Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches

Abstract

The effect of carbon dioxide‐argon radio frequency cold plasma treatment on the in vitro digestion and structural characteristics of granular and non‐granular waxy maize, potato, and rice starches was investigated in this study. The effect on the fine structure of waxy potato was very minimal after plasma treatment irrespective of their granular or non‐granular form. The short chain length (SCL) of waxy maize and rice (granular and non‐granular) starches was reduced leading to subsequent increases in the long chain length (LCL). In vitro digestibility studies showed that cold plasma treatment enhanced (p < 0.05) the amount of slowly digestible starches (5.62%; 10.24%) and resistant starches (0.28%; 85.66%) in non‐granular waxy maize (WMS NG) and granular waxy potato starches (WPS G), respectively. The amount of rapidly digestible starches increased in granular waxy maize starch (WMS G) (85.08%) but was unaffected in non‐granular waxy rice (WRS NG), WPS G, and non‐granular waxy potato starches after plasma treatment. FTIR‐ATR data confirmed the ability of cold plasma to induce cross‐linking in waxy starches specifically in WMS NG, WRS G, WRS NG, and WPS G. Overall, the unit and internal chain structure of the waxy starches were mostly unaffected by radio frequency plasma treatment. Cross‐linking served as the dominant mechanism by which plasma altered the structure and digestibility of these starches. Practical Application Cold plasma technology has been suggested as a green technique for starch modification. More research is, however, needed to facilitate the industrial scale up of this technology. In this study, we utilized a carbon dioxide‐argon radio frequency cold plasma to modify waxy maize, rice and potato starches. Cold plasma treatment resulted in starches that were resistant to digestion and were highly cross‐linked. The cross‐linking would give the starches the ability to possibly withstand the high temperatures and shear that can be applied during industrial processing.

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

“…The authors reported that higher plasma power levels and longer treatment times resulted in the cleavage of hydrogen bonds in starch, thus decreasing the intensity of the H–O–H bending vibration peaks ( Sudheesh et al, 2019 ). Okyere et al (2022) reported the ability of a radio frequency plasma to induce cross-linking in non-granular waxy maize and rice as well as granular waxy potato and rice starches as shown by Fourier Transform Infrared-Attenuated total reflectance (FTIR-ATR) analysis. The authors also reported minor changes in waxy starches' unit and internal chain structure after RF plasma modification.…”

Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification

“…The chain-length distribution of the produced maltodextrin was determined as outlined by Okyere et al (2022) , with adjustments in sample preparation. Maltodextrin (2.0 mg) was dissolved in 90% DMSO (100 μL), in septuplicate, and stirred overnight at room temperature.…”

The Application of Cold Plasma Technology in Low-Moisture Foods

“…The amount of rapidly digestible starches increased in granular waxy maize starch (WMS G) (85.08%) but was unaffected in non-granular waxy rice (WRS NG), WPS G, and non-granular waxy potato starches after plasma treatment. Okreye et al [ 142 ] Cashew Glow discharge plasma (low-pressure) The plasma processing decreased the amount of sucrose and increased the fatty acids and glycerol (made them more available) regardless of the time and flow rate of the synthetic air. Alves Filho et al [ 143 ]

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“…Changes in its rheological properties tend to transition from pseudoplastic (non-Newtonian) fluids to Newtonian fluids. Okyere et al [ 142 ] studied the effects of carbon dioxide-argon RF CP treatment on the in vitro digestion and structural characteristics of granular and non-granulated waxy maize, potato, and rice starch, and observed that plasma treatment could also change the damaged starch content, making the relative number of short chains decrease, resulting in a slight increase in long chains. The treated starch is beneficial to slow the release of glucose in the blood and affects the in vitro digestibility of starch, which certainly improves the quality of starch.…”