Work

Expanding the Application of Potato Starch in Diverse Food Products by Modifying Its Water Absorption, Swelling, and Solubility Through Pregelatinization–Cold Plasma Treatments

Year: 2025

Type: article

Abstract: In this study, samples of starch were treated using a cold plasma reactor operated at 20 kV and 40 W. Experimental design was performed with Design Expert software, comprising 27 treatments involving factors such as pregelatinization temperatures (55°C and 60°C), cold plasma exposure times (0, 15, and 30 min), and starch drying temperatures (60°C, 70°C, and 80°C). The results indicated that cold plasma treatment significantly affected the water absorption capacity (WAC) of the starch, with increases attributed to starch depolymerization and the formation of simple sugars that enhance water retention. Fourier transform infrared (FTIR) spectroscopy revealed notable structural modifications, including shifts in absorption bands associated with C–H and C–O stretching, implying changes in molecular bonds and polymer composition, which led to a reduction in starch granule size. Scanning electron microscopy (SEM) images showed surface etching and the formation of porous, fragmented starch granules, contributing to improved moisture absorption and solubility. Overall, cold plasma treatment proved to be an effective and environmentally friendly method for enhancing the functional properties of starch, facilitating its application in food and pharmaceutical industries while improving its structural characteristics.

Source: Journal of Food Biochemistry

DOI: 10.1155/jfbc/6809100

Authors: Ali Taghavi, Azadeh Ranjbar Nedamani, Ali Motevali, Seyyed Jafar Hashemi

Institution: Sari Agricultural Sciences and Natural Resources University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $2,700