Ömer Şerif AYDIN, Pınar MANARGA BİRLİK, Yasemin ŞAHAN

Soğuk Plazma Uygulamasının Gıda Bileşenleri Üzerine Etkileri

Isıl işlemlerin gıdaların duyusal özelliklerinde sebep olabildiği değişim, protein denatürasyonu, vitamin kaybı gibi olumsuz etkiler ve tüketici beklentileri çalışmaları ultrases, ışınlama, yüksek hidrostatik basınç, vurgulu elektrik alan, ohmik ısıtma, mikrofiltrasyon, gibi ısıl olmayan teknolojilere yönlendirmektedir. Söz konusu teknolojiler içerisinde bulunan soğuk plazma uygulamaları düşük maliyet, kısa işlem süresi ve gıda güvenliği açısından son yıllarda önem kazanmaktadır. Ancak arzu edilen ürün kalitesine ulaşabilmek için soğuk plazma uygulamasının, gıda bileşenleri ile etkileşimleri ve bu etkileşimlerin sonuçlarının bilinmesi gerekmektedir. Bu çalışmada gıdalardaki soğuk plazma uygulamalarının, protein, lipid, karbonhidrat ve biyoaktif bileşenler gibi gıda bileşenleri üzerine etkileri derlenmiştir.

Anahtar Kelimeler:

Biyoaktif bileşen, karbonhidrat, lipid, protein, soğuk plazma

Effects of Cold Plasma Application on Food Components

Negative effects such as changes in sensory properties, protein denaturation, loss of vitamins and consumer expectations that heat treatments can cause in foods lead studies to non-thermal technologies such as ultrasound, irradiation, high hydrostatic pressure, pulsed electric field, ohmic heating, microfiltration. In recent years, cold plasma applications, among these technologies, have gained importance in terms of cost, short processing time and food safety. However, in order to achieve the desired product quality, it is necessary to know the cold plasma application interactions with food components. Therefore, this review were explore the effects of cold plasma applications in food components such as protein, lipid, carbohydrate and bioactive components.

Keywords:

Bioactive ingredient, carbohydrate, lipid, protein, cold plasma,

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