Degradation of aflatoxin B1 by low-temperature radio frequency plasma and degradation product elucidation

Wang, Shi‐Qing; Huang, Guoqing; Li, Yupeng; Xiao, Jun-Xia; Zhang, Yan; Wen-li, Jiang

doi:10.1007/s00217-015-2439-5

Cited by 71 publications

(46 citation statements)

References 27 publications

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“…Wang et al. () studied the chemistry of low pressure plasma treated AFB1 and based on mass‐spectrometry proposed the degradation pathways. They anticipated the formation of an intermediate with C 17 H 15 O 7 , which is also a major degradation product of AFB 1 after UV treatment.…”

Section: Effect Of Plasma On Mycotoxinsmentioning

confidence: 99%

“…Wang et al. () proposed reduced toxicity of the degradation products of AFB 1 after cold plasma treatments, probably due to the loss of double bond in the terminal furan ring since the furfuran moiety of AFB 1 is important for its toxicity and carcinogenicity. The degradation of mycotoxins by changing their structure during plasma treatment could be related to the presence of UV photons, ozone or reactive ions and electrons.…”

Section: Effect Of Plasma On Mycotoxinsmentioning

confidence: 99%

“…However, the mycotoxin degradation pathways during plasma treatment turns out to be remarkably different, being relatively small molecules. Wang et al (2015) studied the chemistry of low pressure plasma treated AFB1 and based on mass-spectrometry proposed the degradation pathways. They anticipated the formation of an intermediate with C 17 H 15 O 7 , which is also a major degradation product of AFB 1 after UV (2017) also confirmed the same pathways when treating AFB1 using a high voltage DBD plasma source.…”

Section: Mechanism Of Mycotoxin Degradationmentioning

confidence: 99%

“…It may be noted that the emission intensity of ultraviolet light during cold plasma treatment is much less than the UV intensity required for the effective degradation of aflatoxin (Laroussi & Leipold, 2004;Liu et al, 2009). Wang et al (2015) proposed reduced toxicity of the degradation products of AFB 1 after cold plasma treatments, probably due to the loss of double bond in the terminal furan ring since the furfuran moiety of AFB 1 is important for its toxicity and carcinogenicity. The degradation of mycotoxins by changing their structure during plasma treatment could be related to the presence of UV photons, ozone or reactive ions and electrons.…”

Section: Mechanism Of Mycotoxin Degradationmentioning

confidence: 99%

See 3 more Smart Citations

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

242

169

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Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly against micro‐organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf‐life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

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Section: Effect Of Plasma On Mycotoxinsmentioning

confidence: 99%

Section: Effect Of Plasma On Mycotoxinsmentioning

confidence: 99%

Section: Mechanism Of Mycotoxin Degradationmentioning

confidence: 99%

Section: Mechanism Of Mycotoxin Degradationmentioning

confidence: 99%

See 2 more Smart Citations

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

242

169

View full text Add to dashboard Cite

show abstract

“…Nitrogen gas plasma could efficiently bw degraded to 10% of initial concentration within a 15-min treatment [58]. Lowtemperature radio-frequency plasma degraded 88% of AFB1 within 10 min [59]. High-voltage atmospheric cold plasma (HVACP) is a novel nonthermal decontamination technology that has the potential to be used in the food industry.…”

Section: Cold Plasma Technology To Remove Afb1mentioning

confidence: 99%

Decontamination of Aflatoxin B1

Yang¹

2020

Aflatoxin B1 Occurrence, Detection and Toxicological Effects

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Aflatoxins are a class of highly toxic carcinogenic mycotoxins by food contaminant Aspergillus fungi: Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are classified into four compounds: aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2), while AFB1 is the most potent carcinogenic agent associated with hepatocellular carcinoma (HCC). Aspergillus fungi is ubiquitously found in the soil and contaminates the crops such as maize, groundnuts, rice, and so on. Prevention of aflatoxin contamination, detection and degradation of Aspergillus fungi contamination, and the concentration of AFB1 in the foodstuffs are of the primary task to prevent health problems from aflatoxin. Here, the different ways are summarized to degrade or decontaminate the aflatoxins available with the foods. Traditional decontamination of aflatoxin includes physical (heat and irradiation), biological, and chemical treatments. However, these traditional aflatoxin decontamination technologies are not enough to remove the aflatoxin from the foods. Recently, some novel processing approached have been explored to achieve full degradation of the aflatoxin available with the foodstuffs, like microwave heating, gamma and electron beam irradiation, pulsed light, electrolyzed water, cold plasma, and so on. Decontamination mechanism, degradation efficiency, advantages, and limitations of these new technologies shall be discussed herein.

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Influence of atmospheric pressure argon plasma treatment on the quality of peanut oil

Ren

Huang

Wang

et al. 2017

Euro J Lipid Sci & Tech

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The effects of exposure to atmospheric pressure argon plasma on the quality of edible oil were studied. Peanut oil was exposed to the plasma that was generated in voltages ranging from 150–170 V and the variations of peroxide value, iodine value, acid value, and brightness of the resultant products were monitored. Besides, the storage stability of the radiated peanut oil was investigated as well. Plasma treatment did not change the acid value, but reduced the iodine value and increased the peroxide value and brightness of peanut oil in a voltage‐dependent manner. Compared with control, exposure to the plasma generated in 170 V significantly decreased the contents of oleic acid and linoleic acid by 2.14 and 2.99% respectively, but exhibited no effect on that of palmitic acid. Storage results revealed that the acid value of the treated peanut oils kept increasing in the 30‐day storage period, but the peroxide and iodine values peaked on the 14th and 4th day respectively and then declined gradually. Besides, the voltage‐dependent variation pattern was observed for all the three parameters monitored. Since the peroxide, iodine, and acid values of the treated peanut oil are still in the ranges allowed by the Codex Alimentarius standards, it is concluded that the atmospheric pressure argon plasma treatment does not deteriorate the quality of peanut oil and this technology has potential application in the edible oil industry. A total of 5 mL peanut oil is transferred to a weighing bottle (diameter 40 mm) and exposed to atmospheric pressure argon plasma at a flow rate of 0.5 L/h for 100 s. The voltage of the power supply is set to 150, 155, 160, 165, or 170 V to explore the effects of plasma density on peanut oil quality. Treatment by the plasma generated in voltages 0∼170 V shows no effect on the acid value, but significantly reduces the iodine value, increases the peroxide value, and brightness of peanut oil in a voltage‐dependent manner. Exposure to the plasma generated in 170 V significantly reduces the contents of oleic acid and linoleic acid by 2.14 and 2.99%, respectively, but exhibits no effect on that of palmitic acid. Practical applications: Peanut oil is rich in oleic acid, linoleic acid and other polyunsaturated fatty acids, as well as vitamin E and other nutrients, it also has high nutritional value and pleasant, peculiar flavor. However, aflatoxin B1 (AFB1) which comes from contaminated peanuts is often detected in peanut oil. An alternative that has been presented for the prevention and control of AFs in food is plasma. The plasma is a quasineutral gas of charged and neutral particles which exhibits collective behavior. The domestic and international research indicates that low temperature plasma has a good restraint of tumor cells, the promotion of gene transfection, coagulation and many other aspects. To our knowledge, the report about atmospheric pressure plasma treatment of aflatoxin has not been found in literature. Atmospheric pressure plasma for degradating AFs has the advantages of good safety, hig...

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Degradation of aflatoxin B1 by low-temperature radio frequency plasma and degradation product elucidation

Cited by 71 publications

References 27 publications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Decontamination of Aflatoxin B1

Influence of atmospheric pressure argon plasma treatment on the quality of peanut oil

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