Atmospheric Cold Plasma and its Application in Foods

Yıl 2017, Cilt: 14 Sayı: 2, 81 - 86, 31.12.2017

Çile Yangıç Yüksel Nural Karagözlü

https://doi.org/10.25308/aduziraat.332684

Cited By: 3

Öz

Heat treatment, pasteurization, sterilization, drying and freezing, which are used to extend shelf life of food that cause loss of taste, texture and vitamin in food, increase the demand for alternative processes. In this content, cold plasma technology is used for microbial inactivation in recent years. Studies show that this process is an effective method for microbial inactivation. Also, nutritional loss of nutritional value in this process is low when applied at room temperature. Moreover, being an economic process and preserving organoleptic properties of the food are among the advantages of the method. In this review, the definition, classification, mechanism of action of cold plasma technique, its use in food industry and the studies on this subject are discussed. Studies show that cold plasma is successfully used in microbial inactivation. However, plasma structure is complicated and there are aspects to be clarified in the plasma structure so further the studies should continue on this subject.

Anahtar Kelimeler

cold plasma, nonthermal technology, shelf life, antimicrobial effect

Soğuk Atmosferik Plazma Teknolojisi ve Gıdalarda Kullanımı

Öz

Mikroorganizmaların gelişimini durdurmak veya mikroorganizmaları öldürmek yoluyla gıdaların raf ömrünün uzatılması amacıyla kullanılan pastörizasyon, sterilizasyon, kurutma, dondurma gibi işlemlerin; tat, koku, doku değişikliği, vitamin kaybı gibi etkilere sebep olması, alternatif işlemlere olan gereksinimi artırmaktadır. Bu kapsamda soğuk plazma teknolojisi son yıllarda mikrobiyal inaktivasyonda kullanılmaktadır. Yapılan çalışmalar bu teknoloji ile uygulanan işlemin, mikrobiyal inaktivasyon açısından etkin sonuçlar verdiğini ve işlemin oda sıcaklığında uygulandığında özellikle besin değerindeki kayıpların düşük olduğunu göstermektedir. Ayrıca ürünün duyusal özelliklerinin olumsuz etkilenmemesi ve ekonomik olması da yöntemin avantajları arasında sayılmaktadır. Bu derlemede soğuk plazmanın tanımı, sınıflandırılması, etki mekanizması, soğuk plazma tekniği, gıda sanayiinde kullanım alanları ve bu konu üzerinde yapılan çalışmalar hakkında bilgi verilmiştir. Çalışmalar, soğuk plazmanın mikrobiyal inaktivasyonda başarılı bir şekilde kullanıldığını göstermekle beraber, plazma yapısının karışık olması ve aydınlatılması gereken noktalar olduğundan konu üzerinde araştırmaların devam etmesi gerektiğini göstermektedir.

Anahtar Kelimeler

soğuk plazma, ısısal olmayan teknolojiler, raf ömrü, antimikrobiyal etki

Kaynakça

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