چکیده مقاله
Pistachio tree nut is rich in nutrients and an export product that is contaminated by pathogenic agentsand their toxins The Aspergillus flavus fungus and the aflatoxin it produces make pistachio inedible Thepurpose of this study is to review the mechanisms of cold plasma microbial inactivation and the effect of thistechnology on the inactivation of A flavus spores contaminating pistachio Researches conducted in the lastdecade have shown the ability of cold plasma technology to inactivate A flavus spores and aflatoxinproduced by this fungus, maintain the quality and nutritional value of pistachio, do not produce toxiccompounds and cause minimal damage to the product's texture Therefore, cold plasma technology withmany advantages such as low temperature, short time, high efficiency and reduced water consumption can bea good alternative to other food sterilization methods which more extensive studies on plasma mechanisms,safety evaluation, optimization, standardization of parameters and consideration of costs are necessary toincrease scale and industrial implementation
کلیدواژهها
نویسندگان
Saba Bakhtiarvandi
Master of Food Industry Science and Engineering, Faculty of Agriculture, Shahrood University ofTechnology, Shahrood, Iran
hamidreza samadlouie
Assistant Professor, food biotechnology, Faculty of Agriculture, Shahrood University of Technology,Shahrood, Iran
SeyedIman Hosseini
Associate Professor, Photonics, Faculty of Physics and Nuclear Engineering, Shahrood University ofTechnology Shahrood, Iran
شیوه ارجاع
Bakhtiarvandi, Saba and samadlouie, hamidreza and Hosseini, SeyedIman,1403,Effect of cold plasma on the inactivation of Aspergillus flavusspores contaminating pistachio,Eighth International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran,Tehran
ارائهشده در
مجموعه مقالات هشتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1403 · تهران