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http://dx.doi.org/10.9721/KJFST.2021.53.5.634

Application of cold plasma treatment as a method to improve the physical properties of defatted mustard meal-based edible films  

Jeong, Ha Eun (Department of Food Science and Technology, Seoul Women's University)
Oh, Yoon Ah (Department of Food Science and Technology, Seoul Women's University)
Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 634-639 More about this Journal
Abstract
This study investigated the effects of cold plasma (CP) treatment on the properties of biopolymer films prepared with defatted mustard meal (DMM films). CP treatments using N2, O2, He, Ar, and dry air did not affect the tensile properties, water vapor permeability, color, and morphology of DMM films, whereas the treatments using He and Ar improved their printability. The tensile strength (TS) of O2- or air-CP-treated DMM films and the elastic modulus (EM) of O2-, He-, Ar-, or air-CP-treated films were lower than those of the untreated films. An increase in the power of Ar-CP treatment resulted in an increase in EM. The optimum treatment power and time for minimizing yellowness changes by Ar-CP treatment were 420 W and 40 min, respectively. The results demonstrated the potential application of CP treatment to improve the film properties of DMM films and possibly other agricultural by-product-based biopolymer films, making the films more applicable to food packaging.
Keywords
cold plasma; food packaging; biopolymer; film properties; agricultural by-product;
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