Evaluation of novel microcrystalline cellulose from Ensete glaucum (Roxb.) Cheesman biomass as sustainable drug delivery biomaterial

Pachuau, Lalduhsanga; Dutta, Rajat Subhra; Hauzel, Lalhlenmawia; Devi, Takhellambam Bidyapati; Deka, Dhitashree

doi:10.1016/j.carbpol.2018.11.013

Cited by 32 publications

(15 citation statements)

References 36 publications

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“…There was a significant difference among the means of bulk density, tapped density, and angle of repose of MCC-AS and AE-MCC-AS (p < .05). Generally, powder products, which have higher bulk and tapped density, have lower porosity, and better flow properties (Pachuau et al, 2019). The bulk and tapped density results of MCC-AS were consistent with the results reported by .…”

Section: Characterization Of Mcc-as and Ae-mcc-assupporting

confidence: 89%

Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

Ünver

Çelik

2021

J. Food Process. Preserv.

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The aim of this study was to evaluate the antioxidant activity, morphological, thermal, crystallinity, and flow characteristics of antioxidant-enriched microcrystalline cellulose obtained from the almond shell (AE-MCC-AS). The results indicated that AE-MCC-AS could be a natural food additive that exhibited good thermal stability, crystallinity, antioxidant, and flow characteristics. The antioxidant activity of AE-MCC-AS was determined based on the oxidative stability of mayonnaise during 56 days of storage at 25°C. The oxidative stability of the mayonnaise was monitored by measuring primary oxidation products (peroxide value), secondary oxidation products (TBARs value), and induction time (Rancimat method). According to the PV and TBARs results, AE-MCC-AS at the concentration of 0.6% showed better effect on preventing oil oxidation than BHT and α-tocopherol. Besides, the results revealed that AE-MCC-AS had a moderate impact on the sensory characteristics of mayonnaise. Practical applicationsAlmond processing generates a large amount of almond residue consisting of shell and hull. The residue adversely affects the ecosystem since it is mostly burned for bakery production or disposed of in landfills as agro-industrial waste. It is beneficial to use the residue in food production and preservation technology for minimizing the adverse impact on the ecosystem. The residue is rich in lignocellulosic compounds and phenolic compounds. In this context, the binding of PE-AH to MCC-AS, a white, odorless, renewable, and biodegradable powder, could be an alternative method of obtaining natural food additive.How to cite this article: Ünver N, Çelik Ş. Effect of antioxidant-enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise. J

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Section: Characterization Of Mcc-as and Ae-mcc-assupporting

confidence: 89%

Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

Ünver

Çelik

2021

J. Food Process. Preserv.

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“…A peak at 1936 cm −1 corresponds to O–H bending vibration of water adsorbed in cellulose and some hemicellulose. CH 2 bending known as the crystallinity band is present in the cellulose at 1400–1315 cm −1 peak [ 56 ]. The presence of C–O–C ether stretching at a peak of 1257 cm −1 for CAC and C-MCC is an indication that the bleaching treatment used during the isolation of the cellulose did not effectively remove lignin from the cellulose.…”

Section: Resultsmentioning

confidence: 99%

Characterizations of Alpha-Cellulose and Microcrystalline Cellulose Isolated from Cocoa Pod Husk as a Potential Pharmaceutical Excipient

et al. 2022

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Cellulose is a non-toxic, bio-degradable, and renewable biopolymer which is abundantly available in nature. The most common source of commercial microcrystalline cellulose is fibrous wood pulp. Cellulose and its derivatives have found wide commercial applications in the pharmaceutical, cosmetic, food, paper, textile, and engineering industries. This study aims to isolate and characterize cellulose forms from cocoa pod husk (CPH) and to assess its mechanical and disintegration properties as a direct compression excipient in metronidazole tablets. Two isolated cellulose types (i.e., cocoa alpha-cellulose (CAC) and cocoa microcrystalline cellulose (C-MCC)) were compared with avicel (AV). CAC and C-MCC were characterized for their physicochemical properties using Scanning Electron Microscopy (SEM), FTIR spectroscopy, Differential Scanning Calorimetry (DSC), and X-Ray Powder Diffraction (XRD). Metronidazole tablets were produced by direct compression with cellulose. The mechanical and disintegration properties of the tablets were evaluated. CAC and C-MCC yield was 42.3% w/w and 38.25% w/w, respectively. Particle diameters were significantly different with CAC (282.22 μm) > C-MCC (161.32 μm) > AV (72.51 μm). CAC and C-MCC had a better flow than AV. SEM revealed the fibrous nature of the cellulose. FTIR and XRD analysis confirmed the presence of cellulose with crystallinity index of 69.26%, 43.83%, and 26.32% for AV, C-MCC, and CAC, respectively. C-MCC and AV are more crystalline and thermally stable at high temperatures compared to CAC. The mechanical and disintegration properties of C-MCC and AV tablets complied with pharmacopeia specifications. Taken together, C-MCC isolated from CPH displayed some fundamental characteristics suitable for use as a pharmaceutical excipient and displayed better properties compared to that of AV.

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“…Moreover, the increased crystallinity degree of AEGMCC (65.43 %) compared to AEGC (57.24 %) was expected due to the high crystallinity arrangement and the large OH-rich surface area with intense physical interactions in the case of EGMCC precursor which significantly reduce the effect of chemical modification reaction on the crystallization network of AGUs. Importantly, the CrI of the employed EGMCC precursor is similar to that of the MCC isolated from date palm fronds (72.73 %) [64], and olive fibre [65], as well as better than that published by Pachuau et al [66], for MCC (53.41 %) obtained from Ensete glaucum. In addition, the designed AEGMCC displayed better CrI than that reported in our recent paper for commercial MCC decorated with azide moieties [36].…”

Section: Morphological and Crystalline Structuresmentioning

confidence: 55%

Valorization of Esparto Grass Cellulosic Derivatives for the Development of Promising Energetic Azidodeoxy Biopolymers: Synthesis, Characterization and Isoconversional Thermal Kinetic Analysis

Tarchoun

Klapötke

Slimani

et al. 2022

Propellants Explo Pyrotec

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In the frame of developing new high-energy materials from bioresources, emergent cellulose and microcrystalline cellulose functionalized with explosophoric azides were successfully synthesized from a prominent alternative esparto grass fibres. The designed insensitive nitrogen-rich cellulosic biopolymers, namely, azidodeoxy esparto grass cellulose (AEGC) and azidodeoxy esparto grass microcrystalline cellulose (AEGMCC), displayed outstanding features, such as nitrogen content (w/w) of 18.24-18.68 %, the density of 1.601-1.626 g/cm 3 , and thermal decomposition of 203-218 °C. Their kinetic triplet was also determined under non-isothermal DSC conditions employing isonversional integral approaches. Interestingly, the appa-rent activation energy and the decimal logarithm of a preexponential factor of the developed AEGC and AEGMCC were found to be better than those of the common nitrocellulose. In addition, the reaction model examination based on Trache-Abdelaziz-Siwani (TAS) approach revealed that the produced AEGC and AEGMCC were accurately presented by an autocatalytic Avrami-Erofeev decomposition process. These results established that esparto grass fibres could be considered as a valuable alternative feedstock for the synthesis of outstanding energetic cellulose-rich polymers for potential applications in solid propellant formulations.

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Evaluation of novel microcrystalline cellulose from Ensete glaucum (Roxb.) Cheesman biomass as sustainable drug delivery biomaterial

Cited by 32 publications

References 36 publications

Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

Characterizations of Alpha-Cellulose and Microcrystalline Cellulose Isolated from Cocoa Pod Husk as a Potential Pharmaceutical Excipient

Valorization of Esparto Grass Cellulosic Derivatives for the Development of Promising Energetic Azidodeoxy Biopolymers: Synthesis, Characterization and Isoconversional Thermal Kinetic Analysis

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