Chao-Kai Chang, Pei-Lian Wu, Sheng-Yen Tsai, Mohsen Gavahian, Shella Permatasari Santoso, Kuan-Chen Cheng, Chang-Wei Hsieh
This study examined the effects of nitrogen and air plasma-modified pectin on its water absorption performance and developed an environmentally friendly absorbent pad for preserving chilled pork through the cross-linking of pectin and chitosan. It has been shown that the treatment duration of air and nitrogen plasma modifies the pectin structure. Specifically, nitrogen plasma treatment for 90 seconds significantly reduces the DE of pectin and increases its hydroxyl, carboxyl, and uronic acid content, thereby enhancing pectin's solubility and hydration capacity. Additionally, the aerogel formed from nitrogen plasma-modified pectin and chitosan exhibits a denser pore size distribution compared to air plasma-modified pectin. Adsorption curve results indicate that nitrogen plasma-treated pectin increases the aerogel's swelling rate by 61.65 % and adsorption rate by 28.33 %. In summary, the aerogel modified with nitrogen plasma-treated pectin effectively reduces TVBN levels in pork during a 12-day storage period, maintaining them below 15 mg/100 g, while the control group's TVBN exceeded this level by the 8th day. This study examines the structural effects of different gas plasma modifications on pectin and explores the feasibility of using chitosan-synthesized aerogels as bioabsorbent pads for meat preservation. © 2025 Elsevier Ltd
Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung, 40227, Taiwan; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya, 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Techology, Daan Dist., Taipei, 10607, Taiwan; Institute of Biotechnology, National Taiwan University, Taipei, 10617, Taiwan; Graduate Institute of Food Science Technology, National Taiwan University, Taipei, 10617, Taiwan; Department of Optometry, Asia University, Taichung, 413305, Taiwan; Department of Medical Research, China Medical University Hospital, Taichung, 404333, Taiwan; Department of Food Science, Fu Jen Catholic University, No. 510, Zhongzheng Rd, New Taipei City, 242062, Taiwan; Department of Food Science, National Ilan University, Shennong Road, Yilan, 26047, Taiwan
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