Recent Advancements in Applications of Ozone Technology in Juice and Beverage Processing: A Review

Abstract

Global food demand has increased significantly, primarily due to an alarmingly rising population. Producing high-quality and safe products while maintaining freshness and wholesomeness is highly important. This can be achieved by using environmentallyfriendly, cost-effective, and technologically advanced methodologies in food processing. Ozone treatment is one of the green and economical technologies of industrial interest to ensure food safety. In this review, the generation of ozone gas, the mode of mechanism and action, and the impact of ozone treatment on the destruction of microorganisms, enzymatic inactivation, and physicochemical changes of juices and beverages are explicitly discussed. This compiled review will provide insight into the effects of various ozone treatment conditions on quality parameters and bioactive compounds such as anthocyanin, pectin, flavonoids, polyphenols, carotenoids, and antioxidants. Furthermore, the applications of ozone technology in enhancing shelf life for potential commercialization and producing high-quality beverages are highlighted. The quality issues, scale-up, and technical challenges of ozone treatment are also presented.