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Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish meat, keeping the nutritional components in fish meat for human consumption, and eliminating nutritional losses with cooking. Nanofibers, nanoparticles, nanoliposomes, and nanoemulsions are good candidates for preserving fish meat from microbial spoilage and oxidative deterioration. Nanoliposomes particularly fabricated with seaweeds have delayed (Free Fatty Acid, Peroxide Value, etc.) the rapid undesired formation in fish meat or fish oil. Besides nanoliposome, being revealed that especially nanoparticles (from biopolymer) and nanoemulsions mostly obtained from citrus oils effectively delay the rapid oxidation in fish meat. Also with these applications, the nutritional quality of processed products has been protected. In this regard, it is reported nanofiber applications integrated with sous-vide cooking or baking of fish meat like salmon meat samples successfully effectively can protect against nutritional losses in fish meat. Probiotic bacteria such as L. rhamnosus and L. reuteri which are encapsulated in nanobiotechnology-based material can be successfully used both to preserve the meat and to improve the functional properties of raw or processed/cooked fish meat. These nanobiotechnological approaches improve food safety by limiting microbiological spoilage such as mesophilic and psychrophilic for fish meat samples. The mentioned nano-preservation approaches provide a better solution as compared with conventional methods with fewer materials usage in the food industry. Some studies also support that this is a cost-effective method, especially in terms of food additive usage in foods. Above all, these mentioned processes related to food nanobiotechnology can improve food safety, and limit nutritional losses due to cooking procedures, so this review suggests that the nanobiotechnology-based approaches can be a guiding role for further applications in the food industry.

In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced salmon samples (MSs) were treated with 8.10-3 g (RAT1) and 16.10-3 g (RAT2) RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid (TBA) values of control (C), RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid (FFA) value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl (DPPH) values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption.

Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO-loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g(-1), while it was 3.05 log CFU g(-1) in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g(-1), respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.

The aim of the present study was to reveal the textural profile changes like hardness, cohesiveness, springiness, and adhesion supported by total mesophilic aerobic bacteria count (TMABc), pH, and some visual sensory characteristics in squid samples stored at 4 ºC. Three different Brookfield Texture Analyzer tools, named TA7, TA9, and TA18 were used to observe the textural changes more clearly. The difference of TMABc between the storage days reached from 4.32 log CFU/g to 6.32 log CFU/g. The hardness value of the squid samples, detected by TA18 and TA9 tools, increased while the hardness value obtained from TA7 was higher. The highest change in cohesiveness value in the squid samples was defined by the TA9 tool as ~63%. Once springiness values detected by TA9 were sharply decreased from 4.9 mm to 2.1 mm, those of TA7 and TA18 were slowly decreased. The most increase in adhesion value (0.08 mJ to 0.21 mJ) was obtained in the TA7 tool. Depending on the textural quality changes, the pH value was increased, and as visual and sensory, dark, or yellow spots were observed. The present study results revealed that especially the TA18 tool could be effectively used to determine the quality changes of the squid samples.

Background The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and antimicrobial activity. Scope and approach The cold plasma (CP) technique is used for food processing for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments. Currently, a combination of CP with other promising approaches, such as nanotechnology applications, including nanofiber, nanoemulsion, nanoparticles, and nanoencapsulation, and emerging nonthermal technologies, including pulsed electric field (PEF), pulsed light (PL), and ultrasound, is gaining increased attention. In addition to its many advantages, CP is a low-cost method that can be an alternative to heat-based techniques used for the processing of food products. Therefore, application of CP technology in the food industry has been described in this review. Key findings and conclusions Demand for raw or non-heat-treated foods is increasing due to factors, such as the preference of consumers for healthy foods and the development of consumer awareness. However, plasma technology can be used to improve microbial quality and prevent rapid physical, chemical, and sensory changes. Studies have shown that CP application is effective in offering higher-quality products for consumption by extending the shelf life of foods. Positive results have been achieved in terms of both quality and microbial activity in different food groups with plasma technology. In addition to recently published articles, the combined hurdle effect of CP with other emerging novel technologies such as nanotechnology, pulsed electric field (PEF), pulsed light (PL), and ultrasound processing on food or food packaging materials could be further studied and used to ensure food safety. However, the high initial investment costs for CP need to be considered.

Gün geçtikçe tüketicilerin bilinç düzeyindeki artış, sağlıklı atıştırmalık ve fonksiyonel gıda konseptine evrilmesi gerekliliğini beraberinde getirmiştir. Atıştırmalık grubunda konsantre bir ürün olan meyve barları; vitamin, mineral ve lifçe zengin kuru meyve ve sağlıklı yağ kaynağı olan kuruyemişleri ihtiva etmesi, lezzetli çeşitleri ve uzun raf ömrüne sahip oluşuyla; fonksiyonel nitelikler kazandırılabilirlik açısından diğer atıştırmalıklara kıyasla öne çıkmaktadır. Yapılan anket çalışmasında katılımcıların %52,8’i günde bir defa atıştırmalık gıda tüketirken, %34,1’i günde iki defa, %9,9’u günde üç defa ve %3,2’si ise günde dört defadan fazla atıştırmalık gıda tükettiğini ifade etmiştir. Ayrıca, katılımcıların atıştırmalık gıda olarak tükettiği ürünler sebze (4.86), yoğurt (4.85), meyve (4.80), Kuruyemiş (4.55) ve Çikolata (4.39) olduğu görülmektedir. Bu bağlamda makalede; snack bar işleme prosesi, snack bar üretiminde kalite parametreleri ve snack bar bileşenlerinin fonksiyonel özellikleri incelenmiş ve bireylerin atıştırmalık bar tüketim alışkanlıklarını incelemek amacıyla bu kapsamda örnekleme tekniği kullanılarak toplam 536 katılımcıya online anket uygulanmış olup çıkan sonuçlar SPPS 24 programında analiz edilmiş ve değerlendirilmiştir.

Gıdaların üreticiden tüketiciye ulaştırılması sürecinde ürünün tazeliğinin ve besin değerinin korunması oldukça önemlidir. Bu amaçla geçmişten günümüze kadar çeşitli muhafaza yöntemleri kullanılmaktadır. Paketleme teknolojisi de bu muhafaza yöntemlerinden biri olup ürünlerin raf ömrünün güvenli bir şekilde artırılması amaçlanmaktadır. Geleneksel paketleme yöntemleri (adi paketleme, vakum paketleme, modifiye atmosfer paketleme, sous-vide paketleme) sadece ürünü korumayı hedef almaktaydı. Gelişen teknoloji ile birlikte tüketiciyi bilgilendirme, ambalaja fonksiyonel özellik kazandırma, çevreye daha az zarar veren ambalaj materyali geliştirme gibi konuların da önem kazandığı yenilikçi paketleme yöntemleri (akıllı paketleme teknolojisi ve nanoteknoloji tabanlı paketleme teknolojisi) geliştirilmiştir. Balıketi çoklu doymamış yağ asidi bakımından zengin olduğundan lipid oksidasyonu balığın duyusal ve besinsel kalitesini olumsuz yönde etkilemektedir. Ayrıca mikrobiyal bozulmalar da su ürünlerinin besinsel değerini düşürmektedir. Bu olumsuz etkilerin en aza indirilmesi ve bozulmanın geciktirilmesi amacıyla su ürünlerinin muhafazasında geleneksel ve yenilikçi paketleme yöntemleri tek başına veya başka bir paketleme yöntemi ile birlikte kullanılmaktadır. Bu derlemede geleneksel ve yenilikçi paketleme yöntemleri ve bunlarla ilgili uygulamalar hakkında bilgi verilmesi amaçlanmıştır.

Artan rekabet ve sürekli gelişen teknoloji ile gıda endüstrisi her zaman çoklu teknolojik yeniliklerle beslenmektedir. Bu bağlamda, bulut mutfak, son zamanlarda gıda endüstrisine gizlice giren ve küresel restoran endüstrisinin önemli bir konsepti haline dönüşmektedir. Bulut mutfağı, fiziksel alanı, yemek yeme alanı veya paket servis tezgâhı olmayan bir restoran konseptidir. Bir başka ifade ile geleneksel bir restoran veya yemek yeme tesisi olmadan sadece teslimat siparişlerini kabul eden bir restoran mutfağıdır. Sadece bir üretim birimi olarak işlev gören yemeklerin hazırlanması için operasyonel bir mutfaktır. Müşteriler, çevrimiçi gıda toplayıcı uygulamaları veya restoran uygulaması aracılığıyla siparişlerini çevrimiçi olarak verebilir. Bu mutfaklar hayalet mutfaklar, karanlık mutfaklar veya sanal mutfaklar olarak da bilinir. Çalışmada günümüzde giderek yaygınlaşan teslimat segmentinin potansiyelini göz önünde bulundurarak, bir bulut mutfağının nasıl çalıştığını, iş modelini, avantajlarını, dezavantajlarını ve dikkate alınması gereken diğer faktörler ile açıklanmaktadır. Kurulumunda hangi tip bulut mutfak kullanılacağı ve bunların parametreleri önemli rol oynamaktadır. Ayrıca, kuşakların yönelimleri ve tüketici davranışları özellikle gelecek on yıl içerisinde bulut mutfak uygulamaları ve kullanımda anahtar bir rol oynayacaktır.

Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 +/- 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as similar to 24 and similar to 15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r= -.026 andr= .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4 degrees C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.

Su ürünlerinin avcılığını takiben tüketimine kadar geçen sürede tazeliğinin korunması hijyen kurallarına uyularak soğuk depo koşullarında depolanması ile mümkündür. Evlerde, restoranlarda tüketim için satın alınan balık ürünleri eğer hemen tüketime sunulmayacaksa kalite kaybına meydan vermemek için iç organlarından temizlendikten sonra soğuk muhafaza altında depolanmalıdır. Bu çalışmada istavrit balığına uygulanan temizleme işleminin +4°C’de depolanan balığın kalitesine etkisi ortaya konulmuştur. Bütün (BB) ve iç organları çıkarılmış halde (TB) soğuk depolanan istavrit balıklarındaki TMAB bakteri gelişim hızı % 21'e kadar sınırlanmıştır. Depolama süresi boyunca her iki balık grubunun TVBN ve TBARS değerleri arasındaki fark istatistiksel olarak önemli bulunmuştur (p