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

Akua Y Okyere, Sasireka Rajendran, George A. Annor

Research output: Contribution to journalReview articlepeer-review

2 Scopus citations

Abstract

Native starches have limited applications in the food industry due to their unreactive and insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has been explored to modify starches to enhance their functional, thermal, molecular, morphological, and physicochemical properties. Atmospheric cold plasma and low-pressure plasma systems have been used to alter starches and have proven successful. This review provides an in-depth analysis of the different cold plasma setups employed for starch modifications. The effect of cold plasma technology application on starch characteristics is summarized. We also discussed the potential of plasma-activated water as a novel alternative for starch modification. This review provides information needed for the industrial scale-up of cold plasma technologies as an eco-friendly method of starch modification.

Original languageEnglish (US)
Pages (from-to)451-463
Number of pages13
JournalCurrent Research in Food Science
Volume5
DOIs
StatePublished - Jan 2022

Bibliographical note

Publisher Copyright:
© 2022 The Authors

Keywords

  • Application
  • Cold plasma
  • Industrial scale-up
  • Plasma-activated water
  • Starch modification
  • Starch properties

PubMed: MeSH publication types

  • Journal Article
  • Review

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