Valorization of waste biomass for synthesis of carboxy-methyl-cellulose as a sustainable edible coating on fruits: A review

Carboxymethylcellulose production from sugarcane bagasse: A new approach in biorefinery concept

Although the production of carboxymethylcellulose from different raw materials is commercial, its preparation from agro-industrial residues has still been poorly explored in terms of performance, cost-effectiveness, and sustainability. Here, sugarcane bagasse was used as raw material for the carboxymethylcellulose (CMCb) synthesis within the biorefinery context. Sequential treatments were used for the removal of hemicellulose and lignin and the isolation of cellulose, whose conversion into CMCb was carried out through treatments with NaOH and monochloroacetic acid (MCA). The chemical modifications led to a CMCb with a substitution degree of 0.44, purity of 71.3 %, and 32 % crystallinity. Our residue-based CMCb was adequate for microorganism encapsulation, a high-value application, promoting viable conidia after 5 months of storage in equivalent conditions of high-purity, commercial CMC. Our findings show a route for the preparation of valuable polysaccharides from waste in future biorefineries, which, depending on their characteristics, can be applied in different processes. Here we use them for the encapsulation of a bioagent, although they can easily be used in other applications such as packaging and coating.

Development of nanocellulose hydrogels for application in the food and biomedical industries: A review

As the most abundant and renewable natural resource, cellulose has attracted significant attention and research interest for the production of hydrogels (HGs). To address environmental issues and emerging demands, the benefits of naturally produced HGs include excellent mechanical properties and superior biocompatibility. HGs are three-dimensional networks created by chemical or physical cross-linking of linear or branched hydrophilic polymers and have high capacity for absorption of water and biological fluids. Although widely used in the food and biomedical fields, most HGs are not biodegradable. Nanocellulose hydrogels (NC-HGs) have been extensively applied in the food industry for detection of freshness, chemical additives, and substitutes, as well as the biomedical field for use as bioengineering scaffolds and drug delivery systems owing to structural interchangeability and stimuli-responsive properties. In this review article, the sources, structures, and preparation methods of NC-HGs are described, applications in the food and biomedical industries are summarized, and current limitations and future trends are discussed.

Tuning the band gap, optical, mechanical, and electrical features of a bio-blend by Cr2O3/V2O5 nanofillers for optoelectronics and energy applications

This work presents a facile approach for controlling the optical and electrical parameters of a biopolymeric matrix for optoelectronics. Vanadium oxide (V2O5) and chromium oxide (Cr2O3) nanoparticles (NPs) were prepared and incorporated into the carboxymethylcellulose/polyethylene glycol (CMC/PEG) blend by simple chemical techniques. Transmission electron microscopy (HR-TEM), and X-ray diffraction (XRD) data showed that V2O5 and Cr2O3 exhibited spherical shapes with sizes in the range of 40-50 nm and 10-20 nm, respectively. In addition, the blend's degree of crystallinity was sensitive to the V2O5 and Cr2O3 doping ratios. The scanning electron microscopy (FE-SEM) and the elemental chemical analysis (EDAX) used to study the filler distribution inside the blend, and confirmed the existence of both V and Cr in the matrix. Fourier transform infrared (FTIR) spectroscopy showed that the dopants significantly affected the blend reactive (C-O-C, OH, and C=O) groups. The stress-strain curves illustrated the reinforcing effect of the dopants up to 1.0 wt\% Cr2O3/V. The transmittance and absorption index spectra in the visible-IR wavelengths decreased with increasing filler content. Utilizing Tauc's relation and (optical) dielectric loss, the direct (indirect) band gap narrowed from 5.6 (4.5) eV to 4.7 (3.05) eV at 1.0   wt\% Cr2O3/V. All films have an index of refraction in the range of 1.93-2.17. AC conductivity was improved with increasing filler content and temperature. The energy density at 50 °C is in the range of 1-3 J/m3. The influence of V2O5 and Cr2O3 content on the optical conductivity, dielectric constant, loss, and dielectric modulus of CMC/PEG was reported. These enhancements in electrical and optical properties, along with the potential for band gap engineering, offer promising prospects for advanced applications in optoelectronics and energy-related fields.

Recent advancements in polysaccharides, proteins and lipids based edible coatings to enhance guava fruit shelf-life: A review

Fresh fruits are highly needed for the health benefits of human beings because of the presence of high content of natural nutrition in the form of vitamins, minerals, antioxidants, and other phenolic compounds. However, some nutritional fruits such as guava are climacteric in nature with very less post-harvest shelf-life because of the ripening in a very short period and possibility of microbial infections. Thus security of natural nutrients is a serious concern in order to properly utilize guava without generating a huge amount of waste. Among reported various methods for the enhancement of fruits shelf-life, the application of edible coatings with antimicrobial activities on the outer surface of fruits have attracted significant attention because of their eco-friendly nature, easy applicability, high efficacy, and good durability. In recent years, researchers are paying more and more attention in the development of antimicrobial edible coatings to enhance the post-harvest shelf-life of guava using polysaccharides, protein and lipids. In this review, basic approaches and recent advancements in development of antimicrobial and edible coatings on guava fruit by the application of polysaccharides and protein and lipids along with the combination of nanomaterials are summarized. In addition, improvements in basic properties of edible coatings to significantly control the permeation of gases (O2/CO2) by the optimization of coating components as well as delay in ripening process are reviewed and discussed.