Effect of electrode shapes on spore inactivation and quality properties during atmospheric cold plasma
Bildiriler > Özet Bildiri · 2024
Yazarlar: Güven ÖZDEMİR, Filiz İÇİER
the 16th Conference of Food Engineering, Amerika Birleşik Devletleri, Seattle, Uluslararası, Sözlü Sunum, Özet Bildiri, 2024-2024, ss 279-279
Özet
<p>ABSTRACT Storing fresh fruits and vegetables under inappropriate conditions results in food waste because of quality losses and microbiological spoilage. It is possible to improve the shelf life of foods with alternative food processing methods. Atmospheric cold plasma (ACP) is one of the current nonthermal food processing technologies that may reduce quality losses and provide microbial inactivation. In this study, the effects of ACP treatment (35 kV and 20 min) performed using different electrode shapes (E1: rectangular, E2: conic) on the reduction of Alternaria alternata spores, one of the main microorganisms that cause spoilage in tomatoes, total phenolic content and lycopene content of tomatoes were evaluated. The change in the electrode shape affected the inactivation of Alternaria alternata spores (p<0.05); a greater log reduction value was obtained with the E1 electrode (0.46±0.02) compared to the E2 electrode (0.37±0.02) (p<0.05). ACP treatment using the E1 electrode led to a 31.0±1.0% decrease in the total phenolic contente of tomatoes while the using the E2 electrode resulted in a 20.9±3.7% decrease (p<0.05). In addition, the reduction in the lycopene content of tomatoes compared to that of untreated tomatoes were higher in case of using the E2 electrode (p<0.05). This study highlights the potential of ACP treatment as a promising technique to increase the shelf life of fresh produce and reduce food waste. In the following studies, the effect of shape and size of the ACP electrodes should be evaluated comprehensively not only on microbiological safety but also on the quality perspective and the energy requirement. This study is financially supported by Ege University Scientific Research Projects Coordination (Project No. FBG-2021-23013). </p>