Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste

Almond (Prunus amygdalus) is one of the most common tree nuts on a worldwide basis. This nut is highly regarded in the food and cosmetic industries. However, for all these applications, almonds are used without their shell protection, which is industrially removed contributing approximately 35-75% o...

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Autores: Valdés, Arantzazu, Mondragón Otamendi, Gurutz, Garrigós, María Carmen, Eceiza Mendiguren, María Aranzazu, Jiménez Migallón, Alfonso
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/60820
Acceso en línea:http://hdl.handle.net/10810/60820
Access Level:acceso abierto
Palabra clave:Prunus amygdalus
almond shell waste
microwave-assisted extraction
cellulose nanocrystals
experimental design
valorization
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spelling Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell wasteValdés, ArantzazuMondragón Otamendi, GurutzGarrigós, María CarmenEceiza Mendiguren, María AranzazuJiménez Migallón, AlfonsoPrunus amygdalusalmond shell wastemicrowave-assisted extractioncellulose nanocrystalsexperimental designvalorizationAlmond (Prunus amygdalus) is one of the most common tree nuts on a worldwide basis. This nut is highly regarded in the food and cosmetic industries. However, for all these applications, almonds are used without their shell protection, which is industrially removed contributing approximately 35-75% of the total fruit weight. This residue is normally incinerated or dumped, causing several environmental problems. In this study, a novel cellulose nanocrystal (CNCs) extraction procedure from almond shell (AS) waste by using microwave-assisted extraction was developed and compared with the conventional approach. A three-factor, three-level Box-Behnken design with five central points was used to evaluate the influence of extraction temperature, irradiation time, and NaOH concentration during the alkalization stage in crystallinity index (CI) values. A similar CI value (55.9 +/- 0.7%) was obtained for the MAE process, comprising only three stages, compared with the conventional optimized procedure (55.5 +/- 1.0%) with five stages. As a result, a greener and more environmentally friendly CNC extraction protocol was developed with a reduction in time, solvent, and energy consumption. Fourier transform infrared (FTIR) spectra, X-ray diffractogram (XRD), atomic force microscopy (AFM), and scanning electron microscopy (SEM) images, and thermal stability studies of samples confirmed the removal of non-cellulosic components after the chemical treatments. TEM images revealed a spherical shape of CNCs with an average size of 21 +/- 6 nm, showing great potential to be used in food packaging, biological, medical, and photoelectric materials. This study successfully applied MAE for the extraction of spherical-shaped CNCs from AS with several advantages compared with the conventional procedure, reducing costs for industry.This work was supported by Conselleria de Educacion (Spain) (APOSTD/2016/093 Postdoctoral Research Training Grant), the Spanish Ministry of Economy, Industry and Competitiveness (MAT2017-84909-C2-1-R), and the University of the Basque Country (UPV/EHU) (GIU18-216).Frontiers Media202320232023info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/60820reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MINECO/MAT2017-84909-C2-1-R/https://www.frontiersin.org/articles/10.3389/fnut.2022.1071754/fullinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/3.0/es/© 2023 Valdés, Mondragon, Garrigós, Eceiza and Jiménez. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.Atribución 3.0 Españaoai:addi.ehu.eus:10810/608202026-06-18T09:23:17Z
dc.title.none.fl_str_mv Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
title Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
spellingShingle Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
Valdés, Arantzazu
Prunus amygdalus
almond shell waste
microwave-assisted extraction
cellulose nanocrystals
experimental design
valorization
title_short Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
title_full Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
title_fullStr Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
title_full_unstemmed Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
title_sort Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
dc.creator.none.fl_str_mv Valdés, Arantzazu
Mondragón Otamendi, Gurutz
Garrigós, María Carmen
Eceiza Mendiguren, María Aranzazu
Jiménez Migallón, Alfonso
author Valdés, Arantzazu
author_facet Valdés, Arantzazu
Mondragón Otamendi, Gurutz
Garrigós, María Carmen
Eceiza Mendiguren, María Aranzazu
Jiménez Migallón, Alfonso
author_role author
author2 Mondragón Otamendi, Gurutz
Garrigós, María Carmen
Eceiza Mendiguren, María Aranzazu
Jiménez Migallón, Alfonso
author2_role author
author
author
author
dc.subject.none.fl_str_mv Prunus amygdalus
almond shell waste
microwave-assisted extraction
cellulose nanocrystals
experimental design
valorization
topic Prunus amygdalus
almond shell waste
microwave-assisted extraction
cellulose nanocrystals
experimental design
valorization
description Almond (Prunus amygdalus) is one of the most common tree nuts on a worldwide basis. This nut is highly regarded in the food and cosmetic industries. However, for all these applications, almonds are used without their shell protection, which is industrially removed contributing approximately 35-75% of the total fruit weight. This residue is normally incinerated or dumped, causing several environmental problems. In this study, a novel cellulose nanocrystal (CNCs) extraction procedure from almond shell (AS) waste by using microwave-assisted extraction was developed and compared with the conventional approach. A three-factor, three-level Box-Behnken design with five central points was used to evaluate the influence of extraction temperature, irradiation time, and NaOH concentration during the alkalization stage in crystallinity index (CI) values. A similar CI value (55.9 +/- 0.7%) was obtained for the MAE process, comprising only three stages, compared with the conventional optimized procedure (55.5 +/- 1.0%) with five stages. As a result, a greener and more environmentally friendly CNC extraction protocol was developed with a reduction in time, solvent, and energy consumption. Fourier transform infrared (FTIR) spectra, X-ray diffractogram (XRD), atomic force microscopy (AFM), and scanning electron microscopy (SEM) images, and thermal stability studies of samples confirmed the removal of non-cellulosic components after the chemical treatments. TEM images revealed a spherical shape of CNCs with an average size of 21 +/- 6 nm, showing great potential to be used in food packaging, biological, medical, and photoelectric materials. This study successfully applied MAE for the extraction of spherical-shaped CNCs from AS with several advantages compared with the conventional procedure, reducing costs for industry.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/60820
url http://hdl.handle.net/10810/60820
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO/MAT2017-84909-C2-1-R/
https://www.frontiersin.org/articles/10.3389/fnut.2022.1071754/full
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/3.0/es/
Atribución 3.0 España
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/3.0/es/
Atribución 3.0 España
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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