Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves
Journal article
Authors/Editors
Strategic Research Themes
No matching items found.
Publication Details
Author list: Khukutapan D., Chiewchan N., Devahastin S.
Publisher: Wiley
Publication year: 2018
Journal: Journal of Food Science (0022-1147)
Volume number: 83
Issue number: 6
Start page: 1660
End page: 1667
Number of pages: 8
ISSN: 0022-1147
eISSN: 1750-3841
Languages: English-Great Britain (EN-GB)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
Abstract: The potential use of cabbage outer leaves as a starting material for the production of nanofibrillated cellulose (NFC) was investigated. Chemical-free pretreatment methods, namely, autoclaving, ultrasonication (US), and high-shear homogenization (HS), were applied to remove noncellulosic components from cabbage cell walls prior to defibrillation, which was conducted by subjecting a pretreated sample to HS and then high-pressure homogenization. The sample undergone autoclaving at 130 °C for 2 hr was noted to contain a significantly higher cellulose content (36.5% dry mass) compared with the fresh leaves (12.48% dry mass). This led to an increase in the crystallinity index (CI) of the autoclaved cabbages from 30.8% to 50.7%. Further increase in the cellulose content (47.0% to 49.2% dry mass) was observed when subjecting the autoclaved sample to either US at 37 kHz for 1 hr, HS at 3800 × g for 15 min or HS followed by US at the aforementioned conditions. After pretreatment and defibrilllation, a suspension of NFC with the diameters of 4 to 50 nm was obtained, with the CI of 59.1% to 66.7%. Such a suspension exhibited a gel-like behavior with tan δ in the range of 0.12 to 0.13; the suspension exhibited a similar behavior to that prepared by the conventional chemical pretreatment method. Practical Application: NFC could be produced from cabbage outer leaves, which are an abundantly available by-product of a vegetable processing plant, via the combined hydrothermal and mechanical pretreatment without the use of any chemicals. This chemical-free preparation process is highly desirable as it leaves no residues in the product and causes no chemical waste that needs to be treated. Cabbage-based NFC also exhibits similar characteristics to that prepared via a chemically treated route. © 2018 Institute of Food Technologists®
Keywords
crystallinity index, ultrasonication
Contact Information