This study aims at integrating food material with food processing to develop edible shape‐changing foods and investigate the effect of cold plasma treatment on their functionality. The anisotropic structure of the xerogel was obtained by sessile drop drying of the hydrogel. Xerogel discs were exposed to glow discharge plasma at 7.32 W for 5 min. For harnessing shape transformation, ethyl cellulose (constraint material) was applied in a single circle pattern. Upon immersing in hot water shape transformation takes place, and increases in bending curvature, angle, and height were observed for both the samples. The plasma treatment led to surface etching (ablation) of the xerogel. This resulted in better adhesion between constraint material and xerogel and therefore, more bending of plasma‐treated xerogel was observed than the untreated ones signifying a positive effect of cold plasma on shape transformation. Consequently, this method can be explored for the application in four‐dimensional food materials.

中文翻译：

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二维二维小麦干凝胶的冷等离子体辅助形变及其形态学行为

这项研究旨在将食品材料与食品加工相结合，以开发可食用的可变形食品，并研究冷等离子体处理对其功能的影响。干凝胶的无滴干燥获得了干凝胶的各向异性结构。将干凝胶光盘在7.32 W下暴露于辉光放电等离子体5分钟。为了利用形状变换，将乙基纤维素（约束材料）以单圆图案施加。浸入热水后，形状发生转变，并且两个样品的弯曲曲率，角度和高度均增加。等离子体处理导致干凝胶的表面蚀刻（烧蚀）。这导致约束材料与干凝胶之间的附着力更好，因此，与未经处理的干凝胶相比，经等离子体处理的干凝胶弯曲更多，这表明冷等离子体对形状变形具有积极作用。因此，可以探索该方法在多维食品材料中的应用。