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Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages
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Journal Article
Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages
2025
Overview
Pepper cultivation generates over 50 million tons of straw waste annually, with a global utilization rate below 20%. To address this resource inefficiency and explore sustainable food additives, cellulose was extracted from discarded pepper stems (PS) (15-34.5% yield) via nitric acid - ethanol treatment, followed by nanocellulose synthesis through sulfuric acid hydrolysis (36.13% average yield). Characterization of nanocellulose was analyzed using scanning electron microscopy, Fourier-transform infrared, and X-ray diffraction analysis. It was found through mice experiments that intaking nanocellulose-containing sausages could significantly reduce the food intake of mice, inhibit the weight growth of mice, and significantly improve the strength of the skeletal muscles of mice. This research provides a basis for subsequent studies on the efficient recycling of PS and the application of nanocellulose as a food additive in food processing.
Publisher
Taylor & Francis,Taylor & Francis Group
Subject
