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<p>This study investigated the dual physical modification of potato starch via high-intensity cold plasma (CP, 40 kV) followed by ozonation (O3, 0.045 g/L, 120 min), aiming to enhance its functional, rheological, and structural properties. The sequential treatment CP + O3 promoted a higher degree of amylose depolymerization (13.45%) with a reduction in crystallinity of 13.42%, while CP alone reduced it by 14.97%. The dual-modified starch exhibited a significant reduction (<i>p</i> &lt; 0.05) in average particle size (3.71 µm), which was associated with decreased syneresis (28.25%) and increased water (58.03%) and oil (61.65%) absorption capacities. The introduction of carbonyl (0.57 C = O/100g glucose) and carboxyl (0.31 COOH/100g glucose) functional groups contributed to the reduction in paste viscosity and cohesiveness. The branch chain-length distribution of amylopectin shifted significantly, with a marked decrease in DP ≥ 25 chains and a relative increase in short chains (DP 6–12), particularly in CP + O3-treated starch, indicating extensive debranching. These structural modifications suggest that ozone plays a mitigating role by counteracting the disruptive effects of CP, thereby preserving molecular organization. Overall, the CP + O3 treatment generated a structurally stable and functionally enhanced starch, broadening its potential for industrial applications, particularly in formulations requiring improved water/oil binding and controlled viscosity behavior.</p>

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Dual Modification of Potato Starch: Insights Into Functional, Rheological and Structural Changes Induced by Cold Plasma and Ozonation

  • 期刊论文

  • 发表日期：

    2025年12月16日

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  • Raphael Lucas Jacinto Almeida,
  • Newton Carlos Santos,
  • Ana Carolina Nóbrega Leite,
  • Bárbara Freire de Oliveira,
  • Paloma Benedita da Silva,
  • Jessica Renaly Fernandes Morais,
  • Karina Soares do Bonfim,
  • Ynis Thaciane Felix da Silva,
  • Geniellen Maria Paiva Costa de Melo,
  • Martha Maria Gomes Nóbrega,
  • Raimunda Valdenice da Silva Freitas,
  • Lyandra Maria de Oliveira,
  • Ellen Cristina Nabiça Rodrigues,
  • Tamires dos Santos Pereira,
  • Gilsandro Alves da Costa

摘要

This study investigated the dual physical modification of potato starch via high-intensity cold plasma (CP, 40 kV) followed by ozonation (O3, 0.045 g/L, 120 min), aiming to enhance its functional, rheological, and structural properties. The sequential treatment CP + O3 promoted a higher degree of amylose depolymerization (13.45%) with a reduction in crystallinity of 13.42%, while CP alone reduced it by 14.97%. The dual-modified starch exhibited a significant reduction (p < 0.05) in average particle size (3.71 µm), which was associated with decreased syneresis (28.25%) and increased water (58.03%) and oil (61.65%) absorption capacities. The introduction of carbonyl (0.57 C = O/100g glucose) and carboxyl (0.31 COOH/100g glucose) functional groups contributed to the reduction in paste viscosity and cohesiveness. The branch chain-length distribution of amylopectin shifted significantly, with a marked decrease in DP ≥ 25 chains and a relative increase in short chains (DP 6–12), particularly in CP + O3-treated starch, indicating extensive debranching. These structural modifications suggest that ozone plays a mitigating role by counteracting the disruptive effects of CP, thereby preserving molecular organization. Overall, the CP + O3 treatment generated a structurally stable and functionally enhanced starch, broadening its potential for industrial applications, particularly in formulations requiring improved water/oil binding and controlled viscosity behavior.