Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier
Summary 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 °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 a...
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| Veröffentlicht in: | International journal of food science & technology 2020-04, Vol.55 (4), p.1485-1496 |
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| container_title | International journal of food science & technology |
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| creator | Vodo, Sekove Taarji, Noamane Bouhoute, Meryem Felipe, Lorena de Oliveira Neves, Marcos A. Kobayashi, Isao Uemura, Kunihiko Nakajima, Mitsutoshi |
| description | Summary
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 °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, dav of 0.79 μm were comparable with gum arabic (GA), dav of 2.24 μm after 11 days at 25 °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.
Bagasse extracts from Hydrothermal liquefaction treatment (HTL) containing biopolymers lowered the interfacial tension between oil‐water interface and stabilised the emulsions. As natural emulsifiers it has the potential for industrial applications involving emulsion systems. |
| doi_str_mv | 10.1111/ijfs.14543 |
| format | Article |
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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 °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, dav of 0.79 μm were comparable with gum arabic (GA), dav of 2.24 μm after 11 days at 25 °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.
Bagasse extracts from Hydrothermal liquefaction treatment (HTL) containing biopolymers lowered the interfacial tension between oil‐water interface and stabilised the emulsions. As natural emulsifiers it has the potential for industrial applications involving emulsion systems.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14543</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Bagasse ; Biopolymers ; Carbohydrates ; Emulsifiers ; Emulsions ; Hydrophobicity ; hydrothermal liquefaction ; Industrial applications ; Industrial plants ; interfacial tension ; Lignin ; Liquefaction ; natural emulsifiers ; oil‐in‐water emulsion ; Phenols ; Sugar industry ; Surface tension</subject><ispartof>International journal of food science & technology, 2020-04, Vol.55 (4), p.1485-1496</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4043-c4c9a08e3f0c501b5775ad4673d461570f5a03f87fd49d2e4318429724052fba3</citedby><cites>FETCH-LOGICAL-c4043-c4c9a08e3f0c501b5775ad4673d461570f5a03f87fd49d2e4318429724052fba3</cites><orcidid>0000-0002-3453-2481 ; 0000-0002-7159-549X ; 0000-0001-9062-5554</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14543$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14543$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids></links><search><creatorcontrib>Vodo, Sekove</creatorcontrib><creatorcontrib>Taarji, Noamane</creatorcontrib><creatorcontrib>Bouhoute, Meryem</creatorcontrib><creatorcontrib>Felipe, Lorena de Oliveira</creatorcontrib><creatorcontrib>Neves, Marcos A.</creatorcontrib><creatorcontrib>Kobayashi, Isao</creatorcontrib><creatorcontrib>Uemura, Kunihiko</creatorcontrib><creatorcontrib>Nakajima, Mitsutoshi</creatorcontrib><title>Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier</title><title>International journal of food science & technology</title><description>Summary
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 °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, dav of 0.79 μm were comparable with gum arabic (GA), dav of 2.24 μm after 11 days at 25 °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.
Bagasse extracts from Hydrothermal liquefaction treatment (HTL) containing biopolymers lowered the interfacial tension between oil‐water interface and stabilised the emulsions. As natural emulsifiers it has the potential for industrial applications involving emulsion systems.</description><subject>Bagasse</subject><subject>Biopolymers</subject><subject>Carbohydrates</subject><subject>Emulsifiers</subject><subject>Emulsions</subject><subject>Hydrophobicity</subject><subject>hydrothermal liquefaction</subject><subject>Industrial applications</subject><subject>Industrial plants</subject><subject>interfacial tension</subject><subject>Lignin</subject><subject>Liquefaction</subject><subject>natural emulsifiers</subject><subject>oil‐in‐water emulsion</subject><subject>Phenols</subject><subject>Sugar industry</subject><subject>Surface tension</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CGl-LdJlqiiUFQJJGBtTRK7dZXExXaEuuMInJGT4FLWzOLN5ps3Mw-hS0omNNWN3ZgwoUIKfoRGlE9lxqaMHqMRKSXJpGD8FJ2FsCGEMJ6LEdLPLuo-WmixM7iCFYSgsasi2F43eAi2X-H1rvEurrXvEtba90EbqKN1Pd56_f35Fb2G2CUbDAED7iEOPpG6G9pgjdX-HJ0YaIO--Otj9Da_e509ZMun-8XsdpnVggietC6BFJobUktCK5nnEhoxzXkSKnNiJBBuitw0omyYFpwWgpU5E0QyUwEfo6uD79a7dGWIauMG36eVivEiPcwp5Ym6PlC1dyF4bdTW2w78TlGi9jGqfYzqN8YE0wP8YVu9-4dUi8f5y2HmB8vudss</recordid><startdate>202004</startdate><enddate>202004</enddate><creator>Vodo, Sekove</creator><creator>Taarji, Noamane</creator><creator>Bouhoute, Meryem</creator><creator>Felipe, Lorena de Oliveira</creator><creator>Neves, Marcos A.</creator><creator>Kobayashi, Isao</creator><creator>Uemura, Kunihiko</creator><creator>Nakajima, Mitsutoshi</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-3453-2481</orcidid><orcidid>https://orcid.org/0000-0002-7159-549X</orcidid><orcidid>https://orcid.org/0000-0001-9062-5554</orcidid></search><sort><creationdate>202004</creationdate><title>Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier</title><author>Vodo, Sekove ; Taarji, Noamane ; Bouhoute, Meryem ; Felipe, Lorena de Oliveira ; Neves, Marcos A. ; Kobayashi, Isao ; Uemura, Kunihiko ; Nakajima, Mitsutoshi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4043-c4c9a08e3f0c501b5775ad4673d461570f5a03f87fd49d2e4318429724052fba3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Bagasse</topic><topic>Biopolymers</topic><topic>Carbohydrates</topic><topic>Emulsifiers</topic><topic>Emulsions</topic><topic>Hydrophobicity</topic><topic>hydrothermal liquefaction</topic><topic>Industrial applications</topic><topic>Industrial plants</topic><topic>interfacial tension</topic><topic>Lignin</topic><topic>Liquefaction</topic><topic>natural emulsifiers</topic><topic>oil‐in‐water emulsion</topic><topic>Phenols</topic><topic>Sugar industry</topic><topic>Surface tension</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vodo, Sekove</creatorcontrib><creatorcontrib>Taarji, Noamane</creatorcontrib><creatorcontrib>Bouhoute, Meryem</creatorcontrib><creatorcontrib>Felipe, Lorena de Oliveira</creatorcontrib><creatorcontrib>Neves, Marcos A.</creatorcontrib><creatorcontrib>Kobayashi, Isao</creatorcontrib><creatorcontrib>Uemura, Kunihiko</creatorcontrib><creatorcontrib>Nakajima, Mitsutoshi</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vodo, Sekove</au><au>Taarji, Noamane</au><au>Bouhoute, Meryem</au><au>Felipe, Lorena de Oliveira</au><au>Neves, Marcos A.</au><au>Kobayashi, Isao</au><au>Uemura, Kunihiko</au><au>Nakajima, Mitsutoshi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-04</date><risdate>2020</risdate><volume>55</volume><issue>4</issue><spage>1485</spage><epage>1496</epage><pages>1485-1496</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
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 °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, dav of 0.79 μm were comparable with gum arabic (GA), dav of 2.24 μm after 11 days at 25 °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.
Bagasse extracts from Hydrothermal liquefaction treatment (HTL) containing biopolymers lowered the interfacial tension between oil‐water interface and stabilised the emulsions. As natural emulsifiers it has the potential for industrial applications involving emulsion systems.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14543</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-3453-2481</orcidid><orcidid>https://orcid.org/0000-0002-7159-549X</orcidid><orcidid>https://orcid.org/0000-0001-9062-5554</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2020-04, Vol.55 (4), p.1485-1496 |
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| subjects | Bagasse Biopolymers Carbohydrates Emulsifiers Emulsions Hydrophobicity hydrothermal liquefaction Industrial applications Industrial plants interfacial tension Lignin Liquefaction natural emulsifiers oil‐in‐water emulsion Phenols Sugar industry Surface tension |
| title | Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier |
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