Effect of multi‐pin (open air) atmospheric plasma on the rheological characteristics of locust bean gum

Abstract

AbstractThis study investigates the impact of atmospheric cold plasma on locust bean gum (LBG) rheology using a multi‐pin configuration. LBG undergoes plasma treatment at 30 kV for durations of 10, 20, and 30 min. Evaluation of color attributes and total color difference revealed enhancements in LBG post‐plasma treatment. The linear viscoelastic region, determined at a 0.5% strain, demonstrated improved storage modulus (G′) and loss modulus (G″) concerning frequency compared to the control. Additionally, viscosity and shear stress displayed an inverse relationship with increasing shear rate, indicating the pseudoplastic nature of LBG samples. Consistent trends in G′ and G″ values of treated LBG were observed across three temperature stages, except for the 30 kV and 10 min. Infrared spectra analysis of plasma‐treated LBG samples indicated the preservation of most polysaccharide groups, with no significant peak alterations. Overall, cold plasma treatment modifies LBG rheology, making it suitable for diverse food applications.