Hydrogel derived from water hyacinth and pectin from banana peel as a membrane layer

Elma, Muthia; Saraswati, N. K. D. A.; Simatupang, Paskah Fransiska Afrida; Febriyanti, Retno; Rahma, Aulia; Mustalifah, Fitri Ria

doi:10.1016/j.matpr.2023.01.368

Cited by 3 publications

(4 citation statements)

References 38 publications

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“…CMC was prepared following the method previously described by Elma et al [23], with some modifications. Water hyacinth stems are cleaned and cut into small pieces.…”

Section: Preparation Of Carboxymethyl Cellulose (Cmc) From Water Hyac...mentioning

confidence: 99%

The Production of Coating Film with Sweet Potato Starch and Carboxymethylcellulose from Water Hyacinth on Storage Life Extension of Mango (Mangifera indica L.)

Theamdee,

Walmuntri

2024

Trends Sci

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The objective of this research was to study the production of coating films with sweet potato starch (SPS) and carboxymethyl cellulose (CMC) from water hyacinth and to study the effect of the coating on the storage life extension of mangoes. The coating film was prepared by dissolving sweet potato starch in water at a concentration of 5 % w/v and adding CMC from water hyacinth at 5 different concentrations: 0, 5, 10, 15, and 20 % based on the weight of the starch. Glycerol was added as a plasticizer at 20 % of the weight of the starch solution. The mixture was then dried at 65 °C for 18 h. The study found that the thickness of the film decreased with higher concentrations of CMC from water hyacinth. The water activity (aw) ranged from 0.35 to 0.42, and the solubility and water vapor permeability of the film decreased with increasing CMC concentration. In the degradation study, it was observed that the films could biodegrade from 42 to 100 % for 8 weeks, with degradation rates decreasing as the amount of CMC from water hyacinth increased. Coating Mango with 10 % w/w CMC helped delay weight loss, skin color changes, and extended the shelf life of mango for up to 18 days at room temperature (28 ± 2 °C, 65 ± 2 % RH), compared to the control group with a shelf life of 12 days. These results indicate that films made from SPS/CMC from water hyacinth, with glycerol as the plasticizer, can effectively be used for preserving fruits and creating biodegradable films. HIGHLIGHTS The coating film of sweet potato starch (SPS) and Carboxymethylcellulose (CMC) from Water Hyacinth was prepared The effect of adding different CMC concentrations in SPS films was investigated This coating film is cost-effective and biodegradable The coating film of SPS and CMC from water hyacinth enhances the shelf-life of perishable fruit GRAPHICAL ABSTRACT

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“…CMC was prepared following the method previously described by Elma et al [23], with some modifications. Water hyacinth stems are cleaned and cut into small pieces.…”

Section: Preparation Of Carboxymethyl Cellulose (Cmc) From Water Hyac...mentioning

confidence: 99%

The Production of Coating Film with Sweet Potato Starch and Carboxymethylcellulose from Water Hyacinth on Storage Life Extension of Mango (Mangifera indica L.)

Theamdee,

Walmuntri

2024

Trends Sci

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“…The characteristics and pore size of the membrane surface play a key role in influencing the selectivity and performance of the HF membrane [40,41]. The surface structure depicted in Figure 5 (a.3) and (b.3) of the HF membrane illustrates the pore structures' formation resulting from the phase inversion process [35].…”

Section: Wavelengthmentioning

confidence: 99%

“…The spongy structure permits the membrane to exhibit good mechanical robustness even when the thickness is low. Additionally, it supports the transmission of mass in water[38,39].The characteristics and pore size of the membrane surface play a key role in influencing the selectivity and performance of the HF membrane[40,41]. The surface structure depicted in Figure5(a.3) and (b.3) of the HF membrane illustrates the pore structures' formation resulting from the phase inversion process[35].…”

mentioning

confidence: 94%

A A Novel Poly (vinylidene) Fluoride/TiO2/Spent Bleaching Earth for Enhancing Hydrophilic Hollow Fibre Membrane

Rhafiq Abdul Ghani,

Muthia Elma,

Aulia Rahma

et al. 2024

CFDL

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Nowadays, polymer as the raw material has been utilized in the development of Hollow Fibre (HF) membranes. PVDF is a commonly used for HF membrane material. However, it has hydrophobicity properties and lead membrane becomes low permeability and fouling. Therefore, to avoid these membranes problems, the incorporation of inorganic nanoparticles into PVDF membranes matrix is necessary to be applied for significantly improving PVDF membranes performance. This study investigates the characteristics and performance of PVDF-TiO2 HF membranes using spent bleaching earth (SBE) as a promising material from industrial waste as a renewable inorganic nanoparticle. This novel PVDF-TiO2-SBE HF membrane was fabricated using the subsequent steps: The preparation process incorporates SBE revival through solvent extraction and thermal treatment alongside the wet spinning technique for membrane fabrication. The Fourier transform infrared (FTIR) functional groups, scanning electron microscope (SEM) morphology, water contact angle and pure water flux performance were investigated to specifically understand the performance of this typical HF membranes. The IR results show that Si-O-Si groups were found in the membrane matrices due to the addition of SBE material. The addition of TiO2-SBE particles also indicate a sandwich (sponge-finger-like) morphological structure on the cross-sectional, a rough and porous surface structures. The hydrophilic properties of the HF membrane and pure water flux performance are determined by the composition of the TiO2-SBE mixture added as an additive material. The minimum contact angle found at 74.33°, while the water flux is 5.81 kg.m-2.h-1 on the identical HF membrane. Accordingly, this approach significantly enhances the properties of the pure PVDF HF membrane.

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“…The casting approach provides for exact control over the shape and size of the hydrogel, making it suited for applications such as drug delivery systems, wound dressings, and tissue engineering scaffolds. The casting method of developing hydrogel was demonstrated by Elma et al [ 113 ], who showed good compatibility between CMC and pectin from banana peels that led to stabilization of cross-linking the hydrogel membrane synthesis. The study also showed an increase in the hydrophobicity of the hydrogel membrane due to the addition of banana peel pectin.…”

Section: Types Of Pectin Gelsmentioning

confidence: 99%

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

Said,

Olawuyi,

Lee

2023

Gels

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Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.

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Hydrogel derived from water hyacinth and pectin from banana peel as a membrane layer

Cited by 3 publications

References 38 publications

The Production of Coating Film with Sweet Potato Starch and Carboxymethylcellulose from Water Hyacinth on Storage Life Extension of Mango (Mangifera indica L.)

The Production of Coating Film with Sweet Potato Starch and Carboxymethylcellulose from Water Hyacinth on Storage Life Extension of Mango (Mangifera indica L.)

A A Novel Poly (vinylidene) Fluoride/TiO2/Spent Bleaching Earth for Enhancing Hydrophilic Hollow Fibre Membrane

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

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