Understanding the changes in functionality and mechanical properties of cold plasma-activated edible coatings and its impact on quality and safety of pears

Edible coatings have emerged as a promising alternative to traditional plastic packaging due to their biodegradability, minimal environmental impact, and ability to incorporate functional ingredients. Despite these advantages, most existing edible coatings suffer from poor mechanical properties and limited surface functionality, which constrain their industrial use and commercialization. Cold plasma (CP) has shown significant interest for its potential to enhance the surface properties of coatings and offer additional phyto-sanitary benefits. Cold plasma is a partially ionized gas that produces reactive species such as electrons, ions, and free radicals. These species interact with polymer materials, leading to changes in morphology, functionality, and surface chemistry. Research has demonstrated that CP treatment can modify biopolymer surfaces through processes like crosslinking, surface etching, and plasma oxidation. Additionally, CP treatment has been shown to enhance the adhesion, wettability, hydrophilicity, and hydrophobicity of biopolymer materials. However, there exist a lack of studies focusing on the effect of CP-activation on surface
functionality, mechanical and barrier properties of edible coatings. As a result, this project aims to investigate the effects of CP-activation on the chemical structure, chemical backbone, as well as the changes in micro/nanostructure of sodium alginate edible coating.

Faculty Supervisor:

Tizazu Mekonnen

Student:

Partner:

Stellenbosch University

Discipline:

Life Sciences

Sector:

Agriculture and Food; Sustainability & the Environment; Nanotechnology

University:

University of Waterloo

Program: