APPLICATIONS OF COLD PLASMA TECHNOLOGY IN FRUIT, VEGETABLE, MEAT, CHICKEN AND AQUATIC PRODUCTS

Year 2024, , 656 - 668, 14.08.2024

Murat Özdemir , Alpaslan Kerem Şengül , Bartu Bulamacı , Berke Taşdemir

https://doi.org/10.15237/gida.GD23133

Abstract

Consumers demand preservative-free and not heat-treated foods instead of preservative containing and thermally processed foods. Alternative non-thermal food processing technologies have been developed to meet these demands of consumers, but the effectiveness of these technologies is limited due to the fact that foodborne microorganisms form resistant spores and produce toxins. Cold plasma, a new technology, stands out as a promising technology, especially in the inactivation of foodborne microorganisms and spores. Cold plasma technology also provides significant advantages over conventional food processing technologies for microbial inactivation as it is a versatile, efficient, economical, residue-free and environmentally friendly method. Cold plasma technology can reduce the microbial load of foods, preserve their quality and extend their shelf life. In this review, cold plasma technology, cold plasma production methods, mechanism of cold plasma and its effects on microorganisms in fruits, vegetables, meat, poultry and seafood were investigated.

Keywords

Cold plasma, non-thermal process, food safety, food quality, microbial inactivation

SOĞUK PLAZMA TEKNOLOJİSİNİN MEYVE, SEBZE, ET, TAVUK VE SU ÜRÜNLERİNDEKİ UYGULAMALARI

Abstract

Tüketiciler kimyasal maddeler içeren ve ısıl olarak işlenmiş gıdaların yerine koruyucu içermeyen ve ısıl işlem uygulanmamış gıdaları talep etmektedir. Tüketicilerin bu isteklerini karşılamak için ısıl olmayan alternatif gıda işleme teknolojileri geliştirilmiş ancak, bu teknolojilerin etkinliği gıda kaynaklı mikroorganizmaların dirençli sporlar oluşturması ve toksin üretmesi nedeniyle sınırlı kalmaktadır. Yeni bir teknoloji olan soğuk plazma, özellikle gıda kaynaklı mikroorganizmaların ve sporların inaktivasyonunda ümit vadeden bir teknoloji olarak öne çıkmaktadır. Soğuk plazma teknolojisi, çok yönlü, etkin, ekonomik, kalıntı bırakmayan ve çevre dostu bir yöntem olması nedeniyle mikrobiyal inaktivasyon için konvansiyonel gıda işleme teknolojilerine göre önemli avantajlar da sağlamaktadır. Soğuk plazma teknolojisi ile gıdaların mikrobiyal yükü azaltılabilmekte, kaliteleri korunabilmekte ve raf ömürleri uzatılabilmektedir. Bu derleme çalışmasında soğuk plazma teknolojisi, soğuk plazma üretim yöntemleri, soğuk plazmanın mekanizması ile meyve, sebze, et, tavuk ve su ürünlerindeki mikroorganizmalar üzerindeki etkileri incelenmiştir.

Keywords

Soğuk plazma, ısısal olmayan işlem, gıda güvenliği, gıda kalitesi, mikrobiyal inaktivasyon

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