Structural Analysis of Extruded Fiber Components of Orange Pulp

Autor:	José Luis Ramírez Ascheri, Miguel Angel Larrea Céspedes, Fernando Martínez Bustos, Ronel Joel Bazán-Colque
Rok vydání:	2021
Předmět:	food.ingredient Materials science Pectin Pulp (paper) Plastics extrusion engineering.material Juice vesicles eye diseases chemistry.chemical_compound Crystallinity food chemistry Chemical engineering Management of Technology and Innovation engineering Extrusion sense organs Fiber Cellulose
Zdroj:	Journal of Biosciences and Medicines. :6-20
ISSN:	2327-509X 2327-5081
Popis:	X-ray diffractograms, optic and electronic microscopy were used to study the structural changes on extruded orange pulp using a Brabender® laboratory single-screw extruder (GNF 1014/2, 20:1, L/D). The results showed that most of the cellulose would be in the amorphous state, with small crystalline areas in the angular region of 2θ = 14.5°. The evaluated extrusion conditions did not affect the crystallinity of the raw cellulose, maintaining the size of the crystalline regions in the angular region of 2θ = 22.5°. Neutral detergent solubilized the crystalline areas of potassium citrate and cellulose, formed during the extrusion process. However, these conditions did not affect the crystallinity of the raw cellulose. In addition, no change was observed in the crystallinity of pectin. The electron microphotographs allowed for the estimation of the heterogeneity of orange pulp and assessment of the difference of resistance between the walls of the buds and juice vesicles. Thus, it was demonstrated that during the extrusion process most of the porosity and the cellular structure of the endocarp remained unaltered.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::884e1782fba62f39a41acd982b1b4fe7 https://doi.org/10.4236/jbm.2021.911002 Zobrazit plný text záznamu