Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Okyere, Akua Y.; Rajendran, Sasireka; Annor, George Amponsah

doi:10.1016/j.crfs.2022.02.007

Cited by 74 publications

(28 citation statements)

References 114 publications

(215 reference statements)

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“…The plasma treated rice flour showed lower peak viscosity, breakdown and setback. A decrease in peak viscosity might be caused by the starch lipid complexes, while the breakdown reduction indicates that it was caused by crosslink formation in rice flour (Raharja et al, 2018), resulting in the stability of starch pastes (Okyere et al, 2022) and higher shear stability at high temperature. The setback viscosity indicates starch retrogradation (Hazarika and Sit, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…This induces the volatilization of the starch surface (plasma etching), causing a network formation of the regular native starch granules, by linking to each other as a built of plasma treatment. (Okyere et al, 2022, Zou et al, 2004…”

Section: Discussionmentioning

confidence: 99%

“…At present, plasma technology is one of the interesting alternative methods that can modify starch. It is categorized as physical processes, which are chemical-free, non-toxic, and environmentally-friendly (Thirumdas et al, 2017;Okyere et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Plasma Treatment on Chemical and Physical Properties of Pigmented Rice Flour

Liamlaem¹,

Naruenartwongsakul²,

Intipunya³

2022

CMUJNS

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The objective of this research was to study the effects of plasma treatment at different power levels (100, 120, and 140 W) and exposure times (5, 10, and 15 min) on the physical and chemical properties of pigmented rice flours from Kum Doi Saket cultivar. An increase in plasma power and exposure time resulted in decreases of moisture contents, solubility, and swelling power of the rice flour, while the resistant starch content was increased. The amylose content tended to decrease when plasma power and exposure time was increased. In this study, plasma treatment at 140 W for 10 min maintained the highest anthocyanin content in Kum Doi Saket rice flour (68.35 – 98.63 mg/100 g). Pasting property analysis by RVA revealed decreases in peak viscosity, breakdown and setback viscosities. The pasting temperature of Kum Doi Saket rice flour was significantly decreased (P ≤0.05) after plasma treatment. Plasma treatment did not affect the onset temperature (To) and ΔH of starch gelatinization as analyzed by a DSC, while peak temperature (Tp) and end set temperature (Te) of flour sample were increased (P ≤0.05). Plasma effects on size, shape and surface roughness of flours were observed by SEM. Higher plasma power and treatment time caused more micro-pores on the surface of flour particles, especially after being treated at 140 W for 15 min. Keywords: Pigmented rice flour, Cold plasma technology, Flour properties, Cross-linking

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effects of Plasma Treatment on Chemical and Physical Properties of Pigmented Rice Flour

Liamlaem¹,

Naruenartwongsakul²,

Intipunya³

2022

CMUJNS

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“…The interaction of plasma reactive species with proteins showed changes in primary and secondary structures, cleavage, polymerization, aggregation, and oxidation [82]. Moreover, a recent review reported the use of reactive species from direct ACP treatment or PAL's as a method to modify the structure of starch [83]. Currently, the main processes used to modify starches are the chemical methods, using harsh acids such as sulfuric or hydrochloric acid.…”

Section: Cold Plasma In Food Processingmentioning

confidence: 99%

Recent Advances and Potential Applications of Atmospheric Pressure Cold Plasma Technology for Sustainable Food Processing

Yepez

Illera

Baykara

et al. 2022

Foods

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In a circular economy, products, waste, and resources are kept in the system as long as possible. This review aims to highlight the importance of cold plasma technology as an alternative solution to some challenges in the food chain, such as the extensive energy demand and the hazardous chemicals used. Atmospheric cold plasma can provide a rich source of reactive gas species such as radicals, excited neutrals, ions, free electrons, and UV light that can be efficiently used for sterilization and decontamination, degrading toxins, and pesticides. Atmospheric cold plasma can also improve the utilization of materials in agriculture and food processing, as well as convert waste into resources. The use of atmospheric cold plasma technology is not without challenges. The wide range of reactive gas species leads to many questions about their safety, active life, and environmental impact. Additionally, the associated regulatory approval process requires significant data demonstrating its efficacy. Cold plasma generation requires a specific reliable system, process control monitoring, scalability, and worker safety protections.

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“…The application of cold plasma (CP) has been reported to enhance the functional and antimicrobial properties of biopolymers [ 35 , 36 ]. CP is a sustainable non-thermal disinfection and surface modification method [ 37 ].…”

Section: Introductionmentioning

confidence: 99%

Mechanical, Barrier, Antioxidant and Antimicrobial Properties of Alginate Films: Effect of Seaweed Powder and Plasma-Activated Water

et al. 2022

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The incorporation of natural fillers such as seaweed may potentially enhance the properties of biopolymer films. In this study, we investigated the effect of seaweed powder as a bio-filler in alginate-based films at different concentrations (10, 30, and 50%, w/w alginate) and particle sizes (100 and 200 μm) on the mechanical, barrier, antioxidant, and antimicrobial properties of alginate which are essential for food packaging applications. Initially, mechanical properties of the alginate films prepared at different temperatures were evaluated to find the optimal temperature for preparing alginate solution. The addition of seaweed powder did not have any positive effect on the mechanical properties of the alginate films. However, the barrier (water vapor transmission rate) and antioxidant properties were improved with the addition of seaweed filler regardless of concentration. In addition, selected films were prepared in plasma-activated water (PAW). The mechanical properties (tensile strength, but not elongation at break) of the films prepared with PAW improved compared to the films prepared in distilled water, while a significant decrease was observed when incorporated with the seaweed filler. The films prepared in PAW also showed improved barrier properties compared to those prepared in distilled water. The antimicrobial activity of the alginate-seaweed film-forming solution was in general more pronounced when prepared with PAW and stored at 10 °C, particularly at the highest concentration of the film-forming solution (83.3% v/v). A more pronounced inhibitory effect was observed on the Gram-positive S. aureus than on the Gram-negative E. coli, which has been attributed to the different composition and structure of the respective cell walls. This study has demonstrated the potential of seaweed filler in combination with PAW towards enhanced functionality and bioactivity of alginate films for potential food packaging applications.

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Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Cited by 74 publications

References 114 publications

Effects of Plasma Treatment on Chemical and Physical Properties of Pigmented Rice Flour

Effects of Plasma Treatment on Chemical and Physical Properties of Pigmented Rice Flour

Recent Advances and Potential Applications of Atmospheric Pressure Cold Plasma Technology for Sustainable Food Processing

Mechanical, Barrier, Antioxidant and Antimicrobial Properties of Alginate Films: Effect of Seaweed Powder and Plasma-Activated Water

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