Feasibility of using exogenous pectin to improve water redispersibility and viscoelasticity of reconstituted dried nanofibrillated cellulose from cabbage outer leaves

Abstract

Since endogenous pectin has been reported to improve water redispersibility of dried nanofibrillated cellulose (NFC), feasibility of using exogenous pectin to achieve such a purpose when NFC was prepared from a material with minute amount of pectin was investigated. Cabbage outer leaves, which are by‐product with low pectin content, were selected as the test material. Prior to defibrillation, commercial citrus pectin at different concentrations was autoclaved at 130 °C for 2 h with the cabbage. After hot air drying at 60 °C, dried NFC samples with 43%–44% (dry mass) cellulose and varying pectin contents were obtained. Freshly prepared NFC suspensions exhibited desirable gel‐like behaviour, while suspensions prepared from dried NFC did not. Aggregation of NFC was clearly seen from microstructural images although the contents of pectin were believed to be adequate. Hydrolysis of exogenous pectin during autoclaving into low molecular‐weight oligomers was noted to be responsible for such incapability.

Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil‐in‐water emulsion stabilizing capability from Centella asiatica

“…Diameters of NFC are shown in Figure 3d; the values were within the range of 8-42 nm. This range of diameters was similar to those of NFC prepared from other agricultural by-products, such as cabbage outer leaves (3-30 nm) (Rodkantuk et al, 2021), lime residue (5-28 nm) (Jongaroontaprangsee et al, 2018), pomelo peels (10-20 nm) (Yongvanich, 2015), and orange peels (10-50 nm) (Hideno et al, 2014). The diameters moved toward smaller size range as the microfluidization pressure increased.…”

“…When considering these results along with the chemical compositions data listed also in Table 2, the increased CI is most probably the result of the removal of some amorphous materials and rearrangement of the crystalline region into a more ordered structure upon autoclaving (Abraham et al, 2011). CI of all the NFC gel samples were in the range of 32%-39%; the values were not significantly different from those of NFC produced from other such agricultural by-products as cabbage outer leaves of around 41% (Rodkantuk et al, 2021).…”

“…Each pattern was recorded using Cu K α radiation ( λ = 0.1546 nm) at 40 kV and 40 mA. Each sample was analyzed in the scattering range (2 θ ) of 10°–70° at a scanning rate of 2° 2 θ /min (Rodkantuk et al., 2021). CI of the sample was then calculated using the following equation: $$$$\begin{equation}{\rm{Crystallinity\,\, index}}\left( \% \right) = \frac{{{I}_{002}-{I}_{{\rm{am}}}}}{{{I}_{002}}} \times 100\end{equation}$$$$where I 002 and I am represent the peak intensities of the crystalline and amorphous regions, respectively.…”

“…Each pattern was recorded using CuK α radiation (λ = 0.1546 nm) at 40 kV and 40 mA. Each sample was analyzed in the scattering range (2θ) of 10 • -70 • at a scanning rate of 2 • 2θ/min (Rodkantuk et al, 2021). CI of the sample was then calculated using the following equation:…”

Editorial: Special Issue on ‘Nanotechnology in Food Processing and Engineering’

“…Food engineering topics covered here include a study of the effects of different preparation methods and conditions on key physicochemical properties of nanofibrillated cellulose and its possible use as food thickener and emulsifier. A feasible means to improve water redispersibility of dried nanocellulose constitutes the content of another article in this topical area of the issue (Rodkantuk et al ., 2021). An article reporting the development of nanocomposite‐based sensor for the detection of L‐lactate in tomatoes (Rattu & Krishna, 2021) is also a member of this part of the issue.…”