Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis

[en] 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℃ for 1 h, followed by 120℃ 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.

Disciplines :

Chemistry

Author, co-author :

Zhu, Shunshun

Sun, Hongnan

Mu, Taihua

Li, Qiang

Richel, Aurore ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)

Language :

English

Title :

Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis

Publication date :

March 2023

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier BV

Volume :

403

Pages :

134496

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S030881462202458X?httpAccept=text/xml

Available on ORBi :

since 07 October 2022

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