Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis
文献类型： 外文期刊
作者： Zhu, Shunshun 1 ; Sun, Hongnan 1 ; Mu, Taihua 1 ; Li, Qiang 2 ; Richel, Aurore 3 ;
作者机构： 1.Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China
2.Xuzhou Inst Agr Sci Xuhuai Dist Jiangsu Prov, Xuzhou 221131, Peoples R China
3.Univ Liege, Biol & Ind Chem Unit, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： Cellulose nanocrystals; Ultrasound -assisted maleic acid hydrolysis; Zeta potential; Chemical structure; Thermal stability; Crystallinity
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 403 卷
页码：
收录情况： SCI
摘要： This study aimed at realizing high value utilization of purple sweet potato (PSP) peels. Firstly, ultrasonic assisted ethanol method was used to extract anthocyanins from PSP peels, and the individual anthocyanin composition and antioxidant activity were analyzed. Then the technological parameters of preparing cellulose nanocrystals (CNCs) by ultrasonic-assisted maleic acid hydrolysis were optimized, and Zeta-potential, chemical structure, thermal stability and crystallinity of CNCs were analyzed. Results showed the optimal technological parameters were as follows: the ratio between PSP peel residues and 75 wt% maleic acid was 1:10 (g/mL, W/W), and ultrasonic-assisted hydrolysis was carried out at 60 degrees C for 1 h, followed by 120 degrees C for 2.5 h. The yield and Zeta -potential of CNCs were 8.17 % and-57.7 mV, respectively. The chemical structure and physical properties of CNCs were similar to those of commercial CNCs. In conclusion, ultrasound-assisted maleic acid hydrolysis has great potential to realize the industrialization of CNCs.
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