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Open AccessReview

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

1
Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20950 Lublin, Poland
2
Department of Food Science and Technology, University of the Peloponnese, 24100 Antikalamos, Kalamata, Greece
*
Author to whom correspondence should be addressed.
Academic Editors: Rafael Guillén Bejarano and María Rocío Rodríguez Arcos
Molecules 2020, 25(10), 2416; https://doi.org/10.3390/molecules25102416
Received: 1 April 2020 / Revised: 14 May 2020 / Accepted: 21 May 2020 / Published: 22 May 2020
(This article belongs to the Special Issue Bioactive Compounds in Foods)
In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest. View Full-Text
Keywords: ozone; elicitation; antioxidant activity; phenolics; vitamin C; anthocyanins; color; fruits; vegetables ozone; elicitation; antioxidant activity; phenolics; vitamin C; anthocyanins; color; fruits; vegetables
MDPI and ACS Style

Sachadyn-Król, M.; Agriopoulou, S. Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review. Molecules 2020, 25, 2416.

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