Extraction and characterization of microcrystalline cellulose from carrot pomace using green pretreatment technologies
Yazarlar (2)
Dr. Öğr. Üyesi Hilal MERAL Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Makale Türü Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
Dergi Adı Food Chemistry (Q1)
Dergi ISSN 0308-8146 Dergi Bilgileri (2025)
Dergi Tarandığı Indeksler SCI-Expanded
Makale Dili Türkçe Basım Tarihi 03-2025
Kabul Tarihi – Yayınlanma Tarihi 01-03-2025
Cilt / Sayı / Sayfa 468 / 1 / 142429–0 DOI 10.1016/j.foodchem.2024.142429
Makale Linki https://doi.org/10.1016/j.foodchem.2024.142429
UAK Araştırma Alanları
Gıda Teknolojileri Meyve ve Sebze Teknolojisi
Özet
In this study, microcrystalline cellulose (MCC) from carrot pomace, which is a byproduct of the carrot process, was produced. The Response Surface Methodology optimized the effectiveness of autoclaving & ultrasonic pretreatments (AUP) in MCC extraction with a D-optimal design. The yield of AUP was 36.62 % at the optimum point; at the conventional acid hydrolysis method, it was 31.40 %. AUP-derived MCC demonstrated superior rheological properties, including water holding capacity (4.58 g H₂O/g MCC) and oil adsorption capacity (2.94 g oil/g MCC), comparable to commercial MCC. Characterization analyses revealed that the AUP-derived MCC had high crystallinity, thermal stability, and a short-fibered morphology, confirmed by FTIR, SEM, TGA, and XRD. Utilizing carrot pomace reduces agricultural waste while providing a valuable dietary fiber source (87.94 % insoluble fiber). This study highlights MCC ...
Anahtar Kelimeler
Autoclaving | Carrot pomace | Green pretreatment | Microcrystalline cellulose (MCC) | Optimization | Ultrasound
Science Direct
BM Sürdürülebilir Kalkınma Amaçları
Atıf Sayıları
Web of Science 15
Scopus 16
Google Scholar 18
Extraction and characterization of microcrystalline cellulose from carrot pomace using green pretreatment technologies