Surface, Thermal and Antimicrobial Release Properties of Plasma-Treated Zein Films

Pankaj, S.K.; Bueno-Ferrer, Carmen; Misra, N.N.; O’Neill, Luke A.J.; Jiménez, Alfonso; Bourke, Paula; Cullen, Patrick J.

doi:10.7569/jrm.2013.634129

Cited by 45 publications

(16 citation statements)

References 33 publications

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“…High intensity peaks were observed in the wavelength range 310–430 nm which represent mostly excited nitrogen species, including nitrogen second positive system N 2 (C‐B) and first negative system N 2 + (B‐X). This air plasma emission spectrum was similar and comparable to emission spectra of other studies at atmospheric pressure . The OH (hydroxyl) peak was also observed around 300 nm along with the reactive nitrogen species.…”

Section: Resultssupporting

confidence: 88%

“…This air plasma emission spectrum was similar and comparable to emission spectra of other studies at atmospheric pressure. 15,21,35 The OH (hydroxyl) peak was also observed around 300 nm along with the reactive nitrogen species. Furthermore, at 725 and 777 nm, two excited atomic oxygen species O(5s 3 S → 3p 3 P) and O(2s 2 2p 3 3p 5 P → 2s 2 2p 3 3s 5 S) respectively were found.…”

Section: Optical Emission Spectroscopymentioning

confidence: 99%

“…High voltage atmospheric cold plasma (HVACP) is a novel, non‐thermal technology which has recently caught a lot of attention for its application in the food industry. HVACP has shown considerable potential for microbial decontamination, enzyme inactivation, pesticide degradation, enhanced seed vigor and surface modification …”

Section: Introductionmentioning

confidence: 99%

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Effect of high voltage atmospheric cold plasma on white grape juice quality

et al. 2017

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Section: Resultssupporting

confidence: 88%

Section: Optical Emission Spectroscopymentioning

confidence: 99%

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Effect of high voltage atmospheric cold plasma on white grape juice quality

et al. 2017

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“…This leads to the increase in the surface roughness. A similar type of effect was observed in zein films (Pankaj et al, 2014) and black grams (Chaitanya Sarangapani et al, 2017) treated with plasma.…”

Section: Characterization Of Anisotropic Nature Of Xerogelsupporting

confidence: 67%

Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior

Gupta

Kalaivendan

Stephen

et al. 2020

J Food Process Engineering

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This study aims at integrating food material with food processing to develop edible shape‐changing foods and investigate the effect of cold plasma treatment on their functionality. The anisotropic structure of the xerogel was obtained by sessile drop drying of the hydrogel. Xerogel discs were exposed to glow discharge plasma at 7.32 W for 5 min. For harnessing shape transformation, ethyl cellulose (constraint material) was applied in a single circle pattern. Upon immersing in hot water shape transformation takes place, and increases in bending curvature, angle, and height were observed for both the samples. The plasma treatment led to surface etching (ablation) of the xerogel. This resulted in better adhesion between constraint material and xerogel and therefore, more bending of plasma‐treated xerogel was observed than the untreated ones signifying a positive effect of cold plasma on shape transformation. Consequently, this method can be explored for the application in four‐dimensional food materials. Practical applications Designing flat two‐dimensional materials capable of undergoing shape transformation into a three‐dimensional configuration during cooking/frying, is an innovative area of research which could facilitate in reducing shipping and packaging costs as well as to engineer user‐customized interactive food materials. Detachment of constraint material from xerogel can be rectified by using cold plasma technique. This engineered shape transformation technique may help in food processing industries through the introduction of four‐dimensional printed food materials.

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“…Applications of nanotechnology in packaging as become wide spread to improve the barrier properties of packing material and this can be achieved by cold plasma processing. Pankaj et al [93] studied the surface topography of zein film using atomic force microscopy [AFM]. The roughness of plasma treated zein film increased with a root mean square of 100 nm from 20 nm in untreated films this is due to surface etching occurred during plasma treatment.…”

Section: Effect On Packing Materialsmentioning

confidence: 99%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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Surface, Thermal and Antimicrobial Release Properties of Plasma-Treated Zein Films

Cited by 45 publications

References 33 publications

Effect of high voltage atmospheric cold plasma on white grape juice quality

Effect of high voltage atmospheric cold plasma on white grape juice quality

Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior

Cold Plasma: A novel Non-Thermal Technology for Food Processing

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