Zearalenone Degradation by Dielectric Barrier Discharge Cold Plasma: The Kinetics and Mechanism.

Foods

State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.

Published: May 2022

In this study, dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone and the efficiency of degradation were evaluated. In addition, the degradation kinetics and possible pathway of degradation were investigated. The results showed that zearalenone degradation percentage increased with increasing voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage could reach 98.28%. Kinetics analysis showed that the degradation process followed a first-order reaction, which fitted the exponential function model best (R² = 0.987). Meanwhile, liquid chromatographywith quadrupole time-of-flight mass spectrometry (Q-TOF LC/MS) was used to analyze the degradation products, one major compound was identified. In this study, the reactive species generated in cold plasma was analyzed by Optical Emission Spectroscopy (OES) and the free radicals were detected by Electron Spin Resonance (ESR). This study could provide a theoretical basis for the degradation of zearalenone to a certain extent.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141501PMC
http://dx.doi.org/10.3390/foods11101494DOI Listing

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