Mycotoxin Decontamination of Food: Cold Atmospheric Pressure Plasma versus “Classic” Decontamination

Abstract

Mycotoxins are secondary metabolites produced by several filamentous fungi, which frequently contaminate our food, and can result in human diseases affecting vital systems such as the nervous and immune systems. They can also trigger various forms of cancer. Intensive food production is contributing to incorrect handling, transport and storage of the food, resulting in increased levels of mycotoxin contamination. Mycotoxins are structurally very diverse molecules necessitating versatile food decontamination approaches, which are grouped into physical, chemical and biological techniques. In this review, a new and promising approach involving the use of cold atmospheric pressure plasma is considered, which may overcome multiple weaknesses associated with the classical methods. In addition to its mycotoxin destruction efficiency, cold atmospheric pressure plasma is cost effective, ecologically neutral and has a negligible effect on the quality of food products following treatment in comparison to classical methods.

Cold plasma: a potential new method to manage postharvest diseases caused by fungal plant pathogens

“…In addition, emission of weak UV radiation and a comparatively low temperature (room temperature) at the production site (Heinlin et al ., ) is another advantage of this plasma system. However, direct plasma can damage the product during treatment, as the current flows through the sample (Hojnik et al ., ).…”

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

“…Therefore, in this work, we will review the state of the science and practices pertinent to study of physical and chemical effects of cold plasma treatment on fungal organisms. Some recent reviews have briefly discussed the plasma assisted mycotoxin degradation (Hojnik, Cvelbar, Tavcar-Kalcher, Walsh, & Krizaj, 2017;Pankaj, Shi, & Keener, 2018;Schmidt, Zannini, Lynch, & Arendt, 2018). In this review, we will discuss in detail, the ability of cold plasma to effectively degrade the toxins produced by some fungi, the "mycotoxins.…”

Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples

“…CAP has shown promising results in terms of decontamination of various microorganisms [4], molds, and mycotoxins [5], and for its potential to inactivate viruses [4] in food products. Another important application of CAP in foods is the partial inactivation of food enzymes that may have positive effects on products' shelf-life [6].…”