Effect of atmospheric pressure non-thermal pin to plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch

Impact of Low‐Pressure Argon Plasma on Structural, Thermal, and Rheological Properties of Corypha umbraculifera L. Starch: A Non‐Conventional Source of Stem Pith Starch

“…[ 18 ] The PV of plasma‐treated starches was in the range of 2558 ± 2.00–1643 ± 2.00 cP, which is significantly lower than that of untreated starch (3646 ± 4.00 cP). Comparable results were reported in atmospheric pressure plasma treated mango kernel starch, [ 5 ] buckwheat, and sorghum starches. [ 17 ] The reduced PV of plasma‐treated starches is due to molecular degradation, resulting in reduced swelling ability (S4 and Figure S3, Supporting Information), thus decreasing the PV.…”

“…[17] The reduced PV of plasma-treated starches is due to molecular degradation, resulting in reduced swelling ability (S4 and Figure S3, Supporting Information), thus decreasing the PV. Kalaivendan et al [5] reported that disrupted granular structure, reduced amylose, and relative crystallinity by plasma treatment would also contribute to lowered viscosity of plasma-treated starches. However, contrary to this observation, many researchers observed an increase in PV of plasma-treated starches.…”

“…Exposure of starch to plasma may cause physical or chemical effects, and it depends on the sources and type of plasma and starch used. [ 5 ] The physical effect of plasma may lead to morphological changes and surface etching. The chemical effect of plasma treatment leads to depolymerization and cross‐linking of the molecular chain.…”

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

“…However, a decrease was observed in the breakdown viscosity, suggesting that DBD treatment enhanced the stability of aria starch to heat and shear. Kalaivendan et al (2022) observed decreases in mango starch's peak, breakdown, setback, and final viscosity after plasma treatment. The authors attributed the reduction in peak viscosity to the depolymerization of the starch chains.…”

“…The authors attributed this increase to the polymerization of amylose chains induced by plasma treatment. Kalaivendan et al (2022) reported an increase in the viscosity average molecular weight (MWv) of mango starches after plasma treatment (170 V). However, increasing the treatment to 230 V reduced the MWv.…”