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Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenization

文献类型： 外文期刊

作者： Liu, Xiaowen 1 ; Sun, Hongnan 1 ; Mu, Taihua 1 ; Fauconnier, Marie Laure 2 ; Li, Mei 3 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

2.Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium

3.Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Gansu Innovat Ctr Fruit & Vegetable Storage & Proc, Lanzhou 730070, Peoples R China

关键词： Cellulose nanofibers; Morphology; Structure; Thermal stability; Rheological behavior

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 413 卷

页码：

收录情况： SCI

摘要： In this study, the preparation parameters of cellulose nanofibers from potato residues (PCNFs) by ultrasonication combined with high-pressure homogenization were optimized based on yield, zeta-potential and morphology. The optimal parameters were as follows: ultrasonic power of 125 W for 15 min and homogenization pressure of 40 MPa four times. The yield, zeta potential and diameter range of the obtained PCNFs were 19.81 %, -15.60 mV and 20-60 nm, respectively. Fourier transform infrared spectroscopy, X-ray diffraction and nuclear magnetic resonance spectroscopy results showed that part of the crystalline region of cellulose was destroyed, resulting in a decrease in crystallinity index from 53.01 % to 35.44 %. The maximum thermal degradation temperature increased from 283 degrees C to 337 degrees C. PCNFs suspensions were non-Newtonian fluids and exhibited rigid colloidal particle properties. In conclusion, this study provided alternative uses for potato residues generated from starch processing and showed great potential for various industrial applications of PCNFs.

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