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    Atmospheric pressure cold plasma improves viscosifying and emulsion stabilizing properties of xanthan gum

    Year: 2018

    Journal: Food Hydrocolloids, Volume 82, SEP, page 29–33

    Authors: Misra, N. N.; Yong, Hae In; Phalak, Rohit; Jo, Cheorun

    Organizations: R&D Program of Plasma Advanced Technology for Agriculture and Food through the National Fusion Research Institute of Korea (NFRI)

    Keywords: Xanthan; Cold plasma; Viscosity; Interfacial tension; Emulsion

    In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an increase in the viscosifying ability at low shear rates, and emulsion stabilizing activity of the gum, without affecting the colour or the basic polysaccharide backbone. The observed changes have potential benefits for salad-dressing and instant dry soup formulations. (C) 2018 Elsevier Ltd. All rights reserved.
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