Valorization of an agro-industrial waste, mango seed, by the extraction and characterization of its cellulose nanocrystals

Henrique, Mariana Alves; Silvério, Hudson Alves; Neto, Wilson Pires Flauzino; Pasquini, Daniel

doi:10.1016/j.jenvman.2013.02.054

Cited by 171 publications

(64 citation statements)

References 30 publications

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“…tests for evaluation of attributes color, appearance, aroma, flavor, texture and overall acceptance were performed using a 9-point hedonic scale (1 = extremely disliked, 9 = liked extremely) as well as purchase intent and preference for ordering among samples (MEILGAARD et al, 1988), using sensory record. In all tests, samples were served at usual consumption temperature (26°C) in plastic dishes properly coded with three-digit random numbers accompanied by a glass of mineral water for rinsing the mouth between assessments.…”

Section: Sensory Analysismentioning

confidence: 99%

“…there has been a growing interest of fruit growers and agribusinesses in the cultivation of Spondias species, which confirms the agro-socioeconomic potential of these species (AStUDILLO et al, 2014). However, it is estimated that, after processing, about 40% of the production of these fruits are considered residues composed of pulp, peel and seed remnants, which are commonly discarded, reflecting one of the greatest problems of Brazil today which is food waste (HENRIQUE et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

et al. 2016

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-This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view. Index terms: Cookie, Spondias purpurea L., fruit residue. APROVEITAMENTO INTEGRAL DA SERIGUELA (Spondias purpurea L.) NA PRODUÇÃO DE BISCOITO DOCERESUMO -O presente trabalho objetivou processar, caracterizar e utilizar a polpa e a farinha de resíduo de seriguela (Spondias purpurea L.) (FRS) no processamento de biscoitos, avaliando sua qualidade nutricional, microbiológica e aceitação sensorial. A FRS foi elaborada e caracterizada quanto às suas características físico-químicas. Os biscoitos foram elaborados a partir da FRS nas concentrações de 0; 10; 20 e 30% e submetidos às análises de composição centesimal, acidez, pH, ácido ascórbico, atividade de água, além da determinação do rendimento e dos custos. A análise microbiológica dos biscoitos foi executada previamente à análise sensorial, que foi realizada por 100 potenciais consumidores. A FRS apresentou elevados teores de vitamina C (57,99 mg/100 g), fibras (12,82%), carboidratos (71,77%) e valor calórico (313,21 Kcal/100 g). À medida que houve adição de resíduo, houve o aumento do teor de fibras, minerais e vitamina C nos biscoitos. Os biscoitos apresentaram notas sensoriais entre 6 e 7, de uma escala hedônica de 9 pontos, e o biscoito contendo 10% da farinha de resíduo de seriguela foi o mais aceito, com intenção de compra e preferência semelhantes aos biscoitos-controle, que foram elaborados com 100% de farinha de trigo. O aproveitamento de resíduos da seriguela na elaboração de biscoitos pode ser uma alternativa viável de alto valor nutricional e de baixo custo dos ingredientes utilizados no processamento desses produtos alimentícios, além de ser importante sob o ponto de vista ambiental. Termo...

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Section: Sensory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

et al. 2016

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“…The yields of LLS-cellulose extracted from LLS were 33% (dry mass). This yield was higher compared to the cellulose yield found in the mango seeds, which was 29% (Henrique et al, 2013). After purification process, the percent yield of LLS-MCC obtained from LLS-cellulose was 71% (dry mass).…”

Section: Resultsmentioning

confidence: 68%

Preparation and characterization of cellulose and microcrystalline cellulose isolated from waste Leucaena leucocephala seeds

Husin

Ramli

et al. 2017

Int. j. adv. appl. sci

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Cellulose and microcrystalline cellulose (MCC) were isolated from waste Leucaena leucocephala seeds (LLS) by using acid hydrolysis method. Waste LLS are unused residues after extraction of oil for conversion to biodiesel. Cellulose from LLS (LLS-cellulose) has been isolated by using 80% acetic acid and 65% nitric acid to yield 33% cellulose. MCC was further prepared from the LLS-cellulose via the acid hydrolysis method and yield 71%. The obtained LLS-cellulose and LLS-MCC samples were comparatively investigated by Fourier transform infrared spectroscopy (FTIR), Thermogravimetric analysis (TGA), X-ray diffraction (XRD) and Field Emission Scanning Electron Microscopy technique (FESEM). FTIR second derivative showed the presence of minor amounts of bound hemicellulose and relatively free of lignin compound. The crystallinity index of LLS-cellulose is higher than LLS-MCC, indicating higher crystallize size and thermal decomposition. FESEM image also showed that there is smooth surface of raw LLS after hot boiling extraction for 2 hours. Thus, this study revealed that the lignin and hemicelluloses can be removed efficiently by using hot water treatment. In addition, cellulose components produced from waste LLS could be used as precursors of other industrial applications.

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“…Depending on the varieties, the kernel represents from 45 wt% to 75 wt% of the seed and about 20 wt% of the whole fruit, and contains starch, cellulose, hemicelluloses, lignin and fatty acids, such as oleic, stearic, palmitic and linoleic. The tegument is the external shell that covers the kernel and mainly contains cellulose, hemicelluloses and lignin [92]. Mango seed kernels contain a considerable 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 amount of the total phenolic compounds and lipids with unsaponifi able matter of the whole fruit, also including a small amount of crude proteins (6.7 wt% on dry basis).…”

Section: Agro Seeds As Protein Sourcesmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

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In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

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Valorization of an agro-industrial waste, mango seed, by the extraction and characterization of its cellulose nanocrystals

Cited by 171 publications

References 30 publications

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

Preparation and characterization of cellulose and microcrystalline cellulose isolated from waste Leucaena leucocephala seeds

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

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