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Zhu H, Cheng JH, Han Z, Han Z. Cold plasma enhanced natural edible materials for future food packaging: structure and property of polysaccharides and proteins-based films. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34766864 DOI: 10.1080/10408398.2021.2002258] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Natural edible films have recently gained a lot of interests in future food packaging. Polysaccharides and proteins in edible materials are not toxic and widely available, which have been confirmed as sustainable and green materials used for packaging films due to their good film-forming abilities. However, polysaccharides and proteins are hydrophilic in nature, they exhibit some undesirable material properties. Cold plasma (CP), as an innovative and highly efficient technology, has been introduced to improve the performance of polysaccharides and proteins-based films. This review mainly presents the basic information of polysaccharides and proteins-based films, principles of CP modified biopolymer films, and the effects of CP on the structural changes including surface morphology, surface composition, and bulk modification, and properties including wettability, mechanical properties, barrier properties, and thermal properties of polysaccharides, proteins, and polysaccharide/protein composite-based films. It is concluded that the CP modified performances are mainly depending on the polysaccharides and proteins raw materials, CP generation types and treatment conditions. The existing difficulties and future trends are also discussed. Despite natural materials currently not fully substitute for traditional plastic materials, CP has exhibited an effective solution to shape the future of natural materials for food packaging.
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Affiliation(s)
- Hong Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhuorui Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
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52
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NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112062] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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53
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Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Li W. Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma. Food Funct 2021; 12:8169-8180. [PMID: 34291264 DOI: 10.1039/d1fo00678a] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Non-thermal plasma treatment is an emerging and effective starch modification technique. In this paper, plasma pretreatment was used to modify citrate naked barley starch for enhancing the ability of citric acid to access the starch structure. Plasma treatment did not alter the granule morphology and crystalline type of starch, but degraded the starch molecules and caused more short chains. Plasma pretreatment could etch the starch surface and depolymerize the starch molecules, which increased the accessibility of citric acid for uniform hydrolysis in the subsequent esterification reaction. Therefore, plasma pretreatment significantly promoted the structural and physicochemical modification of the citrate starch, including the enhancement of the degree of substitution, the short-range ordered degree and gelatinization temperatures, and the decreases in the molecular weight, long chains of amylopectin and pasting viscosities. Meanwhile, plasma pretreatment improved the efficiency of acid hydrolysis and decreased the enzymatic digestibility, so that it showed a higher resistant starch content in comparison with its corresponding citrate starch. This paper could provide a new insight into the lower digestion rate and improved functional properties of citrate starch.
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Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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54
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Ji S, Xu T, Huang W, Gao S, Zhong Y, Yang X, Ahmed Hassan M, Lu B. Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride. Food Chem 2021; 370:130922. [PMID: 34537429 DOI: 10.1016/j.foodchem.2021.130922] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022]
Abstract
Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS (P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (ΔH) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ-OSA-CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.
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Affiliation(s)
- Shengyang Ji
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Weisu Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China
| | - Sunan Gao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Mohamed Ahmed Hassan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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55
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Li X, Zhang ZH, Qi X, Li L, Zhu J, Brennan CS, Yan JK. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Compr Rev Food Sci Food Saf 2021; 20:4367-4389. [PMID: 34397139 DOI: 10.1111/1541-4337.12820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 06/17/2021] [Accepted: 07/11/2021] [Indexed: 12/17/2022]
Abstract
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.
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Affiliation(s)
- Xiaolan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Zhi-Hong Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xianghui Qi
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Charles S Brennan
- School of Science, RMIT University, Victoria Road, Melbourne, VIC, 3500, Australia
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.,Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
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56
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Braşoveanu M, Nemţanu MR, Ticoș D. Influence of the sample loading on the contribution of competitive effects for granular starch exposed to radio-frequency plasma. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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57
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Nemţanu MR, Braşoveanu M. Exposure of starch to combined physical treatments based on corona electrical discharges and ionizing radiation. Impact on physicochemical properties. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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58
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Goiana ML, de Brito ES, Alves Filho EG, Miguel EDC, Fernandes FAN, Azeredo HMCD, Rosa MDF. Corn starch based films treated by dielectric barrier discharge plasma. Int J Biol Macromol 2021; 183:2009-2016. [PMID: 34102234 DOI: 10.1016/j.ijbiomac.2021.05.210] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/19/2021] [Accepted: 05/31/2021] [Indexed: 11/28/2022]
Abstract
Cold plasma is an innovative strategy to strengthen the polysaccharide-based films characteristics. This study evaluated the effects of dielectric barrier discharge (DBD) plasma on the hydrophilic character, water vapor permeability (WVP), and tensile properties of corn starch-based films. Starch films were exposed to plasma processing operating at an excitation frequency of 200 Hz for 10, 15, and 20 min. DBD plasma resulted in further enhanced tensile strength and stiffness, and lower hydrophilicity and water solubility; however, it did not present significant effects on the WVP of the resulting films within the ranges studied. Higher hydrophobicity, strength, and stiffness were verified after 20 min. The results presented in this work suggest that the DBD plasma has the potential to make starch-based films a more suitable packaging material.
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Affiliation(s)
- Mayara Lima Goiana
- Universidade Federal do Ceará, Departamento de Engenharia Química, 60440-900 Fortaleza, CE, Brazil
| | - Edy Sousa de Brito
- Embrapa Agroindustria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil
| | | | - Emílio de Castro Miguel
- Universidade Federal do Ceará, Departamento de Engenharia Metalúrgica e de Materiais, 60440-900 Fortaleza, CE, Brazil
| | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindustria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil; Embrapa Instrumentação, R. 15 de Novembro, 1452, Caixa Postal 741, 13560-970 São Carlos, SP, Brazil
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59
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Kooshki S. Non-thermal atmospheric plasma reactor design for fine powder processing and starch modification. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.02.042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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60
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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18115937. [PMID: 34205897 PMCID: PMC8198840 DOI: 10.3390/ijerph18115937] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/14/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022]
Abstract
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.
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61
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Carvalho APMG, Barros DR, da Silva LS, Sanches EA, Pinto CDC, de Souza SM, Clerici MTPS, Rodrigues S, Fernandes FAN, Campelo PH. Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage. Int J Biol Macromol 2021; 182:1618-1627. [PMID: 34052266 DOI: 10.1016/j.ijbiomac.2021.05.165] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 11/30/2022]
Abstract
The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties.
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Affiliation(s)
- Ana Paula Miléo Guerra Carvalho
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Domingos Rodrigues Barros
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Camila da Costa Pinto
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Sérgio Michielon de Souza
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil; Department of Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | | | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Campus do Pici Bloco 858, 60440-900 Fortaleza, Ceará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici Bloco 709, 60440-900 Fortaleza, Ceará, Brazil
| | - Pedro Henrique Campelo
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil.
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Mironescu M, Lazea-Stoyanova A, Barbinta-Patrascu ME, Virchea LI, Rexhepi D, Mathe E, Georgescu C. Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health. Polymers (Basel) 2021; 13:1190. [PMID: 33917150 PMCID: PMC8067845 DOI: 10.3390/polym13081190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.
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Affiliation(s)
- Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| | - Andrada Lazea-Stoyanova
- National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, Magurele, 077125 Ilfov, Romania
| | - Marcela Elisabeta Barbinta-Patrascu
- Department of Electricity, Faculty of Physics, Solid-State Physics and Biophysics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Bucharest-Magurele, Romania
| | - Lidia-Ioana Virchea
- Faculty of Medicine, Lucian Blaga University of Sibiu, 2A Lucian Blaga Street, 550169 Sibiu, Romania;
| | - Diana Rexhepi
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
| | - Endre Mathe
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
- Faculty of Medicine, “Vasile Goldis” Western University of Arad, 310045 Arad, Romania
| | - Cecilia Georgescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
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63
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Sifuentes-Nieves I, Mendez-Montealvo G, Flores-Silva PC, Nieto-Pérez M, Neira-Velazquez G, Rodriguez-Fernandez O, Hernández-Hernández E, Velazquez G. Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102630] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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64
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Ge X, Shen H, Su C, Zhang B, Zhang Q, Jiang H, Li W. The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch. Food Chem 2021; 349:129159. [PMID: 33545604 DOI: 10.1016/j.foodchem.2021.129159] [Citation(s) in RCA: 75] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 01/04/2021] [Accepted: 01/18/2021] [Indexed: 01/05/2023]
Abstract
The effect of dry heat (DH, 130 °C, 1, 3 and 9 h), cold plasma (CP, 40 V, 1, 5 and 10 min) and their combination (D-P) treatment on the structure, physicochemical and digestive properties of red adzuki bean starch were studied. The results showed that DH or CP had slight change in morphology while diffraction pattern of starch was remained. With the extension of treated time of DH and CP, the amylose content, crystallinity, molecular weight, short-range order, the long chain of amylopectin, enthalpy value, swelling power, digestibility were reduced, while gelatinization temperatures, the short chain of amylopectin and solubility were increased. The D-P had deeper modification than the single treatment. The combination of dry heat and cold plasma is a simple and green method to improve the starch structure and enhance starch properties and this modified starch could be implemented to tailor starch to the desired food applications.
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Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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65
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Cui R, Zhu F. Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ma F, Zhang S, Li P, Sun B, Xu Y, Tao D, Zhao H, Cui S, Zhu R, Zhang B. Investigation on the role of the free radicals and the controlled degradation of chitosan under solution plasma process based on radical scavengers. Carbohydr Polym 2020; 257:117567. [PMID: 33541628 DOI: 10.1016/j.carbpol.2020.117567] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 11/30/2020] [Accepted: 12/22/2020] [Indexed: 12/20/2022]
Abstract
This study investigated the role of various active species (OH, O, and H2O2) under solution plasma process (SPP) degradation based on the influence of different radical scavengers on the degradation effect and ESR spectra. The structures of oligochitosan with different radical scavengers were characterized by FT-IR, 1H NMR, and XRD analysis. The results indicated that OH, O, and H2O2 played important roles in SPP degradation. The degradation effect of the O was even higher than that of the OH. The physical effects (e.g. UV light and shockwaves) of SPP method or Fenton's reaction might contribute to the degradation treatment. Furthermore, the different scavengers could adjust the degradation effect of the corresponding free radicals. FT-IR, 1H NMR, and XRD analysis revealed that the primary chemical structure of chitosan was not changed by the scavengers. This study found that the controlled degradation by addition of a radical scavenger is feasible. Therefore, this study provided a straightforward analysis of the role of the free radicals and the controlled degradation of chitosan under SPP treatment, which will be beneficial to further develop SPP techniques for chitosan degradation.
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Affiliation(s)
- Fengming Ma
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Shihao Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Pu Li
- College of Art Design and Architecture, Liaoning University of Technology, Jinzhou, 121001, China.
| | - Bingxin Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Yufeng Xu
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Dongbing Tao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Haitian Zhao
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150090, China.
| | - Shiwen Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Ruiyin Zhu
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Baiqing Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
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67
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Effect of beetroot (Beta vulgaris L. var conditiva) fiber filler and corona treatment on cassava starch films properties. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100605] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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68
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Charoux CMG, Patange A, Lamba S, O'Donnell CP, Tiwari BK, Scannell AGM. Applications of nonthermal plasma technology on safety and quality of dried food ingredients. J Appl Microbiol 2020; 130:325-340. [PMID: 32797725 DOI: 10.1111/jam.14823] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 07/20/2020] [Accepted: 08/06/2020] [Indexed: 12/28/2022]
Abstract
Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.
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Affiliation(s)
- C M G Charoux
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A Patange
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - S Lamba
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C P O'Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - B K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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69
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Amirabadi S, Milani JM, Sohbatzadeh F. Application of dielectric barrier discharge plasma to hydrophobically modification of gum arabic with enhanced surface properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105724] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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70
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Jiang YH, Cheng JH, Sun DW. Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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71
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HMDSO plasma treatment as alternative to modify structural properties of granular starch. Int J Biol Macromol 2020; 144:682-689. [DOI: 10.1016/j.ijbiomac.2019.12.111] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 12/29/2022]
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72
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Structural modification and functional improvement of starch nanoparticles using vacuum cold plasma. Int J Biol Macromol 2019; 145:197-206. [PMID: 31870870 DOI: 10.1016/j.ijbiomac.2019.12.167] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 12/10/2019] [Accepted: 12/19/2019] [Indexed: 11/22/2022]
Abstract
Starch nanoparticles (SNPs) have become one of the most interesting nanocarriers due to their relatively easy synthesis, biocompatibility, and biodegradability. However, the practical applications of SNPs are limited, as their aggregation reduce their functionality. Here, SNPs obtained by recrystallizing debranched waxy maize starch were modified using oxygen and ammonia vacuum cold plasma (CP). The modified SNPs were measured using Fourier transform infrared spectroscopy, showing a new carbonyl or carboxyl peak at 1720 cm-1. SNPs modified with oxygen CP treatment have negative charges (-21.6 to -15.1 mV). Modified SNPs with diameter ranging from 75.94 to 159.72 nm had good dispersibility without much aggregation. The relative crystallinity of modified SNPs decreased from 44.13% to 33.80%. Moreover, modified SNPs showed high absorption of tea polyphenols, indicating that as nanocarriers, they can accommodate more cargo molecules than primary SNPs. CP modification of SNPs is simple, green, and inexpensive. Modified SNPs can be used as nanocarriers to deliver drug or food components in the food and pharmaceuticals industries.
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73
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74
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Gao S, Liu H, Sun L, Liu N, Wang J, Huang Y, Wang F, Cao J, Fan R, Zhang X, Wang M. The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch. Int J Biol Macromol 2019; 138:819-830. [DOI: 10.1016/j.ijbiomac.2019.07.147] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/16/2019] [Accepted: 07/24/2019] [Indexed: 01/13/2023]
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75
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Yan S, Chen G, Hou Y, Chen Y. Improved solubility of banana starch by dielectric barrier discharge plasma treatment. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14318] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Si‐Liang Yan
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Gui‐Yun Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Ya‐Jie Hou
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
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76
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Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet. Food Chem 2019; 283:46-51. [DOI: 10.1016/j.foodchem.2019.01.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 12/19/2018] [Accepted: 01/04/2019] [Indexed: 02/02/2023]
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77
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Lukić K, Vukušić T, Tomašević M, Ćurko N, Gracin L, Kovačević Ganić K. The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.11.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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78
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Quality Evaluation of Rice Treated by High Hydrostatic Pressure and Atmospheric Pressure Plasma. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4253701] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study applied high hydrostatic pressure (HHP) and atmospheric pressure plasma (APP) treatments to rice and examined the effects of the treatments on the microbial contamination and physicochemical properties. The microbial population was 100% sterilized by HHP and reduced by up to 34% by APP. Color a values were increased by up to 285% and 33% in HHP and APP, respectively. HHP increased fructose (∼8,256%) but decreased glucose, sucrose, and maltose (∼97%, −100%, and −93%, respectively). APP only mildly modified sugar composition compared with HHP. Retrogradation factors were not changed remarkably by HHP or APP. In conclusion, HHP sterilized microorganisms, but the sterilization was accompanied by high modifications to color and sugar composition. APP had a lesser effect on the microbial population, but it only mildly changed the physicochemical properties of the rice. Therefore, application of either HHP or APP could be considered depending on the intended use of the rice.
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79
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Zhou Y, Yan Y, Shi M, Liu Y. Effect of an Atmospheric Pressure Plasma Jet on the Structure and Physicochemical Properties of Waxy and Normal Maize Starch. Polymers (Basel) 2018; 11:E8. [PMID: 30959992 PMCID: PMC6402232 DOI: 10.3390/polym11010008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 12/18/2018] [Accepted: 12/19/2018] [Indexed: 02/01/2023] Open
Abstract
In present study, a novel physical modification of waxy maize starch (WMS) and normal maize starch (NMS) was investigated by using an atmospheric pressure plasma jet (APPJ) treatment. The effect on the structure and physicochemical properties of both starches was demonstrated by treatment with a 5% starch suspension (w/w) with APPJ for short periods of time (1, 3, 5, or 7 min). The pH of WMS and NMS was decreased after APPJ treatment from 5.42 to 4.94, and 5.09 to 4.75, respectively. The water-binding capacity (WBC) (WMS: 105.19%⁻131.27%, NMS: 83.56%⁻95.61%) and swelling volume (SV) (WMS: 2.96 g/mL⁻3.33 g/mL, NMS: 2.75 g/mL⁻3.05 g/mL) of the starches were obviously increased by APPJ treatment. The surfaces of starch granules were wrecked, due to plasma etching. No changes in the crystalline types of both starches were observed. However, the relative crystallinities (RCs) of WMS and NMS were reduced from 46.7% to 42.0%, and 40.1% to 35.7%, respectively. Moreover, the short-range molecular orders of both starches were slightly reduced. In addition, APPJ treatment resulted in lower gelatinization temperature and enthalpies. Therefore, APPJ provides a mild and green approach to starch modification, showing great potential for applications in the food and non-food industry.
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Affiliation(s)
- Yaping Zhou
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yizhe Yan
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China.
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China.
| | - Miaomiao Shi
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yanqi Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
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80
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Yan Y, Zhou Y, Shi M, Liu H, Liu Y. Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13973] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yizhe Yan
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou 450002 Henan Province China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou 450002 China
| | - Yaping Zhou
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Hualing Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
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81
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Muhammad AI, Liao X, Cullen PJ, Liu D, Xiang Q, Wang J, Chen S, Ye X, Ding T. Effects of Nonthermal Plasma Technology on Functional Food Components. Compr Rev Food Sci Food Saf 2018; 17:1379-1394. [PMID: 33350151 DOI: 10.1111/1541-4337.12379] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/08/2018] [Accepted: 06/14/2018] [Indexed: 12/16/2022]
Abstract
Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.
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Affiliation(s)
- Aliyu Idris Muhammad
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China.,Dept. of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero Univ. Kano, Nigeria
| | - Xinyu Liao
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Patrick J Cullen
- BioPlasma Research Group, Dublin Inst. of Technology, Dublin, Ireland.,Dept. of Chemical and Environmental Engineering, Univ. of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Donghong Liu
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou Univ. of Light Industry, Zhengzhou, 450002, P.R. China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural Univ., Chengyang, Qingdao, China
| | - Shiguo Chen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Xingqian Ye
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Tian Ding
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
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82
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83
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84
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The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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85
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Chizoba Ekezie FG, Sun DW, Cheng JH. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.007] [Citation(s) in RCA: 177] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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