Ozone processing for microbial inactivation and quality attributes of beverages

Ozone is a powerful oxidizing agent that has been used for the treatment of water for a couple of decades. Its destructive action against a wide range of pathogenic and spoilage contaminants makes it a promising technology for the beverages industry. Ozone reacts with microorganisms at environmental (or lower) temperatures, making the use of ozone-based processes promising treatments that avoid the detrimental effects of thermal processes on the quality characteristics of liquid foods while ensuring safety. Its action can be more effective in liquid foods than on solid food surfaces since ozone (in gaseous form) can be directly injected and bubbled into beverages, reacting with undesirable microbiota. Its action depends directly on pH and the amount of organic matter, and a careful control and balance between treatment exposure times or doses is fundamental to achieve optimal microbial inactivation without risking product degradation or other adverse effects. This chapter provides an overview of the impact of gaseous ozone treatments on the quality and safety characteristics of beverages, including water, juices, milk, wine, and beer. The regulatory guidelines for the use of ozone treatments in beverages are also highlighted.