Physical action of nonthermal cold plasma technology for starch modification

Abstract

Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical mechanisms involved in cold plasma technology to modify starch molecules. Cold plasma treatment generates reactive species and electromagnetic fields that induce controlled physical and chemical changes in starch, including cross-linking and chemical functionalization. These modifications influence fundamental properties of starch, such as gelatinization temperature, viscosity, and structural integrity. Moreover, the nonthermal nature of cold plasma preserves the integrity of heat-sensitive compounds in starch, making it suitable for a wide range of applications in the food and material industries. By optimizing process parameters, such as gas composition and treatment duration, cold plasma technology enables precise and tailored modifications of starch to meet specific functional requirements. So, a comprehensive understanding of the physical mechanism behind cold plasma technology for starch modification opens up new avenues for innovation in the food industry. Starch-based products that have been altered by cold plasma to have improved qualities and be used in a wide range of industries.

Keywords

• Functional properties
• Structural properties
• Mechanism
• Food application