Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review

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dc.citation.volume249
dc.contributor.authorSahraeian S
dc.contributor.authorRashidinejad A
dc.contributor.authorNiakousari M
dc.coverage.spatialNetherlands
dc.date.accessioned2024-05-22T21:43:10Z
dc.date.available2024-05-22T21:43:10Z
dc.date.issued2023-09-30
dc.description.abstractHydrocolloids are important ingredients in food formulations and their modification can lead to novel ingredients with unique functionalities beyond their nutritional value. Cold plasma is a promising technology for the modification of food biopolymers due to its non-toxic and eco-friendly nature. This review discusses the recent published studies on the effects of cold plasma treatment on non-starch hydrocolloids and their derivatives. It covers the common phenomena that occur during plasma treatment, including ionization, etching effect, surface modification, and ashing effect, and how they contribute to various changes in food biopolymers. The effects of plasma treatment on important properties such as color, crystallinity, chemical structure, rheological behavior, and thermal properties of non-starch hydrocolloids and their derivatives are also discussed. In addition, this review highlights the potential of cold plasma treatment to enhance the functionality of food biopolymers and improve the quality of food products. The mechanisms underlying the effects of plasma treatment on food biopolymers, which can be useful for future research in this area, are also discussed. Overall, this review paper presents a comprehensive overview of the current knowledge in the field of cold plasma treatment of non-starch hydrocolloids and their derivatives and highlights the areas that require further investigation.
dc.description.confidentialfalse
dc.format.pagination126098-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37543265
dc.identifier.citationSahraeian S, Rashidinejad A, Niakousari M. (2023). Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review.. Int J Biol Macromol. 249. (pp. 126098-).
dc.identifier.doi10.1016/j.ijbiomac.2023.126098
dc.identifier.eissn1879-0003
dc.identifier.elements-typejournal-article
dc.identifier.issn0141-8130
dc.identifier.number126098
dc.identifier.piiS0141-8130(23)02993-8
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69643
dc.languageeng
dc.publisherElsevier B V
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0141813023029938
dc.relation.isPartOfInt J Biol Macromol
dc.rights(c) 2023 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectChemical changes
dc.subjectCold plasma
dc.subjectFood formulations
dc.subjectHydrocolloids
dc.subjectProteins
dc.subjectStructural changes
dc.subjectPlasma Gases
dc.subjectPolysaccharides
dc.subjectColloids
dc.subjectBiopolymers
dc.subjectFood
dc.titleEnhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review
dc.typeJournal article
pubs.elements-id479724
pubs.organisational-groupOther
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