Ozone Technology in Food Processing: A Review

Abstract

Interest in ozone has expanded in recent years in response to consumer demands for ‘greener’ food additives, regulatory approval and the increasing acceptance that ozone is an environmentally friendly technology. Ozone, a powerful oxidant, is effective against various kinds of microorganisms on fruits, vegetables, meat grains and their products. The multifunctionality of ozone makes it a promising food processing agent. Excess ozone auto decomposes rapidly to produce oxygen and thus leaves no residues in foods from its decomposition. Ozone as an oxidant is used in water treatment, sanitising, washing and disinfection of equipment, odour removal, and fruit, vegetable, meat and seafood processing. Ozone treatment assures the retention of sensory, nutritional and physicochemical characteristics of food. Treatment conditions should be specifically determined for all kinds of products for effective and safe use of ozone.