Author/Authors :
Shojaee-Aliabadi, S 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 , Sheikhi, Zh 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 , Mirmoghtadaie, L 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 , Farhoodi, M 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 , Kazemian-Bazkiaee, F 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 , Beikzadeh, S 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 , Khani, M.R Laser and Plasma Research Institute - Shahid Beheshti University - G. C. Zip Code: 19839-63113Evin - Tehran, Islamic Republic of Iran , Abdolmaleki, Kh Department of Food Science and Technology - School of Nutrition Science and Food Technology - Kermanshah University of Medical Science - Kermanshah, Islamic Republic of Iran , Shokri, B Department of Physics - Shahid Beheshti University - Tehran, Islamic Republic of Iran
Abstract :
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 plasmatreated
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.
Farsi abstract :
پلاسماي سرد يك تكنولوژي غيرگرمايي جديد براي صنعت غذا و بسته بندي مي باشد. در اين مطالعه اثرات پلاسما تخليه تابشي آرگون بر روي ويژگي هاي مكانيكي، توپوگرافي سطحي، تركيبات شيميايي، آبدوستي و حلاليت فيلم و ويژگي هاي ممانعتي فيلم نشاسته مورد بررسي قرار گرفت. تيمار پلاسما سبب بهبود مقاومت كششي فيلم نشاسته شد. بر خلاف TS، افزايش طول تا نقطه شكست فيلم هاي تيمار شده با پلاسما بدون تغيير باقي ماند. زبري سطح فيلم نشاسته بعد از تيمار با پلاسما افزايش يافت. افزايش چشم گيري در آبدوستي فيلم ها به علت شكل گيري گروه هاي قطبي حاوي اكسيژن مشاهده گرديد. آناليز FTIR افزايش گروه هاي حاوي اكسيژن در فيلم نشاسته تيمار شده با پلاسما را تاييد كرد. با وجود افزايش آبدوستي سطحي تغيير معني داري در حلاليت فيلم ها ايجاد نشد. تغيير معني داري در ويژگي هاي ممانعتي فيلم ها ايجاد نشد. ارزيابي اصلاحات سطحي با پلاسما تخليه تابشي نقش قابل توجهي در مطالعات آلودگي زدايي از بسته بندي مورد استفاده در محصولات غذايي با استفاده از پلاسما خواهد داشت.
Keywords :
Tensile strength , Mechanical properties , Food packaging , Biopolymer film
