Modulation of physicochemical attributes and functionalities of chitosan via cold atmospheric pressure plasma
This study was aimed to investigate the effect of cold plasma on chitosan powder properties at two different power levels (22 kV and 25 kV) and four different times (0, 4, 8, and 12 min). The treated and control chitosan powder were analyzed to determine any changes in their physicochemical, structu...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-07, Vol.18 (7), p.5956-5970 |
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| creator | Abbasi, Arezoo Varidi, Mohammad Javad Varidi, Mehdi |
| description | This study was aimed to investigate the effect of cold plasma on chitosan powder properties at two different power levels (22 kV and 25 kV) and four different times (0, 4, 8, and 12 min). The treated and control chitosan powder were analyzed to determine any changes in their physicochemical, structural, functional, and thermal properties. The plasma treatment notably reduced the moisture content of the sample. Increasing the plasma voltage and exposure time resulted in an increase in solubility (2.42% and 5.02%, respectively) and water binding capacity (4.09% and 8.45%, respectively) of the samples. However, there was a decrease in fat binding capacity of approximately 5.41% and 5.09% (
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| doi_str_mv | 10.1007/s11694-024-02621-8 |
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p
< 0.05) under the same conditions. The plasma treatment markedly reduced the average molecular weight of chitosan samples, with the control having the highest molecular weight (1543.16 kDa) and the sample treated at 25 kV for 12 min showing the lowest (1511.21 kDa). Although there was no observed change in the functional group of the control and treated chitosan powder, the X-ray diffractometer and scanning electron microscopy analyses indicated an increase in crystallinity. Furthermore, the differential scanning calorimetry analysis of the control and treated chitosan showed that the treated samples exhibited lower melting and decomposition enthalpies. This study’s results demonstrate that cold plasma can serve as an eco-friendly method, due to its reduced chemical usage, for effectively altering the functional properties of chitosan. This opens up possibilities for a wider range of applications in both the food and polymer industries.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-024-02621-8</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>atmospheric pressure ; Binding ; Calorimetry ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chitosan ; cold ; Cold plasmas ; crystal structure ; Differential scanning calorimetry ; electric potential difference ; electron microscopy ; Engineering ; Enthalpy ; exposure duration ; Food industry ; Food Science ; Functional groups ; Heat treatment ; Moisture content ; Molecular weight ; Original Paper ; Plasma ; Polymers ; Powder ; Pressure effects ; Scanning electron microscopy ; solubility ; Structure-function relationships ; Thermal properties ; Thermodynamic properties ; Water content ; X-ray diffraction</subject><ispartof>Journal of food measurement & characterization, 2024-07, Vol.18 (7), p.5956-5970</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c303t-d6f705a1d1d0610a2e24f05867b980ecae08050d27508d2cca172eb12faf5e923</cites><orcidid>0000-0003-0885-3975</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-024-02621-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-024-02621-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Abbasi, Arezoo</creatorcontrib><creatorcontrib>Varidi, Mohammad Javad</creatorcontrib><creatorcontrib>Varidi, Mehdi</creatorcontrib><title>Modulation of physicochemical attributes and functionalities of chitosan via cold atmospheric pressure plasma</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>This study was aimed to investigate the effect of cold plasma on chitosan powder properties at two different power levels (22 kV and 25 kV) and four different times (0, 4, 8, and 12 min). The treated and control chitosan powder were analyzed to determine any changes in their physicochemical, structural, functional, and thermal properties. The plasma treatment notably reduced the moisture content of the sample. Increasing the plasma voltage and exposure time resulted in an increase in solubility (2.42% and 5.02%, respectively) and water binding capacity (4.09% and 8.45%, respectively) of the samples. However, there was a decrease in fat binding capacity of approximately 5.41% and 5.09% (
p
< 0.05) under the same conditions. The plasma treatment markedly reduced the average molecular weight of chitosan samples, with the control having the highest molecular weight (1543.16 kDa) and the sample treated at 25 kV for 12 min showing the lowest (1511.21 kDa). Although there was no observed change in the functional group of the control and treated chitosan powder, the X-ray diffractometer and scanning electron microscopy analyses indicated an increase in crystallinity. Furthermore, the differential scanning calorimetry analysis of the control and treated chitosan showed that the treated samples exhibited lower melting and decomposition enthalpies. This study’s results demonstrate that cold plasma can serve as an eco-friendly method, due to its reduced chemical usage, for effectively altering the functional properties of chitosan. This opens up possibilities for a wider range of applications in both the food and polymer industries.</description><subject>atmospheric pressure</subject><subject>Binding</subject><subject>Calorimetry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chitosan</subject><subject>cold</subject><subject>Cold plasmas</subject><subject>crystal structure</subject><subject>Differential scanning calorimetry</subject><subject>electric potential difference</subject><subject>electron microscopy</subject><subject>Engineering</subject><subject>Enthalpy</subject><subject>exposure duration</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Functional groups</subject><subject>Heat treatment</subject><subject>Moisture content</subject><subject>Molecular weight</subject><subject>Original Paper</subject><subject>Plasma</subject><subject>Polymers</subject><subject>Powder</subject><subject>Pressure effects</subject><subject>Scanning electron microscopy</subject><subject>solubility</subject><subject>Structure-function relationships</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><subject>Water content</subject><subject>X-ray diffraction</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kU1r3DAQhk1oIEu6fyAnQS69uJmRbFk-lpB-QEov7VnMynJWi205GjuQf19tNiTQQw_DDMPzDAxvUVwhfEaA5oYRdVuVII-lJZbmrNhIbFVZoao-vM1SXxRb5gMAIDZVpdWmGH_Gbh1oCXESsRfz_pmDi27vx-BoELQsKezWxbOgqRP9OrkjSkNYQt5lw-3DEpkm8RRIuDh02Rkjz3ufghNz8sxr8mIeiEf6WJz3NLDfvvbL4s_Xu9-338v7X99-3H65L50CtZSd7huoCTvsQCOQ9LLqoTa62bUGvCMPBmroZFOD6aRzhI30O5Q99bVvpbosPp3uzik-rp4XOwZ2fhho8nFlq7BWDWgj24xe_4Me4pryh5kCo9FIrKpMyRPlUmROvrdzCiOlZ4tgjyHYUwg2h2BfQrAmS-okcYanB5_eT__H-gtYwYtM</recordid><startdate>20240701</startdate><enddate>20240701</enddate><creator>Abbasi, Arezoo</creator><creator>Varidi, Mohammad Javad</creator><creator>Varidi, Mehdi</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-0885-3975</orcidid></search><sort><creationdate>20240701</creationdate><title>Modulation of physicochemical attributes and functionalities of chitosan via cold atmospheric pressure plasma</title><author>Abbasi, Arezoo ; Varidi, Mohammad Javad ; Varidi, Mehdi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c303t-d6f705a1d1d0610a2e24f05867b980ecae08050d27508d2cca172eb12faf5e923</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>atmospheric pressure</topic><topic>Binding</topic><topic>Calorimetry</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chitosan</topic><topic>cold</topic><topic>Cold plasmas</topic><topic>crystal structure</topic><topic>Differential scanning calorimetry</topic><topic>electric potential difference</topic><topic>electron microscopy</topic><topic>Engineering</topic><topic>Enthalpy</topic><topic>exposure duration</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Functional groups</topic><topic>Heat treatment</topic><topic>Moisture content</topic><topic>Molecular weight</topic><topic>Original Paper</topic><topic>Plasma</topic><topic>Polymers</topic><topic>Powder</topic><topic>Pressure effects</topic><topic>Scanning electron microscopy</topic><topic>solubility</topic><topic>Structure-function relationships</topic><topic>Thermal properties</topic><topic>Thermodynamic properties</topic><topic>Water content</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abbasi, Arezoo</creatorcontrib><creatorcontrib>Varidi, Mohammad Javad</creatorcontrib><creatorcontrib>Varidi, Mehdi</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abbasi, Arezoo</au><au>Varidi, Mohammad Javad</au><au>Varidi, Mehdi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modulation of physicochemical attributes and functionalities of chitosan via cold atmospheric pressure plasma</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-07-01</date><risdate>2024</risdate><volume>18</volume><issue>7</issue><spage>5956</spage><epage>5970</epage><pages>5956-5970</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>This study was aimed to investigate the effect of cold plasma on chitosan powder properties at two different power levels (22 kV and 25 kV) and four different times (0, 4, 8, and 12 min). The treated and control chitosan powder were analyzed to determine any changes in their physicochemical, structural, functional, and thermal properties. The plasma treatment notably reduced the moisture content of the sample. Increasing the plasma voltage and exposure time resulted in an increase in solubility (2.42% and 5.02%, respectively) and water binding capacity (4.09% and 8.45%, respectively) of the samples. However, there was a decrease in fat binding capacity of approximately 5.41% and 5.09% (
p
< 0.05) under the same conditions. The plasma treatment markedly reduced the average molecular weight of chitosan samples, with the control having the highest molecular weight (1543.16 kDa) and the sample treated at 25 kV for 12 min showing the lowest (1511.21 kDa). Although there was no observed change in the functional group of the control and treated chitosan powder, the X-ray diffractometer and scanning electron microscopy analyses indicated an increase in crystallinity. Furthermore, the differential scanning calorimetry analysis of the control and treated chitosan showed that the treated samples exhibited lower melting and decomposition enthalpies. This study’s results demonstrate that cold plasma can serve as an eco-friendly method, due to its reduced chemical usage, for effectively altering the functional properties of chitosan. This opens up possibilities for a wider range of applications in both the food and polymer industries.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-024-02621-8</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0003-0885-3975</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | atmospheric pressure Binding Calorimetry Chemistry Chemistry and Materials Science Chemistry/Food Science Chitosan cold Cold plasmas crystal structure Differential scanning calorimetry electric potential difference electron microscopy Engineering Enthalpy exposure duration Food industry Food Science Functional groups Heat treatment Moisture content Molecular weight Original Paper Plasma Polymers Powder Pressure effects Scanning electron microscopy solubility Structure-function relationships Thermal properties Thermodynamic properties Water content X-ray diffraction |
| title | Modulation of physicochemical attributes and functionalities of chitosan via cold atmospheric pressure plasma |
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