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Impact of Novel Atmospheric Pin-to-Plate Cold Plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization
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Impact of Novel Atmospheric Pin-to-Plate Cold Plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization
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Impact of Novel Atmospheric Pin-to-Plate Cold Plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization
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Journal Article
Impact of Novel Atmospheric Pin-to-Plate Cold Plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization
2024
Overview
The present study investigates the mechanism of cold plasma modification (CP) of guar seed galactomannan on the structural, chemical, dietary fiber profile and the possibility to stabilize the orange juice. The cold plasma treatments were done at 170 and 230 V for 30 and 60 min and investigated for the modifications. The polar oxidative functionalities COOH- (283.36% rise) and OH- (16% rise) increased sequentially as a result of plasma-induced depolymerization with an increase in plasma voltage and time which was also supported by FTIR findings. The inclusion of COOH- reduced the pH from 7.09 ± 0.01 to a minimum of 4.96 ± 0.01. The cleavage of galactose side chains increased the free galactose content and reduced the M/G ratio from 2.38 ± 0.73 to 1.67 ± 0.19. The plasma etching phenomena reduced the average particle size to a minimum of 14.36 nm and is also seen in SEM. An increase in surface negative charges was shown with a decrease in zeta potential. The phenomenon of depolymerization, glycosidic cleavages at the side chains, and surface etching of cold plasma was exhibited with substantial evidence. Total dietary fiber was unaffected with an elevated soluble fiber content. Plasma treated guar gum has improved the stability of orange juice (rise in serum cloudiness with reduction in sedimentation and viscosity) without significant modifications in the quality (total soluble solids, pH, color). The obtained results demonstrate the CP interaction with guar gum and prove the potential of this green technology for the production of partially depolymerized guar gum.
