Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid

Fuqi Wu, Zeguang Zhou, Manling Liang, Lei Zhong, Fengwei Xie

Research output: Contribution to journalArticlepeer-review

11 Citations (SciVal)

Abstract

Cassava starch films are fabricated with acetic acid treatment and ultrasonication. Different ultrasound power levels from 200 to 750 W are used and the effects of ultrasonication on the morphology, microstructures, and properties of the starch–acetic acid films are investigated. Scanning electron microscopy shows a cohesive and compact structure of the films resulting from ultrasonication. X-ray diffraction analysis reveals that the crystalline index is decreased by acid treatment and increased by ultrasonication. The tensile strength and elongation at break of the films first increase and then decrease with increasing ultrasound power level. Ultrasonication also results in higher opacity, higher water barrier performance, and lower water adsorption of the films. Thus, the results show that ultrasonication can be used as a simple and efficient way to modify the morphology, microstructure, and performance of starch–acetic acid films to better meet the application needs.

Original languageEnglish
Article number2000094
JournalStarch/Staerke
Volume73
Issue number1-2
Early online date11 Aug 2020
DOIs
Publication statusPublished - 1 Jan 2021

Bibliographical note

Publisher Copyright:
© 2020 Wiley-VCH GmbH

Funding

This research was supported by the Innovation Project of Guangxi Graduate Education (No. GXUN‐CHXZS2019019). F.X. acknowledges support from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska‐Curie grant agreement No. 798225. F.X. also thanks for support from the Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi University for Nationalities, China (Grant No. GXPSMM18ZD‐02). This research was supported by the Innovation Project of Guangxi Graduate Education (No. GXUN-CHXZS2019019). F.X. acknowledges support from the European Union's Horizon 2020 research and innovation programme under the Marie Sk?odowska-Curie grant agreement No. 798225. F.X. also thanks for support from the Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi University for Nationalities, China (Grant No. GXPSMM18ZD-02).

FundersFunder number
Guangxi Key Laboratory for Polysaccharide Materials and Modification
Guangxi University for Nationalities, China
Innovation Project of Guangxi Graduate EducationGXUN‐CHXZS2019019
Horizon 2020 Framework Programme
Guangxi University for NationalitiesGXPSMM18ZD‐02
EU - Horizon 2020798225

Keywords

  • acetic acid
  • cassava starch
  • crystallinity
  • physicochemical properties
  • ultrasonication

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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