Cold plasma modification of food macromolecules and effects on related products

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dc.contributor.authorKopuk, Berkay
dc.contributor.authorGüneş, Recep
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2023-04-20T08:01:20Z
dc.date.available2023-04-20T08:01:20Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) fulfills these requirements and thus gained significant attraction from researchers. Apart from general microbial inac-tivation purposes, CP can effectively modify the food macromolecules through reactions with reactive plasma species. In this context, this review focuses on the interactions between reactive plasma species and proteins, lipids, and polysaccharides. It also covers the changes in interfacial and mechanical properties of proteins and polysaccharides, effects on oleogels and xerogels, modifications in the allergenicity of proteins, and trans-free hydrogenation of oils. On the other hand, the concepts underlying the interactions between reactive plasma species and these macromolecules and the effects of processing parameters should be better understood, thus further studies should focus on these aspects.
dc.identifier.doi10.1016/j.foodchem.2022.132356
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid35158272
dc.identifier.scopus2-s2.0-85124431692
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.132356
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10876
dc.identifier.volume382
dc.identifier.wosWOS:000777213800011
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKopuk, Berkay
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCold Plasma
dc.subjectModification
dc.subjectGels
dc.subjectAllergenicity
dc.subjectHydrogenation
dc.subjectAtmospheric-Pressure Plasma
dc.subjectPhysicochemical Properties
dc.subjectMicrobiological Safety
dc.subjectNonthermal Plasma
dc.subjectProtein Oleogels
dc.subjectAcp Treatment
dc.subjectSoybean Oil
dc.subjectTechnology
dc.subjectOxidation
dc.subjectInactivation
dc.titleCold plasma modification of food macromolecules and effects on related products
dc.typeReview Article

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