Improved packing performance and structure-stability of casein edible films by dielectric barrier discharges (DBD) cold plasma

Wu, Xiaomeng; Liu, Qi; Luo, Yanghe; Murad, Mian Safian; Zhu, Linxian; Mu, Guangqing

doi:10.1016/j.fpsl.2020.100471

Cited by 55 publications

(52 citation statements)

References 42 publications

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“…Similarly, 46.34% decreased WVP was obtained in the casein-based film after CAP treatment (Wu et al, 2020). The results demonstrated that protein-based film aggregates and crystalloid scattering occurs in the film, which could change the arrangement of water molecules when treated under the CAP.…”

Section: Effec T Of C Ap In the Food Pack Ag Ing Appli C Ati Onmentioning

confidence: 73%

“…Moreover, WVP with a reduced water vapor barrier is vital for its application on fruits and vegetables with a high respiration rate, however a high barrier is required for other food products such as biscuits and edible oil (Ganesan et al., 2019). Similarly, 46.34% decreased WVP was obtained in the casein‐based film after CAP treatment (Wu et al., 2020). The results demonstrated that protein‐based film aggregates and crystalloid scattering occurs in the film, which could change the arrangement of water molecules when treated under the CAP.…”

Section: Effect Of Cap In the Food Packaging Applicationmentioning

confidence: 82%

“…In this manner, optimizing the CAP process conditions are recommended to get desirable WVP of a film. Besides, the casein‐based film also displayed promising tensile strength (TS) and barrier property after CAP treatment (Wu et al., 2020). The TS improved to 61.29% (at 50 V, 30 s), and the elongation at the break had increased to 191.44% (at 60 V, 60 s).…”

Section: Effect Of Cap In the Food Packaging Applicationmentioning

confidence: 99%

“…The recent research works identified that CAP can modify material surface properties (Cui et al, 2020;Wu et al, 2020) and can promote antibacterial/antioxidant effects to replace conventional packaging materials. Several studies have proven that application of CAP improved the mechanical and functional property of packaging film (Cui et al, 2020;Romani et al, 2019aRomani et al, , 2019b.…”

Section: Effec T Of C Ap In the Food Pack Ag Ing Appli C Ati Onmentioning

confidence: 99%

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Application of cold plasma on food matrices: A review on current and future prospects

Ganesan

Tiwari

Ezhilarasi

et al. 2020

J Food Process Preserv

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Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf life, and retaining bioactive compounds in foods. Due to non‐thermal nature, CPT is a useful technology for the sterilization process, especially for heat‐sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation. Release of secondary products such as ozone, UV, and reactive oxygen species during plasma generation limits its competencies and usage in food industry. Therefore, this review focuses on the application of various types of cold plasma on plant and animal produces. The current state of the CPT application and its effect on food matrices, bioactive compounds, packaging materials, and specific nutrients of food, along with advantages, limitations, and future recommendations of this technique in food sector are discussed. Practical applications Cold plasma technology (CPT), an emerging green nonthermal process, offers numerous potential applications in food and biomedical industries. With rapid advancements in plasma science, the application of CPT for surface decontamination of both food products and food packaging materials is advancing. Though CPT is rapidly gaining acceptance among the food sector, the long‐lasting effect of generated reactive oxygen species is still unclear. This work summarizes the recent developments of CPT on various plant‐ and animal‐based food matrices and aims at highlighting its potential applications, current research, and trends in the area. By examining the safety of gases used in CPT, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food.

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Section: Effec T Of C Ap In the Food Pack Ag Ing Appli C Ati Onmentioning

confidence: 73%

Section: Effect Of Cap In the Food Packaging Applicationmentioning

confidence: 82%

Section: Effect Of Cap In the Food Packaging Applicationmentioning

confidence: 99%

Section: Effec T Of C Ap In the Food Pack Ag Ing Appli C Ati Onmentioning

confidence: 99%

See 2 more Smart Citations

Application of cold plasma on food matrices: A review on current and future prospects

Ganesan

Tiwari

Ezhilarasi

et al. 2020

J Food Process Preserv

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“…glycerol at the ratio of 5:1 in weight (Wu et al, 2020a). The formed solutions were then carefully poured into a 15 cm × 15 cm polyacrylic acid plate.…”

Section: Dielectric Barrier Discharge Cold Plasma Treatmentmentioning

confidence: 99%

Effects of treatment of dielectric barrier discharge cold plasma (DBD‐CP) on mechanical, barrier and functional characteristics of casein‐based films

Hou

Liu

Mian

et al. 2021

Int J of Food Sci Tech

Self Cite

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Dielectric barrier discharge cold plasma (DBD-CP) improves packing characters of films. According to our previous study, the physical performances including barrier and mechanical properties of casein films were enhanced by DBD-CP treatment. The aim of this paper was to study the effects of DBD-CP discharge on the physical performances of films made from casein-based film-forming solutions. The structural characteristics, mechanical and barrier properties, and heat stability of the produced casein films were evaluated. As expected, the differential scanning calorimeter (DSC) results indicated that the DBD-CP treatment improved heat stability of the films. However, other properties such as tensile strength (TS), elongation at break (EAB) and barrier to water vapours were negatively affected. Similar results were obtained after examining casein film-forming solution treated with DBD-CP using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). In conclusion, treating the film-forming solution directly with DBD-CP should be done cautiously while reinforcing the films packing properties.

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Effect of low‐pressure cold plasma on the properties of edible film based on alginate enriched with Dunaliella salina powder

Gholamazad

Hosseini

Ramezan

et al. 2022

Plasma Processes & Polymers

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Edible films based on sodium alginate enriched with different percentages of Dunaliella salina powder were prepared and treated by cold plasma for diverse durations in the presence of oxygen and argon. The results demonstrated that plasma treatment, especially in the presence of argon, improves film tensile strength and Young's modulus but reduces its flexibility. Surface morphologies and topography clearly show that cold plasma's physical and chemical etching affected the microstructure of films and increased surface roughness and contact angle. Also, water vapor permeability decreased due to the reduced pores of the film and surface hydrophilicity after treatment. The results of total phenolic content and antioxidant activity of treated films containing D. salina were interestingly increased by both O 2 and Ar plasma. The colorimetric findings indicated that plasma increased the intensity of redness in samples containing D. salina, with the color of these samples being more vivid.

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Improved packing performance and structure-stability of casein edible films by dielectric barrier discharges (DBD) cold plasma

Cited by 55 publications

References 42 publications

Application of cold plasma on food matrices: A review on current and future prospects

Application of cold plasma on food matrices: A review on current and future prospects

Effects of treatment of dielectric barrier discharge cold plasma (DBD‐CP) on mechanical, barrier and functional characteristics of casein‐based films

Effect of low‐pressure cold plasma on the properties of edible film based on alginate enriched with Dunaliella salina powder

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