تهیه و شناسایی میکروکریستالین سلولز از پسماند الیاف یونجه (Medicago sativa) به عنوان افزودنی مواد غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 عضو هیأت علمی

2 عضو هیات علمی سازمان پژوهش های علمی وصنعتی ایران

3 عضو هیات علمی سازمان پژوهش‌های علمی و صنعتی ایران،

چکیده

در این پژوهش ترکیب میکروکریستالین سلولز از پسماند یونجه باقیمانده پس از استخراج رنگدانه‌های طبیعی کلروفیل و کاروتن، سنتز و با نمونه استاندارد مقایسه شده است. در فرآیند سنتز این ترکیب، تیمارهای شیمیایی شامل واکس‌زدایی، لیگنین‌زدایی، سفیدگری و هیدرولیز اسیدی بر روی الیاف یونجه انجام شد. نمونه‌های تهیه شده همراه با نمونه استاندارد (Avicel PH101) با آنالیزهای طیف سنجی مادون قرمز تبدیل فوریه (FTIR)، تجزیه حرارتی وزنی (TGA)، پراش اشعه ایکس (XRD)، میکروسکوپ الکترونی روبشی (SEM) و تعیین اندازه ذرات (PSA)، مشخصه‌یابی شد. طیف مادون قرمز نمونه تهیه شده با نمونه استاندارد همخوانی مطلوبی را نشان داد. نمونه‌ها خواص الیافی نمونه اصلی را حفظ نموده‌اند. طرح پراش اشعه ایکس نمونه آزمایشگاهی شاخص شبکه بلوری CrI=78% را داراست. این نمونه‌ها حالت انباشت رشته‌های بی نظم و مشابه مواد افزودنی کمکی رایج مصرفی در داروها را نشان می‌دهند. پودر حاصل بطور نسبی نرم، بی بو، بی مزه است و سفیدی رنگ آن مطلوب می‌باشد. اندازه ذرات آن 26 میکرومتر و pH آن 88/6 می‌باشد. آنالیز حرارتی آن پایداری دمایی مناسبی را نشان می‌دهد. این پژوهش پسماند الیاف یونجه رنگبری شده را به عنوان یک منبع قابل استفاده جهت تهیه میکروکریستالین سلولز به عنوان ماده افزودنی غذایی معرفی می‌نماید.

چکیده تصویری

تهیه و شناسایی میکروکریستالین سلولز از پسماند الیاف یونجه (Medicago sativa) به عنوان افزودنی مواد غذایی

تازه های تحقیق

  • میکروکریستالین سلولز از پسماند الیاف یونجه پس از استحصال رنگ طبیعی تهیه شده است.
  • در این عملیات از فرایندهای واکس­زدایی، لیگنین­زدایی، سفیدکردن و هیدرولیز اسیدی استفاده شده است.
  • میکروکریستالین سلولز تهیه شده، ضمن همخوانی با نمونه تجاری قابلیت استفاده در صنایع غذایی و دارویی را دارد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive

نویسندگان [English]

  • zaker Bahreini 1
  • Mohammad Abedi 2
  • Davood Sadeghi Fateh 3
1 Academic Staff
2 Department of Chemical Technologies, Iranian Research Organization for Science and Technology
3 Department of Chemical Technologies, Iranian Research Organization for Science and Technology
چکیده [English]

One of the cellulose derivatives is microcrystalline cellulose (MCC), that is widely used in food and pharmaceutical industries as excipients, anti-caking agents, emulsifiers, binders, disintegrating agents, dispersants, emulsion stabilizers, thermal stabilizers and carriers for fast drying and tableting agents. In this study, MCC was prepared from dried Lucerne (alfalfa) waste fibers of which the pigments were already extracted as food colorants. This cheap and renewable raw material was converted to MCC by conventional methods including dewaxing, de-lignification, bleaching and acid hydrolysis. Commercial microcrystalline cellulose (Avicel PH-101) was used as reference compound for comparative studies. For characterization of prepared MCC, particle size analysis (PSA) was performed. The results of the particle size analysis showed mean particle size of the prepared sample was approximately 26 µm. Fourier Transform Infrared spectroscopy (FTIR) of prepared MCC showed similar spectra to that the commercial MCC. Thermogravimetric analysis (TGA) of the prepared MCC in comparison to that of the commercial MCC contain three main stages of weight changes. TGA behavior of both samples are matching together. In order to study the crystallin structure of the prepared MCC, X-ray diffraction (XRD) analysis was carried out. The XRD pattern from prepared MCC was similar to that of commercial one. The SEM images of Lucerne (alfalfa) and the commercial MCC showed that microcrystals of both MCC have similar morphology. They both represent an irregular, agglomerated, and elongated morphology. Overall, the properties of the prepared MCC are comparable to those of the commercial type, and can be used as food and pharmaceutical additives.

کلیدواژه‌ها [English]

  • Microcrystalline cellulose
  • Lucerne fibers
  • Alfalfa waste
  • biopolymer
  • food additive

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فناوری‌های جدید در صنعت غذا
دوره 10، شماره 1
آبان 1401
صفحه 87-99

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سابقه مقاله

  • تاریخ دریافت: 28 شهریور 1401
  • تاریخ بازنگری: 03 آبان 1401
  • تاریخ پذیرش: 06 آبان 1401

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