Solid-state modification of tapioca starch using atmospheric nonthermal dielectric barrier discharge argon and helium plasma

Srangsomjit, Natchanon; Bovornratanaraks, Thiti; Chotineeranat, Sunee; Anuntagool, Jirarat

doi:10.1016/j.foodres.2022.111961

Cited by 18 publications

(2 citation statements)

References 30 publications

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“…By applying high voltage, cold plasma is formed in this device, which has a changeable gap ranging from 0.1 mm to a few centimeters (Kogelschatz, 2003, Chizoba et al, 2017. Commonly used gases in DBD plasma are atmospheric air, nitrogen, argon and helium , Srangsomjit et al, 2022, Roy et al, 2023. Furthermore, this system is one of the most suitable forms of plasma production due to the dielectric material configuration and flexibility used (Ziuzina et al, 2013).…”

Section: Dielectric Barrier Discharge (Dbd)mentioning

confidence: 99%

Soğuk Plazma Teknoloji̇si̇ni̇n Gida Güvenli̇ği̇ Alanindaki̇ Potansi̇yel Uygulamalarinin Araştirilmasi

Zadeh

2023

Gıda

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Nowadays, the demand for the consumption of healthy foods is increasing day by day. Although fruits, vegetables, and foods made from them come first among these foods, meat and meat products are of great importance. However, there have been reports of food poisoning from such meals. Furthermore, problems are encountered in exports due to the microbial load of many such products. Different chemicals are used to reduce the microbial load of these products. However, due to the residue, these compounds are not utilized in many countries. Therefore, different methods are being investigated, and new technologies are being developed. Hydrostatic pressure, ultrasound, pulsed electric fields, irradiation, and pulsed light are some of these technologies. The purpose of this review is to investigate the possibilities of using the cold plasma system, which is one of these technologies, for the sterilization of foods. In simple terms, cold plasma is the fourth state of matter and is defined as a gaseous composition of ionic gas, polar ions, and gas atoms produced under atmospheric or low-pressure conditions. In addition to the many advantages of cold plasma, it has the possibility of being used for different purposes. Besides surface disinfection and detoxification, it is also used in the sterilization of packaged products, fresh fruits and vegetables, liquid foods, and meat and meat products.

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Section: Dielectric Barrier Discharge (Dbd)mentioning

confidence: 99%

Soğuk Plazma Teknoloji̇si̇ni̇n Gida Güvenli̇ği̇ Alanindaki̇ Potansi̇yel Uygulamalarinin Araştirilmasi

Zadeh

2023

Gıda

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“…air, oxygen, argon, nitrogen, and helium) determines the plasma chemistry as well as the pattern of reactive species formed on the polymer surface. At the same time, voltage and treatment time affect the etching phenomenon and the concentration of reactive species (Feizollahi et al ., 2020; Srangsomjit et al ., 2022). The efficacy of using air cold plasma to improve the properties of natural films has been widely reported (Bahrami et al ., 2022; Hoque et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of argon dielectric barrier discharge (DBD) cold plasma treatment on mechanical, barrier and antimicrobial properties of chitosan film

Kongboonkird

Chuesiang

Ryu

et al. 2023

Int J of Food Sci Tech

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This research studied the effects of argon dielectric barrier discharge (DBD) plasma on properties of chitosan film to be used as active food packaging. The effects of plasma treatment time (0, 30, 60, 90 and 120 s) on tensile strength (TS), elongation at break (EAB), colour, water vapour permeability (WVP), oxygen transmission rate (OTR), contact angle and antimicrobial activity of films were investigated. Depending on the plasma treatment time, the TS values of plasma-treated film increased, but there were no significant differences between the EAB of control and treated films. The formation of the oxygencontaining groups and the occurrence of etching affected the WVP, contact angle, roughness and antimicrobial activity of plasma-treated film. Chitosan film treated with 60 s of DBD plasma had good OTR (<0.05 cc m −2 day −1 ), hydrophilicity and antimicrobial activity against various kinds of bacteria. However, it may need longer than 60 s of the treatment time to increase the WVP of the films. Overall, these results implied that plasma treatment can be used as an alternative non-thermal approach for improving the characteristics of film packaging.

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Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability

Gupta,

Guha,

Srivastav

2024

Plasma Processes & Polymers

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Starch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low viscosity, and weak heat stability are unfavorable physicochemical characteristics that restrict its use in food applications. So, in the 21st century, green and novel technologies such as cold plasma technology (CPT) and plasma‐activated water (PAW) have been employed for starch modification to improve the starch's physicochemical, digestibility, functional, structural, and thermal properties. This article provided an in‐depth evaluation of the use of cold plasma intervention in starch systems. Moreover, starch was modified due to cross‐linking, plasma etching, and depolymerization mechanisms mediated by plasma species. We may conclude that CPT and PAW are substitute methods for changing starch characteristics.

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Solid-state modification of tapioca starch using atmospheric nonthermal dielectric barrier discharge argon and helium plasma

Cited by 18 publications

References 30 publications

Soğuk Plazma Teknoloji̇si̇ni̇n Gida Güvenli̇ği̇ Alanindaki̇ Potansi̇yel Uygulamalarinin Araştirilmasi

Soğuk Plazma Teknoloji̇si̇ni̇n Gida Güvenli̇ği̇ Alanindaki̇ Potansi̇yel Uygulamalarinin Araştirilmasi

Effects of argon dielectric barrier discharge (DBD) cold plasma treatment on mechanical, barrier and antimicrobial properties of chitosan film

Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability

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