Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

Authors: ZHANG, YUJIA - Macau University Of Science And Technology; QIU, JIAFAN - Macau University Of Science And Technology; YANG, KEWEN - Macau University Of Science And Technology; LU, YUTING - Macau University Of Science And Technology; XU, ZIXIAN - Macau University Of Science And Technology; YANG, HUANQI - Macau University Of Science And Technology; XU, YUQING - Macau University Of Science And Technology; WANG, LETAO - Macau University Of Science And Technology; LIN, YU - Macau University Of Science And Technology; TONG, XINYANG - Macau University Of Science And Technology; HE, JUNGE - Macau University Of Science And Technology; XIAO, YING - Macau University Of Science And Technology; Sun, Xiuxiu; HUANG, RAN - Fudan University; YU, XI - Macau University Of Science And Technology; ZHONG, TIAN - Macau University Of Science And Technology

Submitted to: Comprehensive Reviews in Food Science and Food Safety
Publication Type: Review Article
Publication Acceptance Date: 4/26/2023
Publication Date: 5/18/2023
Citation: Zhang, Y., Qiu, J., Yang, K., Lu, Y., Xu, Z., Yang, H., Xu, Y., Wang, L., Lin, Y., Tong, X., He, J., Xiao, Y., Sun, X.N., Huang, R., Yu, X., Zhong, T. 2023. Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation. Comprehensive Reviews in Food Science and Food Safety. 22(4):3105-3129. https://doi.org/10.1111/1541-4337.13177.
DOI: https://doi.org/10.1111/1541-4337.13177

Interpretive Summary: Chlorine dioxide (ClO2) is a yellow-green, pungent, light sensitive gas at room temperature. Gaseous ClO2 is extremely soluble in water and exists mostly in molecular form in aqueous solution without hydrolyzation. ClO2 has strong oxidizing capacity, allowing it to inactivate microorganisms. The review summarizes current preparation procedures for gaseous ClO2 fumigation for different types of raw materials. Mechanisms of gaseous ClO2 fumigation in the reduction of microbes, food preservation, and toxin degradation are discussed. In addition, quantitative first and second order models to assess the kinetics of gaseous ClO2 under different treatment conditions are evaluated. The effects of gaseous ClO2 on food quality indexes, especially for low-moisture foods are also discussed.

Technical Abstract: Increased food safety concerns and demands for natural and “green” food, combined with efforts to reduce pollution, has promoted the development of improved food preservation techniques. Gaseous chlorine dioxide is a strong oxidant used in various food products to ensure microbial safety. Its high efficiency in inactivating microorganisms, preserving the attributes of fresh food and its nutritional quality, while not producing unacceptable levels of toxic residues or the formation of toxic by-products, has gained gaseous chlorine dioxide great attention in research on postharvest and fresh-cut food. In this review, we discuss different methods of preparing gaseous chlorine dioxide and the mechanisms through which it deactivates microbes, preserves freshness, and degrades toxins. Additionally, we evaluate the kinetic models that are used to predict the influence of dosage, temperature, relative humidity, pH, and other factors on the sterilizing efficacy of gaseous ClO2. Also, we cover the mathematical considerations that must be taken into account to optimize conditions for gaseous chlorine dioxide treatment. Finally, we discuss the fate and distribution of potential chlorine dioxide residues and summarize the impacts of gaseous chlorine dioxide on the quality attributes of fresh produce and low moisture foods such as grains, seeds and nuts. The treatment dynamics of the use of gaseous chlorine dioxide is best described by second order models. In the future, more studies would be desirable to establish standard protocols for safety operation and create databases for treatment of different pathogens and foods at large commercial scale.