Section 2 New Technologies

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

by-products: Increasing food

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**71**

**Chapter 5**

**Abstract**

microbial growth control

Administration (FDA) [2].

**1. Introduction**

Innovation in Food Products Using

Ozone Technology: Impact on

*Carlos Martín Enríquez-Castro, Manuel Pérez-Nafarrate* 

suggest a wider approach of this green technology in agriculture.

**Keywords:** ozone, climacteric fruits, ozonated water, foliar spraying,

Ozone (O3), also called trioxygen, is a gaseous substance whose molecule is formed by three oxygen atoms linked with an angular geometry. The ozone is formed by applying on the oxygen molecule enough energy to divide it forming various molecular structures [1]. This homonuclear molecule is the oxidant agent most powerful used for water and air treatment specially in disinfection processes for agriculture and food industry. Ozone is friendly with the environment and classified as Generally Recognized as Safe (GRAS) according to the Food and Drug

Ozone is a universal disinfectant that reacts with the contaminant agents. It suppresses bad color and undesirable odor at the same time, destroying molds, bacteria, virus and algae [2, 3]. The deodorant action of ozone is due to the oxidation of chemical compounds such as ketones, hydrocarbons, acids, sulfides and nitrogenated derivatives [4]. Ozone oxidizes the cell wall, breaking its membrane and attacking to the DNA and RNA constituents. For this reason, the microorganisms are unable to develop immunity to the action of ozone as they do against other

Ozone application is a non-thermal technology used in food preservation, which is a powerful oxidant agent used in water and air treatment specially in disinfection processes for agriculture and food industry. The objective of this revision work is to publicize ozone applications in the growing, harvest, and postharvest handling of fruit and vegetables (F & V) across México. Ozonated water by foliar spraying and irrigation were proved to be effective in the control of pathogens, bacteria, and bugs. The use of Ozone was effective to heighten quality parameters of F & V, such as color, flavor, and soluble solids in mango, sugarcane, citric fruits, and nopal, increasing shelf life of fresh products up to 15 days after harvesting. Several protocols mentioned to fulfill the requirements of the producer were developed by TRIO3. The methodology proposed and the designed equipment by the company

Quality Assurance

*and Jesús Enrique Gerardo Rodríguez*
