Morphological, crystalline, thermal and physicochemical properties of cellulose nanocrystals obtained from sweet potato residue

作者：Lu, Hongjia; Gui, Yu; Zheng, Longhui; Liu, Xiong^*

来源：Food Research International, 2013, 50(1): 121-128.

DOI：10.1016/j.foodres.2012.10.013

• Cellulose nanocrystals
• Morphology
• Crystalline
• Thermal
• Physicochemical

Sweet potato residue (SPR), a by-product of sweet potato starch industry, was used as starting material to prepare cellulose nanocrystals. The method of sulfuric acid hydrolysis accompanied with ultrasonication and homogenization was used to prepare cellulose nanocrystals. The morphological, crystalline, thermal, and physicochemical properties of the cellulose nanocrystals were studied. SEM and TEM images showed spherical or elliptic granules of cellulose nanocrystals with sizes ranged from 20 to 40 nm. XRD analysis indicated that the cellulose nanocrystals retained the cellulose I crystalline structure, with a crystallinity of approximately 72.53%. TGA curves showed that the decomposition temperature of nanocrystals was decreased. These results showed that cellulose nanocrystals were successfully obtained from SPR and might be potentially applied in various fields, such as pharmaceutical and food additives, bio-nanocomposites, packaging, etc.

• 出版日期2013-1
• 单位西南大学