The effect of cold plasma on starch: Structure and performance

Area of Science:

• Food Science and Technology
• Materials Science
• Biochemistry

Background:

• Native starches possess inherent physicochemical limitations restricting their industrial utility.
• Non-thermal plasma technology offers a novel approach to rapidly modify and improve functional properties of materials.
• Understanding plasma-starch interactions is crucial for developing advanced ingredients.

Purpose of the Study:

• To review the mechanisms and effects of cold plasma on starch at various structural levels.
• To explore the structure-function relationships in plasma-modified starches.
• To assess the potential applications of plasma-treated starch in food and non-food industries.

Main Methods:

• Comprehensive literature review on cold plasma modification of starches.
• Analysis of studies detailing changes in starch morphology, crystallinity, and molecular structure.
• Evaluation of physicochemical property alterations post-plasma treatment.

Main Results:

• Cold plasma treatment significantly modifies starch morphology, crystal structure, and molecular chain characteristics.
• Physicochemical properties such as solubility, viscosity, and thermal behavior are effectively optimized.
• The extent of modification depends on starch type, plasma parameters (source, intensity, duration), and concentration.

Conclusions:

• Plasma technology provides an effective method for optimizing starch properties, creating tailored functionalities.
• Plasma-modified starches offer a promising avenue for clean-label ingredients to meet market demands.
• Further research into plasma-starch interactions can unlock broader industrial applications.