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Antimicrobial effect of oxidative technologies in food processing: an overview

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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.

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  1. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine (UD), Italy

    Anna Baggio, Marilena Marino, Nadia Innocente & Michela Maifreni

  2. Global Technology and Connectivity, Electrolux Italia, Porcia (PN), Italy

    Monica Celotto

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Baggio, A., Marino, M., Innocente, N. et al. Antimicrobial effect of oxidative technologies in food processing: an overview. Eur Food Res Technol 246, 669–692 (2020). https://doi.org/10.1007/s00217-020-03447-6

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