Cellulose fibers extracted from rice and oat husks and their application in hydrogel

Abstract

The commercial cellulose fibers and cellulose fibers extracted from rice and oat husks were analyzed by chemical composition, morphology, functional groups, crystallinity and thermal properties. The cellulose fibers from rice and oat husks were used to produce hydrogels with poly (vinyl alcohol). The fibers presented different structural, crystallinity, and thermal properties, depending on the cellulose source. The hydrogel from rice cellulose fibers had a network structure with a similar agglomeration sponge, with more homogeneous pores compared to the hydrogel from oat cellulose fibers. The hydrogels prepared from the cellulose extracted from rice and oat husks showed water absorption capacity of 141.6-392.1% and high opacity. The highest water absorption capacity and maximum stress the compression were presented by rice cellulose hydrogel at 25°C. These results show that the use of agro-industrial residues is promising for the biomaterial field, especially in the preparation of hydrogels.

Synthesis and characterization of bacterial cellulose and gelatin-based hydrogel composites for drug-delivery systems

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Micro-cellulose Sheet and Polyvinyl Alcohol Blended Film for Active Packaging

“…Furthermore, the bleaching treatment removes the lignin and degrades the colorant present in RH. Thus, above steps effectively remove the entire lignin, hemi-cellulose and resulted cellulose [33,34]. However, consecutive acid hydrolysis disrupts the amorphous segment of cellulose and reduces the size of obtained cellulose.…”

High pressure extraction and its application in the extraction of bio‐active compounds: A review

“…and vegetable and their bi-products contain various numbers of bioactive compounds, such as poly-phenols, pigments, flavorings, vitamins, etc. For instance grape pomace contains various types of bioactive polyphenols, such as phenolic acids, flavonoids, and condensed tannins(Abbasi et al, 2017;de Oliveira et al, 2017). The most frequent flavonoids present in grapes are that of anthocyanins and their high reactivity during food processing is due to variations in their chemical structures, acidity(Putnik et al, 2017), thermal, and oxidative degradation(Dragovi c-Uzelac, et al 2015;Patras et al, 2009;Ricci et al, 2017).…”