Effect of Cold Plasma Treatment on Biochemical and Structural Properties of Modified Cassava (Manihot Esculenta) Starch

Abstract

Cold plasma is a growing non-thermal food processing technique that shows great potential in the modification of starch. The working principle of the cold plasma includes using partial ionized positive and negative ions, charged particles in the form of electrons and photons, and gas-containing molecules, free radicals. The cassava plant roots are used to make tapioca starch, which has a starch concentration ranging from 15% to 33%. This research aimed to evaluate the influence of high voltages of cold plasma (10, 15, 20 kV for 5, 10, and 15 min) and its associated changes on the functional properties of tapioca starch when compared with the control (0 kV) sample. The amylose content of treated tapioca starch was decreased during cold plasma treatment. The freeze-thawing stability of treated starch improves as amylose leaching rises after treatment. Changes in structural properties of cold plasma treated cassava starch are studied using SEM analysis. Based on the findings of this research, the use of cold plasma treatment for the production of modified cassava (Manihot Esculenta) starch may be advantageous with a distinct improvement in its biochemical and structural properties properties.