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

Author:
Vodo, Sekove, Taarji, Noamane, Bouhoute, Meryem, Felipe, Lorena de Oliveira, Neves, Marcos A., Kobayashi, Isao, Uemura, Kunihiko, Nakajima, Mitsutoshi
Source:
International journal of food science & technology 2020 v.55 no.4 pp. 1485-1496
ISSN:
0950-5423
Subject:
bagasse, biopolymers, carbohydrate content, droplet size, emulsifiers, emulsions, gum arabic, hydrophilicity, hydrothermal liquefaction, industrial applications, lignin, lignin content, oil-water interface, phenols, raw sugar, solvents, sugar industry, surface tension
Abstract:
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.
Agid:
6872382