Application of Ozone in Fruit Processing

Aqsa Iqbal; Muhammad Nadeem; Faiqa Malik

Author(s)

Aqsa Iqbal Institute of Food Science and Nutrition, University of Sargodha,Sargodha, Pakistan

Muhammad Nadeem Institute of Food Science and Nutrition, University of Sargodha,Sargodha, Pakistan

Faiqa Malik Institute of Food Science and Nutrition, University of Sargodha,Sargodha, Pakistan

Abstract

In recent years, there has been an increasing awareness regarding nutritional integrity, as consumers need clean, safe, and healthy food of high quality. This can be achieved by adopting more novel technologies, such as high pressure, ozone treatment and cold plasma, which ensures the quality and safety of items. Ozone, a potent oxidant, kills a variety of bacteria on fruits. The application of ozone to food sector concerns such as mycotoxin and pesticide residues has shown promising outcomes. It is safe in food applications due to spontaneous disintegration without the formation of toxic residues in the treatment media. When employed improperly, ozone can have negative consequences on food items, such as sensory quality degradation. Treatment conditions should be developed particularly for all types of items in order to employ ozone effectively and safely. Ozone technique is an eco-friendly method that extends the shelf life and maintains the quality of fruit products.

Publication Details

Page(s) 81-81

DOI DOI not available

Published Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

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Keywords

Eco-friendly, Fruits, Ozone treatment, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration, mycotoxin disintegration