Abstract:
:Cold plasma is one of the techniques used in recent years to improve the functionality and interfacial attributes of biopolymers. Employing cold plasma for the treatment and modification of biopolymers possesses several advantages including its biocompatibility, elimination of toxic solvents usage, treatment consistency, and appropriateness for heat-sensitive ingredients. Most studies have presented the efficacious use of cold plasma treatment in improving structural, mechanical and thermal properties of film composites. In addition, cold plasma improves the film surface characteristics, particularly in protein-based films, through bringing up the polar functional groups onto the bio-composite surface, consequently increasing roughness, improving printability, increasing adhesion, and reducing contact angle; while it is not effective in the improvement of water vapor permeability of edible films. Cold plasma-treated edible packaging films experienced significant improvement where exposed to microbial contaminations, mainly due to the non-thermal nature of cold plasma technology leading to the protection of antimicrobial potency of bioactive compounds and antimicrobial constitutes. Therefore, it can be concluded that cold plasma treatment is an innovative strategy to strengthen the edible film characteristics as a promising alternative to the currently used chemical and physical modification approaches.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Bahrami R,Zibaei R,Hashami Z,Hasanvand S,Garavand F,Rouhi M,Jafari SM,Mohammadi Rdoi
10.1080/10408398.2020.1848790subject
Has Abstractpub_date
2020-11-19 00:00:00pages
1-15eissn
1040-8398issn
1549-7852pub_type
杂志文章abstract::Ginger rhizome (Zingiber officinale Roscoe) is widely cultivated as a spice for its aromatic and pungent components. The essential oil and oleoresins from ginger are valuable products responsible for the characteristic flavor and pungency. Both are used in several food products such as soft beverages and also in many ...
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