“…Previous studies show that, depending on the gas source of plasma, various functional groups such as carboxylic acid, amide bonds, and hydroxyl can be introduced to the surface of polymers (Desmet et al, 2009;Morent et al, 2011), which may eventually be effective in increasing the flexibility of the polymer. Oh et al (2016) suggest that elongation and oxygen barrier property of defatted soybean meal (DSM) film can increase, following plasma treatment for 15 minutes at 400 W. As a result, plasma exposure limited the oxygen availability in the DSM packaging film, resulting in the retardation of lipid oxidation of smoked salmon during storage at 4 C (Oh et al, 2016).…”