Cold plasma treatments for improvement of the applicability of defatted soybean meal-based edible film in food packaging

Cold atmospheric plasma manipulation of proteins in food systems

“…Oh et al (2016) suggest that elongation and oxygen barrier property of defatted soybean meal (DSM) film can increase, following plasma treatment for 15 minutes at 400 W. As a result, plasma exposure limited the oxygen availability in the DSM packaging film, resulting in the retardation of lipid oxidation of smoked salmon during storage at 4 C (Oh et al, 2016). As discussed earlier, the presence of radicals on the film surface can form cross-linked polymer networks (Stutz et al, 1990), which results in the reduction of the network free volume and limits the O 2 permeability of the film (Perez-gago and Krochta, 2001).…”

“…This presumption was 17 further supported by the research findings showing a reduction in O2 barrier property in polymer by Ar-induced cross-linking (Houston et al, 2002). Other researchers suggest that cold plasma treatment may alter the solubility, but not the diffusivity, of water molecules, so that the bulk property of water vapor permeability may remain unchanged (Shriver and Yang, 2011;Oh et al, 2016). Pankaj et al (2014) found that the intensity of the amide II band increased after DBD plasma treatment due to the occurrence of a shift from a β-sheet structure to an α-helical configuration and the formation of more extensive hydrogen bonding between the proteins, leading to a reduction in the non-bonded peptide groups in the zein films (Pankaj et al, 2014c).…”

Antimicrobial activity of nisin‐coated polylactic acid film facilitated by cold plasma treatment

“…Generally, the changes in the surface topography induced by CP are mainly due to the removal of the material caused by the bombardment of ions and radicals and due to etching . It has been reported that a longer CPT time would lead to an increase in the roughness of the treated surface .…”

“…It was also used as a powerful tool for the surface decontamination of both foodstuff and food packaging materials . More importantly, it has been demonstrated that the atmospheric air‐treated edible film possessed very low toxicity, suggesting that this treatment does not generate any harmful by‐products in the edible film …”

Plazmové technologie v potravinářském průmyslu: mini-review

“…For example Lee et al (2016) observed signifi cant hardness decrease of brown rice. Oh et al (2016) used cold plasma treatment to investigate physical properties of defatted soybean meal based edible fi lm used for the storage stability of smoked salmon. They achieved the changes in the tensile strength, elongation, and moisture barrier property of the fi lm which increased by 6.8%, 13.4%, and 24.4%, respectively.…”