Himanshi R. Sabhadiya* & Umangkumar B. Zalavadiya
Introduction
Ozone (O3) has become a versatile and effective tool in various industrial applications, including food surface decontamination, plant equipment sanitation, and wastewater treatment. Its high antimicrobial activity and short contact time make it particularly valuable. Unlike chlorine, ozone does not leave residue or form hazardous disinfection by-products (DBPs). Approved by the Food and Drug Administration (FDA) for multiple uses, ozone is recognized as a safe alternative, affirmed under the generally recognized as safe (GRAS) status. Its on-site production capability reduces storage risks, enhancing safety and efficiency in disinfection processes. This widespread acceptance is further bolstered by countries like the United States, Canada, Australia, and New Zealand, which have introduced ozone in their food industries, encouraging its adoption and highlighting its benefits in food preservation and safety.
Ozone Applications across the Food Industry
Ozone is extensively utilized across the food industry for its versatile disinfectant properties and shelf-life extension capabilities. In seafood processing, it effectively sanitizes fish and shellfish, while ozonised fruits and vegetables benefit from reduced microbial contamination and prolonged freshness. Ozone also plays a critical role in grain and milling operations by sanitizing grains and flour, thereby enhancing food safety. In wine industries, ozone ensures product purity by sterilizing bottles, barrels, and equipment. Additionally, ozone is integral to bottled water production for disinfection, maintaining water quality. It aids in eliminating bacteria from eggshells, disinfecting production plants, treating drinking water, washing dried foods, and sanitizing livestock and poultry carcasses, while also removing processing odors. Throughout the food supply chain, ozone prevents microbial growth and preserves product quality.
Ozonation in Fruits & Vegetables
Predominantly applied to fruits and vegetables, ozone has been proven to prevent, reduce, or delay spoilage caused by bacteria and mold, while effectively removing harmful pesticides. Ozone prevents ethylene formation and retards the ripening of fruits, as well as spoilage by microorganisms. Ozone leaves no toxic residue, making it suitable for disinfecting surfaces of products and packaging materials such as containers, bottles, and pouches. Its use is widespread in disinfecting the surfaces of produce such as grapes, blackberries, citrus fruits, apples, cherries, garlic, kiwi, onions, carrots, plums, potatoes, peaches, strawberries, and pears.
For instance, research has demonstrated significant benefits of ozone application in food preservation. Studies have shown that ozonised water at 2.3 mg/L reduced total bacterial counts in cabbages by over 90% after 60 minutes of treatment. In another study, ozone concentrations of 0.1 to 0.3 ppm in the atmosphere during blackberry storage effectively suppressed fungal development for 12 days at 2ºC. These examples highlight ozone’s efficacy in enhancing food safety and extending the freshness of perishable items in practical food industry applications.
Ozone chambers designed for fruits and vegetables have gained popularity in kitchens due to their convenience and effectiveness in enhancing food safety. These compact, user-friendly devices disinfect produce by circulating ozone gas, which eliminates bacteria, molds, and pathogens, thereby extending the shelf life of fresh fruits and vegetables without leaving residues. Operating by generating ozone gas within the chamber, they ensure that produce items are thoroughly sanitized, maintaining freshness and effectively inhibiting spoilage.
Challenges and Future Scope
The effectiveness of ozone in disinfection varies with factors such as flow rate and concentration, influencing treatment times and efficacy. Temperature and pH levels also impact ozone’s performance, with colder conditions and lower pH enhancing disinfection capabilities. However, ozone installation is complex, may produce undesirable by-products, and requires specialized equipment. Despite initial investment challenges, future advancements in ozone technology promise enhanced food preservation capabilities through optimized protocols and integration with innovative techniques. Ongoing research aims to improve efficacy and safety, making ozone a key player in sustainable food preservation methods.
Conclusion
Ozone preservation stands out as a pivotal method for extending shelf life and ensuring food safety. This natural oxidation process is environmentally friendly and highly effective in cold water, thereby conserving energy and reducing costs. It reduces processing time significantly while effectively combating a wide range of harmful microorganisms. Moreover, ozone’s ability to dissolve metallic substances such as iron and manganese, and its capacity to remove unwanted color, taste, and odor from products, further underscore its appeal in food preservation. With significant advancements in food quality and shelf life evaluation, ozone emerges as a potent antimicrobial agent as it generates only oxygen as a byproduct that not only guarantees safety and efficacy but also offers economic and environmental benefits compared to traditional chemical methods.
Author’s Bio
Assistant Professor, Department of Agricultural Engineering, Parul Institute of Technology, Parul University, Vadodara-391760, Gujarat, India.
*Corresponding author E-mail: [email protected]
