Polarized electric field induced by piezoelectric effect of ozone micro-nano bubbles/spontaneously polarized ceramic to boost ozonolysis for efficient fruit sterilization

Xiangxuan Lin; Wuxiang Zhang; Jie Xiong; Zuqiang Huang; Tao Gan; Huayu Hu; Yuben Qin; Yanjuan Zhang

doi:10.1016/j.foodchem.2024.142191

Polarized electric field induced by piezoelectric effect of ozone micro-nano bubbles/spontaneously polarized ceramic to boost ozonolysis for efficient fruit sterilization

Food Chem. 2024 Nov 22:466:142191. doi: 10.1016/j.foodchem.2024.142191. Online ahead of print.

Authors

Xiangxuan Lin¹, Wuxiang Zhang¹, Jie Xiong¹, Zuqiang Huang², Tao Gan³, Huayu Hu³, Yuben Qin³, Yanjuan Zhang⁴

Affiliations

¹ School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
² School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China. Electronic address: huangzq@gxu.edu.cn.
³ School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China.
⁴ School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China. Electronic address: zhangyj@gxu.edu.cn.

PMID: 39591780
DOI: 10.1016/j.foodchem.2024.142191

Abstract

Ozone (O₃) treatment is an environmentally friendly fruit sterilization strategy. However, the low O₃ utilization rate and long-term oxidation lead to O₃ waste and fruit damage, respectively. Herein, a sterilization system based on the synergy of O₃ micro-nano bubbles (OMNB) and spontaneously polarized ceramic (SPC) was developed to piezoelectrically catalyze ozonolysis for efficient fruit sterilization. OMNB/SPC showed excellent sterilizing activity with 7 lg CFU/mL of E. coli and S. aureus inactivation within 20 min, together with significantly improved fruit quality in Kyoho grapes preservation. The excellent sterilizing performance of OMNB/SPC is attributed to that the piezoelectric SPC (d₃₃ = 103.4 pm/V) formed a strong polarized electric field and rich reactive oxygen species (ROS) under OMNB collapse resulting in O₃ absorption/decomposition. The electric field and rich ROS caused membranes in-situ electroporation and irreversible inactivation to the microorganisms on fruits successively. This system is important for more efficient long-term preservation of fruits.

Keywords: Fruit sterilization; Ozone micro-nano bubbles; Piezoelectric effect; Polarized electric field; Spontaneously polarized ceramic.