Evaluation of the Ochratoxin A Reduction and Physicochemical Properties of Green Coffee Beans Following Atmospheric Nonthermal Plasma and Plasma‐Activated Water Treatments

Evaluation of the Ochratoxin A Reduction and Physicochemical Properties of Green Coffee Beans Following Atmospheric Nonthermal Plasma and Plasma‐Activated Water Treatments

ABSTRACT Nonthermal plasma (NTP) is a novel nonthermal technology with many potential applications in the food industry because of its promising effects on food decontamination, including mycotoxin decontamination. In this study, atmospheric NTP and plasma‐activated water (PAW) were used to evaluate...

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Main Authors: Ashrie Yacab, Chia‐Min Lin, Pei‐Shan Chih, Trias Mahmudiono, Chih‐Yao Hou, Hsiu‐Ling Chen
Format: Article
Language:English
Published: Wiley 2025-04-01
Series:eFood
Subjects:
green coffee beans
nonthermal plasma
ochratoxin A
physicochemical properties
plasma‐activated water
Online Access:https://doi.org/10.1002/efd2.70040
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https://doi.org/10.1002/efd2.70040

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