Recent Advances in Cold Plasma Induced Modifications in Hydrocolloid Gums: A Review

Abstract

Cold plasma has emerged as a promising non-thermal technology for modifying hydrocolloid gums owing to its ability to induce targeted physicochemical and structural changes under mild processing conditions. This review comprehensively summarizes the recent advances in CP-induced modification of food hydrocolloids, including xanthan gum, guar gum, gum Arabic, κ-carrageenan, agar, alginate, konjac glucomannan, basil seed gum, fenugreek gum, locust bean gum, and Lepidium perfoliatum seed gum. The effects of CP treatment on physicochemical, structural, rheological, and functional properties are critically discussed with emphasis on the influence of processing parameters such as plasma type, applied voltage, power, gas composition, and treatment duration. The reviewed studies demonstrate that CP modifies gum properties primarily through reactive species, leading to surface etching, depolymerization, oxidation, and changes in functional groups. These modifications influence moisture content, color, molecular weight, crystallinity, surface morphology, wettability, solubility, water-binding capacity, viscosity, and interfacial properties. However, the extent of modification differs among gums depending on their molecular architecture and treatment conditions. Overall, CP has shown considerable potential to improve the functional performance of gums while providing an environmentally friendly alternative to conventional thermal and chemical modification methods. This review further summarizes the potential applications of plasma-modified gums in food systems and discusses the current research gaps and future perspectives to facilitate their industrial utilization.