<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802023000300309</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2023.3.309</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[El papel del ozono en la calidad e inocuidad alimentaria]]></article-title>
<article-title xml:lang="en"><![CDATA[The role of ozone in food quality and safety]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Bañuelos]]></surname>
<given-names><![CDATA[Mónica Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gardea-Béjar]]></surname>
<given-names><![CDATA[Alfonso Antero]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-Moreno]]></surname>
<given-names><![CDATA[Luz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Hernández]]></surname>
<given-names><![CDATA[Jaqueline]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila-Quezada]]></surname>
<given-names><![CDATA[Graciela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Tello]]></surname>
<given-names><![CDATA[Mauricia Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guzmán-Partida]]></surname>
<given-names><![CDATA[Ana María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Aseguramiento de Calidad y Aprovechamiento Sustentable de Recursos Naturales ]]></institution>
<addr-line><![CDATA[Guaymas Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A. C. Coordinación de Ciencias de loa Alimentos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Facultad de Ciencias Agrotecnológicas ]]></institution>
<addr-line><![CDATA[Chihuahua Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<volume>46</volume>
<numero>3</numero>
<fpage>309</fpage>
<lpage>320</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802023000300309&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802023000300309&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802023000300309&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La preferencia del consumidor por alimentos de alta calidad ha promovido la creación de nuevos sistemas de conservación, siendo esto especialmente inducido por factores como la demanda de alimentos mínimamente procesados y la aparición de nuevos patógenos. La tecnología de ozonización proporciona importantes beneficios sobre la calidad de los alimentos, destacando por el principal atributo del ozono como agente antimicrobiano, con un amplio espectro de acción, además de ser una tecnología novedosa en la descontaminación química, reciclamiento de aguas residuales y mejora de propiedades en los alimentos. Hoy en día, esta tecnología presenta una amplia adopción comercial a nivel mundial, contando con importantes aprobaciones de organismos reguladores por ser una alternativa no-térmica, verde y bio-amigable; incluso, su certificación como aditivo alimentario se debe a su naturaleza ecológica de fácil degradación, en comparación con otros métodos. Existen relevantes investigaciones enfocadas a la aplicación del ozono que muestran sus beneficios en variados sectores de esta industria. En el presente artículo se analiza sistemáticamente el papel del ozono en eficientar tanto la inocuidad como la calidad de los alimentos, destacando las propiedades de este compuesto, sus mecanismos de acción y algunas aplicaciones con alto potencial de uso en esta industria.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Consumers preference for high-quality foods has promoted the creation of new preservation systems, being especially induced by factors such as the demand for minimally processed food and the emergence of new pathogens. Ozonation technology provides important benefits on food quality, highlighting the main attribute of ozone as an antimicrobial agent, with a broad action spectrum, in addition to being a novel technology in chemical decontamination, wastewater recycling and food properties improvement. At present, this technology is commercially adopted worldwide, with important approvals from regulatory bodies as a non-thermal alternative, green and bio-friendly alternative; even, its certification as a food additive is due to its ecological nature of easy degradation, compared to other methods. There is relevant research focused on ozone uses, that show its benefits in different sectors of this industry. This article systematically analyzes the role of ozone in improving both food safety and quality, highlighting the properties of this compound, its mechanisms of action and some applications with high potential in this industry.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Agente antimicrobiano]]></kwd>
<kwd lng="es"><![CDATA[agente multifuncional]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[inocuidad alimentaria]]></kwd>
<kwd lng="es"><![CDATA[tecnología de ozonización]]></kwd>
<kwd lng="en"><![CDATA[Antimicrobial agent]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
<kwd lng="en"><![CDATA[multifunctional agent]]></kwd>
<kwd lng="en"><![CDATA[ozonation technology]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
</kwd-group>
</article-meta>
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