ABSTRACT Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the food processing sector. The applicability of ozone technology in food industry is increasing due to its antimicrobial action and modification of functional properties of the foods. The structural modifications of starches have major applications in the food and bakery industry for producing products with increased shelf life, improved texture, and retention of moisture content. The positive response of ozonation in carboxyl and carbonyl group alters the viscosity of starch molecules. Rheological characteristics like low viscosity even at an increased concentration, desirable binding properties, and film-forming ability have increased its use in the food processing industry. The influence of ozonation in the physicochemical properties is mainly retrogradation and cross-linking of amylose and amylopectin molecules and enzymatic modifications. Ozonation cause change in crystallinity, viscosity, expansion ratio, and gelatinization temperatures. Finally, ozonation induces many possible changes in native starches for the effective utilization in the processing sectors. In this review, starch modifications utilizing ozone and various research achievements and scientific reports focusing on the effect of ozonation in terms of physical, chemical, and thermal properties of native starches and on the possible modifications have been summarized and discussed. In conclusion, ozone is a green technology that can be effectively used as an alternative oxidation technique for starch modification.

中文翻译：

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臭氧：一种用于淀粉改性的高级氧化技术

摘要 臭氧加工是食品加工领域令人鼓舞的非热和生物友好技术之一。臭氧技术由于其抗菌作用和改变食品的功能特性，在食品工业中的适用性正在增加。淀粉的结构改性在食品和烘焙行业中具有重要应用，可用于生产具有更长保质期、改善质地和保持水分含量的产品。羧基和羰基中臭氧化的正响应改变了淀粉分子的粘度。流变特性，如即使在增加的浓度下也具有低粘度、理想的粘合性能和成膜能力，已增加其在食品加工行业中的应用。臭氧化对理化性质的影响主要是直链淀粉和支链淀粉分子的回生和交联以及酶促修饰。臭氧作用会导致结晶度、粘度、膨胀率和糊化温度发生变化。最后，臭氧化会导致天然淀粉发生许多可能的变化，以便在加工部门有效利用。在这篇综述中，对利用臭氧的淀粉改性以及各种研究成果和科学报告进行了总结和讨论，重点关注臭氧化对天然淀粉的物理、化学和热特性的影响以及可能的改性。总之，臭氧是一种绿色技术，可以有效地用作淀粉改性的替代氧化技术。