Potential of Nanocellulose as a Dietary Fiber Isolated from Brewer’s Spent Grain
Abraham Azael Morales-Juárez,
Luis Daniel Terrazas Armendáriz,
Juan Manuel Alcocer-González
et al.
Abstract:Steady growth in beer production is increasing the number of by-products named brewers’ spent grain. Such by-products are a source of several components, where cellulose is usually present in high amounts. The aim of this study was to develop a protocol to obtain a mix of cellulose microfibers with an average diameter of 8–12 µm and cellulose nanoplatelets with an average thickness of 100 nm, which has several applications in the food industry. The process comprised one alkaline treatment followed by acid hydr… Show more
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