Microbial spoilage is a major cause of degradation of the quality characteristics of products, such as meat and dairy products or fruits and vegetables. There is a need for eco-friendly practices that prevent microbial growth, while preserving the nutritional value of these products during processing and transportation to the consumer. Traditional food preservation methods, being thermal or chemical techniques, often have a negative impact on the sensory, quality and textural characteristics of the food product. Ozonation is of interest for the food industry using the antimicrobial properties of ozone. It is important for various food products to control the oxidation of lipids. The effects of ozone treatment on lipid oxidation in foods are evaluated in this review. The mechanisms of lipid ozone oxidation are discussed, and the results of different studies are analyzed. It also examines the factors that can affect the efficacy of ozone treatment and the possible risks associated with this technology. Ozone treatment prolongs shelf life, while maintaining product quality and is cost-effective in terms of energy use. It has been shown to inhibit the formation of volatile compounds in some food products, and reduce the occurrence of reactions that reduce the overall quality characteristics of the food, such as lipid oxidation. The effect of ozone application on quality varies with the structure of the food, ozone application time and dose amount.

Yasemin Çelebi

Gülşah Çalişkan Koç

Özge Süfer

Yeliz Tekgül barut

Songül Şahin Ercan

Ayşe Nur Yüksel

Salih Sezer

Seema Ramniwas

Sarvesh Rastogi

Anandu Chandra Khanashyam

J. (Hans) van Leeuwen

Ravi Pandiselvam

Ozone Science and Engineering

世界上唯一专注于臭氧技术及相关氧化技术的期刊，《臭氧：科学与工程》每期都为您带来优质的原创研究、评论论文、研究笔记和案例历史。获取基础、应用和工程研究的最新成果，包括：-臭氧产生和接触-饮用水处理-气体和液体中的臭氧分析-废水和危险废物处理-高级氧化工艺-处理新兴污染物 - 农业食品应用 - 臭氧系统的过程控制 - 臭氧的新应用（例如洗衣应用、半导体应用） - 化学合成。所有提交的手稿均需经过编辑的初步评估，如果发现适合进一步考虑, 由独立的匿名专家评审进行同行评审。

Ozone: Science and Engineering is the only journal in the world dedicated to ozone technology and related oxidation technologies. Each issue presents high-quality original research, review papers, research notes, and case histories. The journal covers the latest findings in fundamental, applied, and engineering research, including: ozone generation and contact, drinking water treatment, ozone analysis in gases and liquids, wastewater and hazardous waste treatment, advanced oxidation processes, treatment of emerging contaminants, agricultural food applications, process control of ozone systems, new applications of ozone (such as laundry and semiconductor applications), and chemical synthesis. All submitted manuscripts undergo an initial assessment by the editor, and if deemed suitable for further consideration, they will be subjected to peer review by independent anonymous experts.

《Ozone: Science and Engineering》是全球唯一专注于臭氧技术及相关氧化技术的期刊。每期都提供高质量的原创研究、评论论文、研究笔记和案例分析。期刊涵盖基础研究、应用研究和工程研究的最新成果，包括：臭氧的产生与接触、饮用水处理、气体和液体中的臭氧分析、废水和危险废物处理、高级氧化工艺、处理新兴污染物、农业食品应用、臭氧系统的过程控制、臭氧的新应用（如洗衣和半导体应用）以及化学合成。所有提交的手稿均需经过编辑的初步评估，若符合进一步考虑的标准，将由独立的匿名专家进行同行评审。

Ozone: Science and Engineering

Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review

臭氧处理对食品中脂质氧化的影响：一项重要综述

Category	Quartile
环境科学与生态学	4
环境科学与生态学, 工程环境	4
环境科学与生态学, 环境科学	4

Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review

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Journal Info

Category	Quartile
ENVIRONMENTAL SCIENCES	3