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

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 5...

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Autores principales: Zheng, Zhe, Niu, Liyang, Yang, Wencheng, Chen, Yi, Huang, Yousheng, Li, Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048766/
https://www.ncbi.nlm.nih.gov/pubmed/36981056
http://dx.doi.org/10.3390/foods12061129
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author Zheng, Zhe
Niu, Liyang
Yang, Wencheng
Chen, Yi
Huang, Yousheng
Li, Chang
author_facet Zheng, Zhe
Niu, Liyang
Yang, Wencheng
Chen, Yi
Huang, Yousheng
Li, Chang
author_sort Zheng, Zhe
collection PubMed
description 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.
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spelling pubmed-100487662023-03-29 Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality Zheng, Zhe Niu, Liyang Yang, Wencheng Chen, Yi Huang, Yousheng Li, Chang Foods Article 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. MDPI 2023-03-07 /pmc/articles/PMC10048766/ /pubmed/36981056 http://dx.doi.org/10.3390/foods12061129 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zheng, Zhe
Niu, Liyang
Yang, Wencheng
Chen, Yi
Huang, Yousheng
Li, Chang
Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality
title Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality
title_full Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality
title_fullStr Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality
title_full_unstemmed Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality
title_short Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality
title_sort degradation of zearalenone by dielectric barrier discharge cold plasma and its effect on maize quality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048766/
https://www.ncbi.nlm.nih.gov/pubmed/36981056
http://dx.doi.org/10.3390/foods12061129
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