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The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain
The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new ‘green’ supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of eq...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001170/ https://www.ncbi.nlm.nih.gov/pubmed/36900504 http://dx.doi.org/10.3390/foods12050987 |
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author | Botondi, Rinaldo Lembo, Micaela Carboni, Cristian Eramo, Vanessa |
author_facet | Botondi, Rinaldo Lembo, Micaela Carboni, Cristian Eramo, Vanessa |
author_sort | Botondi, Rinaldo |
collection | PubMed |
description | The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new ‘green’ supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years. |
format | Online Article Text |
id | pubmed-10001170 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100011702023-03-11 The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain Botondi, Rinaldo Lembo, Micaela Carboni, Cristian Eramo, Vanessa Foods Review The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new ‘green’ supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years. MDPI 2023-02-26 /pmc/articles/PMC10001170/ /pubmed/36900504 http://dx.doi.org/10.3390/foods12050987 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Botondi, Rinaldo Lembo, Micaela Carboni, Cristian Eramo, Vanessa The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain |
title | The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain |
title_full | The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain |
title_fullStr | The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain |
title_full_unstemmed | The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain |
title_short | The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain |
title_sort | use of ozone technology: an eco–friendly method for the sanitization of the dairy supply chain |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001170/ https://www.ncbi.nlm.nih.gov/pubmed/36900504 http://dx.doi.org/10.3390/foods12050987 |
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