Effect of cold plasma treatment on Xanthan gum properties

Bulbul, V.J.; Bhushette, Pravin; Zambare, Rahul S.; Deshmukh, Rajendra R.; Annapure, Uday S.

doi:10.1016/j.polymertesting.2019.106056

Cited by 69 publications

(34 citation statements)

References 36 publications

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“…Besides, there were no significant differences of OHC among all groups. Similar results were reported in previous research, which pointed out that plasma exposure can improve WHC through increasing specific surface area (28).…”

Section: Discussionsupporting

confidence: 92%

The Potential Effects of Dielectric Barrier Discharge Plasma on the Extraction Efficiency of Bioactive Compounds in Radix Paeoniae Alba

Jin

Zhou

et al. 2021

Front. Nutr.

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Radix paeoniae alba (RPA) is a kind of herbal medicine of traditional Chinese medicine (TCM) that is widely used for the treatment of liver diseases and rheumatoid arthritis in clinical practice. As a result of the low extraction efficiency of RPA by the conventional method, many patients are given high dosages. In this study, four exposure doses of dielectric barrier discharge (DBD) plasma (0, 60, 120, and 180 s) were applied to modify the extraction efficiency of paeoniflorin, benzoylpaeoniflorin, tannic acid, gallic acid, 2′-hydroxy-4′-methoxyacetophenone, and polysaccharide in RPA. Finally, the application of plasma for 180 s exhibited a 24.6% and 12.0% (p < 0.001) increase of tannic acid and polysaccharide contents, however, a 2.1% (p < 0.05) and 5.4% (p < 0.001) reduction of paeoniflorin and gallic acid composition, respectively, and no significant difference (p > 0.05) in results obtained from benzoylpaeoniflorin and 2′-hydroxy-4′-methoxyacetophenone contents. Our results of scanning electron microscopy (SEM), automatic specific surface area and pore analyzer, Fourier transform infrared spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS), and thermal gravimetric analysis (TGA) indicated that DBD plasma can etch the surface and undergo graft polymerization by reactive species thereby changing the water/oil holding capacity and eventually changing the extraction efficiency of bioactive compounds in RPA. Overall, our observations provide a scientific foundation for modifying the extraction efficiency of bioactive ingredients related to the pharmacological activities of RPA.

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Section: Discussionsupporting

confidence: 92%

The Potential Effects of Dielectric Barrier Discharge Plasma on the Extraction Efficiency of Bioactive Compounds in Radix Paeoniae Alba

Jin

Zhou

et al. 2021

Front. Nutr.

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“…The atmospheric pressure of CP could increase the viscosity and enhance the emulsion stabilization capacity of xanthan gum, but it did not change the main polysaccharide chain of xanthan at 250 W for 20-30 min, as confirmed by FTIR spectra (Misra et al, 2018). Moreover, Bulbul et al (2019) reported that CP treatment could change the physicochemical properties of xanthan gum at 60 W for 20 min, including a decrease in bulk density (14.29%), and tapped density (3.38%) and an increase in compressibility index (36.92%), porosity (35.47%), Hausner's ratio (10.53%), and angle of repose (10.92%), compared to that of untreated sample. However, CP did not change the functional group and thermal properties of xanthan gum under the involved conditions.…”

Section: Cp Modification Of Polysaccharidesmentioning

confidence: 93%

Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.

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“…Similar results were reported for the inactivation of Salmonella in chicken breast ( 68 , 85 , 86 ) and the microbial load in sea snail ( 87 ). The technology is also used for enhancing the physical and chemical properties of food constituents ( 16 , 23 ). This technology also finds application in enhancing the physical and chemical properties of carbohydrates and proteins in order to increase their functionality and application in food.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

“…It also inactivates the microbes present on the surface of the food product. Cold plasma treatment time plays an important role in achieving the desired results (22)(23)(24). Ultrasonication is an energy-efficient non-thermal treatment usually used for the intensification of processes like synthesis, extraction, and preservation of food and allied products.…”

Section: Introductionmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Effect of cold plasma treatment on Xanthan gum properties

Cited by 69 publications

References 36 publications

The Potential Effects of Dielectric Barrier Discharge Plasma on the Extraction Efficiency of Bioactive Compounds in Radix Paeoniae Alba

The Potential Effects of Dielectric Barrier Discharge Plasma on the Extraction Efficiency of Bioactive Compounds in Radix Paeoniae Alba

Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review

Non-thermal Technologies for Food Processing

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