Stable microfluidized bacterial cellulose suspension

Andrade, Fábia Karine; Morais, J. P. S.; Muniz, Celli Rodrigues; Nascimento, José Heriberto Oliveira do; Vieira, Rodrigo Silveira; Gama, Miguel; Rosa, Morsyleide de Freitas

doi:10.1007/s10570-019-02512-y

Cited by 26 publications

(5 citation statements)

References 40 publications

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“…Nanocellulose from SBH and SCB presented a negative zeta-potential at the pH considered (pH 6.83 and 6.58 for SBH and SCB, respectively). The nanocellulose water dispersions from SBH and SCB were stable as the zeta potential was lower than −20 mV [49]. The negatively charged particles are correlated to the surface functionalized with sulfate groups [27,50].…”

Section: Resultsmentioning

confidence: 98%

Nanocellulose Extracted from Paraguayan Residual Agro-Industrial Biomass: Extraction Process, Physicochemical and Morphological Characterization

Velázquez

Ferreiro

Menezes³

et al. 2022

Sustainability

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Residual biomasses from agro-industries in Paraguay, including soybean hulls (SBHs) and sugarcane bagasse (SCB), were studied as a source for nanocellulose extraction for the first time. For that purpose, both biomasses were delignified in a semi-pilot stainless-steel reactor, and the cellulose pulp was subjected to a bleaching process with NaClO (2.5%, w/v). The nanocellulose (CNC) was obtained after two-step acid hydrolysis. Firstly, the bleached cellulose was hydrolyzed with HCl (17%, w/w) for two hours at 60 °C to obtain microcrystals by removing most of the amorphous fraction. The celluloses were then treated with H2SO4 (65%, w/w) at 45 °C for 45 min to obtain nanocellulose. Physicochemical and morphological properties were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), atomic force microscopy (AFM), and X-ray diffraction analysis (XRD). The SBHs nanocellulose had a whisker-like form with a 230 ± 42 nm diameter and a 12 ± 2 nm height, and the SCB nanocellulose had a fibril-like form with a 103 ± 30 nm diameter and a height of 6 ± 3 nm. The nanocellulose from SBHs and SCB had good thermal stability as its degradation temperature started at 250 °C. Furthermore, the nanocellulose obtained was negatively charged and formed stable dispersion in water at 0.1 mg/mL concentration and a pH of around 6.5.

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Section: Resultsmentioning

confidence: 98%

Nanocellulose Extracted from Paraguayan Residual Agro-Industrial Biomass: Extraction Process, Physicochemical and Morphological Characterization

Velázquez

Ferreiro

Menezes³

et al. 2022

Sustainability

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“…Initially, the necessary glassware and other equipment were thoroughly sterilized at 121 C for 15 min (Muniz et al, 2019) before conducting the study. To begin with, the cucumber sample (10 g) was crushed and transferred into a beaker containing 90 mL sterile distilled water and was shaken well using a shaking incubator so that the surface microorganisms got into the water.…”

Section: Total Aerobic Count and Yeast/mold Countmentioning

confidence: 99%

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

Navya,

Sudheer,

Abdullah

et al. 2024

J Food Process Engineering

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A study was conducted at different combinations of ozone concentration (50%–100%) and time (10–30 min) to study the effect of aqueous ozone treatment on chlorpyrifos degradation in cucumber. A process was developed and compared using ANN‐GA and RSM techniques. The optimum conditions obtained using RSM were ozone concentration of 95% and treatment time of 10 min. While the optimum conditions achieved by ANN‐GA were ozone concentration of 81% and treatment time of 14 min. However, chlorpyrifos degradation is more at the condition optimized by ANN compared to the condition optimized by RSM. At the optimum condition, the cucumber showed superior physicochemical and microbial qualities, including pesticide degradation (91.08%), color change (3.58), firmness (11.75 N), moisture content (97.49%), water activity (0.93), pH (6.18), titratable acidity (0.06%), total soluble solids (2.1 °Brix), total plate count (1.5 × 105 CFU/g), and yeast/mold count (3 × 105 CFU/g), respectively.Practical applicationsIncreased awareness of the health benefits associated with the consumption of fruits and vegetables has led to a rise in their consumption. These items are primarily consumed in their raw or fresh state and often feature in salads. However, the presence of pesticide residues on the surface of raw fruits and vegetables can pose significant health risks to consumers. Ozone treatment can be used for effectively removing pesticide residue in the fresh‐cut fruits and vegetables industry. Also, ozone treatment can reduce the microbial count on the surface of fruits and vegetables which enhances the shelf life of fruits and vegetables. Furthermore, it can prevent the natural ripening process of commodities, thereby increasing the consumer's acceptance. Ozone is considered a safe and eco‐friendly alternative to chemical disinfectants and preservatives. It leaves no chemical residue on the produce and breaks down into oxygen, leaving no harmful byproducts, thereby ensuring safe consumption of the commodity.

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“…BCNFs are long and flexible nanofibers, containing both crystalline and amorphous regions, which are organized with fibrillar elements of 10–50 nm widths and several micrometer lengths ( Figure 2 c). Similar to CNF preparation methods, BCNFs can be prepared by traditional mechanical treatments, such as homogenization, microfluidization, grinding, and aqueous counter collision, combined with enzymatic degradation, mild acid hydrolysis, or 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) oxidation to reduce energy consumption and improve particle dispersibility [ 16 , 36 , 37 ]. Different kinds of BCNF-based particles with various preparation methods have been successfully applied for Pickering emulsion stabilization, which are summarized in Table 1 .…”

Section: Classification and Production Of Bc-based Nanoparticles As P...mentioning

confidence: 99%

Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry

Zhang

Wang

Liu

et al. 2022

Foods

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The Pickering emulsion stabilized by food-grade colloidal particles has developed rapidly in recent decades and attracts extensive attention for potential applications in the food industry. Bacterial cellulose nanofibrils (BCNFs), as green and sustainable colloidal nanoparticles derived from bacterial cellulose, have various advantages for Pickering emulsion stabilization and applications due to their unique properties, such as good amphiphilicity, a nanoscale fibrous network, a high aspect ratio, low toxicity, excellent biocompatibility, and sustainability. This review provides a comprehensive overview of the recent advances in the Pickering emulsion stabilized by BCNF particles, including the classification, preparation method, and physicochemical properties of diverse BCNF-based particles as Pickering stabilizers, as well as surface modifications with other substances to improve their emulsifying performance and functionality. Additionally, this paper highlights the stabilization mechanisms and provides potential food applications of BCNF-based Pickering emulsions, such as nutrient encapsulation and delivery, edible coatings and films, fat substitutes, etc. Furthermore, the safety issues and future challenges for the development and food-related applications of BCNFs-based Pickering emulsions are also outlined. This work will provide new insights and more ideas on the development and application of nanofibril-based Pickering emulsions for researchers.

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Stable microfluidized bacterial cellulose suspension

Cited by 26 publications

References 40 publications

Nanocellulose Extracted from Paraguayan Residual Agro-Industrial Biomass: Extraction Process, Physicochemical and Morphological Characterization

Nanocellulose Extracted from Paraguayan Residual Agro-Industrial Biomass: Extraction Process, Physicochemical and Morphological Characterization

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry

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