Atmosferik Basınç Plazma Uygulamasının Gıdaların Dekontaminasyonu ve Detoksifikasyonu Amacıyla Kullanımı

Abstract

This study focuses on the utilization of plasma technique for the reduction of fungal spores,inoculated on model foods (hazelnut, flaked red pepper), to determine whether non-thermal atmospheric and low-pressure plasmas could provide an effective alternative method to current decontamination and detoxification methods. Both plasma systems were tested for the inactivation of Aspergillus flavus and Aspergillus parasiticus. Different plasma parameters and different gas types were tested for low and atmospheric pressure plasmas. After each plasma treatment, remained spores were counted and optimum plasma parameters were determined. After that, physicochemical and aflatoxin analysis, and toxicological experiments were carried out to determine the effects of non-thermal plasma treatment on basic components and bioactive compounds of model foods. Results were also compared with 10 kGy gamma irradiated test samples.