Physical action of nonthermal cold plasma technology for starch modification

Food Physics, Journal Year: 2024, Volume and Issue: 1, P. 100011 - 100011

Published: April 17, 2024

Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical mechanisms involved in to modify starch molecules. Cold treatment generates reactive species electromagnetic fields that induce controlled chemical changes including cross-linking functionalization. These modifications influence properties of such gelatinization temperature, viscosity, structural integrity. Moreover, nonthermal nature preserves integrity heat-sensitive compounds making it suitable wide range applications food material industries. By optimizing process parameters, gas composition duration, enables precise tailored meet specific functional requirements. So, comprehensive understanding mechanism behind modification opens up new avenues innovation industry. Starch-based products have been altered by improved qualities be used

Language: Английский

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Valorization of fruits and vegetables waste byproducts for development of sustainable food packaging application

Waste Management Bulletin, Journal Year: 2024, Volume and Issue: 2(4), P. 21 - 40

Published: Aug. 17, 2024

Language: Английский

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Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 471 - 471

Published: Feb. 1, 2025

Resistant starch (RS) refers to varieties that resist digestion by human digestive enzymes. Owing its distinctive physicochemical attributes and functional capabilities, RS has gained a wide range of applications as dietary fiber prebiotic. In terms structure functions, can be categorized into five distinct types: RS1 through RS5. These types offer benefits, contributing improved colonic health, the modulation microbial communities, reduction in gallstone formation, enhancement mineral absorption, alterations fat oxidation potential. From technical standpoint, manufactured an array physical, enzymatic, chemical modifications. This paper presents comprehensive review existing literature, summarizing classification, structural features, raw material origins, preparation methodologies, functionalities RS. Furthermore, new production technologies RS, such 3D printing, provide valuable insights.

Language: Английский

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Exploring the impact of cold plasma-induced surface oxygen vacancies on charge carrier dynamics in Z-scheme CoMoO6/ZrO2/GO heterojunction for efficiency improvement in photocatalysis

Journal of Water Process Engineering, Journal Year: 2025, Volume and Issue: 71, P. 107227 - 107227

Published: Feb. 11, 2025

Language: Английский

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Effect of plasma-activated water on the supramolecular structure and techno-functional properties of starch: A review

Food Chemistry, Journal Year: 2024, Volume and Issue: 456, P. 139997 - 139997

Published: June 5, 2024

Language: Английский

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Dielectric barrier discharge plasma: A green and novel method to change the structure of taro peel starch and improve the physicochemical properties of taro peel starch films

Plasma Processes and Polymers, Journal Year: 2024, Volume and Issue: 21(9)

Published: June 28, 2024

Abstract The present study examined the impact of dielectric barrier discharge cold plasma treatment on physicochemical characteristics taro peel starch (TPS) and its films. This work reports for first time using native modified TPS in casting procedure to develop packaging results showed that, as exposure voltage prolonged, pH, 955 cm −1 /1022 , % crystallinity, turbidity significantly decreased, while amylose content, solubility, 1047 increased considerably. Despite this, TPS‐based films have comparatively smooth homogeneous surfaces. Moreover, starch‐based film exhibited lowest water vapor permeability, elongation at break, highest opacity tensile strength.

Language: Английский

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Exploring novel frontiers of advancements in purple yam (Dioscorea alata L.) starch extraction, modification, characterization, applications in food and other industries

Measurement Food, Journal Year: 2024, Volume and Issue: 15, P. 100196 - 100196

Published: Sept. 1, 2024

Purple yam (Dioscorea alata) starch holds considerable potential as a functional ingredient in various industries, particularly food and pharmaceuticals. This study delves into the novel frontiers of purple extraction, modification, characterization, its expanding applications. The extraction process has been optimized to yield high-quality starch, focusing on environmentally friendly techniques. Post-extraction, undergoes series modifications, including physical, chemical, enzymatic methods, enhance properties, such solubility, viscosity, gelatinization, resistance retrogradation. Comprehensive characterization techniques, spectroscopy, microscopy, rheological analysis, have employed analyze structural physicochemical properties native modified starches. results reveal significant improvements performance metrics rendering it suitable for diverse In industry, is emerging versatile thickener, stabilizer, texturizer products soups, sauces, baked goods. Its unique hue, attributed anthocyanins, also adds aesthetic value health benefits. Beyond food, this finds applications bioplastics, pharmaceuticals, cosmetics, where biocompatibility are highly valued. exploration advanced techniques modification highlights multifaceted applications, positioning promising alternative traditional Future research should focus scaling these processes industrial use, ensuring sustainability, exploring new sectors.

Language: Английский

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Insights into the physicochemical, crystalline, multistructural, thermal and digestibility behavior of taro starch (Colocasia esculenta) modified by cold plasma treatment with high voltage dielectric barrier discharge (HVDBD): An alternative technique for chemical modification of starch and environmental sustainability

Journal of Cleaner Production, Journal Year: 2024, Volume and Issue: 461, P. 142710 - 142710

Published: May 27, 2024

Language: Английский

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Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140687 - 140687

Published: July 31, 2024

Language: Английский

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Effect of atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142798 - 142798

Published: Jan. 6, 2025

Language: Английский

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