1
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Ma S, Jiang H. The effect of cold plasma on starch: Structure and performance. Carbohydr Polym 2024; 340:122254. [PMID: 38857998 DOI: 10.1016/j.carbpol.2024.122254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/26/2024] [Accepted: 05/09/2024] [Indexed: 06/12/2024]
Abstract
The inherent side effects of the physico-chemical properties of native starches often severely limit their use in food and non-food industries. Plasma is a non-thermal technology that allows rapid improvement of functional properties. This review provides a comprehensive summary of the sources and mechanisms of action of cold plasma and assesses its effects on starch morphology, crystal structure, molecular chain structure and physicochemical properties. The complex relationship between structure and function of plasma-treated starch is also explored. Potential applications of plasma-modified starch are also discussed in detail. The outcome of the modification process is influenced by factors such as starch type and concentration, plasma source, intensity and duration. The properties of starch can be effectively optimised using plasma technology. Plasma-based technologies therefore have the potential to modify starch to create a range of functionalities to meet the growing market demand for clean label ingredients.
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Affiliation(s)
- Shu Ma
- College of Food Science and Engineering, Northwest A & F University, Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A & F University, Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China.
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2
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Huang K, Wang L, Deng Y, Zheng H, Wu S, Li Z, Lei H, Yu Q, Guo Z. Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness. Int J Biol Macromol 2024; 270:132463. [PMID: 38772460 DOI: 10.1016/j.ijbiomac.2024.132463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
To enhance the amine-sensitivity of intelligent films for accurate monitoring of chilled meat freshness, different additions (0, 1, 2, 3 wt%) of MIL-100(Fe) were incorporated into the matrix composed of anthocyanins (ANs) and pectin (P). Results indicated that the tensile strength, thermal stability, barrier performance and absorption capacity of the films with MIL-100(Fe) were improved significantly (p < 0.05). Especially, the film with 2 % MIL-100(Fe) exhibited the best performance due to its compact structure and the highest crystallinity. Additionally, adsorption isotherms of the films with MIL-100(Fe) were fitted on the Langmuir and the Freundlich isotherm, and adsorption kinetics were fitted on the pseudo-second-order model and Elovich model, respectively (R2 > 0.96), suggesting a combined mechanism of chemisorption and intraparticle diffusion. Besides, when the films were exposed in ammonia environment, they changed color from purple to blue-violet, finally to green. Ultimately, film with 2 % MIL-100(Fe) was used to monitor the chilled meat freshness, as expected, similar color variation was observed at three stages of meat freshness (fresh, sub-fresh, and spoiled), which enabled the accurate differentiation of meat freshness. Thus, films with MIL-100(Fe) demonstrated the potential to be amine-sensitive intelligent packaging for monitoring chilled meat freshness in real time.
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Affiliation(s)
- Kaiwen Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Linlin Wang
- College of Food Science and Technology, Southwest Minzu University, Sichuan 610041, China
| | - Yiheng Deng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Hua Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Zhaodong Li
- College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zonglin Guo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China.
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3
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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4
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Ji H, Li D, Zhang L, Li M, Ma H. Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch. Front Nutr 2024; 11:1386778. [PMID: 38765812 PMCID: PMC11100464 DOI: 10.3389/fnut.2024.1386778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Accepted: 04/08/2024] [Indexed: 05/22/2024] Open
Abstract
The effect of atmospheric pressure plasma jet (APPJ) with different discharge power (0, 400, 600, and 800 W) on the structure and physicochemical properties of wheat starch were evaluated in this study. After APPJ treatments, significant declines in peak viscosity, breakdown viscosity, and final viscosity of wheat starch pasting parameters were observed with increase of plasma treatment power. Being treated with discharge power of 800 W, the PV and BD value of wheat starch paste significantly dropped to 2,578 and 331 cP, respectively. Apparently, APPJ could raise the solubility of wheat starch, while reduce the swelling capacity, and also lower the G' and G″ value of wheat starch gel. Roughness and apparent scratch was observed on the surface of the treated wheat starch granules. Although APPJ treatment did not alter wheat starch's crystallization type, it abated the relative crystallinity. APPJ treatment might be useful in producing modified wheat starch with lower viscosity and higher solubility.
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Affiliation(s)
- Hongfang Ji
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, China
| | - Dandan Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Lingwen Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Manjie Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, China
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5
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Nateghi L, Hosseini E, Fakheri MA. The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips. Food Chem X 2024; 21:101194. [PMID: 38379802 PMCID: PMC10876579 DOI: 10.1016/j.fochx.2024.101194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/22/2024] Open
Abstract
This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples treated with cap showed significantly better physicochemical characteristics. Scanning electron microscopy revealed deformation of cell wall due to CAP treatment. Fourier-transform infrared spectroscopy indicated structural changes, while X-ray diffraction analysis suggested that starch remained amorphous state in CAP-pretreated samples. Post-frying, CAP-treated potato strips exhibited altered oil distribution with reduced absorption, possibly due to microstructural changes. CAP substantially reduced acrylamide formation during frying by degrading asparagine and inactivating amylase. CAP affected strip color, with increased brightness and decreased redness and yellowness after 14 days. Sensory evaluation showed no significant difference, with prolonged CAP-treated strips receiving higher overall acceptability scores. These findings highlight CAP as a non-thermal technology to enhance fried potato product quality and safety.
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Affiliation(s)
- Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Elahesadat Hosseini
- Department of Chemical Engineering, Payame Noor University, Tehran, Iran
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Ali Fakheri
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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6
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Otálora González CM, Felix M, Bengoechea C, Flores S, Gerschenson LN. Development and Characterization of Edible Films Based on Cassava Starch Modified by Corona Treatment. Foods 2024; 13:468. [PMID: 38338603 PMCID: PMC10855232 DOI: 10.3390/foods13030468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Corona treatment (CT), a surface treatment widely used in the plastic industry, can be used to alter the properties of cassava starch. In the present work, CT was performed on dry granular starch (DS), water-suspended humid granular starch (HS), and gelatinized starch (GS). Different properties and structural characteristics of treated starches were studied. A lowering in pH was generally observed after CT and the rheological properties depended on the starch presentation. A reinforcement of DS and HS samples after CT was deduced from higher viscosity values in flow assays and viscoelastic moduli, but weak gels were obtained when CT was applied to GS. Changes in the A-type polymorphic structure, as well as a drop in relative crystallinity, were produced by CT for DS and HS. Additionally, changes in O-H and C-O-C FTIR bands were observed. Therefore, CT can be applied for starch modification, producing predominantly cross-linking in the DS and de-polymerization in the HS. Casting films made from the modified DS showed higher tensile strength and lower hydrophilicity, solubility, water absorption capacity, and water vapor permeability. Thus, the DS cross-linking induced by CT improved mechanical characteristics and hydrophobicity in edible films, which can be better used as packaging materials.
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Affiliation(s)
- Carlos Mauricio Otálora González
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Manuel Felix
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain;
| | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain;
| | - Silvia Flores
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Lía Noemí Gerschenson
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
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7
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Li X, Liu Y, Luo B, Xiang W, Chen Z. Effect of apple polyphenols on physicochemical properties of pea starch/pulp cellulose nanofiber composite biodegradable films. Int J Biol Macromol 2024; 257:128480. [PMID: 38052284 DOI: 10.1016/j.ijbiomac.2023.128480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/23/2023] [Accepted: 11/26/2023] [Indexed: 12/07/2023]
Abstract
A pea starch (PS) and pulp cellulose nanofibers (CNF-P) hybrid matrix biodegradable film was prepared using apple polyphenol (AP) as the active substance. SEM and thermogravimetric analyses showed that apple polyphenols could be uniformly distributed and form hydrogen bonds with the matrix, and the increase in crystallinity improved the thermal stability of the films (the final residue of the films increased from 22.66 % to 31.82 %). The TS and EAB of the films reached their maximum values of 11.14 ± 1.73 MPa and 71.55 ± 8.8 %, respectively, at an AP content of 1.5 %. It should be noted that the antioxidant properties of the films were significantly positively correlated with the AP content, and the DPPH radical scavenging rate of the films reached 73.77 % at an AP content of 4.5 %, which was about 49 times higher than that of the control film. The same trend was observed in the UV-vis spectra. In addition, the total color difference and water solubility of the membranes increased from 4.29 ± 0.29 to 31.86 ± 1.90 and from 20.01 ± 0.97 % to 21.70 ± 1.99 %, respectively, and the biodegradability also showed an upward trend. These findings provide a theoretical basis and data support for the development of multifunctional biodegradable food packaging materials.
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Affiliation(s)
- Xu Li
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China.
| | - Yao Liu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Bangping Luo
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
| | - Zhiwei Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
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8
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Gupta RK, Guha P, Srivastav PP. Effect of high voltage dielectric barrier discharge (DBD) atmospheric cold plasma treatment on physicochemical and functional properties of taro (Colocasia esculenta) starch. Int J Biol Macromol 2023; 253:126772. [PMID: 37683744 DOI: 10.1016/j.ijbiomac.2023.126772] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 07/27/2023] [Accepted: 09/05/2023] [Indexed: 09/10/2023]
Abstract
The goal of the proposed study is to investigate the effects of three different power levels (30, 32 and 34 kV) and exposure time (2, 4 and 8 min) of dielectric barrier discharge (DBD) atmospheric cold plasma treatment on the functional and physicochemical characteristics of taro starch. Investigations were done into how different treatments impact the multi-structural, functional and physicochemical attributes of taro starch. The findings showed that cold plasma treatments substantially impacted starch granule shapes (3.60-2.54 μm), such as reduced aggregations and developed fissures on granule surface due to the generation of an etching by plasma species and enhancement in the surface topography and roughness of treated starch as compared with native by SEM and AFM analysis. Besides this, no variations were detected in the functional groups of taro starch using FT-IR analysis after cold plasma treatments. However, the A-type pattern in the XRD did not affect it, while a reduction in relative crystallinity (14.20-11.50 %) was seen as a function of the active plasma species depolymerization. Furthermore, depending on the cold plasma voltage and treatment time, amylose content (20.12-15.98 %), paste clarity (24.48-31.27 %), solubility (0.41-65.53 %), freezing thaw stability (% syneresis) (32.10-42.58 %), color properties (L*, 94.79-97.52), whiteness index (79.37-84.66), molecular weight distribution (Peak 1, 12.79-5.35 × 108 g/mol; Peak 2, 4.20-1.56 × 107 g/mol) and in vitro digestibility (RDS, 64.10-64.08 %) significantly changed. So, based on these excellent properties, this study suggested that cold plasm-treated taro starch can be used in the field of food packaging material, functional food and pharmaceutical products. Therefore, a potential approach for physically altering starch is plasma treatment.
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Affiliation(s)
- Rakesh Kumar Gupta
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India.
| | - Proshanta Guha
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India
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9
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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10
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Husnayain N, Hou CY, Yu CC, Hsieh CW. Optimization of Plasma Activated Water Extraction of Pleurotus ostreatus Polysaccharides on Its Physiochemical and Biological Activity Using Response Surface Methodology. Foods 2023; 12:4347. [PMID: 38231788 DOI: 10.3390/foods12234347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/27/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
This study focused on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). A single factor and response surface methodology were employed to optimize and evaluate the polysaccharide yield, physiochemical characteristics, and biological activities of POPs. The observed findings were compared to those obtained by the conventional hot water extraction method (100 °C, 3 h), as the control treatment. The optimal extraction conditions were obtained at 700 W PAW power, 58 s treatment time, 1:19 sample-to-water ratio, and 15 L/min gas flow rate. In these conditions, the PAW-treated samples experienced changes in surface morphology due to plasma etching, leading to a 288% increase in the polysaccharide yield (11.67%) compared to the control sample (3.01%). Furthermore, the PAW-treated sample exhibited superior performance in terms of biological activities, namely phenolic compounds (53.79 mg GAE/100 g), DPPH scavenging activity (72.77%), and OH scavenging activity (65.03%), which were 29%, 18%, and 38% higher than those of control sample, respectively. The results highlighted the importance of process optimization and provided new evidence for PAW as an alternative approach to enhance the extraction efficiency of POPs, a novel source of natural antioxidants which enables diverse applications in the food industry.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung City 91201, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Naila Husnayain
- International Master Program of Agriculture, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan
| | - Cheng-Chia Yu
- Institute of Oral Sciences, Chung Shan Medical University, Taichung City 40201, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung City 40201, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 40402, Taiwan
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11
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Zhu Q, Yao S, Wu Z, Li D, Ding T, Liu D, Xu E. Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review. Carbohydr Polym 2023; 311:120747. [PMID: 37028874 DOI: 10.1016/j.carbpol.2023.120747] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
The hierarchical architecture of natural and processed starches with different surface and internal structures determines their final physicochemical properties. However, the oriented control of starch structure presents a significant challenge, and non-thermal plasma (cold plasma, CP) has gradually been used to design and tailor starch macromolecules, though without clear illustration. In this review, the multi-scale structure (i.e., chain-length distribution, crystal structure, lamellar structure, and particle surface) of starch is summarized by CP treatment. The plasma type, mode, medium gas and mechanism are also illustrated, as well as their sustainable food applications, such as in food taste, safety, and packaging. The effects of CP on the chain-length distribution, lamellar structure, amorphous zone, and particle surface/core of starch includes irregularity due to the complex of CP types, action modes, and reactive conditions. CP-induced chain breaks lead to short-chain distributions in starch, but this rule is no longer useful when CP is combined with other physical treatments. The degree but not type of starch crystals is indirectly influenced by CP through attacking the amorphous region. Furthermore, the CP-induced surface corrosion and channel disintegration of starch cause changes in functional properties for starch-related applications.
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Affiliation(s)
- Qingqing Zhu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Siyu Yao
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
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12
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Yang T, Wang Y, Yang B, Zhang Y, Wang J, Qiang S, Zhou J, Li S, Chen Y. Thin sheets of bean curd treated by cold plasma: Changes in surface structure and physicochemical properties. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Effect of energetic neutrals on the kithul starch retrogradation; Potential utilization for improving mechanical and barrier properties of films. Food Chem 2023; 398:133881. [DOI: 10.1016/j.foodchem.2022.133881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/04/2022] [Accepted: 08/05/2022] [Indexed: 11/21/2022]
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14
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Inactivation of Soybean Trypsin Inhibitor by Dielectric-Barrier Discharge Plasma and Its Safety Evaluation and Application. Foods 2022; 11:foods11244017. [PMID: 36553759 PMCID: PMC9778619 DOI: 10.3390/foods11244017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/14/2022] Open
Abstract
The trypsin inhibitor (TI) is one of the most important anti-nutritive elements in soybeans. As a new nonthermal technology, dielectric-barrier discharge (DBD) cold plasma has attracted increasing attention in food processing. In this research, we investigated the effect of dielectric-barrier discharge (DBD) plasma treatment on soybean trypsin inhibitor content and its structure, evaluated TI toxicity and the safety of its degradation products after treatment with DBD technology in vitro and in vivo, and applied the technology to soybean milk, which was analyzed for quality. Using the statistical analysis of Student’s t-test, the results demonstrated that DBD plasma treatment significantly decreased the content of TI (33.8 kV at 1, 3, or 5 min, p < 0.05, p < 0.01, p < 0.001) and destroyed the secondary and tertiary structures of TI. TI was toxic to Caco-2 cells and could inhibit body weight gain, damage liver and kidney functions, and cause moderate or severe lesions in mouse organ tissues, whereas these phenomena were alleviated in mice treated with degradation products of TI after DBD plasma treatment under the optimal condition (33.8 kV at 5 min). The content of TI in DBD-treated soymilk was also significantly reduced (p < 0.001), while the acidity, alkalinity, conductivity, color, and amino acid composition of soymilk were not affected, and there were no statistical differences (p > 0.05). In summary, DBD plasma is a promising non-thermal processing technology used to eliminate TI from soybean products.
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15
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Guo Y, Cheng M, Cui Y, Zhang R, Zhao Z, Wang X, Guo S. Effect of SBA-15-CEO on properties of potato starch film modified by low-temperature plasma. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Solid-state modification of tapioca starch using atmospheric nonthermal dielectric barrier discharge argon and helium plasma. Food Res Int 2022; 162:111961. [DOI: 10.1016/j.foodres.2022.111961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 09/16/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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17
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Goiana ML, Mattos ALA, de Azeredo HMC, de Freitas Rosa M, Fernandes FAN. Influence of Dielectric Barrier Discharge Cold Plasma Treatment on Starch, Gelatin, and Bacterial Cellulose Biodegradable Polymeric Films. Polymers (Basel) 2022; 14:polym14235215. [PMID: 36501609 PMCID: PMC9741050 DOI: 10.3390/polym14235215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 12/05/2022] Open
Abstract
The environmental damage caused by plastic packaging and the need to reduce pollution requires actions to substitute plastic materials for more sustainable and biodegradable materials. Starch, gelatin, and bacterial cellulose films are three potential biodegradable polymeric films for use in packaging. However, these materials need improvements in their physical, chemical, and mechanical properties to be used in packaging. In this work, these films were treated with cold plasma to evaluate the effects of treatment conditions on several physical, chemical, and mechanical properties. The dielectric barrier discharge plasma technology was applied with varying treatment times (0 to 20 min) and excitation frequencies (50 to 900 Hz) at 20 kV. The optimal excitation frequency for starch films (50 Hz) was different from the optimal frequency for gelatin and bacterial cellulose films (900 Hz), indicating a high dependency on the treatment in this variable that is often neglected. Plasma treatment improved the hydrophobicity, surface morphology, water resistance, and mechanical properties of all three films, with the advantage of not recurring to chemical or biological additives.
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Affiliation(s)
- Mayara Lima Goiana
- Departamento de Engenharia Química, Universidade Federal do Ceará, Fortaleza 60440-900, CE, Brazil
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18
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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19
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Guo Y, Cui Y, Cheng M, Zhang R, Zhao Z, Wang X, Guo S. Development and properties of active films based on potato starch modified by low-temperature plasma and enriched with cinnamon essential oil coated with nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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20
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Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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21
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Zhang B, Tan C, Zou F, Sun Y, Shang N, Wu W. Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review. Foods 2022; 11:foods11182818. [PMID: 36140945 PMCID: PMC9497965 DOI: 10.3390/foods11182818] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.
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Affiliation(s)
- Bo Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yu Sun
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
| | - Wei Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
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22
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Luo D, Xie Q, Gu S, Xue W. Potato starch films by incorporating tea polyphenol and MgO nanoparticles with enhanced physical, functional and preserved properties. Int J Biol Macromol 2022; 221:108-120. [PMID: 36075301 DOI: 10.1016/j.ijbiomac.2022.09.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/05/2022]
Abstract
Due to the massive environmental pollution caused by synthetic plastic packaging accumulation and contemporary necessities of food packaging materials, the biodegradable and multifunctional bionanocomposite films based on potato starch (PS) incorporating tea polyphenol (TP) and MgO nanoparticles (MgO-NPs) were successfully fabricated by the solution casting method, and their physical and functional properties and application in fruits preservation were systematically investigated. Incorporation of TP and MgO-NPs improved the films' tensile strength, UV light-blocking, hydrophobicity and thermal stability, and decreased their moisture content (from 14.02 % to 11.21 %), water solubility (from 19.57 % to 16.56 %), and water vapor permeability (from 17.32 to 9.07 × 10-11 g∙m-1∙s-1∙Pa-1). Moreover, the PS/TP/MgO-NPs films exhibited strong antioxidant activity, and remarkable antibacterial activity against Escherichia coli and Staphylococcus aureus with the diameter of inhibition zone of 25.60 mm and 27.50 mm, respectively. SEM, ATR-FTIR and XRD analyses indicated the TP and MgO-NPs were dispersed homogeneously in the PS matrix, and identified the molecular interactions of hydrogen bond, hydrophobic interaction and electrostatic attraction. Biodegradability assessment showed that all the films were rapidly decomposed within ~20 days under simulated environmental conditions. Compared to control, the PS/TP/MgO-NPs film-forming solution coatings were capable of maintaining fruit quality by reducing the change in weight loss, firmness and total soluble solids. Overall, these results suggested that the multifunctional bionanocomposite films could be a potential approach for developing sustainable active food packaging.
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Affiliation(s)
- Dan Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shimin Gu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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23
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Rao X, Zhou Q, Wen Q, Ou Z, Fu L, Gong Y, Du X, Huo C. High-Performance and Water Resistant PVA-Based Films Modified by Air Plasma Treatment. MEMBRANES 2022; 12:membranes12030249. [PMID: 35323724 PMCID: PMC8951830 DOI: 10.3390/membranes12030249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/16/2022] [Accepted: 02/19/2022] [Indexed: 12/11/2022]
Abstract
Plasma treatment is considered a straightforward, cost-effective, and environmental-friendly technique for surface modification of film materials. In this study, air plasma treatment was applied for performance improvement of pure PVA, cellulose nanocrystal (CNC)/PVA, and CNC/oxalic acid (OA)/PVA films. Compared with the original performance of pure PVA, the mechanical properties and water resistance of air plasma treated films were greatly improved. Among them, the CNC/OA/PVA film treated by three minutes of air plasma irradiation exhibits the most remarkable performance in mechanical properties (tensile strength: 132.7 MPa; Young’s modulus: 5379.9 MPa) and water resistance (degree of swelling: 47.5%; solubility: 6.0%). By means of various modern characterization methods, the wettability, surface chemical structure, surface roughness, and thermal stability of different films before and after air plasma treatment were further revealed. Based on the results obtained, the air plasma treatment only changed the surface chemical structure, surface roughness, and hydrophobicity, while keeping the inner structure of films intact.
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Affiliation(s)
- Xin Rao
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China; (X.R.); (Q.Z.); (Q.W.); (Z.O.); (L.F.); (Y.G.)
- Hainan Provincial Key Lab of Fine Chemistry, Hainan University, Haikou 570228, China
| | - Qi Zhou
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China; (X.R.); (Q.Z.); (Q.W.); (Z.O.); (L.F.); (Y.G.)
- Hainan Provincial Key Lab of Fine Chemistry, Hainan University, Haikou 570228, China
| | - Qin Wen
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China; (X.R.); (Q.Z.); (Q.W.); (Z.O.); (L.F.); (Y.G.)
- Hainan Provincial Key Lab of Fine Chemistry, Hainan University, Haikou 570228, China
| | - Zhiqiang Ou
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China; (X.R.); (Q.Z.); (Q.W.); (Z.O.); (L.F.); (Y.G.)
- Hainan Provincial Key Lab of Fine Chemistry, Hainan University, Haikou 570228, China
| | - Lingying Fu
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China; (X.R.); (Q.Z.); (Q.W.); (Z.O.); (L.F.); (Y.G.)
- Hainan Provincial Key Lab of Fine Chemistry, Hainan University, Haikou 570228, China
| | - Yue Gong
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China; (X.R.); (Q.Z.); (Q.W.); (Z.O.); (L.F.); (Y.G.)
- Hainan Provincial Key Lab of Fine Chemistry, Hainan University, Haikou 570228, China
| | - Xueyu Du
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China; (X.R.); (Q.Z.); (Q.W.); (Z.O.); (L.F.); (Y.G.)
- Hainan Provincial Key Lab of Fine Chemistry, Hainan University, Haikou 570228, China
- Correspondence: (X.D.); (C.H.)
| | - Chunqing Huo
- School of Materials Science and Engineering, Hainan University, Haikou 570228, China
- Correspondence: (X.D.); (C.H.)
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24
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Okyere AY, Rajendran S, Annor GA. Cold plasma technologies: Their effect on starch properties and industrial scale-up for starchmodification. Curr Res Food Sci 2022; 5:451-463. [PMID: 35243357 PMCID: PMC8866071 DOI: 10.1016/j.crfs.2022.02.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/29/2022] [Accepted: 02/15/2022] [Indexed: 11/28/2022] Open
Abstract
Native starches have limited applications in the food industry due to their unreactive and insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has been explored to modify starches to enhance their functional, thermal, molecular, morphological, and physicochemical properties. Atmospheric cold plasma and low-pressure plasma systems have been used to alter starches and have proven successful. This review provides an in-depth analysis of the different cold plasma setups employed for starch modifications. The effect of cold plasma technology application on starch characteristics is summarized. We also discussed the potential of plasma-activated water as a novel alternative for starch modification. This review provides information needed for the industrial scale-up of cold plasma technologies as an eco-friendly method of starch modification. Cold plasma technology could be an effective, sustainable alternative for starch modification. The extent of modification of starches from different botanical sources depends on the type of cold plasma technology used. For mainstream adoption of cold plasma modified starches, research on safety and consumer perception must be conducted.
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