Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review

Abstract

ABSTRACT Microbial spoilage is a major cause of degradation of the quality characteristics of products, such as meat and dairy products or fruits and vegetables. There is a need for eco-friendly practices that prevent microbial growth, while preserving the nutritional value of these products during processing and transportation to the consumer. Traditional food preservation methods, being thermal or chemical techniques, often have a negative impact on the sensory, quality and textural characteristics of the food product. Ozonation is of interest for the food industry using the antimicrobial properties of ozone. It is important for various food products to control the oxidation of lipids. The effects of ozone treatment on lipid oxidation in foods are evaluated in this review. The mechanisms of lipid ozone oxidation are discussed, and the results of different studies are analyzed. It also examines the factors that can affect the efficacy of ozone treatment and the possible risks associated with this technology. Ozone treatment prolongs shelf life, while maintaining product quality and is cost-effective in terms of energy use. It has been shown to inhibit the formation of volatile compounds in some food products, and reduce the occurrence of reactions that reduce the overall quality characteristics of the food, such as lipid oxidation. The effect of ozone application on quality varies with the structure of the food, ozone application time and dose amount.