Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

被引：99

作者：

Okyere, Akua Y. ^{[1
]}

Rajendran, Sasireka ^{[2
]}

Annor, George A. ^{[1
]}

机构：

[1] Univ Minnesota, Dept Food Sci & Nutr, 1334 Eckles Ave, St Paul, MN 55108 USA

[2] Tamil Nadu Agr Univ, Agr Engn Coll & Res Inst, Dept Food Proc Engn, Coimbatore, Tamil Nadu, India

来源：

CURRENT RESEARCH IN FOOD SCIENCE | 2022年 / 5卷

基金：

英国科研创新办公室;

关键词：

Starch modification; Cold plasma; Plasma-activated water; Application; Starch properties; Industrial scale-up; GAS-PHASE PLASMA; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; MOLECULAR-STRUCTURES; SURFACE MODIFICATION; PASTING PROPERTIES; CHAIN-LENGTH; GLOW-PLASMA; IMPACT; FOOD;

D O I：

10.1016/j.crfs.2022.02.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：451 / 463

页数：13

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