Abstract
Pomelo fruitlets have the potential for extracting cellulose. This study aimed to investigate characterization and functionality of cellulose extracted from pomelo fruitlets by different extraction methods. Cellulose extracted by acidic-alkaline hydrogen peroxide hydrolysis (CAA), alkaline hydrogen peroxide hydrolysis (CA), and ultrasonic assisted alkaline hydrogen peroxide hydrolysis (CUA) were prepared from pomelo fruitlets. The results showed that cellulose CUA had higher yield and purity with higher crystallinity and smaller particle size than those of CAA or CA (p < 0.05). Specifically, the yield of CUA was 82.75% higher than that of CAA, and purity was increased by 26.42%. Additionally, water- and oil-holding capacities of CUA were superior to those of CAA or CA, increasing by 13–23% and 10–18%, respectively. The improvement of water- and oil-holding capacities were highly related to its smaller particle size with increased surface area. The results suggested that ultrasonic assisted alkaline hydrogen peroxide hydrolysis is a promising and efficient method to prepare high-purity cellulose from pomelo fruitlets, and this cellulose is expected to be a food stabilizer and pharmaceutical additive.
Highlights
Cellulose is the world’s most abundant biopolymer with repeating D-glucose units linked by β-1,4 glycosidic bonds [1]
The results suggest that ultrasonic assisted alkaline hydrogen peroxide hydrolysis is a promising and efficient method to prepare cellulose from pomelo fruitlets with high yield and purity
The results suggest cellulose from pomelo fruitlets extracted by ultrasonic cellulose CUA was much less than the control Vc group (84% and 91% at a concentration of assisted alkaline hydrogen peroxide hydrolysis does not exhibit superior antioxidant ac0.01 mg/mL)
Summary
Cellulose is the world’s most abundant biopolymer with repeating D-glucose units linked by β-1,4 glycosidic bonds [1]. With various characteristics of non-toxicity, mechanical strength, biodegradability, and hydrophilic and hygroscopic nature, cellulose has been widely applied in many fields, including paper, textiles, pharmaceuticals, and food industries. Cellulose is generally applied as food filler, thickener, or stabilizer for its emulsifying, foaming, film-forming, and encapsulation capabilities [1,3,4]. It is explored as a functional ingredient because of its health benefits, such as hypoglycemic and hypolipidemic activity and bioavailability in intestine [1]
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