Document Type: Research Article
Department of Microbiology, Science and Research branch, Islamic Azad University, Tehran, Iran
Department of Pathobiology, Faculty of Veterinary Specialized Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
Department of Molecular &amp; cell biology, Lahijan branch, Islamic Azad University, Lahijan, Gilan, Iran
Plasma Physics Research Center, Science and Research branch, Islamic Azad University, Tehran, Iran
Department of Parasitology and Mycology Tehran University of Medical Sciences
Mycotoxins such as Citrinin are small toxic molecules produced by a great variety of microorganism, which encompass several classes of secondary metabolites with no common chemical structure or mode of action. Citrinin produces by different species of Penicillium. Today, the cold atmospheric pressure plasma (CAPP) method has a potential for mycotoxin detoxification. In this study, 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 this study, samples included wheat, corn; rice and Barley were obtained from northern parts of Iran (Lahijan). Initially, the output of the power supply was set to 50 kV, 100 watts, and the electron frequency of 30 kHz (optimal conditions to effective plasma). Then, the effect of cold atmospheric jet plasma (argon) on gas was investigated in 30, 60 and 360 seconds (gas flow rate of 6 liters per minute).
The results showed us that the cold atmospheric pressure plasma method effectively production pure mycotoxins. The rate of various mycotoxins destruction varies according to their structure. It was also shown in the study that the combination of mycotoxins in foods would reduce the plasma's effect, but not prevent them from degrading. Finally, in this study, descendants in all samples were performed successfully.
The atmospheric pressure plasma method has a natural biodegradation effect and has the least negative effect on food products in comparison with conventional methods of disinfection of food products in addition to the detoxification characteristics.