New (Non thermal) Applications for Degradation of Pesticides Presence in Food

Abstract

Innovative non thermal technologies in food processing have gained great importance as they increase the shelf life of foods and preserve the quality of food products such as nutrition, freshness and sensory properties. Therefore non thermal alternatives such as ultrasound, pulsed light, ultraviolet radiation, ozone applications, atmospheric cold plasma, supercritical carbon dioxide and high hydrostatic pressure and technologies for obtaining high quality food with reduced microbial load need to be better investigated. Studies revealed in recent years that non thermal technologies have significant potential in reducing pesticides. In this review, the possibilities of using some new non thermal technologies in pesticide degradation as well as the mechanisms, applications and factors that affecting efficiency of these technologies, are summarized.

Keywords

• Non thermal
• pesticides
• degradation
• food security

Gıdalarda Bulunan Pestisitlerin Detoksifikasyonu İle İlgili Yeni (Isıl Olmayan) Uygulamalar

Abstract

Gıda işleme proseslerinde ısıl olmayan yenilikçi teknolojiler gıdaların raf ömrünü arttırdığı ve gıda ürünlerinin besin, tazelik ve duyusal özellik gibi kalitesini koruduğu için büyük önem kazanmıştır. Bu nedenle ultrasound, vurgulu ışık, ultraviole radyasyon, ozon uygulamaları, atmosferik soğuk plazma, süperkritik karbondioksit ve yüksek hidrostatik basınç gibi termal olmayan alternatifler ile mikrobiyal yükü azaltılmış yüksek kaliteli gıda elde etme teknolojilerinin daha iyi araştırılması gerekmektedir. Son yıllarda yapılan çalışmalarda ısıl olmayan teknolojilerin pestisitlerin azaltılmasında da önemli bir potansiyeli olduğu ortaya çıkmıştır. Bu derlemede ısıl olmayan bazı yeni teknolojilerin pestisit degradasyonunda kullanım olanakları, aynı zamanda bu teknolojilerin verimliliğini etkileyen mekanizmalar, uygulamalar ve faktörler özetlenmiştir.

Keywords

• Isıl olmayan
• pestisit
• parçalanma
• gıda güvenliği

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