High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications

Waste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition suggests its use as raw materials that can potentially be valued by different techniques and used...

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Authors: Aguiló-Aguayo I., Albaladejo P., Gallur M., Abadias M., Ortiz Solà, Jordi, Viñas Almenar, Inmaculada, Lafarga T.
Format: article
Status:Published version
Publication Date:2024
Country:España
Institution:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repository:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/466092
Online Access:https://doi.org/10.1007/s12649-024-02605-1
https://hdl.handle.net/10459.1/466092
Access Level:Open access
Keyword:Cellulose valorisation
Cereal husk
Food additive
Food texturizers
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spelling High added value products from agroindustrial residues: study on microfibrillated cellulose for food applicationsAguiló-Aguayo I.Albaladejo P.Gallur M.Abadias M.Ortiz Solà, JordiViñas Almenar, InmaculadaLafarga T.Cellulose valorisationCereal huskFood additiveFood texturizersWaste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition suggests its use as raw materials that can potentially be valued by different techniques and used as resources for new food additives, leading to economic and environmental benefits. In this work, the extraction and production of microfibrillated cellulose (MFC) as the way forward to valorise agroindustrial residues. The high surface area and aspect ratio, rheological behaviour, water absorption and absence of cytotoxic and genotoxic properties of MFC studied in the present study facilitate its use in food applications as stabilizing and texturizer agent. This work has two main goals: The first goal is the production of MFC using a method based on the combination of green chemical and mechanical pre-treatment of the feedstock followed by a disintegration process of the cellulose obtained from agroindustrial residues. The results revealed that the different MFC obtained have a quality comparable with commercial MFC, which is reported by the determination of the Quality Index (QI). QI values between 50 and 63 are obtained with the agroindustrial subproducts tested. The MFC was also characterized using several techniques such as FTIR, SEM and TGA. The second goal is the MFC validation as thickener agent in food (mayonnaise, peach nectar, strawberry syrup and puree apple). First, a rheological study was carried out to observe the MFC thixotropic behaviour. Second, to evaluate techno-functional properties in-vivo, MFC was compared in terms of functionality with the seven additives commonly used in the industry: tare gum, xanthan gum, guar gum, carrageenan, pectin, agar and gelatine. The results revealed that the sample with 0.1% MFC exhibited a reduced thixotropic behavior compared to the other samples (1, 1.5 and 2%). Compared with commercial gums, MFC exhibits the highest water activity (0.87 ± 0.00) and the most alkaline pH value (10.10 ± 0.01). In the in vivo dietary models, thermal stabilization values after 15 min at 85 °C indicate that gums perform better than MFC and carrageenan in mayonnaise stabilization. This study also reveals that gums are more effective in stabilizing the cloud, while gelatine or MFC-containing samples exhibit a higher cloud volume after 30 min of stabilization. Notably, the cloud suspension of peach nectar with MFC-containing samples compares favorably to the control without gums (20 to 40%). This comprehensive study underscores the potential of MFC as a versatile and eco-friendly alternative in food applications, aligning with the broader goals of sustainable waste management and environmentally conscious practices in the agroindustrial sector.Springer Science and Business Media2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1007/s12649-024-02605-1https://hdl.handle.net/10459.1/466092reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a https://doi.org/10.1007/s12649-024-02605-1Waste and Biomass Valorization, 2024, vol. 15, p. 6723–6743cc-by (c) Aguiló-Aguayo et al., 2024Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4660922026-05-29T05:05:01Z
dc.title.none.fl_str_mv High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
title High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
spellingShingle High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
Aguiló-Aguayo I.
Cellulose valorisation
Cereal husk
Food additive
Food texturizers
title_short High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
title_full High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
title_fullStr High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
title_full_unstemmed High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
title_sort High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
dc.creator.none.fl_str_mv Aguiló-Aguayo I.
Albaladejo P.
Gallur M.
Abadias M.
Ortiz Solà, Jordi
Viñas Almenar, Inmaculada
Lafarga T.
author Aguiló-Aguayo I.
author_facet Aguiló-Aguayo I.
Albaladejo P.
Gallur M.
Abadias M.
Ortiz Solà, Jordi
Viñas Almenar, Inmaculada
Lafarga T.
author_role author
author2 Albaladejo P.
Gallur M.
Abadias M.
Ortiz Solà, Jordi
Viñas Almenar, Inmaculada
Lafarga T.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Cellulose valorisation
Cereal husk
Food additive
Food texturizers
topic Cellulose valorisation
Cereal husk
Food additive
Food texturizers
description Waste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition suggests its use as raw materials that can potentially be valued by different techniques and used as resources for new food additives, leading to economic and environmental benefits. In this work, the extraction and production of microfibrillated cellulose (MFC) as the way forward to valorise agroindustrial residues. The high surface area and aspect ratio, rheological behaviour, water absorption and absence of cytotoxic and genotoxic properties of MFC studied in the present study facilitate its use in food applications as stabilizing and texturizer agent. This work has two main goals: The first goal is the production of MFC using a method based on the combination of green chemical and mechanical pre-treatment of the feedstock followed by a disintegration process of the cellulose obtained from agroindustrial residues. The results revealed that the different MFC obtained have a quality comparable with commercial MFC, which is reported by the determination of the Quality Index (QI). QI values between 50 and 63 are obtained with the agroindustrial subproducts tested. The MFC was also characterized using several techniques such as FTIR, SEM and TGA. The second goal is the MFC validation as thickener agent in food (mayonnaise, peach nectar, strawberry syrup and puree apple). First, a rheological study was carried out to observe the MFC thixotropic behaviour. Second, to evaluate techno-functional properties in-vivo, MFC was compared in terms of functionality with the seven additives commonly used in the industry: tare gum, xanthan gum, guar gum, carrageenan, pectin, agar and gelatine. The results revealed that the sample with 0.1% MFC exhibited a reduced thixotropic behavior compared to the other samples (1, 1.5 and 2%). Compared with commercial gums, MFC exhibits the highest water activity (0.87 ± 0.00) and the most alkaline pH value (10.10 ± 0.01). In the in vivo dietary models, thermal stabilization values after 15 min at 85 °C indicate that gums perform better than MFC and carrageenan in mayonnaise stabilization. This study also reveals that gums are more effective in stabilizing the cloud, while gelatine or MFC-containing samples exhibit a higher cloud volume after 30 min of stabilization. Notably, the cloud suspension of peach nectar with MFC-containing samples compares favorably to the control without gums (20 to 40%). This comprehensive study underscores the potential of MFC as a versatile and eco-friendly alternative in food applications, aligning with the broader goals of sustainable waste management and environmentally conscious practices in the agroindustrial sector.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1007/s12649-024-02605-1
https://hdl.handle.net/10459.1/466092
url https://doi.org/10.1007/s12649-024-02605-1
https://hdl.handle.net/10459.1/466092
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1007/s12649-024-02605-1
Waste and Biomass Valorization, 2024, vol. 15, p. 6723–6743
dc.rights.none.fl_str_mv cc-by (c) Aguiló-Aguayo et al., 2024
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Aguiló-Aguayo et al., 2024
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Science and Business Media
publisher.none.fl_str_mv Springer Science and Business Media
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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