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

IF 2.9 3区 物理与天体物理 Q2 PHYSICS, APPLIED Plasma Processes and Polymers Pub Date : 2024-01-20 DOI:10.1002/ppap.202300204
Rakesh Kumar Gupta, P. Guha, P. Srivastav
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Abstract

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

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冷等离子处理和等离子活化水对淀粉理化和结构特性的影响:实现环境可持续性的绿色新方法
淀粉是人类饮食的重要组成部分。然而,淀粉的水溶性有限、粘度低、热稳定性弱等不利的理化特性限制了它在食品中的应用。因此,21 世纪以来,人们开始采用冷等离子体技术(CPT)和等离子体活化水(PAW)等绿色新型技术对淀粉进行改性,以改善淀粉的理化、消化、功能、结构和热性能。本文深入评估了冷等离子体干预在淀粉体系中的应用。此外,由于等离子体介导的交联、等离子体蚀刻和解聚机制,淀粉发生了改性。我们可以得出结论:CPT 和 PAW 是改变淀粉特性的替代方法。
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来源期刊
Plasma Processes and Polymers
Plasma Processes and Polymers 物理-高分子科学
CiteScore
6.60
自引率
11.40%
发文量
150
审稿时长
3 months
期刊介绍: Plasma Processes & Polymers focuses on the interdisciplinary field of low temperature plasma science, covering both experimental and theoretical aspects of fundamental and applied research in materials science, physics, chemistry and engineering in the area of plasma sources and plasma-based treatments.
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