冷大氣電漿(Non-thermal plasma, NTP)作為一種新型的非熱加工技術，因其具有食品去汙的能力，像是黴菌毒素的降解，在食品產業中已被廣泛研究。在本研究中，透過大氣常壓噴射流產生NTP及電漿活化水(Plasma-activated water, PAW)，並評估兩者的性質，包含酸鹼值(pH value)、導電度(Electric conductivity, EC)及氧化還原能力(Oxidation-reduction potential, ORP)。此外，透過使用NTP及PAW等冷大氣電漿技術處理人工污染的綠咖啡豆2分鐘，以探討黴菌毒素(Ochratoxin A , OTA)的降解及咖啡豆品質的影響。
接著，藉由使用PAW及NTP作為介入處理並結合烘焙作為新方法，將咖啡豆在180 °C和200 °C下烘焙5、8及12分鐘以觀察OTA降解情形以及烘焙後咖啡豆品質的變化。結果顯示，NTP 在OES (Optical emission spectrometry, OES) 的偵測結果中顯示其存在氮氧化物、羥基自由基、含氮物質和氧原子，而 PAW 特性表明酸性環境 (pH 2.5)，EC (1153 µs/cm) 和 ORP (620 mV) 增加。此外，經由不同冷大氣電漿的結合處理（NTP、PAW、NTP-PAW 和PAW-NTP），可觀察到綠咖啡豆中的OTA 濃度顯著降低，實現了37.66-51.80% 的降解能力，其中PAW-NTP 呈現出最好的結果。除了單一NTP處理有些許的顏色變化外，其他冷大氣電漿處理的顏色、咖啡因含量、總酚含量、總類黃酮含量及DPPH抗氧化能力幾乎無明顯的差異。結果顯示，單一處理NTP和PAW顯示揮發性化合物的總峰面積較低，而NTP-PAW和PAW-NTP的綜合處理後獲得較高的揮發性化合物的總峰面積。
此外，藉由電漿技術作為欄柵介入的結果顯示，使用NTP及PAW處理的樣品分別在180°C 和200°C下烘烤5-12分鐘時，OTA 濃度顯著降低，降解效率分別為49.19-66.83% 和54.05-77.14%。而僅以180℃ 和200℃ 烘烤5-12分鐘時(沒有電漿介入處理)，OTA降解效率分別達到3.54-39.26%和20.99-53.45%。至於品質的部分，PAW-NTP 與烘焙結合的欄柵技術結果顯示，不同烘焙條件下，咖啡豆的顏色、咖啡因含量、TPC、TFC 和DPPH 清除活性沒有負面影響，除了電漿處理後的咖啡樣品在180°C 烘焙12 分鐘後，咖啡因含量有輕微程度的降低，而在 200°C 下烘焙 12 分鐘後，DPPH 清除能力也有些許下降的趨勢。此外，與未經處理的樣品相比，它對揮發性化合物的影響不同。在 180 ℃ 下烘烤 12 分鐘時，其總波峰面積較低，而在 200 ℃ 下烘烤 12 分鐘時，則觀察到較高的總波峰面積。
總結，本研究成功證明冷大氣電漿處理對OTA降解效果的有效性，並同時保留咖啡豆的物化特性，證明PAW-NTP 與烘焙結合處理可以更有效地降低OTA 濃度，同時在品質表現方面也有一定的貢獻程度。這項研究將為食品產業中應用冷電漿技術降解黴菌毒素提供了一種新方法，同時對於咖啡產業中使用此技術以提高咖啡品質和減少OTA含量具有重要意義。

Non-thermal plasma is a novel non-thermal technology which has been widely studied in the food industry for its promising effects on food decontamination including mycotoxin decontamination. In this study, non-thermal plasma was generated through an atmospheric pressure plasma jet using atmospheric air to produce gaseous NTP and PAW in which NTP diagnostic and PAW properties including pH, EC and ORP were evaluated. Moreover, the effects of different non-thermal plasma-based treatments on OTA reduction and quality of green coffee beans were investigated by treating artificially contaminated green coffee beans for 2 minutes under each treatment. Then, a novel approach using PAW plus NTP treatment as a hurdle intervention combined with roasting was evaluated. The effects of this hurdle intervention on OTA reduction and quality of roasted coffee beans were investigated using temperatures of 180ºC and 200ºC and roasting for 5, 8 and 12 minutes. Results revealed the presence of nitride oxide, hydroxyl radicals, nitrogen species and oxygen atoms in the OES of gaseous NTP while PAW properties indicated an acidic environment (pH 2.5) with an increase in EC (1153 µs/cm) and ORP (620 mV). In addition, non-thermal plasma based-treatments (NTP, PAW, NTP-PAW and PAW-NTP) significantly decreased OTA concentration in green coffee samples achieving reduction efficiencies of 37.66-51.80% with PAW-NTP achieving maximum reductions. No negative effects were observed in color, caffeine content, total phenolic content, total flavonoid content, and DPPH scavenging activity, except for NTP treatment which showed distinct color changes. Gaseous NTP and PAW treatments illustrated a lower total peak area for aroma volatile compounds while NTP-PAW and PAW-NTP obtained higher total peak area for aroma volatile compounds as compared to control samples. Furthermore, results from the hurdle intervention revealed significant reduction in OTA concentration achieving reduction efficiencies of 49.19-66.83% and 54.05-77.14% when non-thermal plasma treated samples were roasted at 180ºC and 200 ºC respectively, for 5-12 minutes while untreated roasted samples achieved reduction efficiencies of 3.54-39.26% and 20.99-53.45% when roasted at 180ºC and 200ºC respectively, for 5-12 minutes. Finally, the hurdle intervention using PAW-NTP combined with roasting showed no negative effects on color, caffeine content, TPC, TFC and DPPH scavenging activity when roasted under different roasting conditions expect for treated coffee samples roasted at 180ºC for 12 minutes which showed minimal reduction in caffeine content and treated coffee samples roasted at 200ºC for 12 minutes which showed minimal reduction in DPPH scavenging activity. In addition, it affected volatile compounds differently as compared to the untreated samples. However, it showed a lower total peak area when roasted at 180 ºC for 12 minutes while a higher total peak was observed when roasted at 200 ºC for 12 minutes. In conclusion, this study successfully demonstrated the effectiveness of non-thermal plasma treatments on OTA reduction while retaining the physicochemical properties of green coffee beans as well as demonstrating the effectiveness of combining PAW-NTP with roasting treatment on OTA reduction while positively contributing to the quality properties of roasted coffee bean. This study provides a new approach for using non-thermal plasma technology for the mitigation of mycotoxin in the food industry as well as important implications for the use of gaseous non-thermal plasma and plasma-activated water in the coffee industry for improving coffee quality and reducing OTA content.

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