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

Abstract Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco‐friendly preservation techniques. Gaseous ClO 2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues. However, the widespread use of gaseous ClO 2 in the food industry is limited by several challenges. These include large‐scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up‐to‐date research and application of gaseous ClO 2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO 2 under different conditions. The impacts of gaseous ClO 2 on the quality attributes of fresh produce and low‐moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO 2 is a promising preservation approach, and future studies are needed to address the challenges in large‐scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.