Effect of cold plasma treatment at different stages on the physicochemical properties and pork preservation of whey protein isolate-carboxymethyl chitosan composite films

This study aimed to investigate the impact of cold plasma (CP) treatment at different stages on the physicochemical properties of whey protein isolate (WPI)-carboxymethyl chitosan (CMCS) composite films and their application in pork preservation. CP treatment was implemented at three stages: before blending WPI with CMCS (WPI-CP-CMCS), after forming the WPI-CMCS composite (WPI-CMCS-CP), and following film drying (WPI-CMCS-H-CP). Results demonstrated that CP treatment influenced the film-forming solution by promoting WPI and CMCS aggregation, thereby increasing viscosity and viscoelasticity. The WPI-CMCS-CP film exhibited superior mechanical properties, achieving a tensile strength of 6.29 ± 0.11 MPa and an elongation at break of 21.34 ± 0.78 %, values significantly higher than those of WPI-CP-CMCS (5.24 ± 0.14 MPa, 7.98 ± 0.69 %) and WPI-CMCS-H-CP (4.72 ± 0.10 MPa, 10.21 ± 0.56 %) films. Microscopic imaging and intermolecular analysis revealed that CP enhanced molecular interactions, particularly by increasing disulfide bond formation in the WPI-CMCS-CP film. In pork preservation trials, CP-treated composite films delayed spoilage, inhibited microbial growth, stabilized pH, and reduced protein and lipid oxidation, with the WPI-CMCS-CP group showing the most pronounced effects. Overall, CP treatment significantly improved the performance of WPI-CMCS composite films, demonstrating their potential as sustainable, high-performance materials for food packaging applications. • The influence of CP at different stages on the film forming characteristics was investigated. • WPI-CMCS-CP films exhibited enhanced tensile strength and elongation at break. • CP is an effective method to develop WPI-CMCS composite films via promoting formation of disulfide bonds. • CP treated WPI-CMCS composite films exhibited excellent preserving function on the pork, particularly the WPI-CMCS-CP films.

Authors

Institutions

Publication Details

Journal
Food Packaging and Shelf Life
Published
2025-05-23
DOI
https://doi.org/10.1016/j.fpsl.2025.101531
Citations
3
Primary Topic
Nanocomposite Films for Food Packaging
Type
article
Field-Weighted Citation Impact
1.79
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Effect of cold plasma treatment at different stages on the physicochemical properties and pork preservation of whey protein isolate-carboxymethyl chitosan composite films

Yuanyuan Shan, Shuangshuang Sun, Xiaohua He, Yanqing Wan
3 citations
Food Packaging and Shelf Life
Nanocomposite Films for Food Packaging
1.79
article

Effect of cold plasma treatment at different stages on the physicochemical properties and pork preservation of whey protein isolate-carboxymethyl chitosan composite films

Yuanyuan Shan, Shuangshuang Sun, Xiaohua He, Yanqing Wan
article en
3 citations

Abstract

This study aimed to investigate the impact of cold plasma (CP) treatment at different stages on the physicochemical properties of whey protein isolate (WPI)-carboxymethyl chitosan (CMCS) composite films and their application in pork preservation. CP treatment was implemented at three stages: before blending WPI with CMCS (WPI-CP-CMCS), after forming the WPI-CMCS composite (WPI-CMCS-CP), and following film drying (WPI-CMCS-H-CP). Results demonstrated that CP treatment influenced the film-forming solution by promoting WPI and CMCS aggregation, thereby increasing viscosity and viscoelasticity. The WPI-CMCS-CP film exhibited superior mechanical properties, achieving a tensile strength of 6.29 ± 0.11 MPa and an elongation at break of 21.34 ± 0.78 %, values significantly higher than those of WPI-CP-CMCS (5.24 ± 0.14 MPa, 7.98 ± 0.69 %) and WPI-CMCS-H-CP (4.72 ± 0.10 MPa, 10.21 ± 0.56 %) films. Microscopic imaging and intermolecular analysis revealed that CP enhanced molecular interactions, particularly by increasing disulfide bond formation in the WPI-CMCS-CP film. In pork preservation trials, CP-treated composite films delayed spoilage, inhibited microbial growth, stabilized pH, and reduced protein and lipid oxidation, with the WPI-CMCS-CP group showing the most pronounced effects. Overall, CP treatment significantly improved the performance of WPI-CMCS composite films, demonstrating their potential as sustainable, high-performance materials for food packaging applications. • The influence of CP at different stages on the film forming characteristics was investigated. • WPI-CMCS-CP films exhibited enhanced tensile strength and elongation at break. • CP is an effective method to develop WPI-CMCS composite films via promoting formation of disulfide bonds. • CP treated WPI-CMCS composite films exhibited excellent preserving function on the pork, particularly the WPI-CMCS-CP films.

Food Packaging and Shelf LifeVol. 49
Northwest A&F University (CN)
Openalex Percentile: Top 16%
Nanocomposite Films for Food Packaging
1.79
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.