Rice husk nanocellulose: Extraction by high-pressure homogenization, chemical treatments and characterization

Rice husk is a substantial agricultural by-product of rice milling and has potential as a rich source of cellulose. This cellulose can be synthesized into nanocellulose materials. In this study, rice husk nanocellulose materials were synthesized by high-pressure homogenization (HPH) or acid hydrolysis (AH) combined with HPH (AH+HPH) treatments with different HPH cycles (6, 9 and 12 cycles at 120 MPa). Various physicochemical techniques were employed to investigate the nanocelluloses. It was found that the number of HPH cycles directly affected the particle size, crystallinity index and thermal stability of nanocellulose samples. The mean diameter and length of the nanocellulose were 10.15–12.42 nm and 602.13–620.08 nm for HPH samples and 11.94–12.34 nm and 436.22–440.04 nm for AH+HPH treatment. The crystallinity index of the nanocellulose ranged from 62% to 72%. Morphological characterization of nanocellulose treated with HPH and AH+HPH revealed the successful production of cellulose nanofibers (CNFs) and cellulose nanocrystals (CNCs). EDX analysis confirmed that the nanocellulose comprised 40.06–42.34% carbon and 50.07–54.56% oxygen as the main mineral elements. Therefore, this research offers an alternative strategy to enhance the value of rice husks and facilitate the utilization in the food system for future research

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ABSTRACT Porcine plasma is an important source of high protein content which can be used for food products. The objective of this study was to determine the effect of drying methods on the properties of porcine plasma protein powder (PPP). The effects of freeze drying, and spray drying at two levels of inlet air temperature (140 and 200 o C) were studied on the physicochemical and rheological properties of PPP. It was found that freeze-dried PPP showed signifi cantly (P < 0.05) higher solubility and oil binding capacity (OBC) than spray-dried PPP. The higher inlet air temperature provided slightly higher OBC and water holding capacity of PPP. Moreover freeze-dried PPP had a red-yellow color as indicated by the lower values for lightness (L * ), higher redness (a * ) and higher yellowness (b * ), compared with spraydried PPP which was green-yellow in color. As expected, the lower inlet temperature with spray drying exhibited higher values for L * , a * and b * of PPP. All dried PPP showed a typical non-Newtonian fl ow behavior. Freeze-dried PPP exhibited Bingham plastic fl uid behavior while spray-dried PPP exhibited pseudoplastic fl uid behavior. Therefore, the drying method affected different PPP properties which can be tailored to food processing and application to improve food quality

การพัฒนาผลิตภัณฑ์อัดเม็ดจากข้าวหักไรซ์เบอร์รี่

วารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 1 (ม.ค.- มิ.ย. 2564), หน้า 116-128Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations, including RBR powder, milk powder, whey protein, icing sugar, strawberry powder, bulking agent, anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm, diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance, color, texture, odor, flavor, hardness, dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder, 30% icing sugar, 18% milk powder, 1% anticaking agent, 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”Rajamangala University of Technology Phra Nakho

สมบัติทางเคมีกายภาพ ทางกล และทางความร้อนของฟิล์มบริโภคได้จากแป้งมันเลือด

วารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.-ธ.ค. 2564), หน้า 24-39Man Lueat (Dioscorea alata) flour is a biopolymer material that can be formed into an edible film. It can be contacted directly with food, consumed and naturally biodegraded. The aims of this research were to study the effect of physicochemical, mechanical and thermal properties of edible film from Man Lueat flour. The film forming solution was prepared by Man Lueat flour at 4% w/w. The glycerol was used as a plasticizer. It was studied at 3 different levels; 30 40 and 50% w/w of Man Lueat flour. The film forming solutions were formed using the solution casting method and dried at 50 °C for 16 h. Results showed that the glycerol content at different levels of the edible film from Man Lueat flour had no effect on the thickness, color, transparency and elongation at break. However, the moisture content, water solubility, swelling property and water vapor permeability of the film tended to increase when increasing the glycerol content. In contrast, the Young’s modulus and tensile strength of films tended to decrease significantly, when the glycerol content increased. Thermal properties were found that decomposition temperature of films occurred 2 stage; the first stage occurs between 50 to 130 ° C and the second stage occurs between 263 to 315 ° C. The analysis of FT-IR showed that the different levels of glycerol affected the structure of the film (3278 cm-1). Therefore, the edible film from Man Lueat flour can be applied as a food packaging material to protect the quality of food products.Rajamangala University of Technology Phra Nakho