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Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative
Paula Dominguez-Lacueva1, Paula Corella-Guillamón1, María J Cantalejo-Díez1
1Institute for Sustainability & Food Chain Innovation (IS-FOOD), Jerónimo de Ayanz Building, Arrosadia Campus, Public University of Navarre (UPNA), E-31006 Pamplona, Spain.
Foods (Basel, Switzerland)
|June 12, 2026
Summary
Ozonated vegetable oils show promise as antimicrobial agents in food systems. Further research is needed to address safety, sensory quality, and regulatory aspects for practical application.
Area of Science:
- Food Science
- Food Chemistry
- Microbiology
Background:
- Ozonated vegetable oils are gaining attention for their antimicrobial and functional properties in food applications.
- Existing research highlights their potential but also variability in production and analysis.
Purpose of the Study:
- To review and synthesize current knowledge on ozonated vegetable oils.
- To assess their chemical and physical properties, antimicrobial efficacy, safety, and regulatory status.
Main Methods:
- Systematic review of 84 studies published between 2005 and 2026.
- Analysis of chemical transformations, physicochemical properties, antimicrobial activity, toxicology, and regulatory data.
Main Results:
- Antimicrobial performance correlates with oxidation level, but standardization is lacking due to variable methods.
- Encouraging in vitro and initial food application results exist.
- Significant knowledge gaps remain in toxicology, sensory impact, and real-world functionality.
Conclusions:
- Ozonated vegetable oils have considerable potential as antimicrobial and functional food ingredients.
- Further research is essential for safe, practical, and standardized implementation in food systems.
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Ozone is a symmetrical bent molecule stabilized by a resonance structure.
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