Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality

被引：9

作者：

Zheng, Zhe ^{[1
]}

Niu, Liyang ^{[1
]}

Yang, Wencheng ^{[1
]}

Chen, Yi ^{[1
]}

Huang, Yousheng ^{[2
,3
]}

Li, Chang ^{[1
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, China Canada Joint Lab Food Sci & Technol Nanchang, Key Lab Bioact Polysaccharides Jiangxi Prov, Nanchang 330047, Peoples R China

[2] Jiangxi Inst Anal & Testing, Nanchang 330029, Peoples R China

[3] Inst Dev & Res, Jiangxi Gen Inst Testing & Certificat, Nanchang 330029, Peoples R China

来源：

FOODS | 2023年 / 12卷 / 06期

关键词：

cold plasma; zearalenone; degradation; maize; quality; food safety; INACTIVATION; MYCOTOXINS; PATHOGENS; AFLATOXIN;

D O I：

10.3390/foods12061129

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, a dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone, and the degradation efficiency and the quality of maize were evaluated. The results showed that the zearalenone degradation rates increased with the increase in voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage of the zearalenone in maize could reach 56.57%. The kinetics' analysis showed that the degradation followed a first-order reaction. The crude fiber of the maize reduced after the cold plasma treatment. In addition, cold plasma treatment did not significantly change the crude protein content, but slightly changed the fatty acid and color. The changes in maize quality are generally acceptable. DBD cold plasma may be a promising approach to reducing zearalenone in maize.

引用

页数：10

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