A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC-MS/E-Nose

The efficacy of low gaseous ozone concentrations (300 ppb and 400 ppb) in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese PDO cheese was explored. The research integrates consumer tests, Gas Chromatography-Mass Spectrometry (GC-MS) with Solid phase Microextraction (SPME) fiber and Electronic Nose (e-nose) analysis to conduct a detailed assessment of the cheese's aromatic composition. Results indicate that low ozone concentrations significantly affected spoilage microflora, preserving the overall quality. Through GC-FID (Flame Ionization Detection) analysis, 22 of all identified compounds by GC-MS were quantified, including ethyl acetate (sweety), diacetyl and acetoin (buttery). Compared with the untreated sample, ozone treatments maintained the distinctive characteristics of Toma Piemontese PDO cheese, reducing the formation of off-flavors-related compounds (i.e., ethanol). Moreover, ozone-treated samples correlated with positive aroma scores given by consumers. However, sensory perception involves complex interactions among aroma compounds, highlighting the importance of advanced approaches. The utilization of a 12-sensor Quartz Microbalance (QMB) e-nose played a crucial role in identifying subtle differences in aroma, contributing to a more nuanced understanding of ozone treatments on the cheese's sensory profile. In conclusion, this research demonstrates the potential of ozone technology as a viable and effective method for improving the quality of aged Toma Piemontese PDO cheese.

The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh "Angelino" plums

Effectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of "Angelino" fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in "Angelino" plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta-analysis

This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta-analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180-0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202-0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181-0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000-1.0000) and amoxicillin (39.92%, 95% CI: 0.0589-0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736-0.9692) and parC mutation (66.67%, 95% CI: 0.3213-0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.

Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies

Filamentous fungi exhibit remarkable adaptability to diverse substrates and can synthesize a plethora of secondary metabolites. These metabolites, produced in response to environmental stimuli, not only confer selective advantages but also encompass potentially deleterious mycotoxins. Mycotoxins, exemplified by those originating from Alternaria, Aspergillus, Penicillium, and Fusarium species, represent challenging hazards to both human and animal health, thus warranting stringent regulatory control. Despite regulatory frameworks, mycotoxin contamination remains a pressing global challenge, particularly within cereal-based matrices and their derived by-products, integral components of animal diets. Strategies aimed at mitigating mycotoxin contamination encompass multifaceted approaches, including biological control modalities, detoxification procedures, and innovative interventions like essential oils. However, hurdles persist, underscoring the imperative for innovative interventions. This review elucidated the prevalence, health ramifications, regulatory paradigms, and evolving preventive strategies about two prominent mycotoxins, aflatoxins and ochratoxin A. Furthermore, it explored the emergence of new fungal species, and biocontrol methods using lactic acid bacteria and essential mustard oil, emphasizing their efficacy in mitigating fungal spoilage and mycotoxin production. Through an integrative examination of these facets, this review endeavored to furnish a comprehensive understanding of the multifaceted challenges posed by mycotoxin contamination and the emergent strategies poised to ameliorate its impact on food and feed safety.

Effects of micro/nano-ozone bubble nutrient solutions on growth promotion and rhizosphere microbial community diversity in soilless cultivated lettuces

Due to its high efficacy as a wide-spectrum disinfectant and its potential for the degradation of pollutants and pesticides, ozone has broad application prospects in agricultural production. In this study, micro/nano bubble technology was applied to achieve a saturation state of bubble nutrient solution, including micro-nano oxygen (O2 group) and micro-nano ozone (O3 group) bubble nutrient solutions. The effects of these solutions on lettuce physiological indices as well as changes in the microbial community within the rhizosphere substrate were studied. The application of micro/nano (O2 and O3) bubble nutrient solutions to substrate-cultured lettuce plants increased the amount of dissolved oxygen in the nutrient solution, increased the lettuce yield, and elevated the net photosynthetic rate, conductance of H2O and intercellular carbon dioxide concentration of lettuce plants. Diversity analysis of the rhizosphere microbial community revealed that both the abundance and diversity of bacterial and fungal communities in the substrate increased after plant cultivation and decreased following treatment with micro/nanobubble nutrient solutions. RDA results showed that the microbial community in the S group was positively associated with EC, that in the CK and O2 groups exhibited a positive correlation with SC, and that in the O3 group displayed a positive correlation with CAT and POD. Overall, the implementation of micro/nanobubble generation technology in soilless substrates can effectively increase the lettuce growth and yield, and O3 had a more pronounced effect on lettuce yield and quality and the microbial community structure in the substrate than O2. Our study would provide a reference and theoretical basis for developing sustainable and green technology for promoting lettuce production and can be a promising alternative to conventional methods for improving crop yields.

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.

One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork

While food markets and food production chains are experiencing exponential growth, global attention to food safety is steadily increasing. This is particularly crucial for ready-to-eat products such as fresh-cut salads and fruits, as these items are consumed raw without prior heat treatment, making the presence of pathogenic microorganisms quite frequent. Moreover, many studies on foodborne illnesses associated with these foods often overlook the transmission links from the initial contamination source. The prevention and control of the dissemination of foodborne pathogens should be approached holistically, involving agricultural production, processing, transport, food production, and extending to final consumption, all while adopting a One Health perspective. In this context, our objective is to compile available information on the challenges related to microbiological contamination in minimally handled fruits and vegetables. This includes major reported outbreaks, specific bacterial strains, and associated statistics throughout the production chain. We address the sources of contamination at each stage, along with issues related to food manipulation and disinfection. Additionally, we provide potential solutions to promote a healthier approach to fresh-cut fruits and vegetables. This information will be valuable for both researchers and food producers, particularly those focused on ensuring food safety and quality.

Effect of Different Pre-Growth Temperatures on the Survival Kinetics of Salmonella enterica and Listeria monocytogenes in Fresh-Cut Salad during Refrigerated Storage

The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of Listeria monocytogenes and Salmonella enterica, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen tested, the pre-growth temperature(s) and the type of produce showed a significant (p ≤ 0.05) effect on the survival kinetics. Among the tested produce, mixed salad showed the highest reduction in L. monocytogenes pre-grown at 37 °C (1.33 log CFU/g) followed by red cabbage (0.56 log CFU/g), iceberg lettuce (0.52 log CFU/g), and carrot (-0.62 log CFU/g), after 72 h, respectively. In the case of Salmonella, carrot showed the highest reduction (1.07 log CFU/g for 37 °C pre-grown culture) followed by mixed salad (0.78 log CFU/g for 37 °C pre-grown culture), cabbage (0.76 log CFU/g for 21 °C pre-grown culture), and lettuce (0.65 log CFU/g for 4 °C pre-grown culture), respectively. Among the tested ComBase predictive models, the Baranyi-Roberts model better fitted the experimental data. These findings indicate that the appropriate selection of pre-growth environmental conditions is critical to better understand the kinetics of foodborne pathogens.

Isolation and Identification of Pathogens Causing Blue Mold of Lanzhou Lily during Postharvest Storage and Control of Disease and Mycotoxin Accumulation by Ozone Treatment

Blue mold (penicilliosis) is a common disease of Lanzhou lily (Lilium davidii var. willmottiae) during postharvest storage, which not only seriously affects the appearance and reduces the quality of lily bulbs, but also leads to the accumulation of mycotoxins in rotten lily tissues, seriously endangering human health. Therefore, it is of great significance to clarify the main isolates causing postharvest blue mold of fresh Lanzhou lily and put forward effective measures to control the disease caused by these pathogens. In this study, pathogens were isolated and purified from the naturally diseased blue-mold tissue of Lanzhou lily, and then morphological and molecular biology techniques were applied to identify the isolates, verify the pathogenicity, determine the disease index and disease incidence, and finally, to analyze the control effect of ozone treatment on the blue mold of lily scale and mycotoxin accumulation. The results indicated that the main isolates causing postharvest blue mold of lily were Talaromyces adpressus, Penicillium gladioli, T. calidominioluteus, and P. polonicum. The pathogenicity test showed that P. gladioli and P. polonicum had a higher disease index than T. calidominioluteus and T. adpressus. Ozone treatment significantly reduced the incidence of disease caused by P. gladioli and P. polonicum, and effectively controlled the accumulation of patulin. This study characterized the main pathogens causing blue mold of postharvest Lanzhou lily during storage, and confirmed ozone application has a significant inhibitory effect on blue mold development and patulin accumulation in Lanzhou lily, which could be helpful in commercially controlling blue mold of postharvest Lanzhou lily during storage.

Novel intrathoracic irrigation using ultrafine ozone bubbles in a rat empyema model

Dissolved ozone is generally used for sanitization, but it has not been used for thoracic cavity sanitization because of its short half-life (< 20 min) and possible toxicity. We developed a novel solution containing ultrafine ozone bubbles (ozone-UFB) with a fivefold longer half-life than non-UFB ozone. Using an in vitro model, Staphylococcus aureus colonies were counted after exposure to ozone-UFB or non-UFB ozone at the same ozone concentration (0.4 mg/L). The colony count was significantly lower in the ozone-UFB group than in the non-UFB ozone group (p = 0.034). The effect of repeated pleural irrigation using ozone-UFB and saline was compared in a rat empyema model of S. aureus infection. The bacterial count in the pleural effusion was decreased by at least fivefold following intrathoracic lavage with ozone-UFB (3 mg/L). To examine the safety of ozone-UFB for intrathoracic use, ozone-UFB with a higher ozone concentration (10 mg/L) was injected into the thoracic cavities of normal rats. The treatment did not result in any specific pleural damage or elevated serum interleukin-6 concentrations. The findings highlighted the efficacy and safety of ozone-UFB for intrathoracic sanitization, but further studies are needed to determine the optimal therapeutic ozone concentration with appropriate safety margins.

Preservation of Fresh-Cut 'Maradol' Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin

Papaya is one of the most consumed fruits in the world; however, tissue damage caused by cuts quickly leads to its decay. Therefore, this study aimed to prepare and characterize lemon oil and curcumin nanocapsules to evaluate their capacity for preserving fresh-cut papaya. Lemon essential oil and curcumin nanocapsules were prepared using ethyl cellulose (EC) and poly-(ε-caprolactone) (PCL) by the emulsification-diffusion method coupled with ultrasound. The particles had sizes smaller than 120 nm, with polydispersity indices below 0.25 and zeta potentials exceeding -12 mV, as confirmed by scanning electron microscopy. The nanoparticles remained stable for 27 days, with sedimentation being the instability mechanism observed. These nanoparticles were employed to coat fresh-cut papaya, which was stored for 17 days. The results demonstrated their remarkable efficacy in reducing the respiration rate. Furthermore, nanocapsules maintained the pH and acidity levels of the papayas for an extended period. The lemon oil/EC nanocapsule treatment retained the color better. Additionally, all systems exhibited the ability to minimize texture loss associated with reduced pectin methylesterase activity. Finally, the nanocapsules showed a notable reduction in polyphenol oxidase activity correlating with preserving total phenolic compounds in the fruit. Therefore, the lemon oil and curcumin nanoparticles formed using EC and PCL demonstrated their effectiveness in preserving fresh-cut 'Maradol' papaya.

Ozone micro-nano bubble water preserves the quality of postharvest parsley

The production and use of ozone micro-nano bubble water (O₃-MNBW) is an innovative technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness and quality of fruits and vegetables by removing pesticides, mycotoxins, and other contaminants. The quality of parsley treated with different concentrations of O₃-MNBW was investigated during storage at 20 ℃ for 5 d, and found that a ten-minute exposure of parsley to 2.5 mg·L^-1 O₃-MNBW effectively preserved the sensory quality of parsley, and resulted in lower weight loss, respiration rate, ethylene production, MDA levels, and a higher level of firmness, vitamin C, and chlorophyll content, relative to untreated parsley. The O₃-MNBW treatment also increased the level of total phenolics and flavonoids, enhanced peroxidase and ascorbate peroxidase activity, and inhibited polyphenol oxidase activity in stored parsley. Five volatile signatures identified using an electronic nose (W1W, sulfur-compounds; W2S, ethanol; W2W, aromatic- and organic- sulfur compounds; W5S, oxynitride; W1S, methane) exhibited a significant decrease in response to the O₃-MNBW treatment. A total of 24 major volatiles were identified. A metabolomic analysis identified 365 differentially abundant metabolites (DMs). Among them, 30 and 19 DMs were associated with characteristic volatile flavor substance metabolism in O₃-MNBW and control groups, respectively. The O₃-MNBW treatment increased the abundance of most DMs related to flavor metabolism and reduced the level of naringin and apigenin. Our results provide insight into the mechanisms that are regulated in response to the exposure of parsley to O₃-MNBW, and confirmed the potential use of O₃-MNBW as a preservation technology.

Advances in propolis and propolis functionalized coatings and films for fruits and vegetables preservation

Propolis, as a natural active substance, is rich in polyphenols, with low toxicity, antioxidant, antifungal and antibacterial properties, which can be applied to the post-harvest preservation of fruits and vegetables. Propolis extracts and propolis functionalized coatings and films have exhibited good freshness in various types of fruits and vegetables as well as fresh-cut vegetables. They are mainly used to prevent water loss after harvesting, to inhibit the infestation of bacteria and fungi after harvesting and to enhance the firmness and apparent quality of fruits and vegetables. Moreover, propolis and propolis functionalized composites have a small or even insignificant effect on the physicochemical parameters of fruits and vegetables. Furthermore, how to cover the special smell of propolis itself so that it does not affect the flavor of fruits and vegetables, and the application of propolis extract in wrapping paper and packaging bag of fruits and vegetables, are worthwhile to further investigate.

Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese

BACKGROUND

Ripened cheeses, such as pecorino, are susceptible to mites and molds contamination on the crust area that must be removed before the product can be marketed. This study investigates the effectiveness of gaseous ozone treatment in the control of microbiological and mite growth without negatively affecting product quality.

RESULTS

Cheese samples were treated with gaseous ozone at 200 and 300 ppb for 8 h per day (overnight) for 150 days in storage rooms under controlled conditions (12 °C and 85% relative humidity). The results showed that ozone at 200 ppb limits the growth of mites starting from 25 days of storage and significantly reduced bacteria, molds, and yeasts counts starting from 75 days of storage. Concerning the physicochemical and qualitative parameters evaluated during ripening (weight loss, moisture content, dry weight, ash, fat, protein, total nitrogen, color, non-destructive firmness), no significant differences were shown between the control samples and ozone treatment at 200 ppb. Sensory analysis (consumer test) also showed no specific defects with the ozone-treated samples. It was observed that the ozone treatment at 300 ppb had limited microbiological growth and no alteration of sensory aspects but did not have the same positive impact on some aspects of overall quality, compared with ozone treatment at 200 ppb.

CONCLUSION

The use of gaseous ozone treatments during ripening of pecorino cheese can potentially offer an excellent solution for the control of mite growth, while preserving the quality and sensory characteristics of the product. For this reason, this technique could be very useful for commercial purposes. © 2022 Society of Chemical Industry.

Ozone Decontamination of Medical and Nonmedical Devices: An Assessment of Design and Implementation Considerations

The control of infectious diseases can be improved via carefully designed decontamination equipment and systems. Research interest in ozone (a powerful antimicrobial agent) has significantly increased over the past decade. The COVID-19 pandemic has also instigated the development of new ozone-based technologies for the decontamination of personal protective equipment, surfaces, materials, and indoor environments. As this interest continues to grow, it is necessary to consider key factors affecting the applicability of lab-based findings to large-scale systems utilizing ozone. In this review, we present recent developments on the critical factors affecting the successful deployments of industrial ozone technologies. Some of these include the medium of application (air or water), material compatibility, efficient circulation and extraction, measurement and control, automation, scalability, and process economics. We also provide a comparative assessment of ozone relative to other decontamination methods/sterilization technologies and further substantiate the necessity for increased developments in gaseous and aqueous ozonation. Modeling methodologies, which can be applied for the design and implementation of ozone contacting systems, are also presented in this review. Key knowledge gaps and open research problems/opportunities are extensively covered including our recommendations for the development of novel solutions with industrial importance.

Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.

The Use of Ozone Technology: An Eco-Friendly Method for the Sanitization of the Dairy Supply Chain

The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new 'green' supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years.

Fracking wastewater treatment: Catalytic performance and life cycle environmental impacts of cerium-based mixed oxide catalysts for catalytic wet oxidation of organic compounds

Water scarcity and the consequent increase of freshwater prices are a cause for concern in regions where shale gas is being extracted via hydraulic fracturing. Wastewater treatment methods aimed at reuse/recycle of fracking wastewater can help reduce water stress of the fracking process. Accordingly, this study assessed the catalytic performance and life cycle environmental impacts of cerium-based mixed oxide catalysts for catalytic wet oxidation (CWO) of organic contaminants, in order to investigate their potential as catalysts for fracking wastewater treatment. For these purposes, MnCeO_x and CuCeO_x were tested for phenol removal in the presence of concentrated NaCl (200 g L^-1), which represented a synthetic fracking wastewater. Removal of phenol in pure ("phenolic") water without NaCl was also considered for comparison. Complete (100 %) phenol and a 94 % total organic carbon (TOC) removal were achieved in both the phenolic and fracking wastewaters by utilising MnCeO_x (5 g L^-1) and insignificant metal leaching was observed. However, a much lower activity was observed when the same amount of CuCeO_x was utilised: 23.3 % and 20.5 % for phenol and TOC removals, respectively, in the phenolic, and 69.1 % and 63 % in the fracking wastewater. Furthermore, severe copper leaching from CuCeO_x was observed during stability tests conducted in the fracking wastewater. A life cycle assessment (LCA) study carried out as part of this work showed that the production of MnCeO_x had 12-98 % lower impacts than CuCeO_x due to the higher impacts of copper than manganese precursors. Furthermore, the environmental impacts of CWO were found to be 94-99 % lower than those of ozonation due to lower energy and material requirements. Overall, the results of this study suggest that the adoption of catalytic treatment would improve both the efficiency and the environmental sustainability of both the fracking wastewater treatment and the fracking process as a whole.

Ozone application in different industries: A review of recent developments

Ozone - a powerful antimicrobial agent, has been extensively applied for decontamination purposes in several industries (including food, water treatment, pharmaceuticals, textiles, healthcare, and the medical sectors). The advent of the COVID-19 pandemic has led to recent developments in the deployment of different ozone-based technologies for the decontamination of surfaces, materials and indoor environments. The pandemic has also highlighted the therapeutic potential of ozone for the treatment of COVID-19 patients, with astonishing results observed. The key objective of this review is to summarize recent advances in the utilisation of ozone for decontamination applications in the above-listed industries while emphasising the impact of key parameters affecting microbial reduction efficiency and ozone stability for prolonged action. We realise that aqueous ozonation has received higher research attention, compared to the gaseous application of ozone. This can be attributed to the fact that water treatment represents one of its earliest applications. Furthermore, the application of gaseous ozone for personal protective equipment (PPE) and medical device disinfection has not received a significant number of contributions compared to other applications. This presents a challenge for which the correct application of ozonation can mitigate. In this review, a critical discussion of these challenges is presented, as well as key knowledge gaps and open research problems/opportunities.

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.

Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm²) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm² was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C.

Effects of Ozone Application on Microbiological Stability and Content of Sugars and Bioactive Compounds in the Fruit of the Saskatoon Berry (Amelanchier alnifolia Nutt.)

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.

Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties

Adlay starch has great potential as a cereal starch, but it has several weaknesses, namely a low swelling volume, low solubility, and low stability. The purpose of this study was to improve the characteristics of adlay starch, such as porosity, functional properties, and pasting properties, through starch modification using freeze moisture treatment (FMT) and ozonation. This study consisted of several treatments, namely FMT, ozonation, and a combination of FMT + ozonation. The results show that the FMT and ozonation generally increased water absorption capacity, swelling volume, solubility, and number of pores of the starch granule. The pasting properties showed an increase in the viscosity of the hot paste and caused a decrease in the gelatinization temperature, breakdown, and setback viscosity. FMT 70% + ozonation produced modified adlay starch with a porous granular surface, swelling volume value of 21.10 mL/g, water absorption capacity of 1.54 g/g, a solubility of 9.20%, and an increase in the amorphous structure but did not cause the emergence of new functional groups. The combination of FMT + ozonation was effective in improving the functional, pasting, and physicochemical properties of adlay starch.

Ozone Eliminates SARS-CoV-2 from Difficult-to-Clean Office Supplies and Clinical Equipment

(1) Background: Severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2) continues to cause profound health, economic, and social problems worldwide. The management and disinfection of materials used daily in health centers and common working environments have prompted concerns about the control of coronavirus disease 2019 (COVID-19) infection risk. Ozone is a powerful oxidizing agent that has been widely used in disinfection processes for decades. The aim of this study was to assess the optimal conditions of ozone treatment for the elimination of heat-inactivated SARS-CoV-2 from office supplies (personal computer monitors, keyboards, and computer mice) and clinical equipment (continuous positive airway pressure tubes and personal protective equipment) that are difficult to clean. (2) Methods: The office supplies and clinical equipment were contaminated in an area of 1 cm2 with 1 × 104 viral units of a heat-inactivated SARS-CoV-2 strain, then treated with ozone using two different ozone devices: a specifically designed ozonation chamber (for low-medium ozone concentrations over large volumes) and a clinical ozone generator (for high ozone concentrations over small volumes). SARS-CoV-2 gene detection was carried out using quantitative real-time polymerase chain reaction (RT-qPCR). (3) Results: At high ozone concentrations over small surfaces, the ozone eliminated SARS-CoV-2 RNA in short time periods-i.e., 10 min (at 4000 ppm) or less. The optimum ozone concentration over large volumes was 90 ppm for 120 min in ambient conditions (24 °C and 60-75% relative humidity). (4) Conclusions: This study showed that the appropriate ozone concentration and exposure time eliminated heat-inactivated SARS-CoV-2 RNA from the surfaces of different widely used clinical and office supplies, decreasing their risk of transmission, and improving their reutilization. Ozone may provide an additional tool to control the spread of the COVID-19 pandemic.

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

Ozone (O₃ ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O₃  on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation.

Effect of gaseous ozone treatment on biofilm of dairy-isolated Pseudomonas spp. strains

Microbial biofilms existing in food industries have been implicated as important contamination sources of spoilage and pathogenic microorganisms in the finished products. Among the innovative strategies proposed to contrast biofilms in food environments, ozone is recognised as an environmentally friendly technology but there are few studies about its effect against bacterial biofilms. The objective of this study was to evaluate the effect of gaseous ozone (50 ppm for 6 h) in inhibition and eradication of biofilm formed by twenty-one dairyisolated Pseudomonas spp. strains. Before ozone treatments, all isolates were screened for biofilm formation according to a previously described method. Strains were then divided in four groups: weak, weak/moderate, moderate/strong, and strong biofilm producers based on the biofilm biomass value of each isolate determined using the optical density (OD - 595 nm). Inhibition treatment was effective on the strain (C1) belonging to the weak producers' group, on all strains classified as weak/moderate producers, on two strains (C8 and C12) belonging to the group of moderate/strong producers and on one strain (C13) classified as strong producer. Conversely, eradication treatments were ineffective on all strains tested, except for the strain C4 which reduced its biofilm-forming abilities after exposure to ozone gas. In conclusion, gaseous ozone may be used to enhance existing sanitation protocols in food processing environments, but its application alone not seems sufficient to contrast Pseudomonas spp. established biofilms.

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55 °C for 60 s) and alginate edible coatings on the quality preservation of minimally processed bunching green onions was studied. Control and treated samples were stored at 4 °C for 15 days and examined periodically in terms of their respiration rate, weight loss, pH, soluble solids content, firmness, total polyphenol content, antioxidant activity, microbial count, decay ratio, and overall visual quality. The results showed that the combination of mild heat and alginate edible coatings was the most effective approach to slow down the respiration rate and the incidence of decay in the minimally processed bunching green onions. In addition, the treatments with alginate coating alone or combined with mild-heat treatment showed the best performance for maintaining the overall visual quality of the products during the storage.

Post-Harvest Quality Evaluation of “Soreli” Kiwifruit at Two Ripening °Brix Values from Vineyards of Different Age under Hail Nets

The application of anti-hail nets is a practice that has been employed for a long time on different fruit and vegetable cultivations and in different fields of the world. In this work, we checked the effects of shading with white anti-hail nets on the post-harvest quality of “Soreli” kiwifruit collected at two different °Brix (7–8 and 8–9) from vineyards of two different ages (8 and 9 years) and stored at 1 °C for 90 days. It was observed that during the storage, the firmness and color parameters (L*, a*, b*, and Chroma) and the SSC content were generally higher in kiwifruit samples harvested in open field than in those under the nets. Regarding the bioactive compounds, the open field samples showed higher values in total flavonoids content during storage, and the content of carotenoids and chlorophylls in fruits grown in open fields was higher from 30–45 days up to the end of the storage. In contrast, the polyphenols and ascorbic acid values of fruits in open fields and under the nets showed a similar evolution of the values from 45 to 60 days. In general, the early and late harvest time based on the °Brix values and the different ages of the kiwifruit plants under the nets did not affect the quality parameters.

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.

Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.

Degradation and inactivation efficacy of ozone water for antineoplastic drugs in hospital settings

PURPOSE

Occupational exposure to antineoplastic drugs in hospital settings is recognized to be hazardous, and as such environmental decontamination including degradation and inactivation of such drugs is recommended. To data, although various agents such as oxidants have been reported to be useful for decontamination, simpler, safer, and more convenient methods are required. In this study, the degradation and inactivation efficacy of ozone water, which has newly been introduced for decontamination of antineoplastic drugs in spills, was investigated for formulations of gemcitabine, irinotecan, and paclitaxel.

METHODS

Antineoplastic formulations (medicinal ingredient: ∼1.5 μmol) were mixed with 50 mL of ozone water (>4 mg/L). The reactions were monitored by high-performance liquid chromatography, and the degradation mixtures were analyzed by ¹H nuclear magnetic resonance spectroscopy in order to obtain the structural information of the degradation products. The formulations of gemcitabine and irinotecan and those degradation mixtures were evaluated for their mutagenicity using the Ames test and cytotoxicity against human cancer cells.

RESULTS

gemcitabine and irinotecan were found to be readily degraded by the ozone treatment, and their active sites were suggested to be degraded. In contrast, paclitaxel was hard to be decomposed, possibly owing to the consumption of ozone by the polyoxyethylene castor oil added as a pharmaceutical additive of the formulation. No significant mutagenic changes of Salmonella typhimurium strains used for the Ames test were observed for the samples within the concentration ranges examined. The ozone treatment showed obvious increases in cell viability for gemcitabine formulation, and mild increases for irinotecan formulation.

CONCLUSIONS

Ozone water was shown to be effective as a decomposition agent for the antineoplastic drug formulations examined, although the efficacy depends on the chemical structures of the drugs and the pharmaceutical additives. It was also suggested that ozone treatment has a tendency to decrease the toxicity of the antineoplastic drug formulations. As such, further studies are required in order to clarify the effects and application limitations of ozone water.

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.