APPLICATION OF NEW TECHNOLOGIES FOR DECONTAMINATION OF SPICES

Year 2015, Volume: 40 Issue: 4, 241 - 249, 01.08.2015

Esra Altıparmak Ergin N Nilüfer Demirel Zorba

Abstract

Spices are natural food additives with high consumption. However, the microbial load or mycotoxincontent of spices could be above the permitted limits and sometimes consumption of them becomesunsafe. In this case, exports of these products are not also accepted by other countries and this increaseeconomic losses. Therefore, these problems are tried to overcome by using different processing methods.Irradiation, electrical heating, ozone, high pressure and cold plasma methods as alternative methodsto steam sterilization have been the subject of studies with various spices. Effective inactivation ofmicroorganisms was reported in some methods. However, application of some of these methods athigh concentration or dosages causes decrease in the nutritional and sensory quality of spices. Therefore,the studies continue to develop methods those are cost- effective, causing least change on organolepticcharacteristics and effective in inactivation of microorganisms. In this review, effects of these methodson spices’s microbial loads were summarized

Keywords

Spice, microbial load, novel technologies

BAHARATIN MİKROBİYEL YÜKÜNÜ AZALTMADA KULLANILAN YENİ YÖNTEMLER

Abstract

Baharat yoğun olarak tüketilen doğal gıda katkı maddeleridir. Ancak baharatın mikrobiyel yükleri veyamikotoksin içeriği yasal sınırların üzerinde olabildiğinden tüketimi sakıncalı hale gelebilmektedir. Budurumda ihracatı yapılan ürünler diğer ülkelerce de kabul edilmemekte ve ekonomik kayıplar artmaktadır.Bu nedenle baharatın mikrobiyel yükünü azaltmada farklı işleme yöntemleri denenerek bu sorunlargiderilmeye çalışılmaktadır. Geleneksel buhar sterilizasyonuna alternatif olarak kullanılan ışınlama,elektriksel ısıtma, ozonlama, soğuk plazma ve yüksek basınç yöntemleri çeşitli baharatla yapılan çalışmalarakonu olmuş ve bazı uygulamaların sonrasında mikroorganizmalar üzerinde etkili sonuçlar alınmıştır.Değişik konsantrasyon ve dozlarda uygulanan söz konusu yöntemler mikroorganizma yükünü azaltmış,ancak baharatın besinsel ve duyusal özelliklerinde bir takım değişikliklere neden olmuştur. Bu nedenlebaharatın mikrobiyel yükünü azaltmada kullanılacak, maliyet açısından uygun, duyusal özellikler üzerindeen az değişikliğe neden olacak yöntemlerin geliştirilmesi üzerinde çalışmalar devam etmektedir. Bumakalede yeni yöntemlerin baharatın mikrobiyel yükü üzerine etkileri derlenmiştir

Keywords

Baharat, mikrobiyel yük, yeni teknolojiler

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