the treatment of industrial and municipal wastewater. Control Pollution., 2017, 21.

  • Saltveit, M.E. Respiratory metabolism. In Postharvest physiology and biochemistry of fruits and vegetables. Woodhead Publishing., 2019, 73-91.

  • Avula, R.Y., Nelson, H.M. and Singh, R.K. Recycling of poultry process wastewater by ultrafiltration. Innov. Fd. Sci. Emerg. Technolog., 2009, 10, 1-8.

  • Stowell, J.P. and Jensen, J.N. Dechlorination of chlorendic acid with ozone. Water Res., 1991, 25, 83-90.

  • More, S. and Rao, T. R. Elicitor-mediated sanitization in combination with edible coatings improve postharvest shelf life and antioxidant potential of mango fruit. Environ. Exper. Biol., 2019, 17, 107-14.

  • Scolding, J. W., Powell, A., Boothroyd, D. P. and Shields, R. J. The effect of ozonation on the survival, growth and microbiology of the European lobster (Homarus gammarus). Aquaculture., 2012, 364, 217-223.

  • Ölmez, H. and Kretzschmar, U. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT-Fd. Sci. Technol., 2009, 42, 686-693.

  • Gonçalves, A.A. Ozone: An emerging technology for the seafood industry. Braz. Arch. Biol. Technol., 2009, 52, 1527-1539.

  • Singh, V. and Singh, M. Applications, advantages and disadvantages of ozone in food processing. Emerg. Trend. Sci. Technol., 2021, 204-210.


Abstract Views: 200

PDF Views: 1




  • Role of Ozone in Food Industry and Agriculture - A Review

Abstract Views: 200  |  PDF Views: 1

Authors

R. Mohanapriya
Department of Agronomy, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu - 641 003, India
R. Kalpana
Department of Agronomy, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu - 641 003, India
K. Vijay Aravinth
Department of Agronomy, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu - 641 003, India

Abstract


Food contamination is a critical problem that necessitates ongoing food pathogen control at every stage of the manufacturing process. In the food industry, it is critical to maintain product quality and safety. They can be accomplished in a variety of ways, some of which are more technologically advanced than others. The role, contribution, importance, and influence of ozone as a disinfectant used to regulate and eliminate the presence of unfavourable bacteria in food products, as well as to extend their shelf life and remove unwanted odours, are discussed in the study. Several researchers have studied the qualities and applications of ozone, demonstrating that ozone treatment technology may be used on a wide range of foods, including fruits, vegetables, spices, meat and seafood, and beverages. Besides food industry, ozone is also used in agriculture crop production in the way of soil application, foliar spraying and irrigation. A combination of such papers, as described in this review, can be helpful in determining acceptable ozone treatment parameters as well as factors affecting improved food quality and safety. It also includes a critical assessment of the benefits and drawbacks of ozone’s use in the food industry.

Keywords


Ozone, Food Industry, Agriculture, Quality and Safety

References