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Barthwal R, Negi A, Kathuria D, Singh N. Ozonation: Post-harvest processing of different fruits and vegetables enhancing and preserving the quality. Food Chem 2025; 463:141489. [PMID: 39413726 DOI: 10.1016/j.foodchem.2024.141489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Revised: 09/10/2024] [Accepted: 09/28/2024] [Indexed: 10/18/2024]
Abstract
Daily ingestion of fresh produce has increased tremendously due to a rise in awareness of its nutritional benefits that contribute to reducing health risks and disease. However, these commodities are highly perishable and prone to significant post-harvest losses. Conventional methods have been scrutinized in the production of undesirable by-products. Ozone technology has emerged as an efficient sterilization technique. Additionally, it stimulated the synthesis of bioactive and antioxidant compounds by activating secondary metabolic pathways. However, there are conflicting findings in the literature related to their impact on the quality and physiological processes of fruits and vegetables (F&V). This scientific literature review focuses on key studies examining the effects of ozonation on the growth of microorganisms and the quality preservation of different F&V. This review also enlarges our understanding of eco-friendly technologies which not only extend the shelf life of F&V but also uphold their quality without introducing harmful chemicals.
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Affiliation(s)
- Riya Barthwal
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand 248002, India
| | - Akanksha Negi
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand 248002, India
| | - Deepika Kathuria
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand 248002, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand 248002, India.
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Ummat V, Zhao M, Sivagnanam SP, Karuppusamy S, Lyons H, Fitzpatrick S, Noore S, Rai DK, Gómez-Mascaraque LG, O’Donnell C, Režek Jambark A, Tiwari BK. Ultrasound-Assisted Extraction of Alginate from Fucus vesiculosus Seaweed By-Product Post-Fucoidan Extraction. Mar Drugs 2024; 22:516. [PMID: 39590796 PMCID: PMC11595834 DOI: 10.3390/md22110516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2024] [Revised: 11/05/2024] [Accepted: 11/12/2024] [Indexed: 11/28/2024] Open
Abstract
The solid phase byproduct obtained after conventional fucoidan extraction from the brown seaweed Fucus vesiculosus can be used as a source containing alginate. This study involves ultrasound-assisted extraction (UAE) of alginate from the byproduct using sodium bicarbonate. Response surface methodology (RSM) was applied to obtain the optimum conditions for alginate extraction. The ultrasound (US) treatments included 20 kHz of frequency, 20-91% of amplitude, and an extraction time of 6-34 min. The studied investigated the crude alginate yield (%), molecular weight, and alginate content (%) of the extracts. The optimum conditions for obtaining alginate with low molecular weight were found to be 69% US amplitude and sonication time of 30 min. The alginate extracts obtained were characterized using Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). Ultrasound-assisted extraction involving a short treatment lasting 6-34 min was found to be effective in extracting alginate from the byproduct compared to the conventional extraction of alginate using stirring at 415 rpm and 60 °C for 24 h. The US treatments did not adversely impact the alginate obtained, and the extracted alginates were found to have similar characteristics to the alginate obtained from conventional extraction and commercial sodium alginate.
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Affiliation(s)
- Viruja Ummat
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, 4 Dublin, Ireland; (M.Z.); (S.K.); (S.N.); (C.O.)
- Teagasc Ashtown Food Research Centre, Teagasc, 15 Dublin, Ireland; (D.K.R.); (B.K.T.)
- BiOrbic Bioeconomy SFI Research Centre, University College Dublin, 4 Dublin, Ireland;
| | - Ming Zhao
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, 4 Dublin, Ireland; (M.Z.); (S.K.); (S.N.); (C.O.)
| | - Saravana Periaswamy Sivagnanam
- BiOrbic Bioeconomy SFI Research Centre, University College Dublin, 4 Dublin, Ireland;
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland
| | - Shanmugapriya Karuppusamy
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, 4 Dublin, Ireland; (M.Z.); (S.K.); (S.N.); (C.O.)
- Teagasc Ashtown Food Research Centre, Teagasc, 15 Dublin, Ireland; (D.K.R.); (B.K.T.)
| | - Henry Lyons
- Nutramara Ltd., V92 FH0K Tralee, Ireland; (H.L.); (S.F.)
| | | | - Shaba Noore
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, 4 Dublin, Ireland; (M.Z.); (S.K.); (S.N.); (C.O.)
- Teagasc Ashtown Food Research Centre, Teagasc, 15 Dublin, Ireland; (D.K.R.); (B.K.T.)
| | - Dilip K. Rai
- Teagasc Ashtown Food Research Centre, Teagasc, 15 Dublin, Ireland; (D.K.R.); (B.K.T.)
| | | | - Colm O’Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, 4 Dublin, Ireland; (M.Z.); (S.K.); (S.N.); (C.O.)
| | - Anet Režek Jambark
- Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia;
| | - Brijesh Kumar Tiwari
- Teagasc Ashtown Food Research Centre, Teagasc, 15 Dublin, Ireland; (D.K.R.); (B.K.T.)
- BiOrbic Bioeconomy SFI Research Centre, University College Dublin, 4 Dublin, Ireland;
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Wei L, Wang J, Zhou X, Guo S, Zhou S, Wei J, Yang N, Luo Y, Xu X, Jin Y. Effect of magnetic field treatment on the softening of green chilies (Capsicum annuum L.) during storage. Food Res Int 2024; 196:115124. [PMID: 39614585 DOI: 10.1016/j.foodres.2024.115124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2024] [Revised: 09/14/2024] [Accepted: 09/20/2024] [Indexed: 12/01/2024]
Abstract
In this study, effects of magnetic field treatment on the softening of green chilies during storage (0-30 d at 10 °C) were investigated, and the cell wall polysaccharide content, modifying enzyme activities, water distribution, and cell wall structure were determined. After 30 d of storage, the weight loss of the green chilies in conventional refrigeration (CR) group reached 35.40 %, whereas it was 20.96 % and 29.85 % in the static (SMF; 4 mT) and alternating magnetic field (AMF; 4 mT, 1 Hz) groups, respectively. Furthermore, magnetic field treatment maintained low levels of water-soluble pectin (WSP) and high levels of chelate-soluble pectin (CSP) and sodium carbonate-soluble pectin (NSP) in the green chilies. The degree of methylation (DE) values of WSP and NSP in the pre-treated samples were 0.37 and 0.18, respectively. Conversely, at the end of storage, the DE values of WSP and NSP in the CR, SMF, and AMF groups decreased to 0.12 and 0.05, 0.25 and 0.11, and 0.18 and 0.07, respectively, suggesting that magnetic field treatment had a negative influence on the demethylation of pectin. Magnetic field treatment also decreased the activities of pectin methyl esterase, polygalacturonase, and β-galactosidase in the green chilies, maintaining them at a low level. The magnetic field treatment resulted in a higher free water content in green chilies compared to the CR, exceeding the CR group's content by 1.79 % and reaching 88.18 % at the terminal storage. Scanning electron microscopy results revealed that magnetic field treatment maintained the structural integrity of the cell wall in the green chilies. The results of this study confirmed the applicability of magnetic field treatment in maintaining the firmness and reducing the weight loss of the green chilies, thus prolonging their shelf life.
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Affiliation(s)
- Liwen Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Jilong Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Xiaohan Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Sijie Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Sijian Zhou
- TCL Home Appliances (Hefei) Co., Ltd., 10 Nanyunhu Road, Hefei 230000, PR China
| | - Jian Wei
- TCL Home Appliances (Hefei) Co., Ltd., 10 Nanyunhu Road, Hefei 230000, PR China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Yangchao Luo
- Nanotechnology and Biodelivery Laboratory, Department of Nutritional Sciences, University of Connecticut, USA
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
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Tiamiyu QO, Adebayo SE, Ibrahim N. Recent advances on postharvest technologies of bell pepper: A review. Heliyon 2023; 9:e15302. [PMID: 37151666 PMCID: PMC10161617 DOI: 10.1016/j.heliyon.2023.e15302] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 03/30/2023] [Accepted: 04/02/2023] [Indexed: 05/09/2023] Open
Abstract
The bell pepper (Capsicum annuum L.) is a commercially important horticultural crop grown in tropical and sub-tropical areas across the world. Despite this importance, it is a perishable vegetable with a limited shelf life and high disease susceptibility. Bell pepper output has expanded significantly in recent years. However, this crop is still experiencing close to 40% postharvest losses annually. Chemical fumigation for postharvest disease control of bell pepper has been shown to be efficient against fungal infections, but environmental impact and consumption hazards limit its full use. Recently, non-chemical techniques including biological and botanical methods, non-destructive technologies and Artificial intelligence have been demonstrated to be effective as postharvest management of bell pepper. The paper provides exciting information on recent and emerging techniques for curtailing these losses in bell pepper, alongside their mechanism and existing benefits. The current limitations of these techniques as well as recommendations for potential applications are also addressed.
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Affiliation(s)
- Quazeem Omotoyosi Tiamiyu
- Department of Agricultural and Bioresources Engineering, School of Infrastructure, Process Engineering and Technology, Federal University of Technology Minna, Niger State, Nigeria
| | - Segun Emmanuel Adebayo
- Department of Agricultural and Bioresources Engineering, School of Infrastructure, Process Engineering and Technology, Federal University of Technology Minna, Niger State, Nigeria
| | - Nimat Ibrahim
- Department of Crop Production, School of Agriculture & Agricultural Technology, Federal University of Technology Minna, Niger State, Nigeria
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Xue W, Macleod J, Blaxland J. The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology. Foods 2023; 12:foods12040814. [PMID: 36832889 PMCID: PMC9957223 DOI: 10.3390/foods12040814] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/03/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
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.
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Affiliation(s)
- Wenya Xue
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Cardiff School of Sports and Health Science, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
| | - Joshua Macleod
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Cardiff School of Sports and Health Science, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
| | - James Blaxland
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Cardiff School of Sports and Health Science, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Correspondence:
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Effects of Ozone Application on Microbiological Stability and Content of Sugars and Bioactive Compounds in the Fruit of the Saskatoon Berry ( Amelanchier alnifolia Nutt.). Molecules 2022; 27:molecules27196446. [PMID: 36234982 PMCID: PMC9570576 DOI: 10.3390/molecules27196446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 09/25/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022] Open
Abstract
Saskatoon berry fruits are a valuable source of micro- and macronutrients, sugars, and compounds with health-promoting properties, the properties of which change during storage. This study presents the effects of applied gaseous ozone at 10 ppm for 15 and 30 min on microbiological stability, sugar content, and bioactive compounds for three cultivars and three clones of Saskatoon berry fruit. The ozonation process had a positive effect on reducing the microbial load of the fruit, which was observed on day 7 of storage for the two variants of ozonation time of 15 and 30 min compared to the control and also on the sugar profile of the “Thiessen” fruit, as well as clones no 5/6 and type H compared to the control sample, which was non-ozonated fruit. In the Saskatoon berry fruits analyzed, 21 polyphenolic compounds were identified, of which four belonged to the anthocyanin group whose main representative was the 3-O-glucoside cyanidin. The ascorbic acid content and antioxidant activity (determined by DPPH· and ABTS+· methods) varied according to the cultivar and clone of the Saskatoon berry fruits analyzed and the ozone exposure time.
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7
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Alexandre ACS, Ferreira Gomes BA, Duarte GN, Piva SF, Zauza SB, Vilas Boas EVDB. Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Giulia Nayara Duarte
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Samella Fabiane Piva
- Food Science Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Stefânia Barros Zauza
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
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8
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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Premjit Y, Sruthi NU, Pandiselvam R, Kothakota A. Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Compr Rev Food Sci Food Saf 2022; 21:1054-1085. [DOI: 10.1111/1541-4337.12886] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 11/04/2021] [Accepted: 11/25/2021] [Indexed: 12/29/2022]
Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - N. U. Sruthi
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
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Kaur P, Kaur K, Devgan K, Kumar M, Sandhu K, Kaur A. Potential of low‐dose aqueous ozone treatment and packaging to extend quality and shelf‐life of green pea pods under cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Kirandeep Devgan
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Mahesh Kumar
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Kanchan Sandhu
- Department of Food and Nutrition Punjab Agricultural University Ludhiana India
| | - Amrit Kaur
- Department of Math Stat and Physics Punjab Agricultural University Ludhiana India
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Aslam R, Alam MS, Singh S, Kumar S. Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112183] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Botondi R, Barone M, Grasso C. A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables. Foods 2021; 10:748. [PMID: 33915979 PMCID: PMC8065486 DOI: 10.3390/foods10040748] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 11/17/2022] Open
Abstract
In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.
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Affiliation(s)
- Rinaldo Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy; (M.B.); (C.G.)
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Liu C, Chen C, Zhang Y, Jiang A, Hu W. Aqueous ozone treatment inhibited degradation of cellwall polysaccharides in fresh-cut apple during cold storage. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102550] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Liu C, Chen C, Jiang A, Zhang Y, Zhao Q, Hu W. Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh-cut cabbage. Food Sci Nutr 2021; 9:52-61. [PMID: 33473270 PMCID: PMC7802563 DOI: 10.1002/fsn3.1870] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 08/18/2020] [Accepted: 08/19/2020] [Indexed: 02/03/2023] Open
Abstract
The influence of aqueous ozone (1.4 mg/L) treatment for 1, 5, and 10 min on the microbial growth and quality attributes of fresh-cut cabbage during storage at 4°C for 12 days was evaluated. The pesticide residue removal effect of aqueous ozone treatment for 5 min was also determined. The results show that the growth rates of aerobic bacteria, coliforms, and yeasts were significantly inhibited (p < .05) by aqueous ozone treatment during storage; treatment for 10 min showed the greatest inactivation of bacteria, coliforms, and molds. Aqueous ozone stimulated initial respiratory metabolism compared with that of the control. Aqueous ozone treatments reduced ethylene production and improved the overall quality of fresh-cut cabbage. In addition, the effect of aqueous ozone treatment for 5 min on the removal of trichlorfon, chlorpyrifos, methomyl, dichlorvos, and omethoate from fresh-cut cabbage was greater (p < .05) than that of the control. These results indicate that aqueous ozone treatment for 5 min could be an economic and effective method to remove pesticide residues and enhance the storability of fresh-cut cabbage.
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Affiliation(s)
- Chenghui Liu
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Chen Chen
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Aili Jiang
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Yanhui Zhang
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Qiqi Zhao
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Wenzhong Hu
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
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15
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Sachadyn-Król M, Agriopoulou S. Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products-A Review. Molecules 2020; 25:E2416. [PMID: 32455899 PMCID: PMC7288181 DOI: 10.3390/molecules25102416] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/14/2020] [Accepted: 05/21/2020] [Indexed: 12/21/2022] Open
Abstract
In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.
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Affiliation(s)
- Monika Sachadyn-Król
- Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20950 Lublin, Poland
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Antikalamos, Kalamata, Greece;
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Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09204-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Li H, Xiong Z, Gui D, Li X. Effect of aqueous ozone on quality and shelf life of Chinese winter jujube. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14244] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hui Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Zhongfei Xiong
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Dali Gui
- Institute of Mechanics Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
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Sachadyn-Król M, Materska M, Chilczuk B. Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents. Antioxidants (Basel) 2019; 8:antiox8090356. [PMID: 31480596 PMCID: PMC6769928 DOI: 10.3390/antiox8090356] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 08/03/2019] [Accepted: 08/29/2019] [Indexed: 11/30/2022] Open
Abstract
The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. The aim of the present study was to assess the impact of ozone treatment on the composition of lipophilic compound fraction and its antioxidant activity (AA). Pepper fruits of cv. Cyklon were ozonated for 1 and 3 h immediately after harvesting. Then, the fruits were stored for 30 days under refrigeration conditions. The total content of phenolic compounds and the AA of the lipophilic fraction isolated from the pericarp and placenta of the fruits were investigated after 10, 20, and 30 days of storage. Additionally, quantitative high-performance liquid chromatography diode array detection analysis of individual phenolic compounds was performed. The results revealed that the content and activity of secondary metabolites varied during storage, with the highest values recorded on the 20th day after harvest, both in control and ozonated fruits, regardless of the ozone dosage used. Treatment of the fruits with ozone for 3 h, but not for 1 h, exhibited a positive effect on the phenolic composition and AA during the prolonged storage of pepper fruits. Three hours of ozonation seems to be the appropriate time to increase the persistence of pepper fruits during storage.
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Affiliation(s)
- Monika Sachadyn-Król
- Department of Chemistry, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
| | - Małgorzata Materska
- Department of Chemistry, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Barbara Chilczuk
- Department of Chemistry, University of Life Sciences in Lublin, 20-950 Lublin, Poland
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