Cold atmospheric plasma-induced alterations in the multiscale structural and functional properties of guar gum.

The use of guar gum in the food industry faces challenges owing to its large molecular weight and high viscosity. Cold atmospheric plasma (CAP) is a novel technique that utilizes the reactive species produced by high voltage discharge to modify food ingredients. In this study, guar gum was treated with CAP at different powers and duration, and its rheological properties, molecular structure, thermal stability, emulsifying activity, and stability were evaluated.