New insights into cold plasma-induced starch modification: A comparative analysis of microstructure and...

With the growing demand for clean labeling in food products, cold plasma (CP) has gained attention as an eco-friendly method for starch modification. This study evaluated various effects of CP treatment on A- and B-type starches by comparing their microstructure and physicochemical properties. CP treatment caused the deposition of precipitates on the starch surfaces. While it did not alter the crystalline type, it reduced the relative crystallinity, particularly in potato starch (PS), with a 6.5 % decrease. Amylopectin chain length analysis showed depolymerization as the dominant effect in PS, while corn starh (CS) experienced cross-linking and degradation. Furthermore, the formation of smaller particles through CP enhanced water-holding capacity. CP treatment induced lower digestibility in both raw and cooked starches, especially uncooked PS showed slowly-digestible and resistant starch content with 11.59 % and 59.69 %. These effects are linked to differences in crystal cell arrangement, offering potential for CP-modified starches with tailored industrial applications.