Effect of two types of ozone treatments on the quality of apple fruits

The aim of this research was to demonstrate the effect of the ozonation process (exposure to ozone in gaseous form and rinsing in water saturated with ozone) on selected apple parameters. The scope of the study included: conducting the ozonation process under controlled conditions at a concentration of 1 ppm and exposure times of 1, 5 and 10 min (ozone in gaseous form) and 10, 15 and 30 min (ozonated water), respectively; polyphenols research; determining antiradical activity using ABTS radicals; and determining the influence of the applied method on the volatiles that give rise to odor chemicals (fragrance and aroma). In both cases, measurements were taken 24 hours after the ozonation process. Both exposure to ozone in gaseous form and washing in ozonated water did not adversely affect the appearance of the fruit. The rinsing process in ozonated water did not significantly affect the composition of the compounds responsible for the fruit’s odor. The proposed washing conditions affected the biochemical balance of the fruit. Differences in polyphenol content and antioxidant potential were noted. The mean content of polyphenols expressed as gallic acid equivalent in the control sample was determined to be 15.22 mg/100 g. In comparing the content of polyphenols with the control sample, insignificant changes in their content were noted, except for the sample with the longest ozonation. In the case of fruit washed within 30 minutes, a significant increase by 53% in antioxidant potential was noted. α- Farnesene was identified as the main component established by headspace solid-phase microextraction (HS-SPME) procedure. The proposed ozonation conditions made it possible to keep the volatile compounds influencing the sensory properties of apples unchanged.

Effect of Ozonated Water on Oral Mucositis and Pain Induced by Head and Neck Radiotherapy: A Cross-sectional Study

Background: Oral mucositis and local pain are the negative effects of the treatment of head and neck cancer with radiotherapy. Objectives: The study aimed to investigate the effect of ozonated water on the severity of mucositis and pain in (1) patients who were treated with ozonated water and (2) patients who were not treated with ozonated water. Methods: We randomly divided 93 patients with head and neck malignancy (aged 18 to 80) into three groups. Ozone-treated group 1 rinsed their mouth with 15 mL of ozonated water with a concentration of 20 - 50 ppm from the first session of radiotherapy for one minute before and after each session. Ozone-treated group 2 rinsed their mouth with 15 mL of ozonated water with a concentration of 20 - 50 ppm for three minutes and then swallowed it before and after each session. Ozone-treated groups 1 and 2 and the non-ozone-treated group received standard treatment if mucositis symptoms appeared in each patient. The minimum number of radiotherapy sessions was 30, and the minimum planned dose for each patient was 50 Gray. Anamnesis and the following clinical parameters were taken: the degree of mucositis, the use of corticosteroids, radiotherapy method, radiation dose, and Pain Visual Analog Scale. Multi-level and subgroup analyses were performed on the ozone-treated and non-ozone-treated levels. Results: The mean degrees of oral mucositis and pain were lower in the ozone-treated group 2 than in the ozone-treated group 1 and non-ozone-treated group (P < 0.05). The non-ozone-treated group had the highest degrees of oral mucositis and pain severity (P < 0.05). The Kruskal-Wallis H test showed that there was a statistically significant difference in the Visual Analog Scale of sessions 5, 10, 15, 20, 25, and 30 between different groups. However, there was no statistically significant difference in the Visual Analog Scale of session 1 (χ2 (2) = 1.022, P = 0.6). This study revealed that ozonated water can be used for preemptive pain control and mucositis. This finding aligned with previous studies. Also, former research proved the safety and efficacy of ozonated water in dentistry and medical uses. Conclusions: The use of ozonated water in patients with head and neck malignancy can reduce the pain severity and oral mucositis induced by radiotherapy. It seems that ozonated water can be used as a preemptive agent in patients who receive head and neck radiotherapy.

The Chlorine Reduction in Edamame by Water-Ozonated Minimally Process

The objective of this article was to study the effect of washing edamame using ozonated water to reduce residual chlorine contained in edamame through a continuous washing process. Chlorine residue in edamame was caused by the use of fertilizers and pesticides that contain chlorine compounds. The research method used was descriptive explanatory research consist of two treatment levels of ozonation time (0, 10, and 15 minutes) and ozone contact time (0, 12, 18, and 24 minutes) which were repeated twice. The residual chlorine and pesticide concentrations were calculated using the titration method. Based on research results, ozone can reduce chlorine in edamame. The lowest detected chlorine was in edamame which had been washed using ozone water with an ozonation time of 15 minutes with the amount of chlorine reduced by 56%. The longer the contact time, the greater the amount of reduced chlorine and the lower the concentration of ozone remaining in the washing water. Based on the research results, a brief conclusion that can be explained was ozone could reduce chlorine in edamame caused by fertilizer and disinfectant overuse until 50%.

The effect of removing dental plaque with low-frequency ultrasound and ozonized contact medium on the microbiota of the gingival sulcus with diagnosis chronic catarrhal gingivitis of young age patients

As a result of the study, it was found that the removal of dental plaque using low-frequency ultrasound and ozonized contact medium in chronic generalized catarrhal gingivitis of young people can significantly improve the state of microbiocenosis of the gingival sulcus. The preservation of the main resident species is noted, occasional transient species disappear and the frequency of isolation of aggressive representatives of beta-hemolytic streptococci and periodontopathogenic species decreases. When using ozonated water for the removal of dental deposits, the efficiency of eradication of the microbiota of the gingival sulcus, especially of representatives of aggressive species, is higher than when removing dental deposits without the use of ozonated water.

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.