Fakhar Islam, Ali Imran, Muhammad Armghan Khalid, M. Afzaal, M. Fatima, Anamika Chauhan, Anamika Chauhan, Sunanda Biswas, Syeda Mahvish Zahra, Umber Shehzadi, Huda Ateeq, Mohd Asif Shah, M. Ojukwu
{"title":"绿色能源过程“臭氧化”与食品安全:综述","authors":"Fakhar Islam, Ali Imran, Muhammad Armghan Khalid, M. Afzaal, M. Fatima, Anamika Chauhan, Anamika Chauhan, Sunanda Biswas, Syeda Mahvish Zahra, Umber Shehzadi, Huda Ateeq, Mohd Asif Shah, M. Ojukwu","doi":"10.12944/crnfsj.11.2.03","DOIUrl":null,"url":null,"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","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"35 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Green Energy Process \\\"Ozonation\\\" and Food Safety: A Comprehensive Review\",\"authors\":\"Fakhar Islam, Ali Imran, Muhammad Armghan Khalid, M. Afzaal, M. Fatima, Anamika Chauhan, Anamika Chauhan, Sunanda Biswas, Syeda Mahvish Zahra, Umber Shehzadi, Huda Ateeq, Mohd Asif Shah, M. Ojukwu\",\"doi\":\"10.12944/crnfsj.11.2.03\",\"DOIUrl\":null,\"url\":null,\"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\",\"PeriodicalId\":10916,\"journal\":{\"name\":\"Current Research in Nutrition and Food Science Journal\",\"volume\":\"35 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Nutrition and Food Science Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12944/crnfsj.11.2.03\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Nutrition and Food Science Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12944/crnfsj.11.2.03","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review
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