Impacts of Cold Plasma Treatment on the Food Quality and Safety during Storage

Yıl 2025, Cilt: 3 Sayı: 2, 71 - 90, 01.10.2025

Buse Sezer , Fatma Betül Sakarya , Sevde Savaş , Anı Kuşçu , Fatma Duygu Ceylan , Gülay Özkan

Öz

Food quality is critically important for the acceptability of any food product by consumers. This quality consists of a combination of physical, chemical, sensory, and microbiological parameters. To prevent any adverse effects on human health during storage, foods must undergo the necessary processing before reaching consumers. For this purpose, many traditional processing methods are used in the industry. The primary objectives of all these methods are to enhance product quality, ensure food safety, and extend shelf life. However, considering the high temperature and long-duration conditions of traditional processing methods, they negatively impact the nutritional and sensory properties of foods. In this context, non-thermal technologies have recently gained interest in the food industry to minimize the disadvantages of thermal treatments. The impact of novel food processing methods has become an increasingly researched topic in both the literature and the food industry. Cold plasma treatment is a novel non-thermal food processing technology that offers numerous advantages and has attracted significant attention from researchers and the food sector. It is a well-explored, non-destructive technique used in various applications, including preserving or enhancing nutritional and sensory quality, microbial inactivation, and sterilization. Researchers have tested different cold plasma applications on various food products, and the results have been evaluated. Findings indicate that novel methods such as cold plasma, due to their non-thermal properties, are more effective in maintaining the nutritional and sensory quality of the final product during food sterilization while extending shelf life. This review investigates the effects of cold plasma treatment on sensorial quality, nutritional value, and microbial characteristics during the storage of various foods. Based on the study results, it has been concluded that cold plasma is a promising method for the future of the food processing industry.

Anahtar Kelimeler

Cold plasma , food quality , food safety , shelf-life extension

Soğuk Plazma İşleminin Depolama Süresince Gıda Kalitesi ve Güvenliği Üzerindeki Etkileri

Öz

Gıda kalitesi herhangi bir gıda ürününün tüketiciler tarafından kabul edilebilirliği açısından kritik bir önem taşımaktadır. Söz konusu bu gıda kalitesi fiziksel, kimyasal, duyusal ve mikrobiyolojik parametrelerin bütününden meydana gelmektedir. Gıdaların raf ömrü süresince insan sağlığında herhangi bir olumsuz etkiye neden olmaması açısından tüketiciye ulaşıncaya dek gerekli proseslere tabii tutulması gerekmektedir. Bu amaçla endüstride birçok geleneksel işleme yöntemleri kullanılmaktadır. Tüm bu gıda işleme yöntemlerinin temel amacı ürünün kalitesini artırmak, gıda güvenliğini sağlamak ve raf ömrünü uzatmaktır. Ancak bu geleneksel işleme yöntemlerinin yüksek sıcaklık ve süre koşulları göz önüne alındığında gıdaların besinsel ve duyusal özellikleri üzerindeki olumsuz etkilere neden olmaktadırlar. Bu anlamda son zamanlarda, gıda endüstrisinde ısıl işlemlerin dezavantajlarını en aza indirmek amacıyla ısıl olmayan teknolojilerin kullanımı ilgi görmeye başlamıştır ve yenilikçi yöntemlerin gıdalar üzerindeki etkisi literatürde ve gıda endüstrisinde giderek daha fazla araştırılan bir konu haline gelmiştir. Soğuk plazma işlemi, birçok avantaj sunan ve araştırmacılar ile gıda endüstrisinin büyük ilgisini çeken yenilikçi ısıl olmayan bir gıda işleme teknolojisidir. Soğuk plazma prosesi, besinsel ve duyusal kaliteyi koruma veya artırma, mikrobiyal inaktivasyon ve gıda ürünlerinin sterilizasyonu gibi çeşitli alanlarda kullanılan, tahribatsız ve iyi araştırılmış bir gıda işleme tekniğidir. Farklı gıda ürünleri üzerinde çeşitli soğuk plazma uygulamaları araştırmacılar tarafından test edilmiş ve sonuçlar değerlendirilmiştir. Çalışmalardan elde edilen bulgular, soğuk plazma gibi yeni yöntemlerin, ısıl olmayan özellikleri sayesinde gıda sterilizasyonu sırasında nihai ürünün besin ve duyusal kalitesini korumada daha etkili olduğunu ve gıdaların raf ömrünü uzattığını göstermektedir. Bu derleme, soğuk plazma uygulamasının çeşitli gıdaların depolanması süresince duyusal kalite, besin değeri ve mikrobiyal özellikler üzerindeki etkilerini incelemektedir. Çalışma sonuçlarına dayanarak, soğuk plazmanın gıda işleme endüstrisinin geleceği için umut verici bir yöntem olduğu sonucuna varılmıştır.

Anahtar Kelimeler

Soğuk plazma , gıda kalitesi , gıda güvenliği , raf ömrü uzatma

Kaynakça

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