柑橘渣纤维素提取及双交联纤维素水凝胶制备的研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-11 DOI:10.1016/j.foodhyd.2025.111442

Qi An , Jingnan Ren , Xiao Jia , Nawei Zhang , Gang Fan , Siyi Pan , Zhifeng Zhang , Shaoqian Cao

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引用次数: 0

摘要

以柑桔渣为原料，利用柑桔汁工业的主要食物垃圾作为纤维素资源制备水凝胶。用碱双氧水和高压灭菌法分别从CP中提取纤维素。经高压灭菌处理的纤维素纤维素含量、葡萄糖组成、白色指数（WI）、结晶度指数（CI）和热稳定性均高于未经高压灭菌处理的纤维素。以环氧氯丙烷（ECH）为化学交联剂，乙醇溶液为物理交联混凝浴，采用序贯化学和物理交联法制备CP纤维素水凝胶。通过流变学、力学和形态分析考察了环氧氯丙烷与无水葡萄糖（ECH/AGU）的摩尔比、混凝液浓度和反应温度等不同制备参数对纤维素水凝胶的影响。结果表明，与传统的单化学交联水凝胶相比，双交联水凝胶具有更高的力学性能和更致密的微观结构。本研究为CP废物的有效增值提供了新的策略，使其在食品和药物输送等领域具有潜在的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabrication

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Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabrication

Citrus pomace (CP), the main food waste of citrus juice industry, was utilized as cellulose resource for hydrogel fabrication in this work. Cellulose was extracted from CP using alkaline hydroperoxide with or without autoclaving treatment. The autoclaving-treated cellulose exhibited a higher cellulose content, glucose composition, white index (WI), crystallinity index (CI) and thermal stability than that without autoclaving treatment. Hydrogels from CP cellulose was then fabricated using a sequential chemical and physical crosslinking method with epichlorohydrin (ECH) as chemical crosslinker and ethanol solution as physical crosslinking coagulation bath. The effects of different fabrication parameters including epichlorohydrin to anhydrous glucose unit (ECH/AGU) molar ratios, coagulation bath concentrations and reaction temperatures on cellulose hydrogels were investigated through rheological, mechanical and morphological analysis. The results showed that the double-crosslinked hydrogels displayed a higher mechanical performance and denser microstructure than the conventional single chemically crosslinked hydrogels. This study provides a new strategy for the effective valorization of CP waste, enabling its potential applications such as food and drug delivery fields.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.