Treatment of starch films with a glow discharge plasma in air and O2at low pressure

被引:13
|
作者
Sheikhi, Zhian [1 ]
Hosseini, Seyede Marzieh [2 ]
Khani, Mohammad Reza [3 ]
Farhoodi, Mehdi [2 ]
Abdolmaleki, Khadije [4 ]
Shokri, Babak [5 ]
Shojaee-Aliabadi, Saeedeh [2 ]
Mirmoghtadaie, Leila [2 ]
机构
[1] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Students Res Comm, Tehran, Iran
[2] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran, Iran
[3] Shahid Beheshti Univ, Laser & Plasma Res Inst, Tehran, Iran
[4] Kermanshah Univ Med Sci, Sch Nutr Sci & Food Technol, Dept Food Sci & Technol, Kermanshah, Iran
[5] Shahid Beheshti Univ, Dept Phys, Tehran, Iran
关键词
Starch; cold plasma; biopolymer film; low pressure; DIELECTRIC BARRIER DISCHARGE; MECHANICAL-PROPERTIES; SURFACE MODIFICATION; EDIBLE FILMS; HELIUM; IMPROVEMENT; CHITOSAN; GELATIN; OXYGEN; ACID;
D O I
10.1177/1082013220948641
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this study, the effect of different cold plasma treatments was investigated as a novel method for the modification of starch film properties. The films were prepared from wheat starch using a solvent casting method and then treated with air and O(2)glow discharge plasma at different durations (4, 8, and 12 min). A significant increase in the hydrophilicity of the films was observed due to the formation of oxygen-containing groups after plasma treatment. Fourier transform infrared analysis illustrated a decrease in C-H groups that caused an increase in C-O and C-O-C groups in air-treated films and carbonyl groups in O-2-treated films. The surface roughness of the treated films increased from 17.6 nm to 22.5 and 20.6 nm after air and O(2)treatments, respectively. Plasma treatments decreased oxygen permeability of the films but no significant difference in the water vapor permeability was observed. After plasma treatment, tensile strength of films was improved due to crosslinking and etching at the surface, although elongation at break remains unchanged.
引用
收藏
页码:276 / 285
页数:10
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