In food industry ozone is an emerging technology applied in the sanitization of food plant equipment and reuse of waste water. First of all, it acts as antimicrobial agent since the broad spectrum of action combined with the total absence of by-products makes ozone a good substitute for other disinfectants. Moreover ozone has been officially recognized as a GRAS additive and it is considered to be an ecological gas leaving the foodstuff treated free from residues. At the same time, ozone is an oxidizing agent and therefore an high concentration of ozone could alter the nutritional composition of the food especially lipids, proteins, carbohydrates and vitamins. In particular lipid oxidation can cause the deterioration of color, flavor, texture compromising the shelf-life. As this regard, a key factor is also the dose employed which should be determined from time to time in function of its specific application. In this study the oxidative stability of different vegetable oils (corn, olive, peanut, seed, soy and sunflower) treated with ozone for increasing time periods (1, 3 and 5 minutes) at room temperature were analyzed. Oxidative stability was expressed in hours using a Rancimat apparatus which measured conductometrically the formation of volatile acids produced by the free radical chain reaction. Results showed that ozone always reduced significantly (p < 0,001) the oxidative stability of vegetable oils especially peanut, corn and soy in comparison to corresponding controls. In addition ozone was clearly associated with time exposure. Further analysis will be performed to assess the effect of ozone on the chemical-physical behaviour of treated oils and on their lipid profile to find potential nutritional claims

Oxidative stability of vegetable oils treated with ozone

GIACCONE, VALERIO
2015

Abstract

In food industry ozone is an emerging technology applied in the sanitization of food plant equipment and reuse of waste water. First of all, it acts as antimicrobial agent since the broad spectrum of action combined with the total absence of by-products makes ozone a good substitute for other disinfectants. Moreover ozone has been officially recognized as a GRAS additive and it is considered to be an ecological gas leaving the foodstuff treated free from residues. At the same time, ozone is an oxidizing agent and therefore an high concentration of ozone could alter the nutritional composition of the food especially lipids, proteins, carbohydrates and vitamins. In particular lipid oxidation can cause the deterioration of color, flavor, texture compromising the shelf-life. As this regard, a key factor is also the dose employed which should be determined from time to time in function of its specific application. In this study the oxidative stability of different vegetable oils (corn, olive, peanut, seed, soy and sunflower) treated with ozone for increasing time periods (1, 3 and 5 minutes) at room temperature were analyzed. Oxidative stability was expressed in hours using a Rancimat apparatus which measured conductometrically the formation of volatile acids produced by the free radical chain reaction. Results showed that ozone always reduced significantly (p < 0,001) the oxidative stability of vegetable oils especially peanut, corn and soy in comparison to corresponding controls. In addition ozone was clearly associated with time exposure. Further analysis will be performed to assess the effect of ozone on the chemical-physical behaviour of treated oils and on their lipid profile to find potential nutritional claims
2015
Sustainable innovation based on science and applied research of nonthermal technologies
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/3204581
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