Effect of ozone treatment on the quality of grain products

Advances in ozone technology for preservation of grains and end products: Application techniques, control of microbial contaminants, mitigation of mycotoxins, impact on quality, and regulatory approvals

Ozone has emerged as a promising technology for preserving stored grains and end products. Its efficiency as a biocide and the absence of residues make it an attractive alternative to traditional chemical methods of food preservation. This study reviews recent advancements in ozone application techniques, including continuous flow treatments, closed-loop recirculation systems, and low-pressure application systems, as well as their impact on product quality. The study also examines the mechanisms of ozone action, its half-life in grain storage environments, and methods to ensure uniform gas distribution. The results of this study provide a foundation for understanding ozone reactions in various grain types and application systems, offering essential information for effectively sizing treatment systems, estimating ozone concentrations over time, and determining the quantity of products to be treated. A thorough comprehension of ozone behavior in porous environments, such as silos, and its stability under diverse environmental conditions is crucial for enhancing its applicability. While scientific evidence supports ozone's efficacy in controlling pests and microorganisms, further investigation is needed on its impact on the nutritional quality of grains and final products. Additionally, the review highlights the latest regulatory approvals for ozone use in the food industry, emphasizing the importance of compliance and safety. The findings underscore the need for continued technological development and economic analysis to evaluate the long-term viability of ozone applications in agriculture.

Synergistic Treatment with Ozone Water and Morpholine Fatty Acid Salts Improves Postharvest Quality in Mandarin Oranges

Citrus rot seriously reduces the quality of citrus, causes economic losses, and is an urgent problem for the citrus industry. Effective preservation and pretreatment methods have an important impact on the maintenance of mandarin orange quality. In this study, mandarin orange was pretreated through single and synergistic treatments with ozone water and morpholine fatty acid salts in order to assess their effects on the fruit's physicochemical properties. First, the parameters of the ozone water treatment, including time and ozone water concentration, were optimized to determine the optimal pretreatment conditions for the subsequent mandarin orange preservation. Subsequently, the mandarin oranges subjected to different pretreatments (ozone water, morpholine fatty acid salts, ozone water + morpholine fatty acid salts, water, and blank control) were stored at 25 ± 2 °C and 75% relative humidity for 20 d to simulate retail conditions (shelf-life). Finally, the surface microbial content, firmness, weight loss, total soluble solids content, respiration rate, decay rate, and surface morphology of mandarin orange peel were assessed during the storage period. The results showed that the synergistic treatment with ozone water and morpholine fatty acid salts significantly reduced the surface microbial content (Lg CFU/g = 3.91), weight loss (2.79%), decay rate (2.5%), and firmness losses on day 20 compared to other single treatments (p < 0.05). Hence, synergistic treatment with ozone water and morpholine fatty acid salts is a new green mandarin orange preservation technology with promising applications in controlling postharvest diseases and extending the storage period.

Application of atmospheric cold plasma for zearalenone detoxification in cereals: Kinetics, mechanisms, and cytotoxicity analysis

INTRODUCTION

Zearalenone (ZEN) is one of the most widely contaminated mycotoxins in world, posing a severe threat to human and animal health. Atmospheric cold plasma (ACP) holds great penitential in mycotoxin degradation.

OBJECTIVES

This study aimed to investigate the degradation efficiency and mechanisms of ACP on ZEN as well as the cytotoxicity of ZEN degradation products by ACP. Additionally, this study also investigated the degradation efficiency of ACP on ZEN in cereals and its effect on cereal quality.

METHODS

The degradation efficiency and products of ZEN by ACP was analyzed by HPLC and LC-MS/MS. The human normal liver cells and mice were employed to assess the cytotoxicity of ZEN degradation products. The ZEN artificially contaminated cereals were used to evaluate the feasibility of ACP detoxification in cereals.

RESULTS

The results showed that the degradation rate of ZEN was 96.18 % after 30-W ACP treatment for 180 s. The degradation rate was dependent on the discharge power, and treatment time and distance. Four major ZEN degradation products were produced after ACP treatment due to the oxidative destruction of CC double bond, namely C18H22O7 (m/z = 351.19), C18H22O8 (m/z = 367.14), C18H22O6 (m/z = 335.14), and C17H20O6 (m/z = 321.19). L02 cell viability was increased from 52.4 % to 99.76 % with ACP treatment time ranging from 0 to 180 s. Mice results showed significant recovery of body weight and depth of colonic crypts as well as mitigation of glomerular and liver damage. Additionally, ACP removed up to 50.55 % and 58.07 % of ZEN from wheat and corn.

CONCLUSIONS

This study demonstrates that ACP could efficiently degrade ZEN in cereals and its cytotoxicity was significantly reduced. Therefore, ACP is a promising effective method for ZEN detoxification in cereals to ensure human and animal health. Future study needs to develop large-scale ACP device with high degradation efficiency.

On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives

The meat industry has been significantly threatened by the risks of foodborne microorganisms and biofilm formation on fresh meat and processed products. A microbial biofilm is a sophisticated defensive mechanism that enables bacterial cells to survive in unfavorable environmental circumstances. Generally, foodborne pathogens form biofilms in various areas of meat-processing plants, and adequate sanitization of these areas is challenging owing to the high tolerance of biofilm cells to sanitization compared with their planktonic states. Consequently, preventing biofilm initiation and maturation using effective and powerful technologies is imperative. In this review, novel and advanced technologies that prevent bacterial and biofilm development via individual and combined intervention technologies, such as ultrasound, cold plasma, enzymes, bacteriocins, essential oils, and phages, were evaluated. The evidence regarding current technologies revealed in this paper is potentially beneficial to the meat industry in preventing bacterial contamination and biofilm formation in food products and processing equipment.

Ozonation of Popcorn Kernels: Saturation Kinetics at Different Specific Flow Rates, Control of Aspergillus flavus Infection, and Grain Quality Analysis

Ozone gas (O3) is a promising alternative for fungal inactivation in agricultural commodities. This study aimed to (i) investigate the influence of airflow on the saturation of popcorn kernels with ozone gas, (ii) evaluate its effectiveness in controlling Aspergillus flavus, and (iii) analyze the quality of ozonated grains. Samples of 3.0 kg of kernels were exposed to oxygen (control) or ozone at specific flow rates of 0.15 or 1.00 m3 min-1 t-1, with an input ozone concentration of 16.0 mg L-1 for 0, 6, 12, 24, 36, or 48 h. Quality parameters assessed included expansion volume, water content, electrical conductivity, and color. At 0.15 m3 min-1 t-1, ozone consumption and saturation time were lower, with an 80% reduction in A. flavus infection after 6 h. This flow rate did not affect grain expansion or water content. Conversely, at 1.0 m3 min-1 t-1, reductions in water content and expansion were observed with extended exposure. Electrical conductivity increased in both treatments, more significantly at the lower flow rate. In conclusion, ozonation at 0.15 m3 min-1 t-1 effectively inactivated A. flavus without compromising grain quality.

Marine toxins in environment: Recent updates on depuration techniques

Marine toxins pose a significant safety risk, leading to human intoxications and causing substantial economic losses in seafood-producing regions. The development of rapid, cost-effective, efficient, and reliable approaches for the containment of these substances is therefore crucial in order to mitigate the adverse impact of marine toxins. This research conducted a comprehensive review on the toxicity and influencing factors of marine toxins production. Additionally, depuration technologies, including adsorption, advanced oxidation processes, biodegradation, heating treatment, temporary maintenance and purification, and drug inhibition, were systematically summarized. The study also provided a comparative analysis of the advantages and disadvantages of various depuration technologies and proposed strategies for future development.

Understanding mechanistic variability in physiological and biochemical responses of pea cultivars (Pisum sativum L.) to ozone exposure

Increasing concentration of ground level O3 and its negative impacts on agricultural output is well documented, however, the response of leguminous crop plants is still sparsely cited. Given their nutritional richness, legume seeds are widely esteemed as a crucial dietary staple worldwide, prized for their abundance of oil, protein, dietary fiber, and low-fat characteristics. Termed as the "poor man's meat" due to their high-quality protein, they hold immense economic value. Acknowledging the significance of legumes, a field experiment was conducted to understand the physiological and antioxidant responses, stomatal characteristics, and yield response in three cultivars of Pisum sativum L. (K Agaiti, K Uday and K Damini), exposed to elevated ozone (O3). In the present study, Pisum sativum cultivars were subjected to ambient (control) and elevated (+15 ppb) concentrations of O3, using separate sets of OTCs. Elevated O3 stimulated the activity of the enzymes of Halliwell Asada pathway, which were responsible for the differential response of the three experimental cultivars. While K Agaiti and K Uday focused on upregulating their antioxidant defense, K Damini followed the strategy of biomass allocation. Test weight showed that K Damini was most efficient in succoring the yield losses under elevated O3. Under elevated O3, test weight reduced by 8.91%, 7.52%, and 5.1%, respectively, in K Agaiti, followed by K Uday and K Damini, rendering K Agaiti most sensitive to O3 stress. The present study not only helps us to elucidate the O3 sensitivity of the selected experimental cultivars, it also helps us in screening O3 tolerant cultivars for future agricultural practices.

Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes

Chlorination is a common chemical modification process of soft wheat flour to prepare high-ratio cakes. Due to safety and labeling concerns of flour chlorination, alternatives to chlorination have been researched. Atmospheric Cold Plasma (ACP) is an emerging technology which is applicable for a wide range of food and biological components, including cereal grain products. The potential of ACP as an alternative to chlorination for high-ratio cakes has not been researched. Soft wheat flour was treated at 50 kV, 60 kV, and 70 kV each for 5, 6, and 7 min and compared to untreated and chlorinated wheat flour. High-ratio cakes were prepared from the chlorinated, treated, and untreated soft wheat flour and their properties were compared. Changes in the flour properties and the high-ratio cakes were observed at different treatment conditions. It was found that after 50 kV, 6 min, 50 kV, 7 min and 60 kV, 6 min had the better flour pasting properties, higher cake volume, and better texture properties as compared to untreated wheat flour and chlorinated wheat flour. This determines the potential of the application of ACP as an alternative to chlorination or to reduce the use of chlorination in soft wheat flour.

The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality

Abstract Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal contamination in nuts. The most predominant fungal genera in nuts were Aspergillus, Penicillium, Fusarium, and Rhizopus. Ozone (4 ppm) significantly reduced the fungal sporulation of A. flavus and their aflatoxin production. Interestingly, ozone treatment of nuts reduced the total fungal count and increased aflatoxins degradation by approximately 95% and 85%, respectively. Ozone displayed high efficiency to increase the permeability of cell membrane and injury of cell wall of fungi. Increasing the exposure time of ozone in nuts up to 180 minutes showed to reduce the total lipid, carbohydrates, and protein by around 41.2%, 42.7% and 38.4% respectively, in pistachio, almond and peanuts. In conclusion, ozonation is a suitable decontaminating approach for reducing the microbial load in nuts, when used with suitable exposure time.

The innovative technology of dough preparation for bread by the accelerated ion-ozone cavitation method

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used-germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion-ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion-ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10-4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion-ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

Evaluation of Hydrothermal Treatment of Winter Wheat Grain with Ozonated Water

Products must be cleaned or otherwise treated to keep them clean when they are prepared for further production or when they are supplied fresh to the consumer. Cereals have significantly lower settling losses than succulent agricultural products, but the risks that can arise from their hydrothermal treatment before milling-where the cereals are moistened and left to rest for 14 h (temperature 30 °C)-are often underestimated. This operation creates a favourable environment for the development of micro-organisms, which, if not destroyed, can continue throughout the processing stages and be passed on to the consumer. This study investigated the qualitative characteristics of winter wheat hydrothermally treated with ozonated water at a concentration of 1.51 ± 0.1 mg L-1, such as the amount of mould in the grains and flour, as well as the grain protein, moisture, gluten, sedimentation, starch and weight per hectolitre. For the assessment of these parameters, the account was taken of the State standard, which provides the grain class and the type of grain. The reduction in mould fungi after the treatment of the winter wheat grain with ozonated water ranged between 440 and 950 CFU g-1. The results of the microbiological analysis showed that the ozone treatment improved the mycological safety of the flour samples made from the grain from an average of 390 ± 110 CFU g-1 to 29 ± 12 CFU g-1. On the other hand, the treatment of kernels with ozonated water did not significantly affect the basic composition of the winter wheat grains.

Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review

In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.

Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review

Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes, and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight, and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials.

Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions

Rice is a primary food and is one of the most important constituents of diets all around the world. Rice bran is a valuable component of rice, containing many oil-soluble vitamins, minerals, and oil. It is known for its ability to improve the economic value of rice. Further, it contains substantial quantities of minerals like potassium, calcium, magnesium, iron and antioxidants like tocopherols, tocotrienols, and γ-oryzanol, indicating that rice bran can be utilized effectively against several life-threatening disorders. It is difficult to fully utilize the necessary nutrients due to the presence of lipases in rice bran. These lipases break down lipids, specifically Triacylglycerol, into free fatty acids and glycerol. This review discusses physicochemical properties, mechanism of action, distribution, and activity of lipases in various components of rice seeds. The phylogenetic and gene expression analysis helped to understand the differential expression pattern of lipase genes at different growth phases of rice plant. Further, this review discusses various genetic and biotechnological approaches to decrease lipase activity in rice and other plants, which could potentially prevent the degradation of bran oil. The goal is to establish whether lipases are a major contributor to this issue and to develop rice varieties with improved bran stability. This information sets the stage for upcoming molecular research in this area.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12298-023-01343-3.

The influence of non-thermal technologies on color pigments of food materials: An updated review

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.

The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology

The need for microorganism control in the food industry has promoted research in food processing technologies. Ozone is considered to be a promising food preserving technique and has gained great interest due to its strong oxidative properties and significant antimicrobial efficiency, and because its decomposition leaves no residues in foods. In this ozone technology review, the properties and the oxidation potential of ozone, and the intrinsic and extrinsic factors that affect the microorganism inactivation efficiency of both gaseous and aqueous ozone, are explained, as well as the mechanisms of ozone inactivation of foodborne pathogenic bacteria, fungi, mould, and biofilms. This review focuses on the latest scientific studies on the effects of ozone in controlling microorganism growth, maintaining food appearance and sensorial organoleptic qualities, assuring nutrient contents, enhancing the quality of food, and extending food shelf life, e.g., vegetables, fruits, meat, and grain products. The multifunctionality effects of ozone in food processing, in both gaseous and aqueous form, have promoted its use in the food industries to meet the increased consumer preference for a healthy diet and ready-to-eat products, although ozone may present undesirable effects on physicochemical characteristics on certain food products at high concentrations. The combined uses of ozone and other techniques (hurdle technology) have shown a promotive future in food processing. It can be concluded from this review that the application of ozone technology upon food requires increased research; specifically, the use of treatment conditions such as concentration and humidity for food and surface decontamination.

Low-pressure ozone injection system: relationship between reaction kinetics and physical properties of grains

BACKGROUND

The ozonation of grains in a closed system at low pressure is a strategy with the potential for treating packaged products. Research is necessary to characterize the reaction kinetics of ozone in this type of injection system so that it is possible to design chambers and determine the ozone concentrations suitable for commercial-scale applications. The objective of this study was therefore to characterize the low-pressure ozone injection system in relation to the physical properties of the grains and determine possible changes in their quality. Samples (5 kg each) of common beans, cowpea beans, corn, popcorn kernels, paddy rice, and polished rice were exposed to ozone in a 70 L hypobaric chamber. Initially, the internal pressure of the chamber was reduced to 500 hPa. Then, ozone was injected at a concentration of 32.10 g m^-3 at a volumetric flow rate of 1 L min^-1 until reaching a pressure of 1000 hPa. To relate the decomposition of ozone to the grains that were being evaluated, different physical properties were determined, and quality analysis was conducted.

RESULTS

Ozone gas half-life outside and inside the package depended on the grain type. Ozone decomposition was quickest in polished rice and slowest in common beans. The half-life of the different grains ranged from 17.8 to 52.9 and 16.4 to 52.9 min, outside and inside the package, respectively. Considering the physical properties, specific surface (Ss), surface area (SA), and sphericity (φ) exhibited a significant correlation with the decomposition rate constant (k) of ozone. However, the variables volume (V), permeability (K), porosity (ε), and specific mass (ρ) showed no correlation with k.

CONCLUSION

The physical properties of grain influenced the reaction kinetics of ozone gas during the low-pressure injection process. Ozone gas injection at low pressures did not alter the quality attributes of the grains under study. © 2022 Society of Chemical Industry.

Potential implications of oxidative modification on dietary protein nutritional value: A review

During food processing and storage, proteins are sensitive to oxidative modification, changing the structural characteristics and functional properties. Recently, the impact of dietary protein oxidation on body health has drawn increasing attention. However, few reviews summarized and highlighted the impact of oxidative modification on the nutritional value of dietary proteins and related mechanisms. Therefore, this review seeks to give an updated discussion of the effects of oxidative modification on the structural characteristics and nutritional value of dietary proteins, and elucidate the interaction with gut microbiota, intestinal tissues, and organs. Additionally, the specific mechanisms related to pathological conditions are also characterized. Dietary protein oxidation during food processing and storage change protein structure, which further influences the in vitro digestion properties of proteins. In vivo research demonstrates that oxidized dietary proteins threaten body health via complicated pathways and affect the intestinal microenvironment via gut microbiota, metabolites, and intestinal morphology. This review highlights the influence of oxidative modification on the nutritional value of dietary proteins based on organs and the intestinal tract, and illustrates the necessity of appropriate experimental design for comprehensively exploring the health consequences of oxidized dietary proteins.

Ozone reduces lifespan and alters gene expression profiles in Rhyzopertha dominica (Fabricius)

Rhyzopertha dominica is one of the most important stored grain pests that seriously damage rice and wheat. At present, the method of controlling stored grain pests mainly relies on insecticide fumigation. However, the excessive use of pesticides not only leaves pesticide residues, with harmful effects on human health and the environment, but also induces insect resistance. Ozone is a strong oxidant with the characteristics of easy decomposition and without residue. Although ozone has been widely used in the food industry in recent years, research on the control of stored grain pests is limited. In this research, we used ozone treatment to control R. dominica adults and explore the molecular mechanisms that affect them. Here, we found that ozone treatment on R. dominica adults could decrease life span and increase malondialdehyde (MDA) content, as well as reduce activity of total superoxide dismutase (SOD) and catalase (CAT). Using RNA-seq technology, we identified 641 genes that were differentially expressed between ozone-treated and control R. dominica adults [fold-change of ≥ 2 (q-value < 5%)]. When comparing ozone treatment with control R. dominica adults, 330 genes were significantly upregulated and 311 were downregulated. RT-qPCR confirmed that 11 genes were differentially expressed in ozone-treated and control R. dominica adults. These genes were involved in insect cuticle protein and antioxidant system. This research showed that ozone treatment could reduce the lifespan of R. dominica through antioxidant system. It is an environmentally benign method for the control of stored grain pests and has great development potential.

Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels

The present study was conducted to evaluate the influence of ozonation, roasting and their combination on the moisture content, color, functional, structural, textural components, and aflatoxins in groundnut kernels. Samples were subjected to three treatments namely, dry roasting (R): 166°C for 7 min; gaseous ozone treatment (O): 6 mg/L for 30 min; combined ozonation-roasting (OR): gaseous ozonation at 6 mg/L for 30 min followed by dry roasting at 166°C for 7 min. The ozonated-roasted samples had the lowest moisture content (3.45%), the highest total phenolic content (4.18 mg gallic acid equivalents/100 g), and antioxidants capacity (69.59%). The treatments did not induce significant changes in color of kernels (p < .05). Scanning electron microscopy indicated cracking of granules in roasted and swelling in ozonated kernels whereas more uniform orientation of granules was observed in ozonated-roasted kernels. Roasted and ozonated kernels indicated a significant reduction of fracturability force to 54.60 and 14.11%, respectively, whereas ozonated-roasted samples demonstrated a nonsignificant increase (4.37%). An increase in wave number of ozonated samples to 3,289.37 cm^-1 in Fourier transform infrared (FTIR) spectrum (FTIR) indicated stretching in OH groups. FTIR spectrum of ozonated-roasted kernels suggested the formation of a new compound with CC and CC groups. The major aflatoxin B1 was reduced to maximum, that is, 100% in ozonated-roasted kernels followed by ozonated (80.95%) and roasted (57.14%) samples. The findings indicate that the ozonation-roasting treatment had a prominent role in the enhancement of functional compounds, structural and textural attributes along with the considerable reduction in aflatoxin content.

Cross-linking reactions in food proteins and proteomic approaches for their detection

Various protein cross-linking reactions leading to molecular polymerization and covalent aggregates have been described in processed foods. They are an undesired side effect of processes designed to reduce bacterial load, extend shelf life, and modify technological properties, as well as being an expected result of treatments designed to modify raw material texture and function. Although the formation of these products is known to affect the sensory and technological properties of foods, the corresponding cross-linking reactions and resulting protein polymers have not yet undergone detailed molecular characterization. This is essential for describing how their generation can be related to food processing conditions and quality parameters. Due to the complex structure of cross-linked species, bottom-up proteomic procedures developed to characterize various amino acid modifications associated with food processing conditions currently offer a limited molecular description of bridged peptide structures. Recent progress in cross-linking mass spectrometry for the topological characterization of protein complexes has facilitated the development of various proteomic methods and bioinformatic tools for unveiling bridged species, which can now also be used for the detailed molecular characterization of polymeric cross-linked products in processed foods. We here examine their benefits and limitations in terms of evaluating cross-linked food proteins and propose future scenarios for application in foodomics. They offer potential for understanding the protein cross-linking formation mechanisms in processed foods, and how the inherent beneficial properties of treated foodstuffs can be preserved or enhanced.

Ozonation: an Evolving Disinfectant Technology for the Food Industry

The food processing industry is currently facing challenges in delivering safe, healthy, and high-quality food. Constant monitoring at each step of the supply chain of food is vital to resolve the issue of food contamination. To achieve this aim and to meet consumer prospects, the technologies promoting the concept of clean label food have been widely cherished. Ozonation is one such advanced technology that assists in maintaining food product quality and safety. Its manifold approach and zero-by-product production make it a promising food disinfectant technique. Ozone due to its oxidative property has been widely used in sanitizing, washing, odor removal, water treatment, and in equipment, fruits, vegetable, and meat processing disinfection. Ozonation in foods is done in such a way that no nutritional, sensory, and physicochemical characteristics are altered. In this review, an attempt is made to give an overview of the impact and contribution of ozone as a disinfectant in food processing while comparing it with conventional disinfectants and its overall application in the food industry.

Assessment Impacts of Ozone on Salmonella Typhimurium and Escherichia coli O157:H7 in Liquid Dairy Waste

Liquid dairy manure, which is produced in enormous quantities in flush dairy manure management systems, is commonly used as an alternative to chemical fertilizers. It provides nutrient benefits to crops and soils. While dairy waste is a well-accepted and widely used fertilizer, the presence of indicator organisms and human pathogens in manure may lead to pathogen contamination in crops and soils. This study is focused on the examination of ozone gas-based sterilization. In the past, ozone (O3) has been used for sanitizing various foods and solid surfaces, but the potential of O3 for eliminating human pathogens in liquid dairy waste is not studied yet. Pathogens such as Salmonella Typhimurium and Escherichia coli O157:H7 are reported to be present in liquid dairy manure, and this research evaluated the effects of various levels of ozone on the survival of these two pathogens. We designed a continuous type O3 treatment system that has four major components: (1) ozone generator using oxygen; (2) ozone concentration control by mixing with pure air; (3) continuous monitoring of ozone concentrations; and (4) ozone experiment chambers. Various levels of ozone (43.26, 87.40, and 132.46 mg·L−1) were produced in the ozone system, and subsequently, ozone was diffused through liquid manure. Liquid manure was exposed to ozone for multiple durations (30, 60, and 120 min). To determine the effectiveness of O3 in eliminating pathogens, time-series samples were collected and analyzed for determining the levels of S. typhimurium and E. coli O157:H7. Preliminary results showed that ozone concentrations of 132.46 mg/L, and exposure time of 120 min resulted in the reduced levels of E. coli and Salmonella. Low levels of ozone and limited exposure time were found to be less effective in pathogen removal potentially due to high solid contents. Additional studies carrying out experiments to evaluate the impacts of solids in combination with ozone concentrations will provide further insights into developing full-scale ozone-based treatment systems.

Impacts of Gaseous Ozone (O3) on Germination, Mycelial Growth, and Aflatoxin B1 Production In Vitro and In Situ Contamination of Stored Pistachio Nuts

Pistachio nuts can become colonized by mycotoxigenic fungi, especially Aspergillus flavus, resulting in contamination with aflatoxins (AFs). We examined the effect of gaseous O₃ (50–200 ppm; 30 min; 6 L/min) on (a) in vitro germination, (b) mycelial growth, and (c) aflatoxin B1 (AFB₁) production on a milled pistachio nut-based medium at different water activity (a_w) levels and at 30 °C. This was complimented with in situ studies exposing raw pistachio nuts to 50–200 ppm of O₃. Exposure of conidia to gaseous O₃ initially resulted in lower germination percentages at different a_w levels. However, 12 h after treatment, conidial viability recovered with 100% germination after 24–48 h. Growth rates of mycelial colonies were slightly decreased with the increase of the O₃ dose, with significant inhibition only at 0.98 a_w. The production of AFB₁ after O₃ treatment and storage for 10 days was stimulated in A. flavus colonies at 0.98 a_w. Raw pistachio nuts inoculated with A. flavus conidia prior to O₃ exposure showed a significant decrease in population after 20 days of storage. However, AFB₁ contamination was stimulated in most O₃ treatments. The relationship between exposure concentration, time and prevailing a_w levels on toxin control needs to be better understood for these nuts.

Ozone Efficiency on Two Coleopteran Insect Pests and Its Effect on Quality and Germination of Barley

Simple Summary

Rhyzopertha dominica (Fabricius) and Tribolium castaneum (Herbst) are notorious global pests, destroying various stored grains, including barley, wheat, oats, maize, and rice. Ozone (O₃) is a promising fumigant to control pests in stored grain since it can safely and rapidly auto-decompose without leaving residues, however, relatively few studies have focused on the toxicity of O₃ on stored grain pests in stored barley. In this study we not only explored the susceptibility of all life stages of R. dominica and T. castaneum in barley seeds to different durations of gaseous O₃, but also investigated the effect of O₃ on germination ability, seedling growth, and quality of barley. O₃ was effective against all life stages of two species in barley under sufficient exposure times without negative impacts affecting the commercial quality of barley. However, the germination ability and seedling growth were adversely impacted at longer O₃ exposure times. Thus, it is imperative to select an optimal O₃ exposure time to achieve the desired functional outcome, such as malting, animal feeding, and human consumption.

Abstract

Ozone (O₃) is a potential fumigant to control pests in stored grain since it can safely and rapidly auto-decompose without leaving residues. In this study, the efficacy of O₃ on all life stages of Rhyzopertha dominica (Fabricius) and Tribolium castaneum (Herbst) in barley and the physiological effects on barley and its quality were investigated. Complete control of all life stages of pests was obtained at 700 ppm for 1440 min of ozone exposure without negatively impacting the contents of soluble protein, moisture content, seed colour, hardness, and the weight of thousand barley seeds. The eggs and pupae of these two insects were the more tolerant stages than their larvae and adults. Prolonged exposure times (40 to 1440 min) and mortality assessment intervals (1, 2, and 7 days) increased O₃ efficacy due to the reaction characteristics and delayed toxicity. Aging barley seeds appeared to be more sensitive to prolonged ozone duration than new seeds. A total of 20 and 40 min could promote germination rate, and longer O₃ exposure (1440 min) was unfavourable for germination and seedling growth. Thus, it is imperative to select an optimal O₃ exposure time to transfer ozone into quality contributors of final products and achieve the desired functional outcomes.

Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties

Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of parboiling process. Samples were analyzed for qualitative and quantitative analysis of mycotoxins, swelling power and solubility, head rice yield, protein solubility, cooking time, texturometric profile, colorimetric profile and defective grains. The results showed tha parboiled rice grains treated with ozone present significant reduction of mycotoxins contamination, regardless of the time and period of application and the mycotoxin evaluated. Regardig to technological properties, the samples treated with ozone in the final 3 h and for 5 h of soaking presented higher head rice yield, luminosity and hardness, with decreases in cooking time, percentage of defective grains and soluble protein.

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

The aim of this study was to explore the impact of aqueous ozone technology on maintaining grapefruit flavor and freshness by minimizing the occurrence of postharvest deterioration. During the 2018 and 2019 seasons, Star Ruby grapefruit fruits were treated with 0.3 and 0.6 ppm aqueous ozone for 5 and 10 min after harvest at water temperatures of 5 °C and 15 °C, respectively. The fruits were stored for 40 days at 8 ± 1 °C with 85–90% relative humidity. The results revealed that all the ozonated water treatments reduced physiological weight loss, disease infection, and decay, as well as providing long-term protection to the fruits throughout storage. The best treatment for preserving the postharvest quality was 0.6 ppm ozonated water at 5 °C for 5 min, which successfully delayed ripening while concurrently preserving the TSS/acid ratios, total phenolics, and antioxidant activity. Overall, aqueous ozone treatment is a promising example of a treatment that is beginning to be utilized on a commercial scale. In accordance with the findings of this study, it can be deduced that aqueous ozone can be used to maintain fruit quality, reduce postharvest diseases, and extend storage life.

Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review

The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.

Microbial Decontamination of Bee Pollen by Direct Ozone Exposure

The bee pollen is a complete and healthy food with important nutritional properties. Usually, bee pollen is consumed dehydrated, but it is possible to market it as fresh frozen pollen, favoring the maintenance of its properties and greatly increasing its palatability, compared to dried pollen. However, fresh frozen pollen maintains a high microbiological load that can include some pathogenic genus to human health. In this work, ozonation combined with drying is applied to reduce the microbiological load. The lowest timing exposure to ozone (30 min) was chosen together with hot-air drying during 15 min to evaluate the shelf-life of treated bee-pollen under cold storage (4 °C), and initial reductions of 3, 1.5, and 1.7 log cycles were obtained for Enterobacteriaceae, mesophilic aerobes, and molds and yeasts counting, respectively. Six weeks after treatment the microbial load was held at a lower level than initially observed in fresh bee-pollen. In addition, ozone treatment did not have a negative impact on the polyphenols evaluated. Likewise, the sensory profile of the bee pollen under different treatments was studied. For all these assays the results have been favorable, so we can say that ozonation of fresh pollen is safe for human consumption, which maintains its polyphenols composition and organoleptically is better valued than dried pollen.

Key Global Actions for Mycotoxin Management in Wheat and Other Small Grains

Mycotoxins in small grains are a significant and long-standing problem. These contaminants may be produced by members of several fungal genera, including Alternaria, Aspergillus, Fusarium, Claviceps, and Penicillium. Interventions that limit contamination can be made both pre-harvest and post-harvest. Many problems and strategies to control them and the toxins they produce are similar regardless of the location at which they are employed, while others are more common in some areas than in others. Increased knowledge of host-plant resistance, better agronomic methods, improved fungicide management, and better storage strategies all have application on a global basis. We summarize the major pre- and post-harvest control strategies currently in use. In the area of pre-harvest, these include resistant host lines, fungicides and their application guided by epidemiological models, and multiple cultural practices. In the area of post-harvest, drying, storage, cleaning and sorting, and some end-product processes were the most important at the global level. We also employed the Nominal Group discussion technique to identify and prioritize potential steps forward and to reduce problems associated with human and animal consumption of these grains. Identifying existing and potentially novel mechanisms to effectively manage mycotoxin problems in these grains is essential to ensure the safety of humans and domesticated animals that consume these grains.

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.

Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review

Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.

Gaseous ozone to preserve quality and enhance microbial safety of fresh produce: Recent developments and research needs

Fresh fruits and vegetables are highly perishable and are subject to large postharvest losses due to physiological (senescence), pathologic (decay), and physical (mechanical damage) factors. In addition, contamination of fresh produce with foodborne human pathogens has become a concern. Gaseous ozone has multiple benefits including destruction of ethylene, inactivation of foodborne and spoilage microorganisms, and degradation of chemical residues. This article reviews the beneficial effects of gaseous ozone, its influence on quality and biochemical changes, foodborne human pathogens, and spoilage microorganisms, and discusses research needs with an emphasis on fruits. Ozone may induce synthesis of a number of antioxidants and bioactive compounds by activating secondary metabolisms involving a wide range of enzymes. Disparities exist in the literature regarding the impact of gaseous ozone on quality and physiological processes of fresh produce, such as weight loss, ascorbic acid, and fruit ripening. The disparities are complicated by incomplete reporting of the necessary information, such as relative humidity and temperatures at which ozone measurement and treatment were performed, which is needed for accurate comparison of results among studies. In order to fully realize the benefits of gaseous ozone, research is needed to evaluate the molecular mechanisms of gaseous ozone in inhibiting ripening, influence of relative humidity on the antimicrobial efficacy, interaction between ozone and the cuticle of fresh produce, ozone signaling pathways in the cells and tissues, and so forth. Possible adverse effects of gaseous ozone on quality of fresh produce also need to be carefully evaluated for the purpose of enhancing microbial and chemical safety of fresh produce.

Identification and molecular characterization of rice bran-specific lipases

Among the 113 lipases present in rice genome, bran and endosperm-specific lipases were identified and lipase activity for one of the selected lipase gene is demonstrated in yeast. Rice bran is nutritionally superior than endosperm as it has major reservoirs of various minerals, vitamins, essential mineral oils and other bioactive compounds, however it is often under-utilized as a food product due to bran instability after milling. Various hydrolytic enzymes, such as lipases, present in bran causes degradation of the lipids present and are responsible for the bran instability. Here, in this study, we have systematically analyzed the 113 lipase genes present in rice genome, and identified 21 seed-specific lipases. By analyzing the expression of these genes in different seed tissues during seed development, we have identified three bran-specific and three endosperm-specific lipases, and one lipase which expresses in both bran and endosperm tissues. Further analysis of these genes during seed maturation and seed germination revealed that their expression increases during seed maturation and decreases during seed germination. Finally, we have shown the lipase activity for one of the selected genes, LOC_Os05g30900, in heterologous system yeast. The bran-specific lipases identified in this study would be very valuable for engineering designer rice varieties having increased bran stability in post-milling.

Technologies for disinfection of food grains: Advances and way forward

Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail.

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.

Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran

The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min treatment time and optimized condition of bran properties were 15% moisture content, 15 mesh particle size. Under the optimized condition microbial contents in the wheat bran can be reduced more than 90% after ozone treatment. There was no significant increase in microbial contents of treated wheat bran during storage, whereas the types of volatile substances were gradually decreased. After the ozone treated wheat bran was added back to wheat flour and used for fresh noodles preparation, there were relatively few changes in the quality of the fresh noodles but the shelf life was prolonged as compared to the untreated bran.

Properties of flour from pearled wheat kernels as affected by ozone treatment

Two different pearling degrees of wheat kernels (lightly-pearled: 14.4% and heavily-pearled: 38.9%) and un-pearled kernels were treated with ozone and evaluated for flour compositions and properties. Ozonation did not change main compositions and damaged starch content of three kernels' flours. Flour brightness of all three kernels was improved after ozone treatment. Ozonation enhanced the dough strength of the flours from un-pearled and pearled kernels and the effect elevated with increasing pearling degree. Ozone treatment increased the peak viscosity of flour and the level of increase in heavily-pearled kernels was greater than un-pearled and lightly-pearled. Ozonation resulted in an increase in the insoluble protein polymer content of heavily-pearled kernels' flour, but only had a slight effect on un-pearled lightly-pearled kernels. After ozone treatment, un-pearled and lightly-pearled kernels exhibited increases in molecular weight of starch, but heavily-pearled resulted in the opposite trend.