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<p>Locust bean gum (LBG) is a galactomannan valued for its thickening and stabilizing functions, yet its poor solubility and slow hydration limit use in instant or concentrated systems. Atmospheric cold plasma (CP) offers a sustainable, non-thermal route to modify biopolymer surfaces without solvents. In this study, LBG powders were treated using a pin-to-plate CP system at 170–230&#xa0;V for 5–15&#xa0;min, and physicochemical, functional, and structural attributes were evaluated. CP exposure caused mild oxidation and surface etching, reducing lightness from 89.9 to 88.0 and pH from 6.13 to 5.75. The mannose-to-galactose ratio fluctuated from 4.04 → 2.54 → 4.03, suggesting selective side-chain modification. The water solubility index increased markedly from 44% to 94% at 80&#xa0;°C, accompanied by a higher BET surface area, from 0.52 to 0.73 m<sup>2</sup>, and improved porosity. FTIR and XRD confirmed structural integrity, while rheology showed reduced viscosity and enhanced pseudoplasticity. TGA indicated only a minor thermal-onset shift. The 200&#xa0;V–15&#xa0;min treatment offered the best balance between enhanced hydration and molecular stability. Future work should explore gas-specific and hybrid plasma processes for tunable modification and validate performance in real food formulations to advance industrial application of plasma-engineered gums.</p> Graphical Abstract <p></p>

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Impact of Atmospheric Pin-to-plate Cold Plasma on Water solubility, Sugar profile, and Structure of Locust Bean Gum

  • 期刊论文

  • 发表日期：

    2026年1月12日

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  • Kiran Bhamodre,
  • Chirantan Sandip Saigaonkar,
  • Sandhya R. Shewale,
  • Uday S. Annapure

摘要

Locust bean gum (LBG) is a galactomannan valued for its thickening and stabilizing functions, yet its poor solubility and slow hydration limit use in instant or concentrated systems. Atmospheric cold plasma (CP) offers a sustainable, non-thermal route to modify biopolymer surfaces without solvents. In this study, LBG powders were treated using a pin-to-plate CP system at 170–230 V for 5–15 min, and physicochemical, functional, and structural attributes were evaluated. CP exposure caused mild oxidation and surface etching, reducing lightness from 89.9 to 88.0 and pH from 6.13 to 5.75. The mannose-to-galactose ratio fluctuated from 4.04 → 2.54 → 4.03, suggesting selective side-chain modification. The water solubility index increased markedly from 44% to 94% at 80 °C, accompanied by a higher BET surface area, from 0.52 to 0.73 m2, and improved porosity. FTIR and XRD confirmed structural integrity, while rheology showed reduced viscosity and enhanced pseudoplasticity. TGA indicated only a minor thermal-onset shift. The 200 V–15 min treatment offered the best balance between enhanced hydration and molecular stability. Future work should explore gas-specific and hybrid plasma processes for tunable modification and validate performance in real food formulations to advance industrial application of plasma-engineered gums.

Graphical Abstract