{"title":"Cold plasma-induced structural and thermal enhancements in marshmallow root mucilage-gelatin aerogels","authors":"Marzieh Rownaghi , Mahdi Keramat-Jahromi , Mohammad-Taghi Golmakani , Mehrdad Niakousari","doi":"10.1016/j.crfs.2025.101027","DOIUrl":null,"url":null,"abstract":"<div><div>Aerogels are highly regarded for their low density and large surface area, attracting significant attention due to their diverse applications. This study explored nitrogen cold plasma's impact on the structure and thermal stability of mucilage-gelatin aerogels (MGA). Aerogels were prepared using marshmallow root mucilage and gelatin in a 1:1 ratio and gelatin-only as a blank under different pH conditions (5 and 7). Rheological and texture analyses identified pH 7 as optimal. Aerogels at pH 7 were then exposed to cold plasma for varying durations (0, 3, and 6 min). Thermogravimetric analysis (TGA), differential thermal analysis (DTA), and X-ray diffraction (XRD) showed enhanced thermal stability and structural changes with increased plasma exposure. Fourier-transform Infrared Spectroscopy (FTIR) revealed functional group changes, and contact angle measurements showed that 3 min of plasma treatment increased hydrophilicity (88.37–82.05°), while 6 min enhanced hydrophobicity in 1:1 MGA (93.27°). BET (Brunauer-Emmett-Teller) analyses of the MGA samples revealed changes in surface area (2.9–4.33 m<sup>2</sup>/g after 3 min of plasma) and BJH (Barrett-Joyner-Halenda) pore volume (0.004–0.02 cm<sup>3</sup>/g), with a complex trend over time. This study highlights nitrogen cold plasma's potential to enhance mucilage-based biopolymer aerogels, paving the way for advanced materials via optimized treatments.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101027"},"PeriodicalIF":6.2000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927125000589","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Aerogels are highly regarded for their low density and large surface area, attracting significant attention due to their diverse applications. This study explored nitrogen cold plasma's impact on the structure and thermal stability of mucilage-gelatin aerogels (MGA). Aerogels were prepared using marshmallow root mucilage and gelatin in a 1:1 ratio and gelatin-only as a blank under different pH conditions (5 and 7). Rheological and texture analyses identified pH 7 as optimal. Aerogels at pH 7 were then exposed to cold plasma for varying durations (0, 3, and 6 min). Thermogravimetric analysis (TGA), differential thermal analysis (DTA), and X-ray diffraction (XRD) showed enhanced thermal stability and structural changes with increased plasma exposure. Fourier-transform Infrared Spectroscopy (FTIR) revealed functional group changes, and contact angle measurements showed that 3 min of plasma treatment increased hydrophilicity (88.37–82.05°), while 6 min enhanced hydrophobicity in 1:1 MGA (93.27°). BET (Brunauer-Emmett-Teller) analyses of the MGA samples revealed changes in surface area (2.9–4.33 m2/g after 3 min of plasma) and BJH (Barrett-Joyner-Halenda) pore volume (0.004–0.02 cm3/g), with a complex trend over time. This study highlights nitrogen cold plasma's potential to enhance mucilage-based biopolymer aerogels, paving the way for advanced materials via optimized treatments.
期刊介绍:
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.