Isolation and Characterization of Nanocellulose from Banana Peels via a One-Pot Hydrolysis System Using the Taguchi Method

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-08-19 DOI:10.1007/s11483-024-09875-1

Hana Mohd Zaini, Suryani Saallah, Jumardi Roslan, Nurul Shaeera Sulaiman, Wolyna Pindi

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Abstract

Nanocellulose (NC) has become a tremendous topic in recent years due to its versatility and renewability properties. Taking account of highly underutilized agro-waste, banana peel (BP) showed potential as a competent raw material for NC. NCs were synthesized through a one-pot hydrolysis system. Initially, the Taguchi orthogonal array was carried out to determine the effect of hydrolysis parameters (H₂SO₄%, reaction time, and temperature) on the properties (crystallinity, morphology, size, functional group and surface charge) of NC. In addition, to obtain the optimized hydrolysis condition to obtain the highest NC yield, minimum size and maximum surface charge. NC was successfully obtained with a crystallinity index of 21.46%, a particle size of 152.6 nm, and a zeta potential of -16.9 mV. This was achieved using 40% H2SO4 concentration, a reaction time of 106.316 min, and a temperature of 77.02 °C. The surface morphology and functional group present in the synthesized NC were comparable with the commercially available NC, thus justifying BP to be a good source for NC production.

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利用田口方法通过单锅水解系统从香蕉皮中分离纳米纤维素并确定其特性

纳米纤维素（NC）因其多功能性和可再生性，近年来已成为一个热门话题。香蕉皮（BP）是一种利用率极低的农业废弃物，具有作为 NC 原料的潜力。我们通过单锅水解系统合成了 NC。首先，采用田口正交阵列确定水解参数（H2SO4%、反应时间和温度）对 NC 性能（结晶度、形态、尺寸、官能团和表面电荷）的影响。此外，还要获得最佳水解条件，以获得最高的 NC 产量、最小的尺寸和最大的表面电荷。成功获得的 NC 结晶度指数为 21.46%，粒度为 152.6 nm，Zeta 电位为 -16.9 mV。在使用浓度为 40% 的 H2SO4、反应时间为 106.316 分钟、温度为 77.02 °C 的条件下实现了这一目标。合成的 NC 的表面形态和存在的官能团与市售的 NC 相当，因此证明 BP 是生产 NC 的良好原料。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.