Extraction and characterization of microcrystalline cellulose from carrot pomace using green pretreatment technologies     
Yazarlar (2)
Arş. Gör. Hilal MERAL Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Makale Türü Özgün Makale
Makale Alt Türü SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale
Dergi Adı Food Chemistry
Dergi ISSN 0308-8146 Wos Dergi Scopus Dergi
Dergi Tarandığı Indeksler SCI-Expanded
Dergi Grubu Q1
Makale Dili Türkçe
Basım Tarihi 03-2025
Cilt No 468
Sayı 1
DOI Numarası 10.1016/j.foodchem.2024.142429
Makale Linki https://doi.org/10.1016/j.foodchem.2024.142429
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 production from carrot pomace using AUP offers an economically and environmentally viable alternative, with potential applications in food, pharmaceutical, and cosmetic industries.
Anahtar Kelimeler
Autoclaving | Carrot pomace | Green pretreatment | Microcrystalline cellulose (MCC) | Optimization | Ultrasound