TY  - JOUR
T1  - MİKOTOKSİNLERİN DETOKSİFİKASYONUNDA KULLANILAN  FİZİKSEL, KİMYASAL ve BİYOLOJİK YÖNTEMLER
TT  - PHYSICAL, CHEMICAL AND BIOLOGICAL METHODS USED IN DETOXIFICATION OF MICOTOXINS
AU  - Demirpençe, Hilal
AU  - Beyaz, Devrim
PY  - 2025
DA  - August
Y2  - 2025
DO  - 10.15237/gida.GD25052
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 629
EP  - 643
VL  - 50
IS  - 4
LA  - tr
AB  - Mikotoksinler, halk sağlığı üzerinde oluşturdukları tehdit ve ekonomilere olan olumsuz etkileri nedeniyle dünya çapında önemli bir sorun olarak kabul edilmektedir. Bu nedenle, gıdalarda mikotoksinlerin önlenmesi, kısmen azaltılması veya tamamen ortadan kaldırılmasına yönelik çalışmalar önem taşımaktadır. Gıdalardaki mikotoksinleri engellemek için uygulanan ısıl işlem, fermantasyon ve ışınlama gibi bazı endüstriyel ve evsel işlemler incelendiğinde, bu işlemlerin mikotoksinlerin tamamen uzaklaştırılmasında yetersiz kaldığı gözlemlenmiştir. Bu sebeple son yıllarda mikotoksinlerin kontrol altına alınabilmesi amacıyla tamamlayıcı stratejiler ve yenilikçi yöntemlerin geliştirilmesine odaklanılmıştır. Mikotoksin detoksifikasyonu için fiziksel (ışınlama, soğuk plazma, yüksek basınç, darbeli elektrik alanları), kimyasal (amonyak, kitosan, ozon) ve biyolojik (laktik asit bakterileri, probiyotikler) birçok yöntem kullanılmaktadır. Fiziksel ve kimyasal yöntemlerle karşılaştırıldığında, biyolojik yöntemlerle detoksifikasyon süreçleri, gıda ürünlerinin besin değerlerinde daha az kayba neden oldukları için en umut verici yaklaşım olarak değerlendirilmektedir.
KW  - Mikotoksinler
KW  - detoksifikasyon
KW  - gıda güvenliği
KW  - halk sağlığı
N2  - Mycotoxins are recognized as a major problem worldwide due to the threat they pose to public health and their negative impact on economies. Therefore, efforts to prevent, partially reduce or completely eliminate mycotoxins in foods are important. When some of the industrial and domestic processes such as heat treatment, fermentation and irradiation applied to prevent mycotoxins in foods are examined, it has been observed that these processes are insufficient to completely remove mycotoxins. Therefore, recent years have focused on the development of complementary strategies and innovative methods to control mycotoxins. Many physical (irradiation, cold plasma, high pressure, pulsed electric fields), chemical (ammonia, chitosan, ozone) and biological (lactic acid bacteria, probiotics) methods are used for mycotoxin detoxification. Compared to physical and chemical methods, detoxification processes by biological methods are considered to be the most promising approach as they cause less loss of nutritional value of food products.
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UR  - https://doi.org/10.15237/gida.GD25052
L1  - https://dergipark.org.tr/tr/download/article-file/4764983
ER  -