Improved solubility of banana starch by dielectric barrier discharge plasma treatment

Abstract

SummaryA novel technology for banana starch modification has been developed using dielectric barrier discharge (DBD) plasma, and the effect of DBD plasma treatment on the solubility and pasting behaviours of banana starch were evaluated. The solubility of treated starch significantly increased from 1.35 to 15.05 g 100 g−1 at 55 °C as the treatment intensity increased. Rapid viscosity analyser examination showed a dramatic change in the pasting behaviours of modified starch, and the peak viscosity decreased from 5242.0 to 153.0 (cP) as the treatment intensity increased. Evidence of nonpenetrative damage caused by plasma etching was shown by scanning electron microscope micrographs. The results of X‐ray diffraction and Fourier‐transform infrared spectroscopy analyses indicated that the DBD treatment changed the granular structure of banana starch.

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

“…The formation of these species makes PAW useful in microbial decontamination ( Lin et al, 2020 ), enhancing plant growth and seed germination ( Judée et al, 2018 ) as well as starch modification (Y. Yan et al, 2020 ). More details on the mechanism and potential applications of PAW in food are highlighted in Thirumdas et al (2018) .…”

“…Cold plasma and PAW are utilized in food decontamination, shelf-life extension, and seed germination ( Sarangapani et al, 2017 ; Thirumdas et al, 2018 ). Cold plasma is also explored in the modification of food components, including starches, proteins ( Mahdavian Mehr and Koocheki, 2020 ; S. Yan et al, 2020 ; Y. Yan et al, 2019 ; Bu et al, 2022 ), food fortification ( Aditya et al, 2020 ), and in treatment of films ( Song et al, 2019 ).…”

Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais

“…g), due to depolymerization of amylopectin side chains. Therefore, determining the amylose content in plasma-treated starches may give a false result of increased amylose in the starch granule.Starch depolymerization can increase the binding capacity with polyphenols by approximately 10-fold, as observed byGao et al (2021), or the water solubility, as reported byYan et al (2020) in banana starch.Sifuentes-Nieves et al (2021) evaluated corn starches with different amylose contents in the presence of HMDSO (Hexamethyl di-siloxane) subjected to NTP with different gases (atmospheric air, O2, N, Ar) and reactors (RF and DBD). The authors reported that the results favored the ordering and stability of the amylose molecule; thus, it can be used in the food industry and/or other fields such as semiconductors.…”

“…They can be modified by various chemical, physical, enzymatic, and genetic methods, emphasizing physical methods for not generating effluents (Maniglia et al, 2021). Alternative starch sources and physical modification processes have been studied to extend the applicability of this carbohydrate, including the use of NTP in the unconventional buckwheat starch (Gao et al, 2021) and banana (Yan et al, 2020).…”

“…The main ingredient modifications by NTP were oxidation of lipids (Bahrami et al, 2016), starches (Yan et al, 2020), proteins, and amino acids (Meinlschmidt et al, 2016;Takai et al, 2014), in addition to starch depolymerization (Chaiwat et al, 2016;Thirumdas et al, 2017), and formation of protein cross-links (Bahrami et al, 2016;Misra et al, 2015). All these modifications will be discussed in this review.…”