Recent advances in applications of ozone in the cereal industry

Abstract

Ozone is an eco-friendly and cost-effective non-thermal food processing technology utilized in place of thermal treatment. It is also termed green technology as it causes the least adverse effects on the environment. It is widely applied for microbial decontamination and mycotoxin degradation in cereals and enhances seed germination rate. The current article provides an overview of the efficacy of ozone on cereals processing for microbial decontamination, mycotoxin degradation, insect control, starch modification, functional quality changes, and germination ability. Furthermore, the limitations and economic aspects of ozone compared with other thermal and non-thermal techniques are summarized. Future research directions of ozone are briefly discussed. Several factors that influence the ozone treatment process, such as concentration, temperature, pH of the medium, and moisture content, and bed thickness of the grain, are discussed. The oxidation principle involved in ozone treatment ensures that the final product is the microbiologically safe and shelf-stable product. Seed treatment by ozone also enhances the germination ability of seeds. Thus, ozone proves to be a promising technology in maintaining the quality of cereal and cereal-based products.