利用咖啡浆生产可持续纤维素复合材料和植物基水凝胶作为潜在的人体伤口敷料

IF 5.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100347
Sarana Rose Sommano , Pensak Jantrawut , Jiraporn Sangta , Baramee Chanabodeechalermrung , Piyachat Sunanta , Cassie Bakshani , William Willats
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引用次数: 1

摘要

在本研究中,通过以下顺序提取,从阿拉比卡咖啡湿法加工过程中产生的咖啡浆生物质中回收咖啡浆纤维素(CPC)。至于筛选,使用微阵列聚合物图谱(MAPP)来表征gylco。从干燥的咖啡浆中获得醇不溶性部分(AIF),然后用二氯甲烷和乙醇去除脂溶性成分。草酸铵提取得到不溶性膳食纤维,并使用过氧化氢和硼氢化钠从无果胶部分去除木质素。干燥后得到得到的咖啡浆纤维素(CPC)。在纤维素部分中未检测到果胶,这表明提取仅部分成功地纯化了可溶性和非可溶性多糖。纤维素中还观察到结构损伤以及木质素和半纤维素的存在,如其切碎的形态和傅立叶变换红外光谱所证明的。用0.25至1.00g的CPC,以海藻酸盐和果胶为亲水聚合物,并通过氯化钙交联,制备了基于纤维素咖啡浆的水凝胶。CPC浓度最低的水凝胶表现出多孔结构,允许水分子扩散到材料中,导致材料膨胀或尺寸增大。根据完整性值确定,含有0.38g CPC的水凝胶具有最高的最大溶胀度(MSD),而加入0.50g CPC会产生最长的耐久性。研究发现,水凝胶的所有配方对HaCaT细胞都没有毒性。这表明了从未充分利用的材料中工业回收纤维素的可能性,为供应链挑战提供了可持续的解决方案。
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Utilization of coffee pulp for the production of sustainable cellulosic composite and plant-based hydrogel as a potential human wound dressing

In this study, coffee pulp cellulose (CPC) was recovered from the coffee pulp biomass generated during wet processing of Arabica coffee using the following sequential extractions. As for screening, the Microarray Polymer Profiling (MAPP) was used to characterize the gylco The alcohol-insoluble fraction (AIF) was obtained from dried coffee pulp following by dichloromethane and ethanol to remove fat-soluble components. Ammonium oxalate extraction yielded insoluble dietary fiber, and lignin was removed from the pectin-free fraction using hydrogen peroxide and sodium borohydride. The resulting coffee pulp cellulose (CPC) was obtained after drying. Pectin was not detected in the cellulose fraction, indicating that the extraction was only partially successful in purifying the soluble and non-soluble polysaccharides. Structural damage and the presence of lignin and hemicellulose were also observed in the cellulose, as evidenced by its shredded morphology and Fourier Transform Infrared spectra. Cellulosic coffee pulp-based hydrogels were fabricated with of CPC ranging from 0.25 to 1.00 g with alginate and pectin as hydrophilic polymers and cross-linked by calcium chloride. The hydrogel with the lowest CPC concentration demonstrated a porous structure that allowed water molecules to diffuse into the material, causing it to swell or increase in size. The hydrogel with 0.38 g CPC had the highest maximum swelling degree (MSD), while incorporating CPC at 0.50 g resulted in the longest durability, as determined by the integrity value. The study found that all formulations of the hydrogel exhibited no toxicity towards HaCaT cells. This suggests the possibility of the industrial recovery of cellulose from underutilized materials, providing a sustainable solution to supply chain challenges.

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来源期刊
Food Structure-Netherlands
Food Structure-Netherlands Chemical Engineering-Bioengineering
CiteScore
7.20
自引率
0.00%
发文量
48
期刊介绍: Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.
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