ABSTRACT

Ozone is a powerful disinfectant and holds great potential to decontaminate grains from microbial spoilage, toxins, pest, and insects, leaving no harmful residues after treatment. The objective of the present article is to systematically review the potential of ozone to modify the flour properties favoring the processing and improving the quality of the final products. Influence of ozone treatment on microbial population, insects, pests and toxins has been mentioned. Moreover, impact on starch composition, protein structure, enzymatic activity, lipid functionality, other minor nutrients, and resultant cereal products has been included with their possible modes of action. Major potential sites affected by ozone treatment include thiol groups carotenoids, conjugated double bonds, and other similar functional groups.

摘要

臭氧是一种强大的消毒剂，具有从微生物腐败、毒素、害虫和昆虫中净化谷物的巨大潜力，处理后不会留下有害残留物。本文的目的是系统地审查臭氧改变面粉特性的潜力，有利于加工和提高最终产品的质量。臭氧处理对微生物种群、昆虫、害虫和毒素的影响已被提及。此外，还包括对淀粉组成、蛋白质结构、酶活性、脂质功能、其他次要营养素和所得谷物产品的影响及其可能的作用方式。受臭氧处理影响的主要潜在位点包括硫醇基类胡萝卜素、共轭双键和其他类似的官能团。