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

[en] 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 °C to 337 °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.

Research Center/Unit :

Central Public-interest Sci- entific Institution Basal Research Fund

Disciplines :

Chemistry
Agriculture & agronomy

Author, co-author :

Liu, Xiaown

Sun, Hongnan

Mu, Taihua; Key Laboratory of Agro-Products Processing, Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China

Fauconnier, Marie-Laure

Li, Mei; Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China

Language :

English

Title :

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

Publication date :

13 February 2023

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier, Barking, United Kingdom

Volume :

413

Pages :

135675

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

Science and Technology Innovation Project of Chinese Academy of Agricultural Science

Funding number :

S2022JBKY-14; CAAS-ASTIP-202X-IFST

Available on ORBi :

since 13 February 2023

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