Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments

Abstract

This paper reviews the efficacy of ozone an emerging non-thermal food preservation technique for fruit juices and highlights changes in key microbial, quality and nutritional parameters. Ozonation of fruit juices has been identified as a potential technology to meet the United States Food and Drug Administration's requirement of a 5 log reduction in pertinent microorganisms found in juices. This review suggests that it is important to identify the critical extrinsic and intrinsic control parameters governing both the efficacy and quality effects during ozonation of fruit juices.