Table 3.

Effect of ozone treatment conditions on colour profile of different food materials.

Food product	Treatment conditions	Influence on colour profile	References
Prebiotic orange juice	Ozone concentration: 0.057, 0.128 and 0.230 mg O3/mL	No significant change in L* and chroma of samples Hue angle was significantly reduced	Almeida et al. (2015)
Grass carp surimi	Ozone concentration (in water): 1,3,5,7 and 10 mg/L	Increase of Ozone water concentration increased the L* and whiteness and reduced the a*(greenness) significantly	Liu et al. (2021)
Green coconut	Ozone concentration: 0.075–0.37 mg/mL Temperature: 10–30 °C	No noticeable change in colour was observed as ΔE < 2	Porto et al. (2020)
Carrot	Ozone concentration (as gas): 0–5 mg/L Ozone concentration (in water): 0–10 mg/L	No influence of ozone treatment on colour profile	Souza et al. (2018)
Peach Juice	Ozone concentration (in gas): 18 g/m3 Dose: 0.06 and 2.48 g/L Time: 0.3–12 min	L* reduced, a* increased, b* was not affected h* mild decrease	Jaramillo- Sánchez et al. (2018)
Durian	Ozone concentration (in gas): 500 and 900 mg/L Time: 3 and 5 min	No significant differences in color change were detected between ozone and non-ozone treatments.	Siripong et al. (2022)
Longan Fruit	Ozone concentration (in gas): 4,000, 8,500, and 13,000 ppm Time: 3 and 5 min	The control exhibited lower L* and C* but was higher in h* than ozonated ones.	Chamnan et al. (2022)