Extraction of nano cellulose fibers from the banana peel and bract for production of acetyl and lauroyl cellulose

Harini, K; Ramya, K.; Sarojadevi, M.

doi:10.1016/j.carbpol.2018.08.081

Cited by 152 publications

(65 citation statements)

References 40 publications

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“…NFC is a cellulosic material that is highly resistant to heating. Cellulose molecules only start to disintegrate due to pyrolysis at temperature exceeding 200 °C (Harini et al., ). Hence, the range of temperatures (30 °C to 90 °C) used in our study should not have influenced the NFC structure.…”

Section: Resultsmentioning

confidence: 99%

“…NFC can be produced from wood pulp and several other agricultural materials by mechanical fibrillation, such as high pressure homogenizer and ultrasonication, with or without chemical or enzymatic pretreatment. It has been reported that mechanical treatments that were used to convert purified cellulose into nanoscale cellulose did not substantially affect the chemical composition of the cellulose starting materials (Harini, Ramya, & Sukumar, 2018;Jongaroontaprangsee, Chiewchan, & Devahastin, 2018;Kalia, Boufi, Celli, & Kango, 2014;Missoum, Belgacem, & Bras, 2013;Singh, Tamehana, Hemar, & Munro, 2003;Tuzzin, Godinho, Dettmer, & Zattera, 2016;Winuprasith & Suphantharika, 2013). NFC consists of long fibers that form an interlocking network when dispersed in aqueous solutions, leading to a high shear viscosity (Bai, Huan, Xiang, & Rojas, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

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Vitamin D3 was encapsulated in 10% wt soybean oil‐in‐water (O/W) Pickering emulsions stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3%, 0.5%, and 0.7% w/w. The vitamin D3‐enriched emulsions were tested for their stability against temperature (30 °C to 90 °C), pH (2 to 8), and ionic strength (0 to 500 mM NaCl). The mean particle diameter (d32), ζ‐potential, and creaming stability of the oil droplets in the emulsions were measured, as well as their vitamin D3 encapsulation efficiency (EE). After preparation, the oil droplet size (d32) of the emulsions stabilized by NFC increased with increasing emulsifier concentration, whereas the droplet size of emulsions stabilized by WPI decreased. NFC provided good stability to the emulsions through a combination of steric and electrostatic repulsion. The EE of vitamin D3 increased with increasing emulsifier concentration. Heating or ionic strength did not significantly (P < 0.05) affect the emulsions properties and EE. On the other hand, the NFC‐stabilized emulsions were sensitive to highly acidic conditions (pH 2), with an increase in particle size and decrease in EE. The WPI‐stabilized emulsions aggregated around the isoelectric point of the adsorbed proteins (pI ≈ 4.8). Increasing NFC or WPI concentration improved the stability and EE of the emulsions against environmental stresses. NFC‐stabilized emulsions had good long‐term stability. The results show that NFC can be used as an effective emulsifier for creating vitamin‐enriched emulsions with good stability. Practical Application This study can be used to develop more effective encapsulation technologies for fat‐soluble vitamins in emulsion‐based food products. Encapsulation using nanofibrillated cellulose effectively protected the encapsulated vitamins against environmental stresses which occur in industrial food production (such as pH changes, salt addition, and thermal processing). Moreover, nanofibrillated cellulose extracted from mangosteen rind is a nature‐derived emulsifier that is environmental friendly.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

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“…For instance, the higher quantity of ash can be valuable in treating deficiencies of minerals caused by celiac disease (Presutti et al 2007). Additionally, several studies have shown the application of BPe as a low-cost precursor for producing materials such as anionic dye and heavy metal adsorbents (Mahindrakar and Rathod 2018;Munagapati et al 2018;Oyewo et al 2018;Singh et al 2018;Vilardi et al 2018), recovering phenolic compounds (Vu et al 2018), producing cellulose nanofibers (Costa et al 2018;Harini et al 2018;Tibolla et al 2018), as well as bioethanol (Berawi and Bimandama 2018;Prakash et al 2018) and pectin extract (Khamsucharit et al 2018). In the following sections, some of the exclusive added value components in banana are introduced.…”

Section: Composition Of Bananamentioning

confidence: 99%

Production, application and health effects of banana pulp and peel flour in the food industry

2019

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The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit byproducts has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.

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“…Cellulose, a linear chain with a varying number of ß(1→4) linked d ‐glucose units with the formula (C 6 H 10 O 5 )n, is a high molecular weight linear polysaccharide component of various fruits, grains, and vegetables (Ahvenainen, Kontro, & Svedström, ; Fang & Catchmark, ; de Oliveira et al, ). As a major source of insoluble dietary fiber (IDF), cellulose has already been recommended for its possible benefits to human health, leading to numerous efforts for its applications in food industry and biomedical engineering (Ching, Haritos, & Tanksale, ; Harini, Ramya, & Sukumar, ; Luan et al, ; Skamniotis, Patel, Elliott, & Charalambides, ). For most cellulose, due to its stiff molecules and close chain packing via the inter‐ and intramolecular hydrogen bonds and glycosidic bonds, its characteristics of high Mw and insolubility in almost any solvents have been considered a limitation that blocks direct usage in the pharmaceutical and food fields (Pääkkö et al, ; PandeyMohamad & Amin, ).…”

Section: Introductionmentioning

confidence: 99%

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

Yan

Liu

et al. 2019

J Food Process Preserv

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The effect of ultrasonic treatment was evaluated to develop an efficient preparation method of cellulose with controllable molecular weight (Mw) and preferable functional properties. Our results showed that the physical approach could prominently reduce the mean Mw of cellulose from 68.07 to 6.82 KDa via 30‐hr ultrasonic treatment. The morphology and structure of the samples were characterized using Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscope (SEM), and laser diffraction, indicating a slight change in structure and notable modification in morphology caused by ultrasonic treatment. Interestingly, the ultrasonic‐treated cellulose exhibited much better physicochemical properties. For example, with a 30‐hr ultrasonic treatment, the cholesterol‐binding capacities of cellulose were increased about 2.42‐fold at pH 7.0 and 1.96‐fold at pH 2.0. The findings demonstrated that cellulose treated by ultrasonic processing could have a great potential for applications in the biomedical and food industries. Practical applications As a major source of insoluble fiber, cellulose has already been recommended for its possible benefits to human health, leading to numerous efforts for its applications in food industry and biomedical engineering. In this work, we successfully controlled Wm of cellulose via ultrasonic treatment, and the ultrasonic‐treated cellulose exhibited improved functional and physicochemical properties. The positive effect of ultrasound may be useful for functional modification and utilization of cellulose.

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Extraction of nano cellulose fibers from the banana peel and bract for production of acetyl and lauroyl cellulose

Cited by 152 publications

References 40 publications

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Production, application and health effects of banana pulp and peel flour in the food industry

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

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Extraction of nano cellulose fibers from the banana peel and bract for production of acetyl and lauroyl cellulose

Cited by 152 publications

References 40 publications

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Production, application and health effects of banana pulp and peel flour in the food industry

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

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Product

Resources

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Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses