Cellulose, cellulose nanofibers, and cellulose acetate from Butia fruits (Butia odorata): Chemical, morphological, structural, and thermal properties.

Autor: Antunes BDF; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil. Electronic address: brunafonsecaantunes@gmail.com., Santana LR; Laboratory of Nanotechnology (Novonano), Graduate Program in Science and Materials Engineering, Center for Technological Development, Federal University of Pelotas, Pelotas, RS 96010-610, Brazil., Oliveira RM; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil., Valério Filho A; Laboratory of Nanotechnology (Novonano), Graduate Program in Science and Materials Engineering, Center for Technological Development, Federal University of Pelotas, Pelotas, RS 96010-610, Brazil., Carreno NLV; Laboratory of Nanotechnology (Novonano), Graduate Program in Science and Materials Engineering, Center for Technological Development, Federal University of Pelotas, Pelotas, RS 96010-610, Brazil., Wolke SI; Department of Inorganic Chemistry, Institute of Chemistry, Federal University of Rio Grande do Sul, Porto Alegre, RS 91501-970, Brazil., da Silva R; Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil., Fajardo AR; Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil., Dias ARG; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil., Zavareze EDR; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 281 (Pt 1), pp. 136151. Date of Electronic Publication: 2024 Oct 01.
DOI: 10.1016/j.ijbiomac.2024.136151
Abstrakt: Cellulose possesses numerous advantageous properties and is a precursor to compounds and derivatives. The objective of this study was to isolate and characterize cellulose from Butia fruits and simultaneously produce cellulose nanofibers and cellulose acetate from the isolated cellulose. Cellulose extraction was performed using a combination of alkaline and bleaching treatments, while the production of cellulose nanofibers and cellulose acetate was achieved through acid hydrolysis and acetylation, respectively. The materials were characterized by their chemical composition, size distribution, zeta potential, morphology, relative crystallinity (XRD), functional groups (FTIR), molecular structure (NMR), and thermal stability (TGA). The Butia crude fibers presented 49.4 % cellulose, 4.5 % hemicellulose, 25.4 % lignin, and 1.3 % ash. The cellulose nanofibers presented an average diameter ranging from 13.7 to 93.1 nm and exhibited a high degree of crystallinity (63.3 %). FTIR, XRD, 13 C, and 1 H NMR analyses confirmed that the isolation processes effectively removed amorphous regions from the cellulose nanofibers and confirmed the cellulose acetylation process. As demonstrated, cellulosic materials derived from Butia fruit exhibit promise for various applications, including their potential use as reinforcing agents in polymer matrices, due to their high extraction yield, thermal properties, and crystallinity.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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