Research Progress on Degradation of Mycotoxins in Food by Low-Temperature Plasma

Low-temperature plasma is a new type of non - thermal processing technology. Compared with traditional degradation methods, this technology has many potential advantages, such as environmental protection, high - efficiency, low cost, etc. Therefore, its application in the degradation of mycotoxins in food has gradually increased in recent years. In this paper, the latest progress in this research direction was systematically described, the research status of the degradation of mycotoxins with this technology at home and abroad was summarized, its potential mechanism was analyzed in terms of active substances and degradation products, and the research contents of toxicity evaluation of degradation products were briefly introduced. However, the effective components and exact mechanism of low - temperature plasma treatment are not completely clear, and there are few kinds of food that have been researched. Further research should focus on breaking through these bottlenecks and providing a reference for the popularization and application of low - temperature plasma technology.