51
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Carvalho APMG, Barros DR, da Silva LS, Sanches EA, Pinto CDC, de Souza SM, Clerici MTPS, Rodrigues S, Fernandes FAN, Campelo PH. Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage. Int J Biol Macromol 2021; 182:1618-1627. [PMID: 34052266 DOI: 10.1016/j.ijbiomac.2021.05.165] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 11/30/2022]
Abstract
The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties.
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Affiliation(s)
- Ana Paula Miléo Guerra Carvalho
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Domingos Rodrigues Barros
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Camila da Costa Pinto
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Sérgio Michielon de Souza
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil; Department of Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | | | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Campus do Pici Bloco 858, 60440-900 Fortaleza, Ceará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici Bloco 709, 60440-900 Fortaleza, Ceará, Brazil
| | - Pedro Henrique Campelo
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil.
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52
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Goswami B, Mahanta D. Starch and its Derivatives: Properties and Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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53
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Mhaske P, Wang Z, Farahnaky A, Kasapis S, Majzoobi M. Green and clean modification of cassava starch - effects on composition, structure, properties and digestibility. Crit Rev Food Sci Nutr 2021; 62:7801-7826. [PMID: 33966555 DOI: 10.1080/10408398.2021.1919050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand. Starch modification started in mid-1500s due to the inherent limitations of native starch restricting its commercial applications, with chemical modification being most common. However, with the recent push for "chemical-free" labeling, methods of physical and enzymatic modification have gained immense popularity. These methods have been successfully used in numerous studies to alter the composition, structure, functionality and digestibility of starch and in this review, studies reported on green modification of cassava starch, one of the most common utilized starches, within the last ten years have been critically reviewed. Recent research has introduced starch as an abundant, natural substrate for producing resistant starches through biophysical technologies that act as dietary fiber in the human body. It is evident that different techniques and processing parameters result in varying degrees of modification impacting the techno-functionality and digestibility of the resultant starch. This can be exploited by researchers and industrialists in order to customize starch functionality in accordance with application.
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Affiliation(s)
- Pranita Mhaske
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Stefan Kasapis
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
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Mironescu M, Lazea-Stoyanova A, Barbinta-Patrascu ME, Virchea LI, Rexhepi D, Mathe E, Georgescu C. Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health. Polymers (Basel) 2021; 13:1190. [PMID: 33917150 PMCID: PMC8067845 DOI: 10.3390/polym13081190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.
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Affiliation(s)
- Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| | - Andrada Lazea-Stoyanova
- National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, Magurele, 077125 Ilfov, Romania
| | - Marcela Elisabeta Barbinta-Patrascu
- Department of Electricity, Faculty of Physics, Solid-State Physics and Biophysics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Bucharest-Magurele, Romania
| | - Lidia-Ioana Virchea
- Faculty of Medicine, Lucian Blaga University of Sibiu, 2A Lucian Blaga Street, 550169 Sibiu, Romania;
| | - Diana Rexhepi
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
| | - Endre Mathe
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
- Faculty of Medicine, “Vasile Goldis” Western University of Arad, 310045 Arad, Romania
| | - Cecilia Georgescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
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55
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Zarski A, Bajer K, Kapuśniak J. Review of the Most Important Methods of Improving the Processing Properties of Starch toward Non-Food Applications. Polymers (Basel) 2021; 13:832. [PMID: 33803238 PMCID: PMC7967182 DOI: 10.3390/polym13050832] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/25/2021] [Accepted: 03/02/2021] [Indexed: 12/20/2022] Open
Abstract
Starch is the second most abundantly available natural polymer in the world, after cellulose. If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw material very attractive for the food and non-food industries. However, in the latter case, mainly due to the high hydrophilicity of starch, it is necessary to carry out many more or less complex operations and processes. One of the fastest growing industries in the last decade is the processing of biodegradable materials for packaging purposes. This is mainly due to awareness of producers and consumers about the dangers of unlimited production and the use of non-degradable petroleum polymers. Therefore, in the present review, an attempt was made to show the possibilities and limitations of using starch as a packaging material. The most important physicochemical features of this biopolymer are discussed, and special attention is paid to more or less environmentally friendly methods of improving its processing properties.
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Affiliation(s)
- Arkadiusz Zarski
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave., 42-200 Czestochowa, Poland;
| | - Krzysztof Bajer
- Lukasiewicz Research Network—Institute for Engineering of Polymer Materials and Dyes, Marii Sklodowskiej-Curie 55 Str., 87-100 Torun, Poland;
| | - Janusz Kapuśniak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave., 42-200 Czestochowa, Poland;
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56
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Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02614-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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57
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Sun F, Xie X, Zhang Y, Ma M, Wang Y, Duan J, Lu X, Yang G, He G. Wheat gliadin in ethanol solutions treated using cold air plasma at atmospheric pressure. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100808] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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58
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Chaple S, Sarangapani C, Jones J, Carey E, Causeret L, Genson A, Duffy B, Bourke P. Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102529] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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59
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Charoux CMG, Patange A, Lamba S, O'Donnell CP, Tiwari BK, Scannell AGM. Applications of nonthermal plasma technology on safety and quality of dried food ingredients. J Appl Microbiol 2020; 130:325-340. [PMID: 32797725 DOI: 10.1111/jam.14823] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 07/20/2020] [Accepted: 08/06/2020] [Indexed: 12/28/2022]
Abstract
Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.
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Affiliation(s)
- C M G Charoux
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A Patange
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - S Lamba
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C P O'Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - B K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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60
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Films made from plasma-modified corn starch: Chemical, mechanical and barrier properties. Carbohydr Polym 2020; 237:116103. [DOI: 10.1016/j.carbpol.2020.116103] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 11/20/2022]
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61
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Han Z, Shi R, Sun DW. Effects of novel physical processing techniques on the multi-structures of starch. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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62
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Sun F, Xie X, Zhang Y, Duan J, Ma M, Wang Y, Qiu D, Lu X, Yang G, He G. Effects of Cold Jet Atmospheric Pressure Plasma on the Structural Characteristics and Immunoreactivity of Celiac-Toxic Peptides and Wheat Storage Proteins. Int J Mol Sci 2020; 21:ijms21031012. [PMID: 32033029 PMCID: PMC7036898 DOI: 10.3390/ijms21031012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/16/2020] [Accepted: 01/20/2020] [Indexed: 01/09/2023] Open
Abstract
The present research reported the effects of structural properties and immunoreactivity of celiac-toxic peptides and wheat storage proteins modified by cold jet atmospheric pressure (CJAP) plasma. It could generate numerous high-energy excited atoms, photons, electrons, and reactive oxygen and nitrogen species, including O3, H2O2, •OH, NO2- and NO3- etc., to modify two model peptides and wheat storage proteins. The Orbitrap HR-LC-MS/MS was utilized to identify and quantify CJAP plasma-modified model peptide products. Backbone cleavage of QQPFP and PQPQLPY at specific proline and glutamine residues, accompanied by hydroxylation at the aromatic ring of phenylalanine and tyrosine residues, contributed to the reduction and modification of celiac-toxic peptides. Apart from fragmentation, oxidation, and agglomeration states were evaluated, including carbonyl formation and the decline of γ-gliadin. The immunoreactivity of gliadin extract declined over time, demonstrating a significant decrease by 51.95% after 60 min of CJAP plasma treatment in vitro. The CJAP plasma could initiate depolymerization of gluten polymer, thereby reducing the amounts of large-sized polymers. In conclusion, CJAP plasma could be employed as a potential technique in the modification and reduction of celiac-toxic peptides and wheat storage proteins.
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Affiliation(s)
- Fusheng Sun
- The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (F.S.); (X.X.); (Y.Z.); (Y.W.); (D.Q.)
| | - Xiaoxue Xie
- The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (F.S.); (X.X.); (Y.Z.); (Y.W.); (D.Q.)
| | - Yufan Zhang
- The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (F.S.); (X.X.); (Y.Z.); (Y.W.); (D.Q.)
| | - Jiangwei Duan
- State Key Laboratory of Advanced Electromagnetic Engineering and Technology, School of Electrical and Electronic Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (J.D.); (M.M.); (X.L.)
| | - Mingyu Ma
- State Key Laboratory of Advanced Electromagnetic Engineering and Technology, School of Electrical and Electronic Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (J.D.); (M.M.); (X.L.)
| | - Yaqiong Wang
- The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (F.S.); (X.X.); (Y.Z.); (Y.W.); (D.Q.)
| | - Ding Qiu
- The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (F.S.); (X.X.); (Y.Z.); (Y.W.); (D.Q.)
| | - Xinpei Lu
- State Key Laboratory of Advanced Electromagnetic Engineering and Technology, School of Electrical and Electronic Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (J.D.); (M.M.); (X.L.)
| | - Guangxiao Yang
- The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (F.S.); (X.X.); (Y.Z.); (Y.W.); (D.Q.)
- Correspondence: (G.Y.); (G.H.); Tel.: +86-27-87792271 (G.Y. & G.H.); Fax: +86-27-87792272 (G.Y. & G.H.)
| | - Guangyuan He
- The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (F.S.); (X.X.); (Y.Z.); (Y.W.); (D.Q.)
- Correspondence: (G.Y.); (G.H.); Tel.: +86-27-87792271 (G.Y. & G.H.); Fax: +86-27-87792272 (G.Y. & G.H.)
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63
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HMDSO plasma treatment as alternative to modify structural properties of granular starch. Int J Biol Macromol 2020; 144:682-689. [DOI: 10.1016/j.ijbiomac.2019.12.111] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 12/29/2022]
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64
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Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties. Carbohydr Polym 2019; 223:115075. [DOI: 10.1016/j.carbpol.2019.115075] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/04/2019] [Accepted: 07/07/2019] [Indexed: 11/19/2022]
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65
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Grgić I, Ačkar Đ, Barišić V, Vlainić M, Knežević N, Medverec Knežević Z. Nonthermal methods for starch modification—A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14242] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ivanka Grgić
- Institut of Public Health Brod‐Posavina County Slavonski Brod Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Veronika Barišić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
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66
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Gao S, Liu H, Sun L, Liu N, Wang J, Huang Y, Wang F, Cao J, Fan R, Zhang X, Wang M. The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch. Int J Biol Macromol 2019; 138:819-830. [DOI: 10.1016/j.ijbiomac.2019.07.147] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/16/2019] [Accepted: 07/24/2019] [Indexed: 01/13/2023]
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67
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Sudheesh C, Sunooj KV, Sinha SK, George J, Kumar S, Murugesan P, Arumugam S, Ashwath Kumar K, Sajeev Kumar VA. Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch. Food Chem 2019; 294:194-202. [DOI: 10.1016/j.foodchem.2019.05.067] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 04/08/2019] [Accepted: 05/07/2019] [Indexed: 11/28/2022]
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68
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Yan S, Chen G, Hou Y, Chen Y. Improved solubility of banana starch by dielectric barrier discharge plasma treatment. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14318] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Si‐Liang Yan
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Gui‐Yun Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Ya‐Jie Hou
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
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69
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Feng X, Ma X, Liu H, Xie J, He C, Fan R. Argon plasma effects on maize: pesticide degradation and quality changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5491-5498. [PMID: 31095729 DOI: 10.1002/jsfa.9810] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 04/18/2019] [Accepted: 05/13/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND During planting, storage and transportation of maize excessive amounts of pesticides are used to ensure production, resulting in pesticide residues on the maize that can threaten human health. Plasma, compared with other technologies, has been widely regarded as a green, safe and promising technology for surface decontamination to ensure maize safety and quality. RESULTS The aim of this study is to discuss plasma effects on the degradation of chlorpyrifos and carbaryl on maize surface and the changes of treated maize quality. Results achieved the largest degradation efficiency of chlorpyrifos and carbaryl, up to 91.5% and 73.1%, respectively. The physical changes of maize were observed by scanning electron microscopy (SEM), showing a decrease in contact angle, an increase in surface free energy and polar component, leading to improved hydrophilicity of the treated maize. There was no significant change of vitamin B2 content of maize. A significant increase of acid value and decrease of moisture content and starch content were observed within acceptable limits. CONCLUSION It is reasonable to believe that argon plasma treatment enhances the edible safety of maize while maintaining maize quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xinxin Feng
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Xin Ma
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Hongxia Liu
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Jinzhuo Xie
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Chi He
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Rui Fan
- State Key Laboratory of Electronic Physics and Devices, Xi'an Jiaotong University, Xi'an, P. R. China
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70
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Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet. Food Chem 2019; 283:46-51. [DOI: 10.1016/j.foodchem.2019.01.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 12/19/2018] [Accepted: 01/04/2019] [Indexed: 02/02/2023]
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71
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Zhou Y, Yan Y, Shi M, Liu Y. Effect of an Atmospheric Pressure Plasma Jet on the Structure and Physicochemical Properties of Waxy and Normal Maize Starch. Polymers (Basel) 2018; 11:E8. [PMID: 30959992 PMCID: PMC6402232 DOI: 10.3390/polym11010008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 12/18/2018] [Accepted: 12/19/2018] [Indexed: 02/01/2023] Open
Abstract
In present study, a novel physical modification of waxy maize starch (WMS) and normal maize starch (NMS) was investigated by using an atmospheric pressure plasma jet (APPJ) treatment. The effect on the structure and physicochemical properties of both starches was demonstrated by treatment with a 5% starch suspension (w/w) with APPJ for short periods of time (1, 3, 5, or 7 min). The pH of WMS and NMS was decreased after APPJ treatment from 5.42 to 4.94, and 5.09 to 4.75, respectively. The water-binding capacity (WBC) (WMS: 105.19%⁻131.27%, NMS: 83.56%⁻95.61%) and swelling volume (SV) (WMS: 2.96 g/mL⁻3.33 g/mL, NMS: 2.75 g/mL⁻3.05 g/mL) of the starches were obviously increased by APPJ treatment. The surfaces of starch granules were wrecked, due to plasma etching. No changes in the crystalline types of both starches were observed. However, the relative crystallinities (RCs) of WMS and NMS were reduced from 46.7% to 42.0%, and 40.1% to 35.7%, respectively. Moreover, the short-range molecular orders of both starches were slightly reduced. In addition, APPJ treatment resulted in lower gelatinization temperature and enthalpies. Therefore, APPJ provides a mild and green approach to starch modification, showing great potential for applications in the food and non-food industry.
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Affiliation(s)
- Yaping Zhou
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yizhe Yan
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China.
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China.
| | - Miaomiao Shi
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yanqi Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
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72
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Poonsawat K, Kiattinun R, Worakul P, Thonglor P, Amnuaycheewa P, Dangtip S. FTIR analysis of thermal and plasma treatments on riceberry brown rice. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1742-6596/1144/1/012175] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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73
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Yan Y, Zhou Y, Shi M, Liu H, Liu Y. Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13973] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yizhe Yan
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou 450002 Henan Province China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou 450002 China
| | - Yaping Zhou
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Hualing Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
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74
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Sarangapani C, Patange A, Bourke P, Keener K, Cullen P. Recent Advances in the Application of Cold Plasma Technology in Foods. Annu Rev Food Sci Technol 2018; 9:609-629. [DOI: 10.1146/annurev-food-030117-012517] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Apurva Patange
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
| | - Paula Bourke
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
| | - Kevin Keener
- Center for Crop Utilization Research, Iowa State University, Ames, Iowa 50011, USA
| | - P.J. Cullen
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
- Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
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75
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Banura S, Thirumdas R, Kaur A, Deshmukh R, Annapure U. Modification of starch using low pressure radio frequency air plasma. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.056] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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76
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Muhammad AI, Xiang Q, Liao X, Liu D, Ding T. Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-017-2042-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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77
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Chizoba Ekezie FG, Sun DW, Cheng JH. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.007] [Citation(s) in RCA: 177] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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78
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Zhu F. Plasma modification of starch. Food Chem 2017; 232:476-486. [DOI: 10.1016/j.foodchem.2017.04.024] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 03/11/2017] [Accepted: 04/04/2017] [Indexed: 10/19/2022]
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79
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Wang SQ, Huang GQ, Du YL, Xiao JX. Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe potential of reduced-pressure radio-frequency air plasma (RFAP) in the modification of konjac glucomannan (KGM) was investigated. KGM film was exposed to 100 W RFAP for 50 s, 100 s, 150 s, 200 s, and 250 s, ground, and then subjected to various characterizations. Fourier Transform Infrared Spectroscopy (FTIR) revealed that RFAP treatment increased the content of –OH groups in KGM, with the lowest and highest rise occurring at the exposure durations 150 s and 250 s, respectively. RFAP radiation decreased the solubility of KGM at certain exposure durations, but slightly increased its thermal stability. Exposure to RFAP for 150 s and 250 s increased the hardness of the resultant KGM gel, but decreased the viscosity and elasticity of the KGM solution in a duration-dependent manner. Scanning Electron Microscope (SEM) observation revealed that RFAP treatment led to rougher surfaces and XRD (X-Ray Diffraction) analysis indicated the destroyed crystallinity of KGM. Hence, RFAP has potential application in the modification of KGM.
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80
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Singh A, Geveke DJ, Yadav MP. Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.059] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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81
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Thirumdas R, Trimukhe A, Deshmukh R, Annapure U. Functional and rheological properties of cold plasma treated rice starch. Carbohydr Polym 2017; 157:1723-1731. [DOI: 10.1016/j.carbpol.2016.11.050] [Citation(s) in RCA: 98] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 11/17/2016] [Accepted: 11/18/2016] [Indexed: 02/07/2023]
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82
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Thirumdas R, Kadam D, Annapure US. Cold Plasma: an Alternative Technology for the Starch Modification. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9468-5] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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83
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Thirumdas R, Saragapani C, Ajinkya M, Deshmukh R, Annapure U. Influence of low pressure cold plasma on cooking and textural properties of brown rice. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.009] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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84
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Thirumdas R, Deshmukh RR, Annapure US. Effect of low temperature plasma on the functional properties of basmati rice flour. Journal of Food Science and Technology 2016; 53:2742-51. [PMID: 27478230 DOI: 10.1007/s13197-016-2246-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2016] [Accepted: 05/10/2016] [Indexed: 10/21/2022]
Abstract
The present study deals with the application of low temperature plasma on basmati rice flour and its effect on functional properties such as gel hydrations properties, flour hydration properties, gelatinization temperatures and antioxidant properties. The water holding capacity and water binding capacity were observed to be increased with increase in plasma power and time of treatment as the air plasma is known to make the surface more hydrophilic. XRD analysis revealed there is no significance difference in the crystalline structure after the plasma treatment. DSC shows a decrease in peak temperatures (Tp) after the treatment. Hot paste viscosities were observed to be decease from 692 to 591 BU was corresponded to decrease in peak temperature. The total polyphenolic content and reducing power was observed to be increased. The effects of plasma treatment on functional groups of polyphenols were observed by changes in absorption intensities using FTIR. This study demonstrates that the low temperature plasma treatmentis capable of improving the functional properties of basmati rice.
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Affiliation(s)
- Rohit Thirumdas
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400019 India
| | - R R Deshmukh
- Department of Physics, Institute of Chemical Technology, Mumbai, 400019 India
| | - U S Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400019 India
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85
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Chaiwat W, Wongsagonsup R, Tangpanichyanon N, Jariyaporn T, Deeyai P, Suphantharika M, Fuongfuchat A, Nisoa M, Dangtip S. Argon Plasma Treatment of Tapioca Starch Using a Semi-continuous Downer Reactor. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1701-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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86
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Li S, Xiong Q, Lai X, Li X, Wan M, Zhang J, Yan Y, Cao M, Lu L, Guan J, Zhang D, Lin Y. Molecular Modification of Polysaccharides and Resulting Bioactivities. Compr Rev Food Sci Food Saf 2015; 15:237-250. [DOI: 10.1111/1541-4337.12161] [Citation(s) in RCA: 256] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 07/27/2015] [Indexed: 12/29/2022]
Affiliation(s)
- Shijie Li
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
- Affiliated Huaian Hospital; Xuzhou Medical College; Huaian 223002 Jiangsu PR China
| | - Qingping Xiong
- College of Life Science and Chemical Engineering; Huaiyin Inst. of Technology; Huaian 223003 Jiangsu PR China
| | - Xiaoping Lai
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
- Research Inst. of Mathematical Engineering; Guangzhou Univ. of Chinese Medicine in Dongguan; Dongguan 523808 Guangdong PR China
| | - Xia Li
- College of Life Science and Chemical Engineering; Huaiyin Inst. of Technology; Huaian 223003 Jiangsu PR China
| | - Mianjie Wan
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Jingnian Zhang
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Yajuan Yan
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Man Cao
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Lun Lu
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Jiemin Guan
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
- Research Inst. of Mathematical Engineering; Guangzhou Univ. of Chinese Medicine in Dongguan; Dongguan 523808 Guangdong PR China
| | - Danyan Zhang
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Ying Lin
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
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