Shanxiang Guo , Chong Shi , Dandan Zhou , Yicheng Wang , Zilong Deng , Weilin Li , Donglu Fang
{"title":"不同电压下冷等离子体对海藻酸钠-玉米蛋白复合膜的改性及表征","authors":"Shanxiang Guo , Chong Shi , Dandan Zhou , Yicheng Wang , Zilong Deng , Weilin Li , Donglu Fang","doi":"10.1016/j.foodhyd.2025.112057","DOIUrl":null,"url":null,"abstract":"<div><div>Cold plasma (CP) is an innovative non-thermal technology with potential applications in the modification of macromolecular complexes. In this study, sodium alginate–zein composite (SA-ZC) solutions were treated with CP at different voltages (0, 40, 100, and 160 kV), and changes in the properties of SA-ZC solutions and their films were analyzed. The results indicated that CP treatment significantly increased the viscosity and particle size of the SA-ZC solution while reducing the electronegativity, free sulfhydryl and amino group contents, suggesting enhanced intermolecular interactions. Notably, 100 kV treatment significantly enhanced the film's mechanical properties, hydrophilicity, and thermal stability (with degradation temperature increasing from 214.43 to 217.01 °C). FTIR, XRD, and AFM analyses revealed that the formation of hydrogen bonds, increased orderliness and crystallinity, and surface roughness were the primary reasons for the improved performance. However, CP treatment had no significant effect on film transparency or on antibacterial and antioxidant activities. These findings demonstrate that CP treatment enhances intermolecular interactions including disulfide and hydrogen bonds in the SA-ZC solution, ultimately improving the resultant film's performance. This provides fundamental insight into CP's mechanism and suggests promising avenues for developing modification applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112057"},"PeriodicalIF":11.0000,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Modification and characterization of sodium alginate-zein composite films by cold plasma at different voltages\",\"authors\":\"Shanxiang Guo , Chong Shi , Dandan Zhou , Yicheng Wang , Zilong Deng , Weilin Li , Donglu Fang\",\"doi\":\"10.1016/j.foodhyd.2025.112057\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Cold plasma (CP) is an innovative non-thermal technology with potential applications in the modification of macromolecular complexes. In this study, sodium alginate–zein composite (SA-ZC) solutions were treated with CP at different voltages (0, 40, 100, and 160 kV), and changes in the properties of SA-ZC solutions and their films were analyzed. The results indicated that CP treatment significantly increased the viscosity and particle size of the SA-ZC solution while reducing the electronegativity, free sulfhydryl and amino group contents, suggesting enhanced intermolecular interactions. Notably, 100 kV treatment significantly enhanced the film's mechanical properties, hydrophilicity, and thermal stability (with degradation temperature increasing from 214.43 to 217.01 °C). FTIR, XRD, and AFM analyses revealed that the formation of hydrogen bonds, increased orderliness and crystallinity, and surface roughness were the primary reasons for the improved performance. However, CP treatment had no significant effect on film transparency or on antibacterial and antioxidant activities. These findings demonstrate that CP treatment enhances intermolecular interactions including disulfide and hydrogen bonds in the SA-ZC solution, ultimately improving the resultant film's performance. This provides fundamental insight into CP's mechanism and suggests promising avenues for developing modification applications.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"172 \",\"pages\":\"Article 112057\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25010173\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25010173","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Modification and characterization of sodium alginate-zein composite films by cold plasma at different voltages
Cold plasma (CP) is an innovative non-thermal technology with potential applications in the modification of macromolecular complexes. In this study, sodium alginate–zein composite (SA-ZC) solutions were treated with CP at different voltages (0, 40, 100, and 160 kV), and changes in the properties of SA-ZC solutions and their films were analyzed. The results indicated that CP treatment significantly increased the viscosity and particle size of the SA-ZC solution while reducing the electronegativity, free sulfhydryl and amino group contents, suggesting enhanced intermolecular interactions. Notably, 100 kV treatment significantly enhanced the film's mechanical properties, hydrophilicity, and thermal stability (with degradation temperature increasing from 214.43 to 217.01 °C). FTIR, XRD, and AFM analyses revealed that the formation of hydrogen bonds, increased orderliness and crystallinity, and surface roughness were the primary reasons for the improved performance. However, CP treatment had no significant effect on film transparency or on antibacterial and antioxidant activities. These findings demonstrate that CP treatment enhances intermolecular interactions including disulfide and hydrogen bonds in the SA-ZC solution, ultimately improving the resultant film's performance. This provides fundamental insight into CP's mechanism and suggests promising avenues for developing modification applications.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.