Extraction and isolation of cellulose nanosphere from agricultural by-products as reinforcing material in smart bilayer film and Its application

Name: Orapan Romruen

keyword: Agricultural By-products

MeSH: Agricultural wastes

Classification :.DDC: e-Theses

; Anthocyanin

MeSH: Anthocyanins

MeSH: Centrosema -- 307320

MeSH: Fishes

LCSH: Agricultural wastes

LCSH: Anthocyanins

LCSH: Centrosema -- 307320

LCSH: Fishes

Abstract: In the modern world of food packaging and storage, the search for sustainability and innovation has led to the exploration of new materials and technologies. In this situation, getting cellulose nanospheres from agricultural waste and isolating them has become a promising path. These nanospheres, which come from easily accessible agricultural waste, are strong, biocompatible, and good for the environment. This research is a step in the right direction because it uses cellulose nanospheres (CNs) to strengthen smart bilayer films. This new idea improves the mechanical and barrier properties and tends to make packaging solutions more environmentally friendly. Significantly, this study goes beyond the normal functions of packaging to address the urgent need to keep track of the freshness and quality of perishable food items, such as fresh meat products. Therefore, this study aims to extract and isolate cellulose nanosphere from different agricultural by-products and use it as reinforcing material in smart bilayer film. To use these films in real food systems, it is important to find out how the way they are stored affects how well they work. So, this study focuses on how the environment in which the smart bilayer film is stored, such as temperature and relative humidity, affects its functional properties. Finally, the application of smart bilayer film to monitor the freshness of fish and minced pork. The cellulose was extracted from different agricultural by-products, including rice straw, corncob, Phulae pineapple leaves, and Phulae pineapple peels, using an alkaline extraction process. Extracted cellulose properties were evaluated and compared to commercial cellulose (COM-C). The highest extraction yield was obtained from alkaline-extracted cellulose from the corncob (AE-CCC) (p < 0.05). SEM results show that AE-CCC demonstrated a flaky structure similar to alkaline-treated pineapple peel cellulose (AE-PPC) and COM-C samples compared to other samples with a fibrous structure. The AE-CCC sample had the highest crystallinity index close to the COM-C sample. Furthermore, the AE-CCC sample had the most excellent thermal stability. Cellulose nanosphere (CN) was isolated from the cellulose derived from the aforementioned agricultural by-products using acid hydrolysis combined with homogenization-sonication. The results showed that the CN from rice straw (RS-CN) and corncob (CC-CN) had high yields (22.27 and 22.36%, respectively) (p < 0.05). All samples were spherical, with a 2 to 127 nm diameter. X-ray diffraction (XRD) revealed that the cellulose structure has shifted from cellulose-I to cellulose-II. However, cellulose-I remained in the pineapple peel cellulose nanosphere (PP-CN). All CN sources demonstrated outstanding thermal stability (over 300 °C). CC-CN outperformed all other samples regarding extraction yield, particle size, CI, and desirable functional characteristics. As a result, the corncob cellulose nanosphere was chosen for further study. The bilayer films were prepared using 1.5% (w/w) sodium alginate with 0.25% (w/v) butterfly pea extract (top layer) and 2% (w/w) agar containing 0.5% (w/v) catechin-lysozyme (ratio 1:1) (bottom layer). To improve the characteristics of the film, corncob cellulose nanospheres (CNs) were integrated into the alginate layer at various concentrations (0, 5, 10, 20, and 30% w/w-based film). The smart bilayer film’s tensile strength increased with the addition of CNs, whereas its transparency and elongation at break decreased (p < 0.05). The integration of CNs did not significantly impact the smart bilayer film’s solubility and water vapor permeability (p > 0.05). The developed smart bilayer film has great pH sensitivity, changing color over a wide pH range, and responds well to ammonia and acetic acid. Excellent antibacterial and antioxidant properties are present in the film. Smart bilayer film with 0 and 10% CNs was used to determine the behavior under various temperature and relative humidity conditions. The test was conducted at refrigerated (4 °C) and ambient (25 °C) temperatures with different relative humidity (0%, 50%, and 80%). Relative humidity had a more significant impact on the film's mechanical properties than temperature, decreasing tensile strength and increasing elongation at break (p < 0.05) with increasing humidity levels. The efficiency of the oxygen barrier is adversely affected by the rising humidity. The film with CNs also displayed superior tensile strength, water vapor, and oxygen permeability compared to the film without CNs. After 14 days of storage at 4 °C, smart bilayer film with 10% CNs exhibits more excellent color stability than film without CNs. The films continued to be able to change color in response to pH levels even after this time. Based on the color stability, moisture, and gas permeability, a smart bilayer film with 10% CNs was selected for application to monitor the freshness of fish and minced pork. The smart bilayer film with 10% CNs was used as a smart bilayer label (SBL) to detect the freshness of fresh fish and minced pork at 6 °C. During storage, fish and minced pork show increasing pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable counts (TVC). Notably, the SBL changed from blue to green on days 8 and 10 for fish and minced pork, corresponding to pH ranges of 7, indicating spoilage. pH, TVB-N, and TVC results show that fish and minced pork are good to consume until days 7 and 8, respectively. The ∆E of SBL applied for fish and minced pork is over 60, indicating a color change that is discernible to the naked eye. In conclusion, SBL can be used as an intelligent label to monitor the freshness of protein-rich products.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Saroat Rawdkuen

Role: Advisor

Created: 2023

Modified: 2024-01-17

Issued: 2024-01-17

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: e-Theses

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Food Science and Technology

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	137029.pdf	7.8 MB	5	2025-09-11 11:46:42

ใช้เวลา

0.057944 วินาที