By Xiangxuan Lin, Wuxiang Zhang, Jie Xiong, Zuqiang Huang, Tao Gan, Huayu Hu, Yuben Qin, and Yanjuan Zhang
Ensuring fresh fruit stays safe from microbial contamination is a challenge in the food industry. Traditional sterilization methods—such as ultraviolet radiation, heat treatment, and chemical oxidation—come with their own set of drawbacks, including nutrient loss, insufficient penetration, and residual chemicals. Ozone (O3) treatment has emerged as an environmentally friendly alternative, yet its inefficiencies, including low solubility and short half-life, limit its effectiveness.
A groundbreaking study by Lin et al. (2024) introduces an innovative sterilization approach that significantly enhances ozone-based fruit sterilization. Their research, published in Food Chemistry, presents a new system that combines ozone micro-nano bubbles (OMNB) with spontaneously polarized ceramic (SPC) to boost ozonolysis through a piezoelectric effect.
How It Works: The OMNB/SPC Sterilization System (OSS)
The OMNB/SPC sterilization system (OSS) leverages two key technologies:
- Ozone Micro-Nano Bubbles (OMNB): These ultra-small bubbles increase ozone solubility, improve mass transfer efficiency, and extend ozone’s residence time, thus enhancing its sterilization potential.
- Spontaneously Polarized Ceramic (SPC): The piezoelectric effect of SPC creates a strong polarized electric field, which, when combined with OMNB, leads to more efficient ozone decomposition and the generation of reactive oxygen species (ROS) such as hydroxyl radicals (•OH). These ROS, along with the electric field, cause electroporation of microbial cell membranes, leading to their inactivation.
The Benefits of OSS for Fruit Sterilization
- Enhanced Microbial Inactivation: The study demonstrated that OSS successfully inactivated Escherichia coli and Staphylococcus aureus (7 log CFU/mL reduction) within 20 minutes.
- Preservation of Fruit Quality: When tested on Kyoho grapes, the system not only eliminated microbes but also significantly improved fruit preservation by reducing weight loss and maintaining total soluble solids and acidity.
- Minimized Ozone Waste: By efficiently utilizing ozone through enhanced absorption and decomposition, OSS reduces ozone waste and minimizes potential oxidative damage to fruits.
A Step Forward in Sustainable Food Safety
This study highlights a major advancement in fruit sterilization technology, offering a sustainable and highly effective alternative to traditional methods. By integrating ozone micro-nano bubbles with piezoelectric ceramics, OSS provides an innovative way to extend fruit shelf life while maintaining food safety standards.
For a more detailed look at this research, visit the original publication: DOI: 10.1016/j.foodchem.2024.142191.
