Influence of cold plasma treatment on modification of tapioca starch

Cold plasma is used in food industry for food decontamination and surface treatment of packaging. It has been proven to have influence on different compounds, showing potential for application in inactivation of toxins, degradation of pesticides as well as in modification of properties of protein, starch and fiber. The aim of this research was to investigate influence of cold plasma treatment on modification of tapioca starch. Tapioca starch was treated with cold plasma, Na2HPO4, Na5P3O10, and by combination of plasma treatment with each chemical modification. Gelatinization properties (by DSC), paste properties (by micro viscoamylograph), swelling power and solubility, and paste clarity (spectrophotometrically) were determined and results showed that cold plasma treatment decreased gelatinization temperatures and increased gelatinization enthalpy, increased swelling power and solubility, reduced paste clarity and had no significant effect on paste viscosity. When combined with chemical modifications, cold plasma entangled influence of chemicals, reducing their influence on swelling power, solubility and paste clarity and improving their influence on gelatinization properties and paste viscosity.