Production of cellulose nanocrystals from tomato pomace as a food waste and their application for stabilizing of Pickering emulsions

Abstract

This study aimed to purify cellulose from tomato pomace and investigate properties of obtained cellulose nanocrystals (CNC) and their application for stabilization of Pickering emulsion. The tomato pomace was treated under alkaline and bleaching to produce purified cellulose and cellulose nanocrystals were then extracted by acid hydrolysis at different temperatures and times. The best CNC were obtained under acid hydrolysis at 45 °C and 30 min with crystallinity of 79%. Analysis of FTIR, TGA, and DSC was used to investigate the chemical and thermal properties of cellulose nanocrystals. TEM images showed spherical particles with average diameter of 104 ± 10 nm. To test the emulsifying ability of CNC, different concentrations of nanocrystals were applied to stabilize an oil in water Pickering emulsion. By increased the CNCs concentration, stability of the emulsions to physical stress, heat, and storage time increased. The results of this study showed that cellulose nanocrystals as an environmentally friendly material can be extracted from a food waste and have the ability to stabilize oil in water emulsions.