Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review

Qingqing Zhu; Siyu Yao; Zhengzong Wu; Dandan Li; Tian Ding; Donghong Liu; Enbo Xu

doi:10.1016/j.carbpol.2023.120747

Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review

Carbohydr Polym. 2023 Jul 1:311:120747. doi: 10.1016/j.carbpol.2023.120747. Epub 2023 Mar 1.

Authors

Qingqing Zhu¹, Siyu Yao¹, Zhengzong Wu², Dandan Li³, Tian Ding¹, Donghong Liu¹, Enbo Xu⁴

Affiliations

¹ College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
² State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
³ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
⁴ College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China. Electronic address: enboxu@zju.edu.cn.

PMID: 37028874
DOI: 10.1016/j.carbpol.2023.120747

Abstract

The hierarchical architecture of natural and processed starches with different surface and internal structures determines their final physicochemical properties. However, the oriented control of starch structure presents a significant challenge, and non-thermal plasma (cold plasma, CP) has gradually been used to design and tailor starch macromolecules, though without clear illustration. In this review, the multi-scale structure (i.e., chain-length distribution, crystal structure, lamellar structure, and particle surface) of starch is summarized by CP treatment. The plasma type, mode, medium gas and mechanism are also illustrated, as well as their sustainable food applications, such as in food taste, safety, and packaging. The effects of CP on the chain-length distribution, lamellar structure, amorphous zone, and particle surface/core of starch includes irregularity due to the complex of CP types, action modes, and reactive conditions. CP-induced chain breaks lead to short-chain distributions in starch, but this rule is no longer useful when CP is combined with other physical treatments. The degree but not type of starch crystals is indirectly influenced by CP through attacking the amorphous region. Furthermore, the CP-induced surface corrosion and channel disintegration of starch cause changes in functional properties for starch-related applications.

Keywords: Action mode; Cold plasma; Food application; Spatial architecture; Starch; Structural change.

Publication types

Review