Yeni Nesil Isıl Olmayan Gıda İşleme Teknolojileri: Enerji Verimliliği, Gıda Güvenliği ve Gıda İsrafı

Öz

Küresel gıda sistemleri bugün derin bir sürdürülebilirlik kriziyle karşı karşıyadır. Bu kriz; hızla artan nüfus, acil aksiyon alınması gereken iklim değişikliği ve doğal kaynakların tükenmesi gibi ciddi birçok baskıdan kaynaklanmaktadır. Mevcut gıda üretim ve işleme teknolojilerinin, dünyanın gelecek gıda ihtiyacını karşılayamayacağı ve gıda israfı yönetiminde büyük ölçüde yetersiz olduğu bildirilmektedir. Bu durum, geleneksel gıda işleme yöntemleri yerine, yenilikçi teknolojiler geliştirilmesini ve kullanımını zorunlu kılmaktadır. Bu derleme, yeni nesil ısıl olmayan gıda işleme yöntemleri olan, özellikle Yüksek Basınçlı İşleme (HPP), Vurgulu Elektrik Alan (PEF), Soğuk Plazma (CP) ve liyofilizasyon teknolojilerine ve bunların gıda sistemini sürdürülebilir dönüştürme gücüne ayrıntılı olarak değinmektedir. Bu değerlendirme, yeni nesil ısıl olmayan gıda işleme yöntemlerinin gıdayı korumaktan çok daha fazlasını sağladığını göstermektedir. Yüksek ısı gerektiren işlemlerin bu alternatiflerle değiştirilmesi, enerji tasarrufu sağlamanın yanı sıra gıdanın geleneksel besin değerlerini, aromalarını ve dokularını bozulmadan koruyarak gerçek kalitesini muhafaza etmeye de katkıda bulunmaktadır. Bu teknolojiler, patojenleri etkisizleştirir ve ürünlerin çok daha uzun süre taze kalmasını sağlayarak tedarik zinciri boyunca gıda israfına karşı ilk savunma hattını oluşturur. Bu çalışma, hibrit sistemler ve dijital izlenebilirlik yöntemleriyle birleştirildiğinde yeni nesil ısıl olmayan gıda işleme yöntemlerinin, gıda endüstrisinde köklü bir dönüşümü nasıl tetikleyebileceğini açıklamaktadır. Teknolojik entegrasyonla desteklenen bu yöntemler bir yandan besin güvenliğini sağlarken diğer yandan besin değerini koruyan, daha besleyici ve çevresel etkisi düşük gıdaların üretimini mümkün kılmaktadır. Böylece sürdürülebilir gıda sistemlerini desteklemekte ve daha düşük karbon ayak iziyle küresel gıda güvenliğine katkıda bulunmaktadır.

Anahtar Kelimeler

• Döngüsel Ekonomi
• Yeni Gelişen Teknolojiler
• Yeşil Koruma Teknolojileri
• Mikrobiyal İnaktivasyon
• Yeni Gıdalar
• Raf Ömrünün Uzatılması

Next-Generation Non-Thermal Food Processing Technologies: Energy Efficiency, Food Safety and Food Waste

Öz

Global food systems are currently facing a profound sustainability crisis. This crisis is driven by multiple pressures, including rapidly increasing population, the urgent need for action on climate change, and the depletion of natural resources. It has been reported that existing food production and processing technologies are insufficient to meet the world’s future food demand and remain largely inadequate in managing food waste. This situation necessitates the development and implementation of innovative technologies as alternatives to conventional food processing methods. This review provides an examination of next-generation non-thermal food processing technologies, particularly High Pressure Processing (HPP), Pulsed Electric Field (PEF), Cold Plasma (CP), and lyophilization, and their transformative potential for food systems. The evaluation demonstrates that next-generation non-thermal processing methods offer benefits that extend far beyond simple food preservation. Replacing heat-intensive processes with these alternatives not only improves energy efficiency but also helps maintain the authentic quality of foods by preserving their natural nutritional value, aromas, and textures. These technologies inactivate pathogens and extend product shelf life, thereby forming the first line of defense against food waste throughout the supply chain. Furthermore, this study explains how next-generation non-thermal processing methods, when integrated with hybrid systems and digital traceability approaches, can trigger a sustainable transformation in the food industry. Supported by technological integration, these methods ensure food safety while preserving nutritional value, enabling the production of more nutritious foods with lower environmental impact. Consequently, they support sustainable food systems and contribute to global food security with a reduced carbon footprint.

Anahtar Kelimeler

• Circular Economy
• Emerging Technologies
• Green Preservation
• Microbial Inactivation
• Novel Foods
• Shelf-life Extension

Kaynakça

1. Arshad, R. N., Abdul-Malek, Z., Roobab, U., Ranjha, M. M. A. N., Jambrak, A. R., Qureshi, M. I., Lorenzo, J. M., & Aadil, R. M. (2022). Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals. Food Chemistry: X, 16, 100516. https://doi.org/10.1016/j.fochx.2022.100516
2. Yudhistira, B., Punthi, F., Gavahian, M., Chang, C.-K., Hazeena, S. H., Hou, C.-Y., & Hsieh, C.-W. (2023). Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review. Trends in Food Science & Technology, 141, 104205. https://doi.org/10.1016/j.tifs.2023.104205
3. Food and Agriculture Organization of the United Nations, & T.C. Tarım ve Orman Bakanlığı. (2020). Türkiye’nin gıda kayıpları ve israfının önlenmesi, azaltılması ve yönetimine ilişkin ulusal strateji belgesi ve eylem planı.
4. FAO, IFAD, UNICEF, WFP, & WHO. (2025). The state of food security and nutrition in the world 2025: Addressing high food price inflation for food security and nutrition. FAO. https://doi.org/10.4060/cd6008en
5. United Nations Environment Programme. (2024). Food Waste Index Report 2024: Think Eat Save: Tracking Progress to Halve Global Food Waste. Nairobi.
6. Ahmed, N., Areche, F. O., Cabello, G. G. C., Trujillo, P. D. C., Sheikh, A. A., & Abiad, M. G. (2023). Intensifying effects of climate change in food loss: A threat to food security in Turkey. Sustainability, 15(1), 350. https://doi.org/10.3390/su15010350
7. Aşıcı, A. A., & Acar, S. (2022). Channels of cooperation between the EU and Turkey on green transformation. Ankara Review of European Studies, 21(1), 43–67. https://doi.org/10.32450/aacd.1148598
8. T.C. Ticaret Bakanlığı. (2021). Yeşil mutabakat eylem planı. https://ticaret.gov.tr/data/60f1200013b876eb28421b23/MUTABAKAT%20YE%C5%9E%C4%B0L.pdf

9. Ağagündüz, D., Ayakdaş, G., Katırcıoğlu, B., & Ozogul, F. (2023). Advances in non-thermal food processing: A comprehensive approach to nutrient retention, food quality, and safety. Sustainable Food Technology, 141, 104205. https://doi.org/10.1039/D5FB00136F
10. Bezerra, J. d. A., Lamarão, C. V., Sanches, E. A., Rodrigues, S., Fernandes, F. A. N., Ramos, G. L. P. A., Esmerino, E. A., Cruz, A. G., & Campelo, P. H. (2023). Cold plasma as a pre-treatment for processing improvement in food: A review. Food Research International, 167, 112663. https://doi.org/10.1016/j.foodres.2023.112663
11. López-Gámez, G., Elez-Martínez, P., Martín-Belloso, O., & Soliva-Fortuny, R. (2021). Recent advances toward the application of non-thermal technologies in food processing: An insight on the bioaccessibility of health-related constituents in plant-based products. Foods, 10(7), 1538. https://doi.org/10.3390/foods10071538
12. Nikzadfar, M., Kazemi, A., Abooei, R., Abbaszadeh, R., Firouz, M. S., Akbarnia, A., & Rashvand, M. (2024). Application of cold plasma technology on the postharvest preservation of in-packaged fresh fruit and vegetables: Recent challenges and development. Food and Bioprocess Technology, 17, 4473–4505.
13. Shinde, S. T., Kshirsagar, R. B., & Gaikwad, G. P. (2024). A comprehensive review: Recent advances in nonthermal technologies in food processing technology. International Journal of Applied Biology and Research, 8(7), 426–436. https://doi.org/10.33545/26174693.2024.v8.i7Sf.1527
14. Gao, X., Wang, Z., Sun, G., Zhao, Y., Tang, S., Zhu, H., & Li, Z. (2026). Pulsed electric field (PEF) technology for preserving fruits and vegetables: Applications, benefits, and comparisons. Food Reviews International, 42(2), 540–565. https://doi.org/10.1080/87559129.2025.2489754
15. Balakrishna, A. K., Wazed, M. A., & Farid, M. (2020). A review on the effect of high pressure processing (HPP) on gelatinization and infusion of nutrients. Molecules, 25(10), 2369. https://doi.org/10.3390/molecules25102369
16. Sehrawat, R., Kaur, B. P., Nema, P. K., Tewari, S., & Kumar, L. (2021). Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Science and Biotechnology, 30(1), 19–35. https://doi.org/10.1007/s10068-020-00831-6
17. Mbye, M., Mohamed, H., Ramachandran, T., Hamed, F., AlHammadi, A., Kamleh, R., & Kamal-Eldin, A. (2021). Effects of pasteurization and high-pressure processing of camel and bovine cheese quality, and proteolysis contribution to camel cheese softness. Frontiers in Nutrition, 8, 642846. https://doi.org/10.3389/fnut.2021.642846
18. Siddiqui, S. A., Khan, S., Bahmid, N. A., Nagdalian, A. A., Jafari, S. M., & Castro-Muñoz, R. (2024). Impact of high-pressure processing on the bioactive compounds of milk—A comprehensive review. Journal of Food Science and Technology, 61(9), 1632–1651. https://doi.org/10.1007/s13197-024-05938-w
19. Manin, L. P., Rydlewski, A. A., Pizzo, J. S., da Cruz, V. H. M., da Silva Alves, E., Santos, P. D. S., Mikcha, J. M. G., Cristianini, M., Santos, O. O., & Visentainer, J. V. (2023). Effects of pasteurization and high-pressure processing on the fatty acids, triacylglycerol profile, Dornic acidity, and macronutrients in mature human milk. Journal of Food Composition and Analysis, 115, 104918. https://doi.org/10.1016/j.jfca.2022.104918
20. Lim, S. H., Chin, N. L., Sulaiman, A., Tay, C. H., & Wong, T. H. (2023). Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage. Foods, 12(3), 592. https://doi.org/10.3390/foods12030592
21. Helstad, A., Marefati, A., Ahlström, C., Rayner, M., Purhagen, J., & Östbring, K. (2023). High-Pressure Pasteurization of Soy Okara. Foods, 12(20), 3736. https://doi.org/10.3390/foods12203736
22. Hwang, C.-C., Chien, H.-I., Lee, Y.-C., Lin, C.-S., Hsiao, Y.-T., Kuo, C.-H., Yen, F.-L., & Tsai, Y.-H. (2023). Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage. Foods, 12(16), 3107. https://doi.org/10.3390/foods12163107
23. Hall, A. E., & Moraru, C. I. (2022). Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch. npj Science of Food, 6(1), 2. https://doi.org/10.1038/s41538-021-00116-0
24. Silva, F. V. M., & Oey, I. (2023). Non-thermal technologies for food processing. Applied Sciences, 13(13), 7734. https://doi.org/10.3390/app13137734
25. Alsalman, F. B., & Ramaswamy, H. (2020). Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas. Journal of Food Science and Technology, 57(7), 2572–2585. https://doi.org/10.1007/s13197-020-04294-9
26. Roobab, U., Fidalgo, L. G., Arshad, R. N., Khan, A. W., Zeng, X.-A., Bhat, Z. F., Bekhit, A. E.-D. A., & Batool, Z. (2022). High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12977
27. Queirós, R. P., González-Angulo, M., Polanco-Estibález, B., Serment-Moreno, V., & Tonello-Samson, C. (2024). Exploring the effects of high pressure processing on the quality of craft beer at an industrial scale. LWT, 194, 115824. https://doi.org/10.1016/j.lwt.2024.115824
28. Wójcik, M., Marszałek, K., & Juszczuk-Kubiak, E. (2025). Advances in food processing techniques for allergenicity reduction and allergen identification. Foods, 14(22), 3933. https://doi.org/10.3390/foods14223933
29. Ozkan, G., Eser Oner, M., Fischer, A., Juadjur, A., Aganovic, K., Dräger, G., Capanoglu, E., & Esatbeyoglu, T. (2025). Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend. Food Chemistry: X, 31, 103000. https://doi.org/10.1016/j.fochx.2025.103000
30. Bolumar, T., Orlien, V., Sikes, A., Aganovic, K., Bak, K. H., Guyon, C., Stübler, A.-S., de Lamballerie, M., Hertel, C., & Brüggemann, D. A. (2021). High-pressure processing of meat: Molecular impacts and industrial applications. Comprehensive Reviews in Food Science and Food Safety, 20, 332–368. https://doi.org/10.1111/1541-4337.12670
31. Houška, M., Silva, F. V. M., Evelyn, Buckow, R., Terefe, N. S., & Tonello, C. (2022). High pressure processing applications in plant foods. Foods, 11(2), 223. https://doi.org/10.3390/foods11020223
32. Marangoni Júnior, L., Vercelino Alves, R. M., Quartaroli Moreira, C., Cristianini, M., Padula, M., & Rodrigues Anjos, C. A. (2020). High-pressure processing effects on the barrier properties of flexible packaging materials. Journal of Food Processing and Preservation, 44(9), e14865. https://doi.org/10.1111/jfpp.14865
33. Chmiel, M., Świder, O., Roszko, M., Adamczak, L., Cegiełka, A., Pietrzak, D., Florowski, T., Bryła, M., & Florowska, A. (2025). Effect of high-pressure processing and long-time storage on color, lipid oxidation, and free amino acids profile of beef. Applied Sciences, 15(5), 2382. https://doi.org/10.3390/app15052382
34. Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., Sevenich, R., Bandick, N., Kulling, S. E., Knorr, D., Engel, K.-H., & Heinz, V. (2021). Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3822–3863. https://doi.org/10.1111/1541-4337.12763
35. Hoque, M., McDonagh, C., Tiwari, B. K., Kerry, J. P., & Pathania, S. (2022). Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review. Polymers, 14(15), 3009. https://doi.org/10.3390/polym14153009
36. EFSA Panel on Biological Hazards (BIOHAZ Panel). (2022). The efficacy and safety of high-pressure processing of food. EFSA Journal, 20(3), 7128. https://doi.org/10.2903/j.efsa.2022.7128
37. Salgado-Ramos, M., Martí-Quijal, F. J., Huertas-Alonso, A. J., Sánchez-Verdú, M. P., Moreno, A., & Barba, F. J. (2023). Winemaking-derived by-products: In-depth characterization and sustainable, advanced pulsed electric field (PEF) processing to a zero-waste-based approach. Journal of Environmental Chemical Engineering, 11(5), Article 110535. https://doi.org/10.1016/j.jece.2023.110535
38. Nowosad, K., Sujka, M., Pankiewicz, U., & Kowalski, R. (2021). The application of PEF technology in food processing and human nutrition. Journal of Food Science and Technology, 58(2), 397–411. https://doi.org/10.1007/s13197-020-04512-4
39. Jeevitha, G. C., Saravanan, R., Mittal, A., & Venkat Kumar, S. (2023). Non-thermal processing as a preservation tool for health-promoting beverages. Sustainable Food Technology, 3(26), 1–13.
40. Souza, F. E. B., Rodrigues, S., & Fonteles, T. V. (2025). Non-thermal technologies in food fermentation: Mechanisms, benefits, and industrial perspectives for sustainable development. Processes, 13(9), Article 2988. https://doi.org/10.3390/pr13092988
41. Siegrist, M., & Hartmann, C. (2020). Consumer acceptance of novel food technologies. Nature Food, 1(6), 343–350. https://doi.org/10.1038/s43016-020-0094-x
42. Özdemir, M., Şengül, A. K., Bulamacı, B., & Taşdemir, B. (2024). Soğuk plazma teknolojisinin meyve, sebze, et, tavuk ve su ürünlerindeki uygulamaları. GIDA, 49(4), 656–668. https://doi.org/10.15237/gida.GD23133
43. Zadeh, J. H., & Pazır, F. (2023). Investigation of the potential applications of cold plasma technology in food safety. GIDA, 48(3), 614–626. https://doi.org/10.15237/gida.GD22102
44. Abbas, H. M., Altamim, E. A., Salama, M., Fouad, M. T., & Zahran, H. A. (2024). Cold plasma technology: A sustainable approach to milk preservation by reducing pathogens and enhancing oxidative stability. Sustainability, 16(20), 8754. https://doi.org/10.3390/su16208754
45. Harikrishna, S., Anil, P. P., Shams, R., & Dash, K. K. (2023). Cold plasma as an emerging nonthermal technology for food processing: A comprehensive review. Journal of Agriculture and Food Research, 14, 100747. https://doi.org/10.1016/j.jafr.2023.100747
46. Kang, J. H., Bai, J., & Min, S. C. (2021). Inactivation of indigenous microorganisms and Salmonella in Korean rice cakes by in-package cold plasma treatment. International Journal of Environmental Research and Public Health, 18(7), 3360. https://doi.org/10.3390/ijerph18073360
47. Laroque, D. A., Seó, S. T., Valencia, G. A., Laurindo, J. B., & Carciofi, B. A. M. (2022). Cold plasma in food processing: Design, mechanisms, and application. Journal of Food Engineering, 312, 110748. https://doi.org/10.1016/j.jfoodeng.2021.110748
48. Birania, S., Attkan, A. K., Kumar, S., Kumar, N., & Singh, V. K. (2022). Cold plasma in food processing and preservation: A review. Journal of Food Process Engineering, 45(9), e14110. https://doi.org/10.1111/jfpe.14110
49. Ganesan, A. R., Tiwari, U., Ezhilarasi, P. N., & Rajauria, G. (2021). Application of cold plasma on food matrices: A review on current and future prospects. Journal of Food Processing and Preservation, 45(1), e15070.
50. Comas-Basté, O., Latorre-Moratalla, M. L., Rabell-González, J., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2020). Lyophilised legume sprouts as a functional ingredient for diamine oxidase enzyme supplementation in histamine intolerance. LWT – Food Science and Technology, 125, 109201. https://doi.org/10.1016/j.lwt.2020.109201
51. Dal-Bó, V., & Freire, J. T. (2022). Effects of lyophilization on colorimetric indices, phenolics content, and antioxidant activity of avocado (Persea americana) pulp. Food Control, 132, 108526. https://doi.org/10.1016/j.foodcont.2021.108526
52. Bochnak-Niedźwiecka, J., & Świeca, M. (2020). Quality of new functional powdered beverages enriched with lyophilized fruits—Potentially bioaccessible antioxidant properties, nutritional value, and consumer analysis. Applied Sciences, 10(11), 3668. https://doi.org/10.3390/app10113668
53. Ghadimi-Garjan, R., Javadi, A., Jafarizadeh-Malmiri, H., Anarjan, N., & Mirzaei, H. (2023). Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity. Food Science & Nutrition, 11(6), 3404–3413. https://doi.org/10.1002/fsn3.3330
54. Juknienė, I., Zaborskienė, G., Jankauskienė, L., Kabašinskienė, A., Zakarienė, G., & Bliznikas, S. (2022). Effect of lyophilization process on nutritional value of meat by-products. Applied Sciences, 12(24), 12984. https://doi.org/10.3390/app122412984
55. Saeed, F., Afzaal, M., Ahmad, A., Aamir, M., Aziz, M., Aslam, S., Ateeq, H., & Hussain, M. (2022). Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions. Journal of Food Process Engineering, 46(6), e16543. https://doi.org/10.1111/jfpp.16543
56. Di Giorgio, L., Salgado, P. R., & Mauri, A. N. (2021). Fish oil encapsulated in soy protein particles by lyophilization: Effect of drying process. Journal of the Science of Food and Agriculture, 101(15), 6128–6137. https://doi.org/10.1002/jsfa.11347
57. Rabiej-Kozioł, D., & Szydłowska-Czerniak, A. (2025). The valorization of rapeseed meal as hydrolyzed and lyophilized extract to improve the antioxidant properties of refined rapeseed oil during frying and fried French fries. Foods, 14(9), 1444. https://doi.org/10.3390/foods14091444
58. T.C. Tarım ve Orman Bakanlığı. (2024). Türk Gıda Kodeksi yeni gıdalar yönetmeliği. https://www.tarimorman.gov.tr/GKGM/Duyuru/554/Mevzuat-Taslagi-Tgk-Yeni-Gidalar-Yonetmeligi
59. T.C. Tarım ve Orman Bakanlığı. (2011). Türk Gıda Kodeksi Yönetmeliği. Resmî Gazete, 17 Aralık 2011, Sayı: 28145.