Work

The impact of atmospheric nitrogen cold plasma on the granular cold-water swelling tapioca starch: structure and functionality

Year: 2025

Type: article

Abstract: This present study investigated the impact of cold plasma (CP) treatment on the structural and functional properties of granular cold-water swelling (GCWS) tapioca starch, with treatment times varying from 1 to 4 min. CP treatment increased the solubility from 19% to 28% and water absorption from 10.13 g/g to 16.79 g/g. While, reduced the relative crystallinity from 24.53% to 22.61%, syneresis from 16.117% to 14.430% and turbidity from 0.744 to 0.530. Fourier-transform infrared spectroscopy) FTIR(analysis data indicated that no new chemical groups were generated during the CP treatment process. The parameters measured by Rapid Visco Analyzer (RVA) showed an increase up to 3 min of CP treatment. The G’ and G″ moduli indicated that CP treatment resulted in the formation of stronger gels. Scanning Electron Microscopy)SEM(images revealed that Dielectric Barrier Discharge)DBD(cold plasma treatment caused surface cracks on the GCWS tapioca starch granules, with the extent of these cracks and holes increasing with longer treatment times. Additionally, SEM images of GCWS tapioca starch pastes indicated that plasma treatment for up to 3 min enhanced bonding within the starch matrix. The findings of this study highlighted that DBD cold plasma is an innovative non-thermal method for modifying the structure and functionality of GCWS tapioca starch.

Source: International Journal of Food Properties

DOI: 10.1080/10942912.2025.2569679

Authors: A. Hosseinpour, M. Fazaeli, S. Hedayati, M. Niakousari

Institutions: Shiraz University, Shiraz University of Medical Sciences

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,306