Cellulose Isolation from Tomato Pomace: Part II-Integrating High-Pressure Homogenization in a Cascade Hydrolysis Process for the Recovery of Nanostructured Cellulose and Bioactive Molecules.

acid hydrolysis alkaline hydrolysis bioactive compounds bleaching cellulose defibrillation hemicellulose lignin nanocellulose

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
27 Aug 2023
Historique:
received: 02 08 2023
revised: 18 08 2023
accepted: 24 08 2023
medline: 9 9 2023
pubmed: 9 9 2023
entrez: 9 9 2023
Statut: epublish

Résumé

This work proposes a biorefinery approach for utilizing tomato pomace (TP) through a top-down deconstructing strategy, combining mild chemical hydrolysis with high-pressure homogenization (HPH). The objective of the study is to isolate cellulose pulp using different combinations of chemical and physical processes: (i) direct HPH treatment of the raw material, (ii) HPH treatment following acid hydrolysis, and (iii) HPH treatment following alkaline hydrolysis. The results demonstrate that these isolation routes enable the production of cellulose with tailored morphological properties from TP with higher yields (up to +21% when HPH was applied before hydrolysis and approximately +6% when applied after acid or after alkaline hydrolysis). Additionally, the side streams generated by this cascade process show a four-fold increase in phenolic compounds when HPH is integrated after acid hydrolysis compared to untreated sample, and they also contain nanoparticles composed of hemicellulose and lignin, as shown by FT-IR and SEM. Notably, the further application of HPH treatment enables the production of nanostructured cellulose from cellulose pulp derived from TP, offering tunable properties. This approach presents a sustainable pathway for the extraction of cellulose and nanocellulose, as well as the valorization of value-added compounds found in residual biomass in the form of side streams.

Identifiants

pubmed: 37685154
pii: foods12173221
doi: 10.3390/foods12173221
pmc: PMC10487015
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : European Union Next-Generation EU
ID : CN00000022
Organisme : Italian Ministry of University (MUR)
ID : 2017LEPH3M

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Auteurs

Annachiara Pirozzi (A)

Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy.

Federico Olivieri (F)

Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy.

Rachele Castaldo (R)

Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy.

Gennaro Gentile (G)

Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy.

Francesco Donsì (F)

Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy.

Classifications MeSH