Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review

Fakhar Islam¹, Ali Imran¹, Muhammad Armghan Khalid¹, Muhammad Afzaal¹, Maleeha Fatima², Anamika Chauhan³, Sunanda Biswas^4*, Syeda Mahvish Zahra^{5, 6}, Umber Shehzadi¹, Huda Ateeq¹, Mohd Asif Shah⁷, Moses Ojukwu⁸

¹Department of Food Science, Government College University, Faisalabad Pakistan.

²Department of Homecnomics, Government College University, Faisalabad Pakistan

³Department of Homecnomics, Sri Dev Suman University Tehri, Uttarakhand India.

⁴Department of Food and Nutrition, Acharya Prafulla Chandra College, Kolkata-India.

⁵Department of Environmental Design, Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad-Pakistan.

⁶Institute of Food Science and Nutrition, University of Sargodha, Sargodha-Pakistan.

⁷Adjunct Faculty, University Center for Research and Development, Chandigarh University, Gharuan, Mohali Punjab India.

⁸Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.

Corresponding Author E-mail: sunandafnt@gmail.com

Abstract:

Improving the storage life of food products is a major problem for manufacturers, and the food sector needs an "ecofriendly" alternative to present technology. As a disinfectant, ozone has been utilized in waste-water purification systems since the beginning of the century. Recently, ozone has been utilized to handle a wide variety of agricultural products because of its qualities, including fast disintegration and low residual consequences during food preservation. Ozone is an interesting substitute preservative that the food industry demands and a suitable decontaminator for guaranteeing the microbiological hygiene and safety of food products. Ozone treatment has been demonstrated to be a potential strategy for lowering pollutants in dairy effluents. This review comprehensively highlights ozonation as a preservative in dairy, fruits and vegetables, poultry, cereals, and fresh produce in depth for save and effective use of ozone, whereas other published articles only discuss one of these categories. Overall, ozone has proven to be a viable technique, despite its high food-preservation efficacy, and market certification requires extensive information on the applicability of ozone-based technologies and their potential benefits.

Keywords:

Food Safety; Ozonation; Oxidation; Preservation; Quality

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