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Soğuk Plazma Uygulamasının Gıda Bileşenleri Üzerine Etkileri

Yıl 2023, Cilt: 37 Sayı: 2, 477 - 498, 08.12.2023
https://doi.org/10.20479/bursauludagziraat.1251156

Öz

Isıl işlemlerin gıdaların duyusal özelliklerinde sebep olabildiği değişim, protein denatürasyonu, vitamin kaybı gibi olumsuz etkiler ve tüketici beklentileri çalışmaları ultrases, ışınlama, yüksek hidrostatik basınç, vurgulu elektrik alan, ohmik ısıtma, mikrofiltrasyon, gibi ısıl olmayan teknolojilere yönlendirmektedir. Söz konusu teknolojiler içerisinde bulunan soğuk plazma uygulamaları düşük maliyet, kısa işlem süresi ve gıda güvenliği açısından son yıllarda önem kazanmaktadır. Ancak arzu edilen ürün kalitesine ulaşabilmek için soğuk plazma uygulamasının, gıda bileşenleri ile etkileşimleri ve bu etkileşimlerin sonuçlarının bilinmesi gerekmektedir. Bu çalışmada gıdalardaki soğuk plazma uygulamalarının, protein, lipid, karbonhidrat ve biyoaktif bileşenler gibi gıda bileşenleri üzerine etkileri derlenmiştir.

Destekleyen Kurum

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Proje Numarası

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Teşekkür

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Kaynakça

  • Almeida, F. D. L., Cavalcante, R. S., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F. A. N. and Rodrigues, S. 2015. Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science and Emerging Technologies, 32: 127–135.
  • Alves Filho, E. G., Silva, L. M. A., Oiram Filho, F., Rodrigues, S., Fernandes, F. A. N., Gallão, M. I., Mattison, C.P. and de Brito, E. S. 2019. Cold plasma processing effect on cashew nuts composition and allergenicity. Food Research International, 125: 108621.
  • Amini, M. and Ghoranneviss, M. 2016. Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage. LWT, Food Science and Technology, 73: 178–184.
  • Asl, J.P., Rajulapati, V., Gavahian, M., Kapusta, I., Putnik, P., Mousavi Khaneghah, A. and Marszałek, K. 2022. Non-thermal plasma technique for preservation of fresh foods: A review. Food Control, 134: 108560.
  • Bahrami, N., Bayliss, D., Chope, G., Penson, S., Perehinec, T. and Fisk, I. D. 2016. Cold plasma: A new technology to modify wheat flour functionality. Food Chemistry, 202: 247–253.
  • Bangar P. S., Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M. and Changan S. 2022. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 21(2): 1958-1978. Barbhuiya, R. I., Singha, P. and Singh, S. K. 2021. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Research International, 149: 110647.
  • Barbosa-Cánovas, G.V., Donsì, F., Yildiz, S., Candoğan, K., Pokhrel, P.R. and Guaddarrama-Lezama, A.Y. 2022. Nonthermal processing technologies for stabilization and enhancement of bioactive compounds in foods. Food Engineering Review, 14(1): 63–99.
  • Bozkurt, D. 2014. Soğuk plazma uygulamasının vitaminler ve polifenol oksidaz (PFO) enzimi aktivivtesi üzerine etkisi, Yüksek Lisans Tezi, Hacettepe Üniversitesi Fen Bilimleri Enstitüsü
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  • Bußler, S., Steins, V., Ehlbeck, J. and Schlüter, O. 2015. Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum “Salamanca.” Journal of Food Engineering, 167: 166–174.
  • Bußler, S., Rawel, H. M. and Schlüter, O. 2020. Impact of plasma processed air (PPA) on phenolic model systems: Suggested mechanisms and relevance for food applications. Innovative Food Science and Emerging Technologies, 64: 102432.
  • Chaple, S., Sarangapani, C., Jones, J., Carey, E., Causeret, L., Genson, A., Duffy, B. and Bourke, P. 2020. Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour. Innovative Food Science and Emerging Technologies, 66: 102529.
  • Chen, D., Peng, P., Zhou, N., Cheng, Y., Min, M., Ma, Y., Mao, Q., Chen, P., Chen, C. and Ruan, R. 2019. Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma. Food Chemistry, 290: 270–276.
  • Chizoba Ekezie, F.-G., Sun, D.-W. and Cheng, J.H. 2017. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science and Technology, 69: 46–58.
  • Coutinho, N.M., Silveira, M.R., Rocha, R.S., Moraes, J., Ferreira, M.V.S., Pimentel, T.C., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Ranadheera, C.S., Borges, F.O., Mathias, S.P., Fernandes, F.A.N., Rodrigues, S. and Cruz, A.G. 2018. Cold plasma processing of milk and dairy products. Trends in Food Science and Technology, 74: 56-68.
  • Dakshayani, R., Paul, A. and Mahendran, R. 2021. Cold plasma-induced effects on bioactive constituents and antioxidant potential of lotus petal powder. IEEE Transactions on Plasma Science, 49(2): 507-512.
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Effects of Cold Plasma Application on Food Components

Yıl 2023, Cilt: 37 Sayı: 2, 477 - 498, 08.12.2023
https://doi.org/10.20479/bursauludagziraat.1251156

Öz

Negative effects such as changes in sensory properties, protein denaturation, loss of vitamins and consumer expectations that heat treatments can cause in foods lead studies to non-thermal technologies such as ultrasound, irradiation, high hydrostatic pressure, pulsed electric field, ohmic heating, microfiltration. In recent years, cold plasma applications, among these technologies, have gained importance in terms of cost, short
processing time and food safety. However, in order to achieve the desired product quality, it is necessary to know the cold plasma application interactions with food components. Therefore, this review were explore the effects of cold plasma applications in food components such as protein, lipid, carbohydrate and bioactive components.

Proje Numarası

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Kaynakça

  • Almeida, F. D. L., Cavalcante, R. S., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F. A. N. and Rodrigues, S. 2015. Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science and Emerging Technologies, 32: 127–135.
  • Alves Filho, E. G., Silva, L. M. A., Oiram Filho, F., Rodrigues, S., Fernandes, F. A. N., Gallão, M. I., Mattison, C.P. and de Brito, E. S. 2019. Cold plasma processing effect on cashew nuts composition and allergenicity. Food Research International, 125: 108621.
  • Amini, M. and Ghoranneviss, M. 2016. Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage. LWT, Food Science and Technology, 73: 178–184.
  • Asl, J.P., Rajulapati, V., Gavahian, M., Kapusta, I., Putnik, P., Mousavi Khaneghah, A. and Marszałek, K. 2022. Non-thermal plasma technique for preservation of fresh foods: A review. Food Control, 134: 108560.
  • Bahrami, N., Bayliss, D., Chope, G., Penson, S., Perehinec, T. and Fisk, I. D. 2016. Cold plasma: A new technology to modify wheat flour functionality. Food Chemistry, 202: 247–253.
  • Bangar P. S., Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M. and Changan S. 2022. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 21(2): 1958-1978. Barbhuiya, R. I., Singha, P. and Singh, S. K. 2021. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Research International, 149: 110647.
  • Barbosa-Cánovas, G.V., Donsì, F., Yildiz, S., Candoğan, K., Pokhrel, P.R. and Guaddarrama-Lezama, A.Y. 2022. Nonthermal processing technologies for stabilization and enhancement of bioactive compounds in foods. Food Engineering Review, 14(1): 63–99.
  • Bozkurt, D. 2014. Soğuk plazma uygulamasının vitaminler ve polifenol oksidaz (PFO) enzimi aktivivtesi üzerine etkisi, Yüksek Lisans Tezi, Hacettepe Üniversitesi Fen Bilimleri Enstitüsü
  • Bu, F., Nayak, G., Bruggeman, P., Annor, G. and Ismail, B.P. 2022. Impact of plasma reactive species on the structure and functionality of pea protein isolate. Food Chemistry, 371: 131135.
  • Bußler, S., Steins, V., Ehlbeck, J. and Schlüter, O. 2015. Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum “Salamanca.” Journal of Food Engineering, 167: 166–174.
  • Bußler, S., Rawel, H. M. and Schlüter, O. 2020. Impact of plasma processed air (PPA) on phenolic model systems: Suggested mechanisms and relevance for food applications. Innovative Food Science and Emerging Technologies, 64: 102432.
  • Chaple, S., Sarangapani, C., Jones, J., Carey, E., Causeret, L., Genson, A., Duffy, B. and Bourke, P. 2020. Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour. Innovative Food Science and Emerging Technologies, 66: 102529.
  • Chen, D., Peng, P., Zhou, N., Cheng, Y., Min, M., Ma, Y., Mao, Q., Chen, P., Chen, C. and Ruan, R. 2019. Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma. Food Chemistry, 290: 270–276.
  • Chizoba Ekezie, F.-G., Sun, D.-W. and Cheng, J.H. 2017. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science and Technology, 69: 46–58.
  • Coutinho, N.M., Silveira, M.R., Rocha, R.S., Moraes, J., Ferreira, M.V.S., Pimentel, T.C., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Ranadheera, C.S., Borges, F.O., Mathias, S.P., Fernandes, F.A.N., Rodrigues, S. and Cruz, A.G. 2018. Cold plasma processing of milk and dairy products. Trends in Food Science and Technology, 74: 56-68.
  • Dakshayani, R., Paul, A. and Mahendran, R. 2021. Cold plasma-induced effects on bioactive constituents and antioxidant potential of lotus petal powder. IEEE Transactions on Plasma Science, 49(2): 507-512.
  • De Castro, D. R. G., Mar, J. M., da Silva, L. S., da Silva, K. A., Sanches, E. A., de Araújo Bezerra, J., Rodrigues, S., Fernandes, F.A.N. and Campelo, P. H. 2020. Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency. Food Research International, 131: 109044.
  • Dharini, M., Jaspin, S. and Mahendran R. 2023. Cold plasma reactive species: Generation, properties, and interaction with food biomolecules. Food Chemistry, 405: 134746.
  • Fernandes, F. A. N., Santos, V. O. and Rodrigues, S. 2019. Effects of glow plasma technology on some bioactive compounds of acerola juice. Food Research International, 115: 16-22.
  • Gavahian, M., Chu, Y.H., Mousavi Khaneghah, A., Barba, F. J. and Misra, N. N. 2018. A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science and Technology, 77: 32–41.
  • Guo, Z., Gou, Q., Yang, L., Yu, Q., li. and Han, L. 2022. Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films. Food Chemistry, 370: 130992.
  • Hosseini, S.I., Farrokhi, N., Shokri, K., Khani, M.R. and Shokri, B. 2018. Cold low pressure O2 plasma treatment of Crocus sativus: an efficient way to eliminate toxicogenic fungi with minor effect on molecular and cellular properties of saffron. Food Chemistry, 257: 310-315.
  • Hou, Y., Wang, R., Gan, Z., Shao, T., Zhang, X., He, M. and Sun, A. 2019. Effect of cold plasma on blueberry juice quality. Food Chemistry, 290: 79–86.
  • Kandemir, H., Aydın-Kandemir, F., Güler, B. ve Gurel, A. 2021. Soğuk plazma teknolojisi ve tarımdaki çeşitli uygulama alanları. Bursa Uludag Üniv. Ziraat Fak. Derg., 35(1): 217-245.
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  • Kim, T. H., Lee, J., Kim, H.-J. and Jo, C. 2017. Plasma-induced degradation of quercetin associated with the enhancement of biological activities. Journal of Agricultural and Food Chemistry, 65(32): 6929–6935.
  • Kopuk, B., Güneş, R. and Palabiyik, I. 2022. Cold plasma modification of food macromolecules and effects on related products. Food Chemistry, 382: 132356.
  • Laroque, D. A., Seó, S. T., Valencia, G. A., Laurindo, J. B. and Carciofi, B. A. M. 2022. Cold plasma in food processing: Design, mechanisms, and application. Journal of Food Engineering, 312: 110748.
  • Manoharan, D., Stephen, J. and Radhakrishnan, M. 2021. Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation. Journal of Food Processing and Preservation, 45(2): e15138.
  • Mandal, R., Singh, A. and Singh, A.P. 2018. Recent developments in cold plasma decontamination technology in the food industry. Trends in Food Science and Technology, 80: 93-103.
  • Marcinkowska-Lesiak, M., Wojtasik-Kalinowska, I., Onopiuk, A., Stelmasiak, A., Wierzbicka, A. and Półtorak, A. 2022. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages. Meat Science, 187: 108751.
  • Mehr, H. M. and Koocheki, A. 2020. Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate. Food Hydrocolloids, 106: 105899.
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  • Mollakhalili-Meybodi, N., Yousefi, M., Nematollahi, A. and Khorshidian, N. 2021. Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods. European Food Research and Technology, 247(7): 1579–1594.
  • Mollakhalili-Meybodi, N., Nejati, R., Sayadi, M. and Nematollahi, A. 2022. Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins. Food Science and Nutrition, 10(6): 1725– 1744.
  • Momeni, M., Tabibiazar, M., Khorram, S., Zakerhamidi, M., Mohammadifar, M., Valizadeh, H. and Ghorbani, M. 2018. Pectin modification assisted by nitrogen glow discharge plasma. International Journal of Biological Macromolecules, 120: 2572-2578.
  • Muhammad, A. I., Liao, X., Cullen, P. J., Liu, D., Xiang, Q., Wang, J., Chen, S., Ye, X. and Ding, T. 2018. Effects of nonthermal plasma technology on functional food components. Comprehensive Reviews in Food Science and Food Safety, 17(5): 1379-1394.
  • Niedźwiedź, I., Płotka-Wasylka, J., Kapusta, I., Simeonov, V., Stój, A., Waśko, A., Pawlat, J. and PolakBerecka, M. 2022. The impact of cold plasma on the phenolic composition and biogenic amine content of red wine. Food Chemistry, 381: 132257.
  • Nyaisaba, B. M., Miao, W., Hatab, S., Siloam, A., Chen, M. and Deng, S. 2019. Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle. Food Chemistry, 291: 68-76.
  • Paixão, L. M. N., Fonteles, T. V., Oliveira, V. S., Fernandes, F. A. N. and Rodrigues, S. 2019. Cold plasma effects on functional compounds of siriguela juice. Food and Bioprocess Technology, 12(1): 110-121.
  • Pal, P., Kaur, P., Singh, N., Kaur, A.P., Misra, N.N., Tiwari, B.K., Cullen, P.J. and Virdi, A.S. 2016. Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour. Food Research International, 81: 50-57.
  • Pan, Y., Cheng, J.h. and Sun, D. W. 2019. Cold plasma‐mediated treatments for shelf life extension of fresh produce: A review of recent research developments. Comprehensive Reviews in Food Science and Food Safety, 18(5): 1312–1326.
  • Pérez-Andrés, J. M., Álvarez, C., Cullen, P. J. and Tiwari, B. K. 2019. Effect of cold plasma on the techno-functional properties of animal protein food ingredients. Innovative Food Science and Emerging Technologies, 58: 102205.
  • Phan, K. T. K., Phan, H. T., Brennan, C. S. and Phimolsiripol, Y. 2017. Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: An overview. International Journal of Food Science and Technology, 52(10): 2127–2137.
  • Pohl, P., A. Dzimitrowicz., P. Cyganowski. and P. Jamróz. 2022. Do we need cold plasma treated fruit and vegetable juices? A case study of positive and negative changes occurred in these daily beverages. Food Chemistry, 375: 131831.
  • Pour, A.K., Khorram, S., Ehsani, A., Ostadrahimi, A. and Ghasempour, Z. 2022. Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process. Innovative Food Science and Emerging Technologies, 76: 102945.
  • Puligundla, P., Kim, J.W. and Mok, C. 2017. Effect of corona discharge plasma jet treatment on decontamination and sprouting of rapeseed (Brassica napus L.) seeds. Food Control, 71: 376–382.
  • Puprasit, K., Wongsawaeng, D., Ngaosuwan, K., Kiatkittipong, W. and Assabumrungrat, S. 2020. Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation. Innovative Food Science and Emerging Technologies, 66: 102511.
  • Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G. and Rocculi, P. 2015. Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit. Postharvest Biology and Technology, 107: 55–65.
  • Rashid, F., Bao, Y., Ahmed, Z. and Huang, J.Y. 2020. Effect of high voltage atmospheric cold plasma on extraction of fenugreek galactomannan and its physicochemical properties. Food Research International, 138: 109776.
  • Sarangapani, C., Ryan Keogh, D., Dunne, J., Bourke, P. and Cullen, P. J. 2017a. Characterisation of cold plasma treated beef and dairy lipids using spectroscopic and chromatographic methods. Food Chemistry, 235: 324–333.
  • Sarangapani, C., Yamuna Devi, R., Thirumdas, R., Trimukhe, A. M., Deshmukh, R. R. and Annapure, U. S. 2017b. Physico-chemical properties of low-pressure plasma treated black gram. LWT - Food Science and Technology, 79: 102–110.
  • Sarangapani, C., O’Toole, G., Cullen, P. J. and Bourke, P. 2017c. Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries. Innovative Food Science and Emerging Technologies, 44: 235– 241.
  • Sarangapani, C., Patange, A., Bourke, P., Keener, K. and Cullen, P. J. 2018. Recent advances in the application of cold plasma technology in foods. Annual Review of Food Science and Technology, 9(1): 609–629.
  • Saremnezhad, S., Soltani, M., Faraji, A. and Hayaloglu, A. A. 2021. Chemical changes of food constituents during cold plasma processing: A review. Food Research International, 147: 110552.
  • Segat, A., Misra, N. N., Cullen, P. J. and Innocente, N. 2015. Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution. Innovative Food Science and Emerging Technologies, 29: 247–254.
  • Sharafodin, H. and Soltanizadeh, N. 2022. Potential application of DBD plasma technique for modifying structural and physicochemical properties of soy protein isolate. Food Hydrocolloids, 122: 107077.
  • Sharma, S. and Singh, R.K. 2020. Cold plasma treatment of dairy proteins in relation to functionality enhancement. Trends in Food Science and Technology, 102: 30-36.
  • Sruthi, N. U., Josna, K., Pandiselvam, R., Kothakota, A., Gavahian, M. and Mousavi Khaneghah, A. 2022. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chemistry, 368: 130809.
  • Starek, A., Sagan, A., Andrejko, D., Chudzik, B., Kobus, Z., Kwiatkowski, M., Terebun, P. and Pawłat, J. 2020. Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma. Scientific Reports, 10: 20959.
  • Surowsky, B., Bußler, S. and Schlüter, O. K. 2016. Cold plasma interactions with food constituents in liquid and solid food matrices. Cold Plasma in Food and Agriculture: Fundamentals and Applications, 7: 179–203.
  • Şen, Y. 2015. Atmosferik basınç plazma uygulamasının gıdaların dekontaminasyonu ve detoksifikasyonu amacıyla kullanımı. Doktora Tezi, Hacettepe Üniversitesi Fen Bilimleri Enstitüsü
  • Takai, E., Kitamura, T., Kuwabara, J., Ikawa, S., Yoshizawa, S., Shiraki, K., Kawasaki, H., Arakawa, R. and Kitano, K. 2014. Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution. Journal of Physics D: Applied Physics, 47(28): 285403.
  • Tappi, S., Gozzi, G., Vannini, L., Berardinelli, A., Romani, S., Ragni, L. and Rocculi, P. 2016. Cold plasma treatment for fresh-cut melon stabilization. Innovative Food Science and Emerging Technologies, 33: 225– 233.
  • Thirumdas, R., Kadam, D. and Annapure, U. S. 2017. Cold Plasma: an Alternative Technology for the Starch Modification. Food Biophysics, 12(1): 129–139.
  • Vandamme, J., Nikiforov, A., Dujardin, K., Leys, C., De Cooman, L. and Van Durme, J. 2015. Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil. Food Research International, 72: 115–125.
  • Wan, Z., Misra, N. N., Li, G. and Keener, K. M. 2021. High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese). LWT, 146: 111406.
  • Wang, S., Liu, Y., Zhang, Y., Lü, X., Zhao, L., Song, Y., Zhang, L., Jiang, H., Zhang, J. and Ge, W. 2022. Processing sheep milk by cold plasma technology: Impacts on the microbial inactivation, physicochemical characteristics, and protein structure. LWT, 153: 112573.
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  • Yepez, X. V. and Keener, K. M. 2016. High-voltage Atmospheric Cold Plasma (HVACP) hydrogenation of soybean oil without trans-fatty acids. Innovative Food Science and Emerging Technologies, 38: 169–174.
  • Zhang, H., Ma, D., Qiu, R., Tang, Y. and Du, C. 2017. Non-thermal plasma technology for organic contaminated soil remediation: A review. Chemical Engineering Journal, 313: 157–170.
  • Zhang, Q., Cheng, Z., Zhang, J., Nasiru, M. M., Wang, Y. and Fu, L. 2020. Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics. Journal of Food Science, 86(1): 68–77.
  • Zhang, S., Huang, W., Feizollahi, E., Roopesh, M. S. and Chen, L. 2021. Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study. Innovative Food Science and Emerging Technologies, 67: 102567.
  • Zhang, K., Zhang, Z., Zhao, M., Milosavljevic, V., Cullen, P.J., Scally, L., Sun, Da-W. and Tiwari, B. 2021. Low-pressure plasma modification of the rheological properties of tapioca starch. Food Hydrocolloids, 125: 107380.
  • Zhao, Y., Patange, A., Sun, D.W. and Tiwari, B. 2020. Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry. Comprehensive Reviews in Food Science and Food Safety, 19(6): 3951–3979.
  • Zhou, R., Zhou, R., Zhuang, J., Zong, Z., Zhang, X., Liu, D., Bazaka, K. and Ostrikov, K. 2016. Interaction of atmospheric-pressure air microplasmas with amino acids as fundamental processes in aqueous solution. PLOS ONE, 11(5): e0155584.
Toplam 81 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme
Yazarlar

Ömer Şerif Aydın 0000-0002-9749-5972

Pınar Manarga Birlik 0000-0001-8902-1796

Yasemin Şahan 0000-0003-3457-251X

Proje Numarası -
Erken Görünüm Tarihi 8 Aralık 2023
Yayımlanma Tarihi 8 Aralık 2023
Gönderilme Tarihi 14 Şubat 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 37 Sayı: 2

Kaynak Göster

APA Aydın, Ö. Ş., Manarga Birlik, P., & Şahan, Y. (2023). Soğuk Plazma Uygulamasının Gıda Bileşenleri Üzerine Etkileri. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 37(2), 477-498. https://doi.org/10.20479/bursauludagziraat.1251156

TR Dizin kriterleri gereği dergimize gönderilecek olan makalelerin mutlaka aşağıda belirtilen hususlara uyması gerekmektedir.

Tüm bilim dallarında yapılan, ve etik kurul kararı gerektiren klinik ve deneysel insan ve hayvanlar üzerindeki çalışmalar için ayrı ayrı etik kurul onayı alınmış olmalı, bu onay makalede belirtilmeli ve belgelendirilmelidir.
Makalelerde Araştırma ve Yayın Etiğine uyulduğuna dair ifadeye yer verilmelidir.
Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmelidir.
Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine riayet edilmesi gerekmektedir.
Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi.
Etik Kurul izni gerektiren araştırmalar aşağıdaki gibidir.
- Anket, mülakat, odak grup çalışması, gözlem, deney, görüşme teknikleri kullanılarak katılımcılardan veri toplanmasını gerektiren nitel ya da nicel yaklaşımlarla yürütülen her türlü araştırmalar
- İnsan ve hayvanların (materyal/veriler dahil) deneysel ya da diğer bilimsel amaçlarla kullanılması,
- İnsanlar üzerinde yapılan klinik araştırmalar,
- Hayvanlar üzerinde yapılan araştırmalar,
- Kişisel verilerin korunması kanunu gereğince retrospektif çalışmalar,
Ayrıca;
- Olgu sunumlarında “Aydınlatılmış onam formu”nun alındığının belirtilmesi,
- Başkalarına ait ölçek, anket, fotoğrafların kullanımı için sahiplerinden izin alınması ve belirtilmesi,
- Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine uyulduğunun belirtilmesi.



Makale başvurusunda;

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(2) Tam metin makalenin taratıldığını gösteren benzerlik raporu (Ithenticate, intihal.net) (% 20’nin altında olmalıdır),

(3) İmzalanmış ve taratılmış başvuru formu, Dergi web sayfasında yer alan başvuru formunun başvuran tarafından İmzalanıp, taratılarak yüklenmesi , (Ön yazı yerine)

(4) Tüm yazarlar tarafından imzalanmış telif hakkı devir formunun taranmış kopyası,

(5) Araştırmacıların Katkı Oranı beyanı, Çıkar Çatışması beyanı verilmesi Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi ve sisteme belgenin (Tüm yazarlar tarafından imzalanmış bir yazı) yüklenmesi gerekmektedir.

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