Effects and mechanisms of jujube juice components on degradation of Alternaria mycotoxin by cold plasma

Abstract

Abstract The study examined the impact of jujube constituents on cold plasma (CP) degradation of alternariol (AOH) and alternariol monomethyl ether (AME), followed by assessing changes in CP electrochemical properties. The correlation between these properties and toxin degradation was analyzed to understand how jujube components influence the breakdown of AOH and AME. Results showed that when treated with CP for 3 minutes, 0.00350 mg/mL jujube protein degraded 49.0% of AOH and 48.8% of AME. Under the same treatment time, 0.0500 mg/mL jujube polysaccharide degraded AOH by 74.6% and AME by 95.8%. Conversely, Vc, K+, Ca2+, oleic acid, and linoleic acid exhibited negligible inhibitory effects on toxin degradation. Furthermore, following CP treatment, oxidation-reduction potential (△ORP), pH, conductivity, hydrogen peroxide (H2O2), hydroxyl radical (•OH), nitrate ion (NO3−), and nitrite ion (NO2−) contents in the jujube protein or polysaccharide system were significantly correlated with toxin degradation; thus confirming their association with reactive oxygen-nitrogen species (RONS). The presence of jujube protein or polysaccharide hindered the degradation of CP-mediated toxins by consuming reactive RONS resources. This study provides insights into how AOH and AME in jujube juice are degraded by CP, enabling more targeted and efficient elimination of foodborne toxins.