Valorisation of wheat straw into paper with improved quality characteristics using ultrafiltered xylano-pectinolytic pulping approach

Agrawal, Shivankar; Sharma, Divya; Nagpal, Raksha; Kaur, Amanjot; Bhardwaj, Nishikant; Mahajan, Ritu

doi:10.1007/s13205-023-03526-x

Cited by 7 publications

(2 citation statements)

References 24 publications

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“…Based on the global supply of wood and China's current situation, some researchers believe that wheat straw should be effectively used in pulping and papermaking [1,2]. The chemical components of different wheat varieties are different; yet, on average, wheat straw consists of 33-40% cellulose, 20-25% hemicellulose, 15-20% lignin, 2-7% ash, 5% extractives, and a little pectin.…”

Section: Introductionmentioning

confidence: 99%

“…Balakshin et al [12] analyzed and compared the structures of residual and dissolved lignin isolated from pine kraft pulping using heteronuclear single quantum coherence (HSQC) nuclear magnetic resonance (NMR) technology and clarified the reaction mechanism in kraft pulping and the reactivity of lignin. Lu et al [17] used 13 C and 2 H to label the lignin and carbohydrates of gymnosperms to investigate the chemical structure of residual lignin in kraft pulp (KP). The results showed that the acetal and benzyl ether bonds in the LCC of ginkgo fibers were stable during kraft cooking.…”

Section: Introductionmentioning

confidence: 99%

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Exploration of the Linkages between Lignin and Carbohydrates in Kraft Pulp from Wheat Straw Using a 13C/2H Isotopic Tracer

Niu,

Chen,

Zhao

et al. 2023

Molecules

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To further our understanding of the change in association between lignin and carbohydrates after kraft pulping, isotope-labeled kraft pulp (KP) was prepared using 13C and D double-isotope-labeled wheat straw, and it was subjected to enzymatic hydrolysis and ionic liquid treatment to explore the linkages between lignin and carbohydrate complexes in wheat straw. Isotope abundance determination showed that 13C and D abundances in the experimental groups were substantially higher than those in the control group, indicating that the injected exogenous coniferin-[α-13C], coniferin-[γ-13C], and d-glucose-[6-D2] were effectively absorbed and metabolized during wheat internode growth. Solid-state CP/MAS 13C-NMR spectroscopy showed that lignin was mainly linked to polysaccharides via acetal, benzyl ether, and benzyl ester bonds. Kraft pulp (KP) from the labeled wheat straw was degraded by cellulase. The obtained residue was fractionated using the ionic liquid DMSO/TBAH to separate the cellulose–lignin complex (KP-CLC) and xylan–lignin complex (KP-XLC). X-ray diffractometer determination showed that the KP-CLC regenerated cellulose type II from type I after the ionic liquid conversion. The 13C-NMR spectrum of Ac-En-KP-CLC showed that the cellulose–lignin complex structure was chemically bonded between the lignin and cellulose through acetal and benzyl ether bonds. The 13C-NMR spectrum of En-KP-XLC showed a lignin–hemicellulose complex structure, wherein lignin and xylan were chemically bonded by benzyl ether and acetal bonds. These results indicate that the cross-linking between lignin and carbohydrates exists in lignocellulosic fibers even after kraft pulping.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exploration of the Linkages between Lignin and Carbohydrates in Kraft Pulp from Wheat Straw Using a 13C/2H Isotopic Tracer

Niu,

Chen,

Zhao

et al. 2023

Molecules

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The Way Forward: Scientific, Practical, Political, and Managerial Impact of the Book

Melkonyan-Gottschalk,

Daus,

Alzubi

et al. 2024

Greening of Industry Networks Studies

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Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry

Bechir,

Lachi,

Taouzinet

et al. 2023

Environ Sci Pollut Res

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For many years, population growth has stimulated rising demand for both agro-food products and economic activity which has had a bad influence on impact on the ecosystem and the co nonrenewable consumption. Algeria confronts the monumental challenge of choosing how to effectively nourish everyone on a more congested globe. However, food loss is a significant issue that is getting worse as Algerian's population continues to expand and food consumption is 2 increasing. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socio-economic problems. These byproducts are essential sources of products with high levels of added value that can be applied in different sectors. Our research objective is to quantify the loss in the Algerian food industry, generated by the transformation of various agricultural products, which directly affects the economy and food availability for the population. The research utilizes a mixedmethods approach, including coefficients, production statistics transformed, and data analysis, It is the first research to measure the scope of food waste. in the Algerian food industry. The findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies to minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria.

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Valorisation of wheat straw into paper with improved quality characteristics using ultrafiltered xylano-pectinolytic pulping approach

Cited by 7 publications

References 24 publications

Exploration of the Linkages between Lignin and Carbohydrates in Kraft Pulp from Wheat Straw Using a 13C/2H Isotopic Tracer

Exploration of the Linkages between Lignin and Carbohydrates in Kraft Pulp from Wheat Straw Using a 13C/2H Isotopic Tracer

The Way Forward: Scientific, Practical, Political, and Managerial Impact of the Book

Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry

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