Effects of Ultrasonic-Microwave Treatment on Mechanical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Films

doi:10.7506/spkx1002-6630-201622006

Abstract

Abstract: Corn distarch phosphate/corn straw cellulose edible films were prepared using ultrasonic-microwave treatment. The effects of the combined treatment on mechanical properties of the films were studied. Based on tensile strength and elongation at break, the optimum conditions were obtained by response surface analysis as follows: ultrasonic power, 600 W; microwave power, 170 W; and radiation time, 9 min. Under these conditions, the tensile strength and elongation at break of edible films reached 31.42 MPa and 74.33%, respectively, which were increased by 62.29% and 56.88%, respectively, as compared with those of films without the use of ultrasonic-microwaves treatment. As observed and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD), the edible films prepared by the combined treatment displayed smooth surface and dense structure, suggesting strong intermolecular forces. To conclude, the mechanical properties of corn distarch phosphate/corn straw cellulose edible films could be improved by ultrasonic-microwave treatment.

Key words: edible films, ultrasonic-microwave treatment, mechanical properties, corn distarch phosphate (CDP), corn straw cellulose (CSC), structure characterization

CLC Number:

TS206.1

Sun Haitao, Shao Xinru, JIANG Ruiping, Zhang dongjie, MA Zhongsu,*. Effects of Ultrasonic-Microwave Treatment on Mechanical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Films[J]. FOOD SCIENCE, 2016, 37(22): 34-40.

References

[1] PRAKASH M J, SIVAKUMAR V, THIRUGNANASAMBANDHAM K, et al. Response surface modeling and analysis of barrier and optical properties of maize starch edible films[J]. International Journal of Biological Macromolecules, 2013, 60(6): 412-421. DOI:10.1016/j.ijbiomac.2013.06.029.
[2] SONG A Y, OH Y A, SI H R, et al. Cold oxygen plasma treatments for the improvement of the physicochemical and biodegradable properties of polylactic acid films for food packaging[J]. Journal of Food Science, 2015, 81(1): E86-E96. DOI:10.1111/1750-3841.13172.
[3] LI J, YE F, LIU J, et al. Effects of octenylsuccination on physical, mechanical and moisture-proof properties of stretchable sweet potato starch film[J]. Food Hydrocolloids, 2015, 46: 226-232. DOI:10.1016/j.foodhyd.2014.12.017.
[4] ESPITIA P J P, DU W X, AVENA-BUSTILLOS R D J, et al. Edible films from pectin: physical-mechanical and antimicrobial properties-a review[J]. Food Hydrocolloids, 2014, 35(3): 287-296. DOI:10.1016/j.foodhyd.2013.06.005.
[5] SHANKAR S, RHIM J W. Preparation of nanocellulose from micro-crystalline cellulose: the effect on the performance and properties of agar-based composite films[J]. Carbohydrate Polymers, 2016, 135: 18-26. DOI:10.1016/j.carbpol.2015.08.082.
[6] FARAHNAKY A, SABERI B, MAJZOOBI M. Effect of glycerol on physical and mechanical properties of wheat starch edible films[J]. Journal of Texture Studies, 2013, 44(3): 176-186. DOI:10.1111/jtxs.12007.
[7] FAMá L, ROJO P G, BERNAL C, et al. Biodegradable starch based nanocomposites with low water vapor permeability and high storage modulus[J]. Carbohydrate Polymers, 2012, 87(3): 1989-1993. DOI:10.1016/j.carbpol.2011.10.007.
[8] 蔡花真, 李书华, 王振丽, 等. 玉米磷酸酯淀粉取代度对其特性影响研究[J]. 食品研究与开发, 2012, 33(4): 36-41. DOI:10.3969/j.issn.1005-6521.2012.04.010.
[9] LI G, CAI Y, LIAO X. Optimization of Preparation of corn starch phosphates of high thermal viscosity by response surface methodology[C]//Fourth International Conference on Information and Computing. IEEE Computer Society, 2011: 471-474. DOI:10.1109/ICIC.2011.90.
[10] 贾超, 王利强, 卢立新. 淀粉基可食膜研究进展[J]. 食品科学, 2013, 34(5): 289-292.
[11] MORáN J I, ALVAREZ V A, CYRAS V P, et al. Extraction of cellulose and preparation of nanocellulose from sisal fibers[J]. Cellulose, 2008, 15(1): 149-159. DOI:10.1007/s10570-007-9145-9.
[12] 张伏. 淀粉/玉米秸秆纤维复合材料的制备及仿生层构板材[D]. 长春: 吉林大学, 2007.
[13] 陈珊珊, 陶宏江, 王亚静, 等. 葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J]. 农业工程学报, 2016, 32(8): 306-314. DOI:10.11975/j.issn.1002-6819.2016.08.043.
[14] HALAL S L M E, COLUSSI R, DEON V G, et al. Films based on oxidized starch and cellulose from barley[J]. Carbohydrate Polymers, 2015, 133: 644-653. DOI:10.1016/j.carbpol.2015.07.024.
[15] CHENG W, CHEN J, LIU D, et al. Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films[J]. Carbohydrate Polymers, 2010, 81(3): 707-711. DOI:10.1016/j.carbpol.2010.03.043.
[16] FAN J M, MA W, LIU G Q, et al. Preparation and characterization of kidney bean protein isolate (KPI)-chitosan (CH) composite films prepared by ultrasonic pretreatment[J]. Food Hydrocolloids, 2014, 36(5): 60-69. DOI:10.1016/j.foodhyd.2013.08.024.
[17] SOAZO M, BáEZ G, BARBOZA A, et al. Heat treatment of calcium alginate films obtained by ultrasonic atomizing: physicochemical characterization[J]. Food Hydrocolloids, 2015, 51: 193-199. DOI:10.1016/j.foodhyd.2015.04.037.
[18] ZHONG T, HUANG R, SUI S, et al. Effects of ultrasound treatment on lipid self-association and properties of methylcellulose/stearic acid blending films[J]. Carbohydrate Polymers, 2015, 131: 415-423. DOI:10.1016/j.carbpol.2015.06.026.
[19] JACQUOT C, JACQUOT M, MARQUES P, et al. Influence of microwave heating time on the structure and properties of chitosan films[J]. Journal of Applied Polymer Science, 2014, 131(18): 9365-9372. DOI:10.1002/app.40779.
[20] CáRDENAS G, DíAZ J, MELéNDREZ M F, et al. Physicochemical properties of edible films from chitosan composites obtained by microwave heating[J]. Polymer Bulletin, 2008, 61(6): 737-748. DOI:10.1007/s00289-008-0994-7.
[21] 王大为, 张颖, 秦宇婷, 等. 响应面试验优化微波辅助制备玉米蛋白膜工艺及其形态结构分析[J]. 食品科学, 2016, 37(10): 28-33. DOI:10.7506/spkx1002-6630-201610006.
[22] FENG X F, JING N, LI Z G, et al. Ultrasound-microwave hybrid-assisted extraction coupled to headspace solid-phase microextraction for fast analysis of essential oil in dry traditional chinese medicine by GC-MS[J]. Chromatographia, 2014, 77(7/8): 619-628. DOI:10.1007/s10337-014-2642-8.
[23] LIU Z, GU H, YANG L. An approach of ionic liquids/lithium salts based microwave irradiation pretreatment followed by ultrasound-microwave synergistic extraction for two coumarins preparation from Cortex fraxini[J]. Journal of Chromatography A, 2015, 1417: 8-20. DOI:10.1016/j.chroma.2015.09.037.
[24] WANG Z, SUN X X, LIAN Z X, et al. The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film[J]. Journal of Food Engineering, 2013, 114(2): 183-191. DOI:10.1016/j.jfoodeng.2012.08.004.
[25] PERESSINI D, BRAVIN B, LAPASIN R, et al. Starch-methylcellulose based edible films: rheological properties of film-forming dispersions[J]. Journal of Food Engineering, 2003, 59(1): 25-32. DOI:10.1016/S0260-8774(02)00426-0.
[26] NAGARAJAN M, BENJAKUL S, PRODPRAN T, et al. Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk[J]. Journal of Food Science and Technology, 2015, 52(12): 1-14. DOI:10.1007/s13197-015-1905-1.
[27] JAFARI S M, KHANZADI M, MIRZAEI H, et al. Hydrophobicity, thermal and micro-structural properties of whey protein concentrate-pullulan-beeswax films[J]. International Journal of Biological Macromolecules, 2015, 80: 506-511. DOI:10.1016/j.ijbiomac.2015.07.017.
[28] ANBINDER P S, PERUZZO P J, MARTINO M N, et al. Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy[J]. Journal of Food Engineering, 2015, 151: 43-50. DOI:10.1016/j.jfoodeng.2014.11.008.