Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality

Özdemir E., Başaran P., Kartal S., Akan T.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, cilt.22, sa.1, ss.4484-4515, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 22 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/1541-4337.13231
  • Dergi Adı: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.4484-4515
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

Fresh green leafy vegetables (FGLVs) are consumed either garden-fresh or bygoing through very few simple processing steps. For this reason, foodborne dis-eases that come with the consumption of fresh products in many countries haveprioritized the development of new and reliable technologies to reduce food-related epidemics. Cold plasma (CP) is considered one of the sustainable andgreenprocessingapproachesthatinactivatetargetmicroorganismswithoutcaus-ing a significant temperature increase during processing. This review presentsan overview of recent developments regarding the commercialization potentialof CP-treated FGLVs, focusing on specific areas such as microbial inactivationand the influence of CP on product quality. The effect of CP differs accordingto the power of the plasma, frequency, gas flow rate, application time, ioniz-ing gases composition, the distance between the electrodes and pressure, as wellas the characteristics of the product. As well as microbial decontamination, CPoffers significant potential for increasing the shelf life of perishable and short-shelf-life products. In addition, organizations actively involved in CP researchand development and patent applications (2016–2022) have also been analyzed