Isfahan University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook Publisher



Pandiselvam R1 ; Rathnakumar K2 ; Nickhil C3 ; Charles APR4, 17 ; Falsafi SR5, 18 ; Rostamabadi H6 ; Sofia A7 ; Aydar AY8, 19 ; Priya V9 ; Malik S10 ; Vashisht P11 ; Govindarajan N12 ; Verma P13 ; Ramniwas S14 Show All Authors
Authors
  1. Pandiselvam R1
  2. Rathnakumar K2
  3. Nickhil C3
  4. Charles APR4, 17
  5. Falsafi SR5, 18
  6. Rostamabadi H6
  7. Sofia A7
  8. Aydar AY8, 19
  9. Priya V9
  10. Malik S10
  11. Vashisht P11
  12. Govindarajan N12
  13. Verma P13
  14. Ramniwas S14
  15. Rustagi S15
  16. Van Leeuwen JH16
Show Affiliations
Authors Affiliations
  1. 1. Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod-671 124, Kerala, Kasargod, India
  2. 2. Department of Food Science, University of Wisconsin – Madison, Madison, 57006, WI, United States
  3. 3. Department of Food Engineering and Technology, Tezpur University (Central University), Assam, 784028, India
  4. 4. Food and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, NE, United States
  5. 5. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  6. 6. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  7. 7. Department of Food Science and Technology, Faculty of Agriculture and Food, University of the Peloponnese, Kalamata, Greece
  8. 8. Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkiye
  9. 9. Department of Food Technology, CFNFT, TNJFU, Tamil Nadu, Madhavaram, Chennai, Turkiye
  10. 10. Department of Food, Nutrition and Exercise Science, University of Missouri, Columbia, MO, United States
  11. 11. Idaho Milk Products Inc, Jerome, ID, United States
  12. 12. Department of Food Process Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, India
  13. 13. Department of Dairy and Food Science, South Dakota State University, Brookings, United States
  14. 14. University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, India
  15. 15. School of Applied and Life Sciences, Uttaranchal University, Uttarakhand, Dehradun, India
  16. 16. Departments Civil, Construction and Environmental Engineering, Ag. And Biosystems Engineering, and Food Science and Human Nutrition, Iowa State University, Ames, United States
  17. 17. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States
  18. 18. Food Science and Technology Division, Agricultural Engineering Research Department, Safiabad Agricultural and Natural Resources Research and Education Center, (AREEO), Dezful, Iran
  19. 19. Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, United States

Source: Food and Bioprocess Technology Published:2025


Abstract

Agriculture is a significant part of the gross domestic product of almost all nations. Food production is a priority to sustain ever-increasing populations. Since food production is seasonal, long-term storage is imperative. Drying is a predominant processing technique for effective storage, used in the agri-food sector for moisture reduction, hence inactivating the numerous microorganisms (both spoilage and pathogenic) in food products and increasing shelf life. This technique, however, is known to cause significant changes in the natural quality of treated products. Ozone processing is a potential pretreatment technique that can drive the drying process affirmatively in terms of processing factors and overall keeping quality without leaving any trace residues. This review covers recent research and applications and focuses on the effectiveness, pros and cons, challenges, and limitations of ozone pretreatment on the drying of agricultural products. Alongside the numerous mathematical models demonstrating the behavior of pretreated products during the drying process, it is shown how ozonation can enhance drying, save energy, and shorten the drying time. It extends the shelf life and improves textural properties, antioxidant activity, phenolic content, nutritional, and color profile of dehydrated products. However, excessive ozone concentration and prolonged treatment time can have detrimental effects. Overall, it is an efficient hurdle technology for preserving products with better retention of natural properties. However, the challenges to scaling up ozonation need to be addressed to bring this technology to commercial implementation. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025.
Related Docs
1. Advanced Oxidation Treatment of Composting Leachate of Municipal Solid Waste by Ozone-Hydrogen Peroxide, International Journal of Environmental Health Engineering (2014)
2. Degradation of Di-2-Ethylhexyl Phthalate in Aqueous Solution by Advanced Oxidation Process, International Journal of Environmental Health Engineering (2015)
3. Degradation of Reactive Red 198 From Aqueous Solutions by Advanced Oxidation Process: O3, O3/H2o2, and Persulfate, International Journal of Environmental Health Engineering (2016)
4. Advanced Treatment of Industrial Estate Effluent Using Ozone-Membrane Processes Based on Optimized Random Forest Model, Journal of Water Process Engineering (2022)
5. How Non-Thermal Processing Treatments Affect Physicochemical and Structural Attributes of Tuber and Root Starches?, Trends in Food Science and Technology (2022)
Experts (# of related papers)
View all Related Experts
Mohammad Mehdi Amin (3)
Hamid Reza Pourzamani (1)