論文

査読有り
2020年4月

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

International Journal of Food Science & Technology
  • Sekove Vodo
  • ,
  • Noamane Taarji
  • ,
  • Meryem Bouhoute
  • ,
  • Lorena de Oliveira Felipe
  • ,
  • Marcos A. Neves
  • ,
  • Isao Kobayashi
  • ,
  • Kunihiko Uemura
  • ,
  • Mitsutoshi Nakajima

55
4
開始ページ
1485
終了ページ
1496
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1111/ijfs.14543
出版者・発行元
Wiley

Bagasse, a by-product from raw sugar factories, is conventionally burned for energy production. In this study, bagasse extracts from hydrothermal liquefaction (HTL) treatment (160 degrees C, 1 MPa and 30 min) with a carbohydrate content of 510.3 mg g(-1) and 0.5 mg g(-1) of total phenols were applied as emulsifiers in oil-in-water (O/W) emulsions. Bagasse extracts from HTL (0.5-4 wt%) lowered the interfacial tension between oil-water interphase from 19.8 to 14.0 mN m(-1), owing possibly to the surface-active hydrophilic carbohydrate-hydrophobic lignin complexes in the extracts (lignin content: 7.1% w/w). Emulsions stabilised by bagasse extracts from HTL with average droplet size, d(av) of 0.79 mu m were comparable with gum arabic (GA), d(av) of 2.24 mu m after 11 days at 25 degrees C. Bagasse extracts containing biopolymers have the potential for industrial applications involving emulsion systems; therefore, HTL treatment of bagasse without any solvents can be regarded as an effective tool for producing natural emulsifiers.

リンク情報
DOI
https://doi.org/10.1111/ijfs.14543
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000517772700001&DestApp=WOS_CPL
URL
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14543
URL
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.14543
ID情報
  • DOI : 10.1111/ijfs.14543
  • ISSN : 0950-5423
  • eISSN : 1365-2621
  • Web of Science ID : WOS:000517772700001

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