Atmospheric pressure cold plasma improves viscosifying and emulsion stabilizing properties of xanthan gum. (September 2018)

• Record Type: Journal Article
• Authors: Misra, N.N.; Yong, Hae In; Phalak, Rohit; Jo, Cheorun
• Is Part Of: Food hydrocolloids. Volume 82(2018)
• Page Start: 29
• Page End: 33
• Publication Date: 2018-09
• Subjects: Xanthan -- Cold plasma -- Viscosity -- Interfacial tension -- Emulsion; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.03.031
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an increase in the viscosifying ability at low shear rates, and emulsion stabilizing activity of the gum, without affecting the colour or the basic polysaccharide backbone. The observed changes have potential benefits for salad-dressing and instant dry soup formulations. Graphical abstract: Image 1 Highlights: Effect of cold plasma on properties of xanthan gum is evaluated. Plasma treatment of xanthan powder increases low-shear rate viscosity. The resulting xanthan has improved emulsion stabilizing capacity. The polysaccharide structure remains intact after plasma treatment.