Optimising corn (Zea mays) cob powder as an effective sorbent for diverse gel matrices: exploring particle size and powder concentration effects

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Haoxin Wang, Peng Wang, Stefan Kasapis, Tuyen Truong
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Abstract

This study aims to valorise a plant waste, corn cobs (Zea mays) enriched with fibres (cellulose of 19.09–19.18% and hemicellulose of 34.04–60.13%), to create gel-like sorbents. Corn cobs (CB) were dried, grounded and sieved to obtain 500, 250 and 125 μm powder size fractions. Various CB powder concentrations (10–40% w/w) were mixed with distilled water and rice bran oil for 2 min at ambient temperature to form hydrogel-like and oleogel-like sorbents, respectively. Visual appearance indicated that selected gels formed by 250 and 125 μm CB powders were self-sustained right after mixing, while the largest particles (500 μm) could not fabricate gels at the CB concentrations studied. FTIR results suggested that the gelation process was primarily attributed to physical absorption rather than chemical binding. Comprehensive analyses of microstructure, physicochemical properties and rheological behaviour indicated that gelation was due to fibre–fibre interaction (125 μm) and oil/water–fibre interaction (250 μm). An increase in CB powder concentration enhanced the microstructural density and hardness of gels. Thus, 250 μm particles and higher absorbent concentrations resulted in brittle sorbents characterised by high hardness but low cohesiveness. The 250 μm particles also exhibit a superior antioxidant profile and lower oil/water loss than the 125 μm CB particles due to effective intra-particle trapping mechanisms.

Abstract Image

优化玉米(玉米)茎杆粉,使其成为各种凝胶基质的有效吸附剂:探索粒度和粉末浓度的影响
摘要本研究旨在利用富含纤维(纤维素含量为 19.09-19.18%,半纤维素含量为 34.04-60.13%)的植物废弃物玉米棒(玉米芯)来制造凝胶状吸附剂。将玉米棒(CB)烘干、研磨和筛分,得到 500、250 和 125 μm 的粉末。将不同浓度的玉米芯粉末(10-40% w/w)与蒸馏水和米糠油在环境温度下混合 2 分钟,分别形成水凝胶状和油凝胶状吸附剂。目测结果表明,由 250 微米和 125 微米 CB 粉末形成的凝胶在混合后可立即自我维持,而最大的颗粒(500 微米)在所研究的 CB 浓度下无法形成凝胶。傅立叶变换红外光谱结果表明,凝胶化过程主要归因于物理吸收而非化学结合。对微观结构、理化性质和流变行为的综合分析表明,凝胶化是由于纤维与纤维之间的相互作用(125 μm)和油/水与纤维之间的相互作用(250 μm)。CB 粉浓度的增加提高了凝胶的微观结构密度和硬度。因此,250 μm 的颗粒和更高的吸收剂浓度会产生脆性吸附剂,其特点是硬度高但凝聚力低。与 125 μm 的 CB 颗粒相比,250 μm 的颗粒还具有更好的抗氧化性和更低的油/水流失率,这归功于有效的颗粒内捕获机制。
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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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