Ultrasonic-Assisted Extraction of Nanocellulose from Sweet Potato Residue and its Application in Noodles

Abstract

Enhancing the amount of dietary fiber without compromising the quality of noodles remains a challenge for the food industry. This study aimed to optimize the ultrasound-assisted extraction parameters to enhance the extraction of nanocellulose from sweet potato residue (SPR) using a response surface methodology. And the impact of SPR nanocellulose on the noodles’ physicochemical properties was also explored. Results showed that the optimal extraction conditions for nanocellulose were identified as 180.73 U/mL cellulase concentration, 4.28 h ultrasonic time, 444.12 W ultrasonic power, and 14.17 h enzymatic hydrolysis time. The max nanocellulose yield value was found to be 15.93% at optimum extraction conditions. Increasing the amount of SPR nanocellulose led to a reduction in the optimal cooking time, water absorption, elongation index, and springiness, as well as an increase in the breaking rate, cooking loss, hardness, gumminess, and chewiness of noodles. Sensory analysis revealed a higher acceptability for the noodles with 6~12% SPR nanocellulose compared to others. Microstructure demonstrated that noodles with 0~18% SPR nanocellulose exhibited fewer holes and denser network structure, but higher SPR nanocellulose damaged the protein network. The results confirmed that noodles with less than 12% SPR nanocellulose exhibited higher quality. This study provides the foundation for the development of nanocellulose-enriched foods.

Keywords: Nanocellulose, Noodles, Sweet potato residue, Response surface methodology, Ultrasonic-assisted extraction