Misra N N, Yadav Barun, Roopesh M S, Jo Cheorun
Center for Crops Utilization Research, Iowa State Univ., Ames, IA, USA.
Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Canada.
Compr Rev Food Sci Food Saf. 2019 Jan;18(1):106-120. doi: 10.1111/1541-4337.12398. Epub 2018 Oct 18.
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.
冷等离子体处理是食品加工中一种很有前景的干预手段，可提高产品安全性并延长保质期。冷等离子体的活性化学物质能够在环境温度下迅速作用于微生物，且不会留下任何已知的化学残留物。本文综述了冷等离子体对霉菌和霉菌毒素的作用、潜在机制以及在确保食品安全和质量方面的应用。冷等离子体物质作用于真菌细胞的多个部位，导致其功能和结构丧失，最终细胞死亡。同样，这些物质通过各种途径导致霉菌毒素发生化学分解，产生毒性较小的降解产物。我们认为，冷等离子体研究的初步报告表明，等离子体在延长食品保质期和保持食品质量方面具有良好的潜力。一些能够从冷等离子体的抗真菌和抗霉菌毒素功效中受益的显著食品行业包括新鲜农产品、粮食、坚果、香料、草药、肉干和鱼干行业。
