Abstract
Background and aims: Ozone technology is utilized to inactivate enzymes, destroy microorganisms, and preserve and maintain food quality without chemicals as antimicrobial agents.
Methods: As an emerging processing technology, ozone pretreatment objectives combine some selected features with low molecular weight functional components and bioactive properties of medicinal plants. Changes observed were those in physical and functional properties such as pH, sensorial attributes of aroma and texture, and bioactive compounds like polyphenols, oxidants, and non-enzymatic enzymes.
Results: It has been shown through research that different reactions occur, which could be beneficial according to the mixture of plants present, given that each case has a different mechanism. Ozone’s natural behavior, improved economic viability, and enhanced environmental safety distinguish it from traditional means. Nevertheless, research on the effects of ozone on functional and bioactive compounds of food and medicinal plants is still ongoing since it will be the basis for its establishment as a new technique.
Conclusion: The primary objectives achieved by applying ozone technology include maintaining and enhancing quality, improving antimicrobial efficiency, reducing chemical usage, environmental sustainability, and developing new processing methods. This study investigates the effect of ozone on the physical and functional properties, such as pH and sensory attributes, based on controlled experiments while analyzing the different reactions induced by ozone when combined with medicinal plants.