The inactivation effect of plasma spray reactor on Zygosaccharomyces rouxii in apple juice was studied as a function of plasma discharge voltages, gas flow rate and liquid flow rate, and the morphological changes of the cells and the effect of this treatment on apple juice quality were evaluated. In this study, a plasma spray reactor was used to treat 0.5 L of apple juice for 30 min at a discharge voltage of 21 kV, a gas flow rate of 150 L/h, and a liquid flow rate of 9.0 L/h. The number of osmotolerant yeast cells in apple juice decreased significantly. Plasma spray reactor treatment caused cell rupture, thus resulting in the inactivation of yeast cells. Under the optimal parameters, this treatment increased the pH of apple juice slightly, but did not cause any significant changes in the titratable acid or reducing sugar concentration (P > 0.05) and resulted in no significant changes in the major major volatile compounds in apple juice. This study may provide a reference for the application of plasma spray reactor in apple juice processing.

In this study, the effect of ochratoxin A (OTA) concentration and discharge voltage on the degradation of OTA in artificially contaminated raisins by low-temperature discharge plasma was explore. The results indicated that OTA in raisins contaminated with 50 μg/mL OTA was completely degraded by plasma treatment for 10 minutes at a discharge voltage of 75 kV. The degraded products of OTA were detected by high performance liquid chromatography-quadruple-electrostatic field orbitrap high resolution mass spectrometry. Based on the primary and secondary mass spectra, two major degraded products with m/z 426.0715 (B) and m/z 158.1540 (C) and the possible degradation pathway of OTA were speculated. There was no significant change in the physicochemical quality of raisins before and after plasma treatment, and the relative contents of most acids, aldehydes, alcohols and ketones did not significantly change, except for a significant decrease in the contents of 3-methylbutyric acid, acetic acid and caprylic acid among acids, and a significant increase in the contents of formic acid, valeric acid, and 2-ethylhexanoic acid. The research results suggest that low temperature discharge plasma can effectively degrade OTA while having no significant effect on raisin quality, which can provide a reference for OTA degradation in contaminated foods.