Effects of cold atmospheric plasma on patulin degradation, polyphenol oxidase inactivation and other physicochemical properties of fresh-cut apple slices during storage.

Mycotoxin elimination is one of the significant concerns in the food industry. Cold atmospheric plasma (CAP) is a novel non-thermal method with high potential in this regard. This study aimed to evaluate the dielectric-barrier discharge (DBD) cold plasma effect on fresh-cut apple slices contaminated with patulin. The contaminated slices were subjected to a 17-23 kV range of DBD for 2.5-10 min and stored for 14 days in the refrigerator. This treatment eliminated the patulin and total viable count (TVC) by 23 kV power and 2.5- and 8.5-min exposure. The polyphenol oxidase (PPO) activity also decreased by 12 %, 47 %, and 28.5 % in the 1st, 7th, and 14th days of storage, respectively. Along with the moisture and vitamin C increment, the phenolics and browning index (BI) declined, which shows the overall acceptance increment. This study demonstrated the potential of CAP in improving the quality and shelf-life of ready-to-eat products.