A comprehensive review of impacts of ozone treatment on textural properties in different food products

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dc.authoridKumar, Manoj/0000-0002-4192-6497
dc.authoridKhanashyam, Anandu Chandra/0000-0003-3584-3596
dc.authoridS K, Mathanghi/0000-0003-0064-8686
dc.authoridSingh, Arashdeep/0000-0003-1554-0512
dc.authoridSingh, Arashdeep/0009-0005-7663-2607
dc.authoridGoncalves Lima, Clara Mariana/0000-0002-3150-9139
dc.authoridPandiselvam, Ravi/0000-0003-0996-8328
dc.contributor.authorPandiselvam, R.
dc.contributor.authorSingh, Arashdeep
dc.contributor.authorAgriopoulou, Sofia
dc.contributor.authorSachadyn-Krol, Monika
dc.contributor.authorAslam, Raouf
dc.contributor.authorLima, Clara Mariana Goncalves
dc.contributor.authorKhanashyam, Anandu Chandra
dc.date.accessioned2025-01-27T20:58:02Z
dc.date.available2025-01-27T20:58:02Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBackground: The application of ozone in liquid or gaseous form in food is a green, economical, and practical technology that has attracted industry interest. The oxidation effect of ozone has antimicrobial and antiviral activity, induces starch modification, eliminates pests, and can degrade pesticides to improve food safety and quality. Texture plays a crucial role in food perception and influences the taste experience; thus, the food industry is looking for technologies that do not negatively impact products' textural and sensory characteristics.Scope and approach: In this review, the impact of ozone treatment on textural properties of various plant and animal-based foods was summarized and discussed for the first time.Key findings and conclusions: Consumer acceptance of fresh produces and/or food products is closely related to freshness and wholesomeness. The ozone concentration and exposure time are the most critical factors affecting the effectiveness of food treatment and textural properties. Hence, these ozone processing parameters need to be optimized for each product to alleviate the negative effect of ozone on food texture. Research papers highlighted that ozone is a potential technique for inactivating the fruits and vegetables' softening enzymes, which helps retain their firmness. Overall, ozone has a great potential to improve food functionality.
dc.identifier.doi10.1016/j.tifs.2022.06.008
dc.identifier.endpage86
dc.identifier.issn0924-2244
dc.identifier.issn1879-3053
dc.identifier.scopus2-s2.0-85134586306
dc.identifier.scopusqualityQ1
dc.identifier.startpage74
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2022.06.008
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26589
dc.identifier.volume127
dc.identifier.wosWOS:000835312000003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMilk products
dc.subjectOxidizing agent
dc.subjectEmerging technology
dc.subjectFood safety
dc.subjectFood quality
dc.subjectSensory
dc.titleA comprehensive review of impacts of ozone treatment on textural properties in different food products
dc.typeReview Article

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