Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide

[EN] Almond shell (AS) represents about 33% of the almond fruit, being a cellulose-rich by-product. The use of greener methods for separating cellulose would contribute to better exploitation of this biomass. Subcritical water extraction (SWE) at 160 and 180 degrees C has been used as a previous tre...

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Autores: Gil-Guillén, Irene, Vieira-De Freitas, Pedro Augusto, González Martínez, María Consuelo|||0000-0001-9993-8303, Chiralt, Amparo|||0000-0003-1134-8144
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/208657
Acceso en línea:https://riunet.upv.es/handle/10251/208657
Access Level:acceso abierto
Palabra clave:Almond shell
Valorisation of agri-food waste
Subcritical water extraction
Hydrogen peroxide
Bleaching
Cellulose
TECNOLOGIA DE ALIMENTOS
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spelling Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen PeroxideGil-Guillén, IreneVieira-De Freitas, Pedro AugustoGonzález Martínez, María Consuelo|||0000-0001-9993-8303Chiralt, Amparo|||0000-0003-1134-8144Almond shellValorisation of agri-food wasteSubcritical water extractionHydrogen peroxideBleachingCelluloseTECNOLOGIA DE ALIMENTOS[EN] Almond shell (AS) represents about 33% of the almond fruit, being a cellulose-rich by-product. The use of greener methods for separating cellulose would contribute to better exploitation of this biomass. Subcritical water extraction (SWE) at 160 and 180 degrees C has been used as a previous treatment to purify cellulose of AS, followed by a bleaching step with hydrogen peroxide (8%) at pH 12. For comparison purposes, bleaching with sodium chlorite of the extraction residues was also studied. The highest extraction temperature promoted the removal of hemicellulose and the subsequent delignification during the bleaching step. After bleaching with hydrogen peroxide, the AS particles had a cellulose content of 71 and 78%, with crystallinity index of 50 and 62%, respectively, for those treated at 160 and 180 degrees C. The use of sodium chlorite as bleaching agent improved the cellulose purification and crystallinity index. Nevertheless, cellulose obtained by both bleaching treatments could be useful for different applications. Therefore, SWE represents a promising green technique to improve the bleaching sensitivity of lignocellulosic residues, such as AS, allowing for a great reduction in chemicals in the cellulose purification processes.Funds Next Generation a la Comunitat Valenciana (GVANEXT) PRTR-C17.I1, Ministerio de Ciencia, Innovacion y Universidades: AGROALNEXT/2022/026; Generalitat Valenciana: CIPROM/2021/071.MDPI AGDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Ciencia e InnovaciónConselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat ValencianaRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-07-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/208657reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 PRTR-C17.I1Generalitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F026Generalitat Valenciana https://doi.org/10.13039/501100003359 Programa para la promoción de la investigación científica, el desarrollo tecnológico y la innovación en la Comunitat Valenciana CIPROM%2F2021%2F071open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2086572026-06-13T07:49:27Z
dc.title.none.fl_str_mv Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
title Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
spellingShingle Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
Gil-Guillén, Irene
Almond shell
Valorisation of agri-food waste
Subcritical water extraction
Hydrogen peroxide
Bleaching
Cellulose
TECNOLOGIA DE ALIMENTOS
title_short Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
title_full Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
title_fullStr Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
title_full_unstemmed Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
title_sort Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide
dc.creator.none.fl_str_mv Gil-Guillén, Irene
Vieira-De Freitas, Pedro Augusto
González Martínez, María Consuelo|||0000-0001-9993-8303
Chiralt, Amparo|||0000-0003-1134-8144
author Gil-Guillén, Irene
author_facet Gil-Guillén, Irene
Vieira-De Freitas, Pedro Augusto
González Martínez, María Consuelo|||0000-0001-9993-8303
Chiralt, Amparo|||0000-0003-1134-8144
author_role author
author2 Vieira-De Freitas, Pedro Augusto
González Martínez, María Consuelo|||0000-0001-9993-8303
Chiralt, Amparo|||0000-0003-1134-8144
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Ciencia e Innovación
Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Almond shell
Valorisation of agri-food waste
Subcritical water extraction
Hydrogen peroxide
Bleaching
Cellulose
TECNOLOGIA DE ALIMENTOS
topic Almond shell
Valorisation of agri-food waste
Subcritical water extraction
Hydrogen peroxide
Bleaching
Cellulose
TECNOLOGIA DE ALIMENTOS
description [EN] Almond shell (AS) represents about 33% of the almond fruit, being a cellulose-rich by-product. The use of greener methods for separating cellulose would contribute to better exploitation of this biomass. Subcritical water extraction (SWE) at 160 and 180 degrees C has been used as a previous treatment to purify cellulose of AS, followed by a bleaching step with hydrogen peroxide (8%) at pH 12. For comparison purposes, bleaching with sodium chlorite of the extraction residues was also studied. The highest extraction temperature promoted the removal of hemicellulose and the subsequent delignification during the bleaching step. After bleaching with hydrogen peroxide, the AS particles had a cellulose content of 71 and 78%, with crystallinity index of 50 and 62%, respectively, for those treated at 160 and 180 degrees C. The use of sodium chlorite as bleaching agent improved the cellulose purification and crystallinity index. Nevertheless, cellulose obtained by both bleaching treatments could be useful for different applications. Therefore, SWE represents a promising green technique to improve the bleaching sensitivity of lignocellulosic residues, such as AS, allowing for a great reduction in chemicals in the cellulose purification processes.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-07-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/208657
url https://riunet.upv.es/handle/10251/208657
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 PRTR-C17.I1
Generalitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F026
Generalitat Valenciana https://doi.org/10.13039/501100003359 Programa para la promoción de la investigación científica, el desarrollo tecnológico y la innovación en la Comunitat Valenciana CIPROM%2F2021%2F071
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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