Cold plasma: A success road to mycotoxins mitigation and food value edition

[Display omitted] •For mycotoxin decontamination, several cutting-edge food processing methods have been investigated.•Cold plasma has perspectives for mycotoxin degradation in food.•Further research is needed into the practical uses of cold plasma in food.•Using cold plasma to reduce food pollutant...

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Bibliographic Details
Published in:Food chemistry 2024-07, Vol.445, p.138378-138378, Article 138378
Main Authors: Murtaza, Bilal, Wang, Lili, Li, Xiaoyu, Saleemi, Muhammad Kashif, Nawaz, Muhammad Yasir, Li, Mengyao, Xu, Yongping
Format: Article
Language:English
Subjects:
ambient temperature
chemical species
cold
Cold plasma
decontamination
Degradation mechanisms
fish
food chemistry
food safety
fresh produce
Fungi
heat
meat
Microbial inactivation
Mycotoxins
nutritive value
shelf life
therapeutics
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Summary:[Display omitted] •For mycotoxin decontamination, several cutting-edge food processing methods have been investigated.•Cold plasma has perspectives for mycotoxin degradation in food.•Further research is needed into the practical uses of cold plasma in food.•Using cold plasma to reduce food pollutants might enhance the ultimate quality of foods. Mycotoxins are common in many agricultural products and may harm both animals and humans. Dietary mycotoxins are reduced via physical, chemical, and thermal decontamination methods. Chemical residues are left behind after physical and chemical treatments that decrease food quality. Since mycotoxins are heat-resistant, heat treatments do not completely eradicate them. Cold plasma therapy increases food safety and shelf life. Cold plasma-generated chemical species may kill bacteria quickly at room temperature while leaving no chemical residues. This research explains how cold plasma combats mold and mycotoxins to guarantee food safety and quality. Fungal cells are damaged and killed by cold plasma species. Mycotoxins are also chemically broken down by the species, making the breakdown products safer. According to a preliminary cold plasma study, plasma may enhance food shelf life and quality. The antifungal and antimycotoxin properties of cold plasma benefit fresh produce, agricultural commodities, nuts, peppers, herbs, dried meat, and fish.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.138378