A microwave-and-plasma process kept Turkish mantı in good condition for 30 days

Researchers dried the stuffed pasta with microwaves, then treated it with low-pressure argon plasma before storage.

Editorial illustration — not from the study.

Researchers tested a two-step process for preserving mantı: microwave drying at 460 watts and 2.45 gigahertz until the pasta reached 12% moisture, followed by treatment with low-pressure argon cold plasma at an effective power of 300 watts. They compared the treated pasta with conventionally dried samples and assessed acidity, color, sensory quality, mineral content and several groups of microorganisms.

The combined treatment significantly preserved the pasta’s sensory quality and color over one month of storage. Mineral retention varied with the element and the plasma conditions: conventional drying tended to retain copper and potassium, while some plasma conditions improved the retention of calcium, magnesium and sodium.

What happened to the mantı

The microwave-dried mantı received a low-pressure argon cold-plasma treatment and was monitored for 30 days. Compared with conventionally dried samples, the combined process significantly preserved sensory quality and color during that period. The study also measured pH, bacteria, molds and yeasts, but the abstract does not report specific results for those measures. Mineral effects depended on the element and treatment conditions: traditional drying tended to preserve copper and potassium, while selected plasma conditions favored retention of calcium, magnesium and sodium.

Why the process matters

The findings suggest that combining microwave drying with cold plasma could help maintain important quality traits in stuffed pasta during storage. In particular, the approach preserved appearance and sensory quality throughout the study’s 30-day period, although the results do not yet establish how the process would perform during longer storage or commercial retail conditions.

Evidence and open questions

This was a food-processing study comparing treated mantı with conventionally dried samples using physicochemical, sensory, mineral and microbiological measurements. The reported storage period was limited to 30 days, and the abstract does not provide sample sizes or detailed microbial results. The researchers also say that further studies are needed to assess long-term nutritional changes and the rates of fat and protein oxidation under commercial retail conditions.

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