Ozone is a powerful disinfectant and holds great potential to decontaminate grains from microbial spoilage, toxins, pest, and insects, leaving no harmful residues after treatment. The objective of the present article is to systematically review the potential of ozone to modify the flour properties favoring the processing and improving the quality of the final products. Influence of ozone treatment on microbial population, insects, pests and toxins has been mentioned. Moreover, impact on starch composition, protein structure, enzymatic activity, lipid functionality, other minor nutrients, and resultant cereal products has been included with their possible modes of action. Major potential sites affected by ozone treatment include thiol groups carotenoids, conjugated double bonds, and other similar functional groups.
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Sharma et al. (2021) studied this question.