**3. Applications of ozone**

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

chemical compounds [1, 4, 5]. The use of ozone as sanitizer is effective without compromising health of consumers [6]. Traditional sanitizers are cheaper than ozone, however, sometimes they are not appropriate when a new outbreak emerges

Ozone as a non-thermal technology is used in food preservation, which helps to improve the organoleptic characteristics of food following good manufacture practices [9]. Ozone can be pumped into a postharvest cold room. In water applications, ozone is drawn into a low negative pressure water stream using a Venturi injection system (Mazzei Company, LLT). The excess of not mixed ozone must be captured and destroyed to avoid the corrosion and personal injury [2]. A useful method of destroying the remanent ozone is combining UV light and catalytic agents such as granulated activated carbon [10]. The aim of this review is to describe several memories in the application of ozone in agriculture. Adhered to this, every project mentioned was adjusted to the state regulations achieving the expectations of the producer.

or when the presence of new food pathogens is detected [7, 8].

**2. Biological factors involved in the deterioration of fruits and** 

Some of the variables affecting the postharvest conditions of raw materials are related with their metabolic processes. Respiration as a process in living cells moderates the release of energy through the breakdown of carbon chains and the formation of new compounds, necessary for the maintenance and generation of synthetic reactions after harvest [11]. A low respiration rate in fresh materials increase postharvest life of perishable fruits. Ethylene concentration acts as a maturation hormone due to its biological activity in ripening climacteric fruits. Therefore, ethylene concentration can be monitored using precise instrumental methods [12]. Fundo et al. (2018) monitored the quality parameters of Cantaloupe melon juice using 30 min O3 and 60 min O3 treatments. They observed a diminution in color, vitamin C, total carotenoids, and antioxidant activity; but an increase in

One of the most relevant stages of growth and development in F & V is probably the ripening or maturity. During ripeness, the enzymatic changes promote softening, hydrolytic conversion of storage material-starch to free sugars, and pigmentation changes, especially in climacteric fruits [13]. Flavor changes are considered an important topic in the metabolic pathway of F & V depending on sugars, acids and volatile compounds changes during ripening. As the fruit ripens, there is an increase

In order to assure a good maturity index of raw materials, some factors such as water loss, changes in size, and changes in shape or surface must be considered, particularly when a marketable size is reached. Therefore, raw materials that presents physical damage must be separated to prevent postharvest losses. Measurement

of texture, either manually or instrumentally can help to detect the maturity index of the fruit. Paciulli et al. [15] measured texture to frozen vegetables such as asparagus stems, zucchini and green beans. They observed a softening effect on the vegetable structure probably due to the blanching treatment affecting the inner cell wall. Depolymerization and/or solubilization reactions of the tissue occurred as a consequence of thermal treatment. In addition, it is advisable to avoid the improper handling or biodeterioration by microorganisms, insects, rodents or birds [16].

**vegetables (F & V)**

total phenolics registered in ozonated juices.

in the synthesis of their volatile compounds [14].

**2.1 Physical damage and pathological deterioration**

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The harvesting of fresh F & V, its management during the freezing, packaging and processing involves the use of water. The presence of water on the agricultural products can increase the probability of contamination of plant pathogens and microorganisms of major concern in food safety. Inappropriate application of procedures related with prevention of contamination and disinfection of water can have severe consequences. Special attention on the microorganisms present in the water recirculation system must be taken because of a rapid reproduction and adaptability in adverse circumstances [16]. Ozone used for vegetable washing and disinfection either gas or dissolved in water has been effective in reducing several microorganisms such as *Escherichia coli*, Penicillium Italicum, and *P. digitatum* [17, 18]. In this way, damage and deterioration of the fruit can be prevented, and postharvest life increased [19]. Ozone is used to eliminate pests and insects without harming the food quality and the environment. Applied at proper doses, ozone diminishes the proliferation of bugs, and is an excellent choice to replace chemical products.

Feston et al. [20] used ozone and observed a reduction of bed bug (*Cimex lectularius* L.) in different life stages. They concluded that LC50 and LC90 values were higher in nymph and adults than the observed in eggs. The damage caused by insects it is not only restricted to what the vector physically damages and ingests, but also what is defecated over the plant. All these factors promote fungal development like Fusarium spp. and Aspergillus spp., and in most of the cases, they are responsible of promoting the development of mycotoxins [21].

#### **3.1 Ozonated water by foliar spraying**

Ozone applied in a foliar way allows the addition of nutrients in the plant and the elimination of pests and diseases. The effectiveness of this chemical agent in reducing microbial load of foods includes the presence of fungi, molds, spores, viruses, bacteria, eggs, and nymphs of insects as shown in **Figure 1**. Ozone has no unfavorable effects on the organoleptic characteristics of foods including textural and nutritional quality. Besides, ozone acts directly in the metabolism of the microorganism suppressing its development [19, 22]. During foliar spraying, plant diseases can be reduced due to the effect of nutrients and ozone added. Another benefit observed of using foliar spraying is that the dose of fertilizers applied in cultivars and the operating costs can be decreased. According to Ali [23] an appropriate foliar spraying improved the quality parameters of papaya using 2.5 ppm and 3.5 ppm ozone. Weight loss, firmness, ripening and soluble solids concentration were maintained and preserved for a longer storage period.

#### **3.2 Ozonated water in the irrigation system**

There are different ways to carry out an irrigation system: by gravity, sprinkling, dripping, micro sprinkling or sub-irrigation, and capillary diffusion as shown in **Figure 2**. The ozone irrigation system in cultivars allows the incorporation of nutrients and oxygen, the strengthening of roots, thickening of the tree trunk, and the increase of soluble solids and sugars. Ozonated water is effective to eliminate virus and bacteria and control in nopal-vegetable such as Fusarium spp. and Aspergillus spp. [24]. The nematodes present in their root are destroyed due to the sanitizing effect of ozonated water. The mature fruit (tuna or prickly pear fruit) can be sprayed with ozonated water to guarantee the innocuity and integrity of fruit [25].

**Figure 1.** *Ozonated water by foliar spraying in mango cultivars.*

**Figure 2.** *Ozonated water in the irrigation system.*

Ozonated water irrigation provides oxygen to the root and the stream that flows in its path reaching the root of the plant. The inner membrane of viruses, bacteria, fungi, algae, spores, and other microorganisms are destroyed using ozone dissolved

**75**

to reduce post-harvest losses.

**ozone technology**

nomic losses must be employed.

**4.1 Introduction**

*Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance*

Broccoli 0.04 μL L−1, 7 d, 10 °C Delay of metabolic process &

Cucumber 0.04 μL L−1, 17 d, 3 °C Enhancement of appearance.

Orange juice Ozone variable dose Control of decay, abatement of

Mango 10 μL L−1, 3 d, 25 °C Delay of ripening, Improvement of

Papaya 2.5–3.5 ppm Weight loss reduction, higher

**Commodity Ozone treatment Effects on quality Reference**

Mushroom 0.04 μL L−1, 14 d, 4 °C Blotch in cap surface was diminished. [2]

1 mg L−1, 10 d, 4 °C Storage life increased, decline

1.5 μL L−1, 100 d, 20 °C Total soluble solids and firmness were sustained.

residues.

browning.

7 2.4 ± gL−1 for 30 & 60 min Increase of polyphenols and vitamins. [5]

quality characteristics.

food delay (*P.aeruginosa*)

firmness values.

Ozone variable dose Bactericidal action on responsible for

oxidative reactions

Higher values of Firmness (N) than the observed in control simples.

ethylene, removing of pesticides and

of respiration rate & enzymatic

[2]

[2]

[6]

[7]

[8]

[7]

[8]

[6]

in water, and promotes strength and productivity in the plant preventing diseases. This technique is widely applied in fruit trees, vineyards and nopal-vegetable among others [26]. **Table 1** shows uses of ozone in several materials and its benefits. Several studies have been conducted to identify the vector disease in the plant as follows: leaf yellow curl virus in tomato [27], whitefly (*Bemisia tabici*) affects cotton [28], tropical fruits [29], and potato [30]. Ozonated water irrigation used in a regular way effectively eliminates plant disorders leaving no smell or trace [19]. Several researchers emphasize the effectiveness of ozone [30–34]. Contigiani et al. [35] applied ozonated water effectively in strawberries to reduce the risk of pathogen proliferation. They found significative differences (P > 0.05) in the fungal control (*B. cinedea*) using ozonated water for 5 min (2.73 mgL-1). Additionally, quality attributes were preserved. Ozone seems to be a very promising technology

**4. Innovation project: processing of mangoes (***Mangifera indica***) using** 

Mango (Ataulfo variety) cultivated in the tropical areas of south of Mexico has a supreme quality but achieves a fast state of maturity and decomposes easily due to a high microbiological load. Local growers apply higher doses of fertilizers and pesticides several times per year to avoid the infestation of mango tree, specifically whitefly and their larvae. Effective post-harvest techniques to avoid major eco-

*DOI: http://dx.doi.org/10.5772/intechopen.96681*

Apple and pears

Fresh cut lettuce

Cantaloupe melon juice

Soil and water deposits

*Uses of ozone in several fresh produces and its benefits.*

**Table 1.**


*Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance DOI: http://dx.doi.org/10.5772/intechopen.96681*

#### **Table 1.**

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

Ozonated water irrigation provides oxygen to the root and the stream that flows in its path reaching the root of the plant. The inner membrane of viruses, bacteria, fungi, algae, spores, and other microorganisms are destroyed using ozone dissolved

**74**

**Figure 2.**

*Ozonated water in the irrigation system.*

**Figure 1.**

*Ozonated water by foliar spraying in mango cultivars.*

*Uses of ozone in several fresh produces and its benefits.*

in water, and promotes strength and productivity in the plant preventing diseases. This technique is widely applied in fruit trees, vineyards and nopal-vegetable among others [26]. **Table 1** shows uses of ozone in several materials and its benefits.

Several studies have been conducted to identify the vector disease in the plant as follows: leaf yellow curl virus in tomato [27], whitefly (*Bemisia tabici*) affects cotton [28], tropical fruits [29], and potato [30]. Ozonated water irrigation used in a regular way effectively eliminates plant disorders leaving no smell or trace [19]. Several researchers emphasize the effectiveness of ozone [30–34]. Contigiani et al. [35] applied ozonated water effectively in strawberries to reduce the risk of pathogen proliferation. They found significative differences (P > 0.05) in the fungal control (*B. cinedea*) using ozonated water for 5 min (2.73 mgL-1). Additionally, quality attributes were preserved. Ozone seems to be a very promising technology to reduce post-harvest losses.
