Meyve ve Sebzelerde UV-C Işık Uygulamaları ile Küf İnhibisyonu

Korkmaz, Ayça; Gündüz, Gülten Tiryaki

doi:10.24323/akademik-gida.505539

Cited by 3 publications

(10 citation statements)

References 90 publications

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“…Improper storage practices, like leaving vegetables in sealed plastic bags that trap condensation, create a breeding ground for mold growth. Studies have shown that certain fungal species can produce mycotoxins, harmful substances that render food unsafe for consumption [19,20]. Molds degrade food and produce mycotoxins that harm human health, causing economic losses.…”

Section: Molds and Fungusmentioning

confidence: 99%

“…It frequently causes food degradation and can lead to aflatoxin contamination, particularly in improperly stored grains and nuts. It can cause respiratory problems and allergies [20].…”

Section: Molds and Fungusmentioning

confidence: 99%

“…Uncooked meats, dairy products, and leftovers become susceptible to rapid bacterial multiplication at room temperature (Table 2). Research highlights the importance of proper food storage temperatures to prevent foodborne illnesses caused by bacterial growth [20,23].…”

Section: Bacterial Growthmentioning

confidence: 99%

“…It can thrive on a diverse array of substrates, encompassing fruits, vegetables, cereals, and dairy products. Researchers recognize Alternaria species for their capacity to produce allergens and mycotoxins, potentially leading to significant health consequences when consumed in excess [20].…”

mentioning

confidence: 99%

“…In general, these molds can thrive on various types of food, especially in environments with high levels of moisture, warmth, and inadequate storage methods. Adhering to appropriate methods of handling, storing, and maintaining cleanliness is crucial to preventing the formation of mold and the spoilage of food [20].…”

mentioning

confidence: 99%

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Reusable Smart Lids for Improving Food Safety at Household Level with Programmable UV-C Technology

Gürsu

2024

Sustainability

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The worldwide food industry faces the multiple challenges of providing food security while also reducing environmental and health consequences. This requires transitioning to chemical-free techniques of preserving food with a long shelf life that emphasize human health. Even though millions of people are experiencing hunger, the substantial amount of food that is being wasted is impeding the advancement towards UN Sustainable Development Goal 12, which aims to reduce food waste by 50% by the year 2030. On the other hand, conventional food preservation techniques still frequently depend on chemical additives, which might give rise to persistent health issues and potentially undermine nutritional quality. This emphasizes the necessity for inventive, non-chemical remedies that prioritize both prolonged storage duration and the safety of food. Consumer storage conditions, which are the ultimate phase of the food chain, still generate substantial waste because of the proliferation of mold and bacteria on fruits and vegetables, which presents health hazards. Enhancing storage conditions and extending shelf life is important. Low-frequency ultraviolet (UV-C) light technology provides a non-thermal and highly efficient method for fighting foodborne microorganisms such as mold. This method renders pathogens inactive while maintaining product quality, providing a cost-efficient and easily available alternative. This study proposes the development of a programmable “Smart-Lid” SLID storage system that utilizes upcycled home base glass jars with UV-C light-emitting lids to prevent mold growth on various open food items, including milk- and sugar-based food, sauces, and possibly dry meals. The research seeks to assess the efficacy and potential influence of the SLID solution with UV-C light’s potential with programmable applications in this preserving environment at the home level.

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Section: Molds and Fungusmentioning

confidence: 99%

“…It frequently causes food degradation and can lead to aflatoxin contamination, particularly in improperly stored grains and nuts. It can cause respiratory problems and allergies [20].…”

Section: Molds and Fungusmentioning

confidence: 99%

Section: Bacterial Growthmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Reusable Smart Lids for Improving Food Safety at Household Level with Programmable UV-C Technology

Gürsu

2024

Sustainability

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Soğuk Plazma Teknoloji̇si̇ni̇n Gida Güvenli̇ği̇ Alanindaki̇ Potansi̇yel Uygulamalarinin Araştirilmasi

Zadeh

2023

Gıda

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Nowadays, the demand for the consumption of healthy foods is increasing day by day. Although fruits, vegetables, and foods made from them come first among these foods, meat and meat products are of great importance. However, there have been reports of food poisoning from such meals. Furthermore, problems are encountered in exports due to the microbial load of many such products. Different chemicals are used to reduce the microbial load of these products. However, due to the residue, these compounds are not utilized in many countries. Therefore, different methods are being investigated, and new technologies are being developed. Hydrostatic pressure, ultrasound, pulsed electric fields, irradiation, and pulsed light are some of these technologies. The purpose of this review is to investigate the possibilities of using the cold plasma system, which is one of these technologies, for the sterilization of foods. In simple terms, cold plasma is the fourth state of matter and is defined as a gaseous composition of ionic gas, polar ions, and gas atoms produced under atmospheric or low-pressure conditions. In addition to the many advantages of cold plasma, it has the possibility of being used for different purposes. Besides surface disinfection and detoxification, it is also used in the sterilization of packaged products, fresh fruits and vegetables, liquid foods, and meat and meat products.

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Preservation of kumquat and its uses in the production of various foods

CAN

BADAYMAN

2022

Eurasian Journal of Biological and Chemical Sciences

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F. hindsii), marumi (F. japonica), nagami (F. margarita), F. obovata ve F. polyandra gibi türleri bulunmaktadır. Çapı 2 cm, ağırlığı 10 g olan kamkat meyvesinin şekli yuvarlak veya oval olup tadı ekşidir. Rengi turuncu sarı kabuğu ise tipik bir aromaya sahip, tatlı ve yenilebilirdir. Lif, şeker ve mikroelementler yönünden zengin olan kamkat meyvesinin hasat sonrası raf ömrü, Penicillium'un etkisinden dolayı nispeten kısadır ve bu da yüksek düzeyde çürüme ile sonuçlanmaktadır. Ticari soğuk depolarda 2-4°C'de 1-2 ay, ev tipi buzdolabında ise 2-3 hafta, kalitede önemli kayıp olmadan muhafaza edilebilmekte, oda sıcaklığında ise yalnızca birkaç gün dayanmaktadır. Kamkatın kalitesini korumak ve raf ömrünü artırmak için çeşitli teknolojiler uygulanmaktadır. Bu uygulamalar, düşük sıcaklık, kurutma, modifiye atmosfer paketleme ve kaplama gibi bazı yöntemlerdir. Kamkat taze olarak tüketilebildiği gibi reçel, marmelat, jöle, sos, şurup, likör, şarap, turşu, şekerleme, sorbe, sufle gibi çeşitli yiyecek tariflerinde kullanılmaktadır. Literatür incelendiğinde kamkat meyvesinin taze veya kurutularak kullanılması, püre veya toz haline getirilerek kullanılması gibi uygulamaların çeşitli gıdaların aroma, renk, tekstürel özellikler ve besin değerine etkilerinin araştırıldığı görülmektedir. Kamkat meyve tozunun bisküvi, kek; püresinin dondurma, yoğurt ve fonksiyonel içecek eldesinde kullanıldığı çalışmaların yanı sıra kamkattan meyve suyu, reçel, sirke, likör ve şarap gibi ürünlerin üretimi ve üretim parametrelerinin belirlenmesine yönelik çalışmalar bulunmaktadır. Bu derlemede kamkat meyvesi ile ilgili bilgilere yer verilmiş olup muhafazası ve gıda üretimindeki kullanım alanlarından bahsedilmiştir.

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Meyve ve Sebzelerde UV-C Işık Uygulamaları ile Küf İnhibisyonu

Cited by 3 publications

References 90 publications

Reusable Smart Lids for Improving Food Safety at Household Level with Programmable UV-C Technology

Reusable Smart Lids for Improving Food Safety at Household Level with Programmable UV-C Technology

Soğuk Plazma Teknoloji̇si̇ni̇n Gida Güvenli̇ği̇ Alanindaki̇ Potansi̇yel Uygulamalarinin Araştirilmasi

Preservation of kumquat and its uses in the production of various foods

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