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Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise

This study investigated the properties of nanocrystalline cellulose (NCC) isolated from L. leucocephala mature pods. Four different bleaching agents were used during the bleaching process, followed by sulphuric acid hydrolysis. Physical and chemical properties, crystallinity index, water binding...

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Main Author: Aridi, Aida Safina
Format: Thesis
Language:English
Published: 2022
Subjects:
Cellulose nanocrystals
Fat substitutes
Online Access:http://psasir.upm.edu.my/id/eprint/114915/1/114915.pdf
http://psasir.upm.edu.my/id/eprint/114915/
http://ethesis.upm.edu.my/id/eprint/18210
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spelling my.upm.eprints.1149152025-02-25T03:05:24Z http://psasir.upm.edu.my/id/eprint/114915/ Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise Aridi, Aida Safina This study investigated the properties of nanocrystalline cellulose (NCC) isolated from L. leucocephala mature pods. Four different bleaching agents were used during the bleaching process, followed by sulphuric acid hydrolysis. Physical and chemical properties, crystallinity index, water binding capacity, and thermal behaviour of obtained NCC were determined by using transmission electron microscopy (TEM), Fourier transforms infrared (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA), respectively. The results showed individual fibres of rod-shaped particles with a nano-sized average diameter (17 to 49 nm) and length (133 to 239 nm) in all NCC produced. The FTIR spectra indicated that the peaks attributed to lignin and hemicellulose were absent after chemical and bleaching treatment and seems that both components were completely removed from the samples after acid hydrolysis. The XRD analysis showed that crystallinity increased after acid hydrolysis, indicating the isolated NCC's crystalline nature for all samples. NCC treated with 7% sodium hypochlorite shows the highest crystallinity that is 71.1% even though cellulose degradation occurs in the bleaching stage. TGA analysis displayed that degradation of NCC occurred at 143 C֯ , and the Tmax was at 188 C֯ with 25.9% residue at 600 C. A three-region viscosity profile seen in liquid crystalline systems was observed in sonicated samples. Besides that, from Power law, it can be concluded that NCC suspension behaves as a shear-thinning material. Further work was carried out to produce low-fat mayonnaise with isolated NCC as a fat replacer. The mayonnaise with 30% of oil reduction was prepared and incorporated with NCC, MCC, and MCC+NCC (1:1). Both control and mayonnaise with fat replacer appeared stable even after one month of storage. The oil reduction in mayonnaise does affect the colour as all fat-reduced mayonnaise had greater brightness (L*) than the control sample. Besides that, when fat was replaced by NCC, a* increased significantly, whereas b* decreased after storage. All samples showed stable emulsion even after 1 month of storage. The particle size of oil emulsion for all mayonnaise was within the range of theory, between 200 to 500 nm. The rheological properties of mayonnaise produced showed the shear thinning behaviour. From all obtained results, mayonnaise with NCC as a fat replacer shows the best stability. 2022-07 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/114915/1/114915.pdf Aridi, Aida Safina (2022) Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise. Doctoral thesis, Universiti Putra Malaysia. http://ethesis.upm.edu.my/id/eprint/18210 Cellulose nanocrystals Fat substitutes
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
topic Cellulose nanocrystals
Fat substitutes
spellingShingle Cellulose nanocrystals
Fat substitutes
Aridi, Aida Safina
Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise
description This study investigated the properties of nanocrystalline cellulose (NCC) isolated from L. leucocephala mature pods. Four different bleaching agents were used during the bleaching process, followed by sulphuric acid hydrolysis. Physical and chemical properties, crystallinity index, water binding capacity, and thermal behaviour of obtained NCC were determined by using transmission electron microscopy (TEM), Fourier transforms infrared (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA), respectively. The results showed individual fibres of rod-shaped particles with a nano-sized average diameter (17 to 49 nm) and length (133 to 239 nm) in all NCC produced. The FTIR spectra indicated that the peaks attributed to lignin and hemicellulose were absent after chemical and bleaching treatment and seems that both components were completely removed from the samples after acid hydrolysis. The XRD analysis showed that crystallinity increased after acid hydrolysis, indicating the isolated NCC's crystalline nature for all samples. NCC treated with 7% sodium hypochlorite shows the highest crystallinity that is 71.1% even though cellulose degradation occurs in the bleaching stage. TGA analysis displayed that degradation of NCC occurred at 143 C֯ , and the Tmax was at 188 C֯ with 25.9% residue at 600 C. A three-region viscosity profile seen in liquid crystalline systems was observed in sonicated samples. Besides that, from Power law, it can be concluded that NCC suspension behaves as a shear-thinning material. Further work was carried out to produce low-fat mayonnaise with isolated NCC as a fat replacer. The mayonnaise with 30% of oil reduction was prepared and incorporated with NCC, MCC, and MCC+NCC (1:1). Both control and mayonnaise with fat replacer appeared stable even after one month of storage. The oil reduction in mayonnaise does affect the colour as all fat-reduced mayonnaise had greater brightness (L*) than the control sample. Besides that, when fat was replaced by NCC, a* increased significantly, whereas b* decreased after storage. All samples showed stable emulsion even after 1 month of storage. The particle size of oil emulsion for all mayonnaise was within the range of theory, between 200 to 500 nm. The rheological properties of mayonnaise produced showed the shear thinning behaviour. From all obtained results, mayonnaise with NCC as a fat replacer shows the best stability.
format Thesis
author Aridi, Aida Safina
author_facet Aridi, Aida Safina
author_sort Aridi, Aida Safina
title Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise
title_short Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise
title_full Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise
title_fullStr Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise
title_full_unstemmed Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise
title_sort isolation of nanocrystalline cellulose from leucaena leucocephala (lam.) de wit pods and its application as a fat replacer in production of low-fat mayonnaise
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/114915/1/114915.pdf
http://psasir.upm.edu.my/id/eprint/114915/
http://ethesis.upm.edu.my/id/eprint/18210
_version_ 1825162397534388224
score 13.239859

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