Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review

Abstract

Ozonated vegetable oils are increasingly recognized as bioactive agents with both antimicrobial and functional properties, attracting growing interest for their potential applications in food systems. This review critically synthesizes current knowledge on their chemical transformations, physicochemical properties, antimicrobial and functional properties, their toxicological and safety considerations and the implications of their regulatory classification based on 84 studies published between 2005 and 2026. Evidence shows that antimicrobial performance increases with oxidation level, but significant variability in ozonation conditions and analytical methods limits comparability and hinders standardization. Despite encouraging in vitro results and early applications in food matrices and packaging systems, major gaps remain regarding toxicology, sensory quality, regulatory classification, and real-world functionality. Overall, ozonated vegetable oils hold notable potential as antimicrobial and functional tools, yet further research is required to ensure their safe and practical implementation in food systems.