FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 120-127.doi: 10.7506/spkx1002-6630-20200330-441

• Food Engineering • Previous Articles     Next Articles

Preparation and Structure Characterization of Lemon Seed Cellulose Nanofibrils Using Ionic Liquid-Assisted Ball Milling

ZHANG Huan, DAI Hongjie, CHEN Yuan, GAO Huanqiu, LIU Jiao, MA Liang, YU Yong, ZHANG Yuhao   

  1. (College of Food Science, Southwest University, Chongqing 400715, China)
  • Online:2021-04-15 Published:2021-05-17

Abstract: In order to promote the high-value utilization of lemon processing by-products, an high-efficiency method for the preparation of lemon seed cellulose nanofibrils (LSCNF) was developed by mechanical ball milling with different concentrations (0–50%) of the ionic liquid 1-butyl-3-methylimidazole chloride ([BMIM]Cl) as a wet milling medium in this study. The morphology and structure of LSCNF were characterized by atomic force microscope (AFM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermogravimetry (TG). The results showed that the length of LSCNF was reduced, while the diameter was increased with the increase of [BMIM]Cl concentration. The LSCNF prepared with 50% [BMIM]Cl showed the smallest length but a large diameter (40–60 nm). The XRD and FTIR results showed that all obtained LSCNFs formed cellulose Iβ crystals, and the addition of [BMIM]Cl had a certain protective effect on the crystallinity of LSCNF. The TG results showed that the residual amount of LSCNF after ionic liquid-assisted ball milling was similar to lemon seed cellulose (LSC) at 500 ℃, and both of them were higher than that of LSCNF prepared by ball milling. The rheological results showed that LSCNF suspensions showed a non-Newtonian behavior, and the relative viscosity of LSCNF with longer length was higher at a constant shear rate. In summary, ionic liquid-assisted ball milling is a green and efficient method to prepare lemon seed cellulose nanofibrils with controllable morphology and structure depending on the concentration of ionic liquids.

Key words: lemon seed; ionic liquid; ball milling; cellulose nanofibrils; structure

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