ArticleFood chemistry: X2025
The impact of compound addition sequence on functional, antioxidant, and thermal properties of dielectric barrier discharge plasma-produced ternary complexes.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aimed to form a ternary complex using carboxymethyl cellulose (CMC), soy protein isolate (SPI), and curcumin (CUR) through dielectric barrier discharge (DBD) plasma technology and to investigate the effects of this treatment on the functional, antioxidative, and thermal properties of the ternary complex. The antioxidant activity was similar in the mixtures before and after plasma treatment, except for the SPI-CUR and CUR (SPI-CMC) mixtures. Plasma treatment increased carbonyl content in protein-containing mixtures, with the exception of CMC (SPI-CUR). Surface hydrophobicity increased by 233 % and 364 % in SPI-CMC and CMC (SPI-CUR) post-plasma, respectively. The complexes exhibited approximately 250-430 % higher solubility and 10-40 % higher emulsifying activity than SPI, except for SPI-CUR. TGA results indicated higher thermal resistance after the formation of the complex. The SPI (CMC-CUR) complex displayed superior antioxidant activity, foaming capacity, foam stability, emulsifying activity, emulsion stability, and thermal resistance than other ternary complexes.
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