The present study focused to modify the functionality of arrowroot starch (ARS) by a novel atmospheric pressure pin-to-plate cold plasma. The top electrode consists of multiple pins arranged in such ...a way to shower corona discharge of electrons to provide effective modification. Arrowroot starch (10 g) was exposed to the cold plasma processed at three input voltages (190, 210, 230 V) for 5–15 min and studied for the changes in intrinsic viscosity average molecular weight (MWv), powder flow properties (bulk and tapped density, Hausner's ratio, Carr's index), functional (water and oil binding capacity, pH, gel hydration, turbidity), rheological (pasting and steady shear flow), thermal (DSC) and structural (FTIR, XRD, SEM) properties. With cold plasma treatment, MWv of the ARS was increased evincing the cross-linking phenomenon which has also shown in increase in peak viscosity of the starch pastes (4.33%–11.98%). The steady shear viscosity at 50 s−1 of the plasma-treated starch also increased remarkably (15.44%–223.83%) than the untreated. Inclusion of acidic and hydrophilic functionalities along with surface etching of starch observed under SEM have resulted in the pH reduction (from 5.41 ± 0.03 to 4.01 ± 0.01), Increase in water (22.5% rise in 230–15) and oil binding (8.46% in 230–15), swelling volume (50% increase) and solubility index (240% increase), reduction in paste turbidity. The increase in % of crystallinity in the plasma-treated arrowroot starch was associated with the increase in gelatinization enthalpy showing the thermal stability of plasma-indued crosslinking of arrowroot starch. This proves that cold plasma can be a potential green modification technology to produce clear, highly viscous, more hydrating, shear, and thermally stable starches.
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•Cold plasma induced cross-linking of the arrowroot starch.•Plasma treated starch impart higher strength in the gels.•Intrinsic viscosity average molecular weight of plasma treated starch increased.•Turbidity of the starch paste reduced with increase in solubility.•Thermal stability of starch increased with crystallinity rise.
This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. ...As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of starch treated. The isolated mango seed kernel starch was subjected to the plasma treatment of input voltages 170 and 230 V for 15 and 30 min of exposure. Water adsorption, swelling, and solubility at lower temperatures. There has been a significant reduction (p < 0.05) in pH values of starch from 7.09 to 6.16 and also the desirable reduction in turbidity values by 42.60%. However, there has been no significant change in the oil and water binding behavior of the starch. The FTIR spectra of MSKS demonstrate the formation of amines which contributes to the better hydrophilic nature of the starch. The structural modification has been adequately confirmed by SEM images. The maximum voltage and time combination, lead to depolymerization of starch which is supported by NMR spectra thus affecting thermal and rheological properties. The application of cold plasma-modified MSKS in food would facilitate stable and smooth textural development.
The impact of novel pin-to-plate atmospheric cold plasma was investigated with input voltage (170 V, 230 V) and exposure time (15 & 30 min) on oat protein by studying structural (FTIR, circular ...dichroism (CD), UV–vis, Fluorescence), morphological (particle size analysis, SEM, turbidity), chemical (pH, redox potential (ORP), ζ potential, carbonyl, sulfhydryl, surface hydrophobicity), and foaming characteristics. The plasma treatment reduced the pH while increasing the ORP of the dispersions. These ionic environment changes affected the ζ potential and particle size leading to the formation of larger aggregates (170–15; 230–15) and distorted smaller ones (170–30; 230–30) as confirmed by SEM. The FTIR spectra showed reduced intensity at specific amide bands (1600–1700 cm−1) and also an increase in carbonyl stretching (1743 cm−1) representing oxidative carbonylation (increase in carbonyl content). Thus, the partial exposure of hydrophobic amino acids increases surface hydrophobicity. The altered secondary structure (rise in α-helix, decrement in β-sheets and turns), and tertiary structures were observed in circular dichroism (CD) and UV absorbance and fluorescence characteristics of proteins respectively. Furthermore, the increase in free sulfhydryl content and disulfide content was highly affected by the plasma treatments due to observed protein unfolding and aggregations. Besides, the increased solubility and reduced surface tension contributed to the improved foaming characteristics. Thus, plasma processing influences protein structure affecting their characteristics and other functionalities.
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•Plasma-induced pH & ζ potential reduction caused protein aggregation.•Plasma induced oxidation resulted in peptide cleavage and increased CO, F-SH.•Cold plasma increased solubility and reduced surface tension caused better foaming.
The effect of atmospheric pressure cold plasma was investigated on jackfruit seed flour (JSF) for functionality modification. Dynamic radicals and reactive species of cold plasma tend to initiate ...effective interactions with the food matrix which incur significant changes in the properties. The prepared jackfruit seed flour was treated with varying plasma voltages of 170, 200, and 230 V for 5–15 min and then analyzed for various physicochemical (Moisture, pH, flour compressibility, color) and functional properties (Water holding capacity, water/oil binding capacity, gel hydration properties). The modification in the morphology with increased surface roughness, loss in the degree of crystallinity (25.75% to 21.31%), and starch-protein modifications were observed after plasma treatment with the increase in the intensity of plasma at higher input voltage and exposure time. Because of this, the increase in the hydration properties such as water solubility (9.65 g/g to 14.11 g/g), absorption (6.39 g/g to 7.66 g/g), swelling power (7.28 g/g to 8.79 g/g), water-holding (2.93 g/g to 3.48 g/g), and flowability (reduction in Hausner's ratio), decrease in the pH (6.59 to 6.05), moisture (8.14% to 5.26%), and paste viscosity was acquired. Such modified properties unfold wide application opportunities for the treated JSF. Thus, cold plasma treatment was identified as a potential technology for functionality modification to employ the underutilized ingredients.
•Cold plasma induced crystallinity loss & erosion.•Plasma treated JSF gives Low viscous, stable pastes.•Plasma treated JSF has better hydration and flowability.
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•Plasma-treated PMS paste showed better clarity on 5 days of storage.•Relative crystallinity degree (%) of starch increased after cold plasma treatment.•Cold plasma treated PMS yield ...low-viscous starch pastes.•Solubility of cold plasma treated PMS increased by 45.27%
The present work aimed to study the influence of atmospheric pressure pin-to-plate cold plasma on the physicochemical (pH, moisture, and amylose content), functional (water & oil binding capacity, solubility & swelling power, paste clarity on storage, pasting), powder flow, thermal and structural (FTIR, XRD, and SEM) characteristics at an input voltage of 170–230 V for 5–15 min. The starch surface modification by cold plasma was seen in the SEM images which cause the surge in WBC (1.54 g/g to 1.93 g/g), OBC (2.22 g/g to 2.79 g/g), solubility (3.05–5.38% at 70 °C; 37.11–52.98% at 90 °C) and swelling power (5.39–7.83% at 70 °C; 25.67–35.33% at 90 °C) of starch. Reduction in the amylose content (27.82% to 25.07%) via plasma-induced depolymerization resists the retrogradation tendency, thereby increasing the paste clarity (up to ̴ 39%) during the 5 days of refrigerated storage. However, the paste viscosity is reduced after cold plasma treatment yielding low-strength starch pastes. The relative crystallinity of starch increased (37.35% to 45.36%) by the plasma-induced fragmented starch granules which would aggregate and broaden the gelatinization temperature, but these starch fragments reduced the gelatinization enthalpy. The fundamental starch structure is conserved as seen in FTIR spectra. Thus, cold plasma aids in the production of soluble, low-viscous, stable, and clear paste-forming depolymerized proso-millet starch.
The present study investigates the mechanism of cold plasma modification (CP) of guar seed galactomannan on the structural, chemical, dietary fiber profile and the possibility to stabilize the orange ...juice. The cold plasma treatments were done at 170 and 230 V for 30 and 60 min and investigated for the modifications. The polar oxidative functionalities COOH- (283.36% rise) and OH- (16% rise) increased sequentially as a result of plasma-induced depolymerization with an increase in plasma voltage and time which was also supported by FTIR findings. The inclusion of COOH- reduced the pH from 7.09 ± 0.01 to a minimum of 4.96 ± 0.01. The cleavage of galactose side chains increased the free galactose content and reduced the M/G ratio from 2.38 ± 0.73 to 1.67 ± 0.19. The plasma etching phenomena reduced the average particle size to a minimum of 14.36 nm and is also seen in SEM. An increase in surface negative charges was shown with a decrease in zeta potential. The phenomenon of depolymerization, glycosidic cleavages at the side chains, and surface etching of cold plasma was exhibited with substantial evidence. Total dietary fiber was unaffected with an elevated soluble fiber content. Plasma treated guar gum has improved the stability of orange juice (rise in serum cloudiness with reduction in sedimentation and viscosity) without significant modifications in the quality (total soluble solids, pH, color). The obtained results demonstrate the CP interaction with guar gum and prove the potential of this green technology for the production of partially depolymerized guar gum.
This study investigates the potential of a pin to plate atmospheric plasma on the microbial decontamination of oat milk along with the changes in the physicochemical, rheological, functional, and ...particle morphology. As cold plasma comprises reactive species, and free radicals tend to rupture the microbial cells, microbial reduction in the oat milk is expected. Extracted oat milk (14.03 ± 0.67% solids) is treated with plasma input voltages of 170–230 V for an exposure time of 5–15 min. The treated milk is analyzed for the effect of plasma treatment on microbial reduction, physicochemical properties (total soluble solids TSS, pH, titratable acidity TA, color, and total protein content), viscosity, sedimentation index (SI), and the particle morphology. The highest microbial log reduction of 2.18 and 1.47 in bacteria and yeast and molds, respectively, is obtained at the intensive plasma treatment of 230 V and 15 min. With plasma treatment, TSS, TA, and SI are increased, whereas pH, total protein content, and viscosity are reduced. The modifications in the oat constituents and aggregate formations are the major causes of the observed results. This proves that cold plasma is a prospective decontamination technique for a plant‐based milk analog.
Novelty impact statement
Microbial decontamination of oat‐milk through nonthermal cold plasma technology has never been explored.
The physicochemical alteration, color, and rheological parameters have been extensively studied in the current study.
Microbial reduction of up to 2 logs was obtained at 230 V treatment of 15 min without changing the fluidity of the oat milk.
