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The effect of atmospheric pressure cold plasma (ACP) on microstructural, textural and sensory properties of healthy noodles fortified with mango flour was studied. Atmospheric pressure cold plasma was carried out using helium gas with a flow rate of 1000 ml/min at room temperature. The electrodes were powered by a direct current (DC) power supply v...
Contexts in source publication
Context 1
... was set up as shown in Figure 1 with two copper electrode wrapped around the quartz glass tube that has the outer diameter of 2.0 mm and the inner diameter of 1.5 mm. The distance between these two electrodes was 2 cm and the distance plasma source from the end of the quartz glass tube to the target sample was 5 ...
Context 2
... was set up as shown in Figure 1 with two copper electrode wrapped around the quartz glass tube that has the outer diameter of 2.0 mm and the inner diameter of 1.5 mm. The distance between these two electrodes was 2 cm and the distance plasma source from the end of the quartz glass tube to the target sample was 5 cm. ...
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Cold plasma (CP) treatment for enhancing functional and cooking properties has been investigated on less rice varieties and delays the industrial adoption of this technology. This study treated three types (short-, medium-, and long-kernel) of milled rice from six Chinese varieties with helium plasma (Radio frequency, 13.56 MHz, 140 Pa) at a combin...
Atmospheric cold plasma (ACP) is a potential green preservation technology, but its preservation mechanism is still unclear, and the effects of different plasma intensities on postharvest tomatoes are little studied. In this study, the effects of different ACP treatments (0 kV, 40 kV, 60 kV, and 80 kV) on the sensory quality, physiological indexes,...
Citations
... Cold plasma treatment has been shown to impact the physical properties of fortified food positively. Cold plasma was used to treat noodles fortified with mango flour by Abidin et al. (2018). The noodles treated with cold plasma were less hard and cohesive than the control samples due to increased gluten strength and improved texture with plasma treatment. ...
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.
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.
