Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content

Sifuentes‐Nieves, Israel; Méndez‐Montealvo, Guadalupe; Flores‐Silva, Pamela C.; Nieto-Pérez, M.; Neira-Velázquez, Guadalupe; Rodríguez‐Fernández, Oliverio; Hernández‐Hernández, Ernesto; Velázquez, Gonzalo

doi:10.1016/j.ifset.2021.102630

Cited by 36 publications

(11 citation statements)

References 28 publications

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“… Sudheesh et al (2019) also observed fissures on kithul starch granules after a low-pressure glow discharge plasma modification. Similarly, fissures were observed in maize starch after hexamethyldisiloxane (HDMSO)-RF plasma treatment ( Sifuentes-Nieves et al, 2021 ).…”

Section: Starch Modification Using Cold Plasmamentioning

confidence: 93%

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

Okyere

Rajendran

Annor

2022

Current Research in Food Science

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Section: Starch Modification Using Cold Plasmamentioning

confidence: 93%

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

Okyere

Rajendran

Annor

2022

Current Research in Food Science

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“…A shift in the absorption bands at about 1648 and 1580 cm −1 (δ (O-H)) indicated an increase in hydrogen bonding and these phenomena could be attributed to surface oxygenation [58,82,99]. Further, Sifuentes-Nieves, Hernández-Hernández [101] and Sifuentes-Nieves, Mendez-Montealvo [85] studied the impact of cold plasma on starch films with low (30%) to high (50-70%) amylose content and reported that the application of different types of plasma (such as Hexamethyldisiloxane cold plasma, DBD, and radiofrequency plasma) altered the short-range crystalline structure of starch. This was indicated by a band ratio 1047/1022, where a peak at 1047 cm −1 denoted an ordered or crystalline structure and at 1022 cm −1 represented the amorphous region of starch [102,103].…”

Section: Molecular Properties Of the Film Fourier Transform Infrared (Ftir) Studymentioning

confidence: 90%

“…As shown in Figure 5II, after the plasma treatment the intensity at 1022 cm −1 decreased and 1047/1022 increased for all of the films. This indicates that the etching phenomena allowed the plasma reactive species to penetrate and reorder the amylopectin chains, thereby creating a highly ordered network in the starch film matrix [85,101]. A study by Sifuentes-Nieves, Hernández-Hernández [101] further reported that the peak at 3300 cm −1 corresponding to the O-H group disappeared in all the plasmatreated films and this was attributed to the impact of plasma reactive species altering the water retention capability of the starch film by the formation of a coating on the film surface [101].…”

Section: Molecular Properties Of the Film Fourier Transform Infrared (Ftir) Studymentioning

confidence: 99%

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

et al. 2022

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Biopolymers, like polysaccharides and proteins, are sustainable and green materials with excellent film-forming potential. Bio-based films have gained a lot of attention and are believed to be an alternative to plastics in next-generation food packaging. Compared to conventional plastics, biopolymers inherently have certain limitations like hydrophilicity, poor thermo-mechanical, and barrier properties. Therefore, the modification of biopolymers or their films provide an opportunity to develop packaging materials with desired characteristics. Among different modification approaches, the application of cold plasma has been a very efficient technology to enhance the functionality and interfacial characteristics of biopolymers. Cold plasma is biocompatible, shows uniformity in treatment, and is suitable for heat-sensitive components. This review provides information on different plasma generating equipment used for the modification of films and critically analyses the impact of cold plasma on packaging properties of films prepared from protein, polysaccharides, and their combinations. Most studies to date have shown that plasma treatment effectively enhances surface characteristics, mechanical, and thermal properties, while its impact on the improvement of barrier properties is limited. Plasma treatment increases surface roughness that enables surface adhesion, ink printability, and reduces the contact angle. Plasma-treated films loaded with antimicrobial compounds demonstrate strong antimicrobial efficacy, mainly due to the increase in their diffusion rate and the non-thermal nature of cold plasma that protects the functionality of bioactive compounds. This review also elaborates on the existing challenges and future needs. Overall, it can be concluded that the application of cold plasma is an effective strategy to modify the inherent limitations of biopolymer-based packaging materials for food packaging applications.

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“…Every method of food processing requires a high level of food safety. The toxicological effects of cold plasma on food and packaging materials have been studied by Sifuentes‐Nieves et al (2021). According to the FTIR analysis, the modified starch includes no new components as a result of the cold plasma treatment.…”

Section: Safety Concerns and Regulations About Cold Plasmamentioning

confidence: 99%

Cold plasma in food processing and preservation: A review

Birania

Attkan

Kumar

et al. 2022

J Food Process Engineering

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The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous molecules and species. It was originally established to improve the printing and adhesive capabilities of polymers, as well as several electronic applications. The uses of cold plasma have expanded up to food industries in recent decades as a powerful tool for non‐thermal food processing, with a variety of applications. The impact of CP on food quality is crucial to its acceptability as an alternative food processing technology. As the cold plasma possesses non‐thermal characteristics, these can be a great combination of high reactivity and moderate temperatures, which can be used for heat‐sensitive products. CP treatments have had no or little effects on the chemical, physical, sensory, and nutritional properties of different items because of the non‐thermal nature. This review paper discusses the cold plasma, generation method, effect on food and limitations, and future prospects. Practical applications Non‐thermal food processing is a relatively new application that is gaining attraction. As a non‐thermal technology, cold plasma is environmentally safe and produces minimal modifications in treated products. Cold plasma has a wide range of uses in the food and biomedical industries. The application of cold plasma for surface sterilization of both food products and food packaging materials is progressing due to significant advances in plasma science and its advantages over the conventional sterilization technologies. This paper highlights recent cold plasma breakthroughs on several plant and animal‐based food matrices with the goal of emphasizing prospective applications, current research, and industry trends. This analysis will help students, researchers, consumers, and food processors to understand the safety of cold plasma and its wide‐scale commercial application in food by assessing the safety of gases utilized in the plasma treatment.

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Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content

Cited by 36 publications

References 28 publications

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

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

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

Cold plasma in food processing and preservation: A review

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