Production and Characterization of High Solid Content Cellulose Nanofibrils from Pretreated Fluff Pulp

The increasing demand for cellulose nanofibrils (CNF) necessitates the development of novel processes to produce high-solid content and consistent quality nanofibrils. In this study, we investigated the combination of mechanical and chemical pretreatment methods (carboxymethylcellulose, CMC dispersion, and sodium hydroxide, NaOH swelling with ball milling) for cellulose fibers followed by high-pressure homogenization to evaluate the CNF characteristics. The carboxymethylcellulose (CMC) dispersion with 75 min ball milling and NaOH swelling with 15, 45, and 75 min ball milling of cellulose slurry reduced the fiber dimensions by up to 90% that eased the fibrillation to produce about 6% solid content CNF during high-pressure homogenization. The characterization of CNF hydrogels produced from pretreated samples revealed that they had an average fibril width of less than 30 nm with good dispersion stability. The CMC dispersion and NaOH swelling with ball milling of cellulose slurry did not significantly affect the chemical structure and the crystallinity of CNF hydrogels. On the other hand, the tensile strength of all the pretreated CNF samples was increased up to 105±14 MPa when compared with that of the control sample (58±6 MPa). NaOH treatment has slightly increased the thermal stability of CNF samples over CMC treated and control samples. In conclusion, short fibers generated by mild alkaline pretreatment with ball milling followed by high-pressure homogenization of cellulose fibers can produce the consistent quality CNF with high solid content and tensile strengths for various industrial applications.

High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

Emerging Non-thermal Technologies for the Extraction of Grape Anthocyanins

Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.