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Antimicrobial effect of oxidative technologies in food processing: an overview

Author:
Baggio, Anna, Marino, Marilena, Innocente, Nadia, Celotto, Monica, Maifreni, Michela
Source:
European food research & technology 2020 v.246 no.4 pp. 669-692
ISSN:
1438-2377
Subject:
antimicrobial properties, cold, food industry, food processing, healthy diet, ionization, ozone
Abstract:
Healthy foods with fresh-like appearances are nowadays demanded by consumers. To satisfy these requirements, the research has been focused on unconventional non-thermal technologies; particularly, in this paper, oxidative technologies (ozone, cold plasma, and ionization) are reviewed. The principles underlying their mechanisms of working, generation methods, and antimicrobial activity are revised. Thanks to their ability to explain a very strong oxidative activity, the effect on microbial reduction has been resulted promising, representing a good starting point for the application in the food industry as alternative technologies for sanitization. Thus, an overview of the application of these technologies in the different food categories is done. Particularly, it has resulted that for the application of ionization technology on food, the research is still in the early stages.
Agid:
6859745