Volume 22, Issue 4 (2020)
JAST 2020, 22(4): 999-1008 |
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Sheikhi Z, Mirmoghtadaie L, Khani M R, Farhoodi M, Beikzadeh S, Abdolmaleki K, et al . Physicochemical Characterization of Argon Plasma-Treated Starch Film. JAST 2020; 22 (4) :999-1008
URL: http://jast.modares.ac.ir/article-23-28357-en.html
URL: http://jast.modares.ac.ir/article-23-28357-en.html
Zh. Sheikhi1 
, L. Mirmoghtadaie1 , M. R. Khani2 , M. Farhoodi1 , S. Beikzadeh1 , Kh. Abdolmaleki3 , F. Kazemian-Bazkiaee1 , B. Shokri4 , S. Shojaee-Aliabadi * 5
, L. Mirmoghtadaie1 , M. R. Khani2 , M. Farhoodi1 , S. Beikzadeh1 , Kh. Abdolmaleki3 , F. Kazemian-Bazkiaee1 , B. Shokri4 , S. Shojaee-Aliabadi * 5
1- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
2- Laser and Plasma Research Institute, Shahid Beheshti University, G. C. Zip Code: 19839-63113Evin, Tehran, Islamic Republic of Iran.
3- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Science, Kermanshah, Islamic Republic of Iran.
4- Department of Physics, Shahid Beheshti University, Tehran, Islamic Republic of Iran.
5- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran. ,S_Shojaee@sbmu.ac.ir
2- Laser and Plasma Research Institute, Shahid Beheshti University, G. C. Zip Code: 19839-63113Evin, Tehran, Islamic Republic of Iran.
3- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Science, Kermanshah, Islamic Republic of Iran.
4- Department of Physics, Shahid Beheshti University, Tehran, Islamic Republic of Iran.
5- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran. ,
Abstract: (2806 Views)
Cold plasma is a novel non-thermal technology for the food and packaging industry. In this study, the effects of argon glow discharge plasma on the mechanical properties, surface topography, chemical composition, film hydrophilicity, film solubility, and barrier properties of the starch films were examined. Plasma treatment improved Tensile Strength (TS) of the starch film. In contrast to TS, elongation at the break of the plasma-treated films remained unchanged. The surface roughness of starch film increased after plasma treatment. An apparent increase in the surface hydrophilicity was observed due to formation of oxygen-containing polar groups. FTIR analysis confirmed the increase in the oxygen containing groups in plasma-treated starch film. However, film surface hydrophilicity caused no significant change in the solubility of films. No significant difference was found in the barrier properties of the starch films. The evaluation of films modifications by glow discharge plasma will contribute to in-package decontamination studies of food products by plasma.
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2018/12/19 | Accepted: 2019/09/30 | Published: 2020/06/13
Received: 2018/12/19 | Accepted: 2019/09/30 | Published: 2020/06/13
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