Abstract
Apple powder residue obtained after a beverage-making process was evaluated to determine if it is suitable for making nanofibers by the carboxymethylation substitution reaction as pretreatment and high-pressure homogenization for nanofibrillation with three different cultivars. The sugar compositions of the three cultivars (Arisu, Busa, and Gamhong) were similar, but the uronic acid content (glucuronic acid, galacturonic acid) was lower and glucose content higher in the Gamhong cultivar than in the other cultivars. This characteristic resulted in a lower negative zeta potential of the Gamhong cultivar than of the other cultivars. In nanoparticle size analysis, the nanofiber width was 55.4-56.9 ㎚ for the Arisu and Busa cultivars, which was smaller than the nanofiber width of 84.3-84.4 ㎚ of the Gamhong cultivar for a 0.4 degree of substitution carboxymethylated apple nanofiber.
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