Characteristics of Microcrystalline Cellulose from Coir Fibers

ABSTRACT

This work aimed to extract and characterize microcrystalline cellulose from coir fibers. Extraction was achieved in a two-step process in which the coir fibers were treated with sodium hydroxide for 3 h at 100°C followed by bleaching with peracetic acid to remove residual lignin and hemicellulose. The microcrystalline cellulose powder characteristics such as the bulk density, tapped density, angle of repose and swelling ratio were found to be 0.08 ± 0.00 g/cm³, 0.12 ± 0.0 g/cm³, 38° and 8.15 ± 0.14 g/g, respectively. Fourier transform infrared spectroscopy exhibited characteristic microcrystalline cellulose peaks. The degree of crystallinity microcrystalline cellulose was found to be 39.5% as determined by X-ray diffraction analysis. The Differential scanning calorimetry and Thermogravimetric analysis revealed that the glass transition and onset of degradation temperature for microcrystalline cellulose were 206°C and 196°C, respectively. From the results, it was concluded that the coir fibers could be a good source of microcrystalline cellulose for applications in the binder, pharmaceutical, and paper making industries due to its powder properties, good swelling, and compressibility.

摘要

本研究旨在从椰壳纤维中提取微晶纤维素并对其进行表征. 采用两步法提取椰壳纤维，在100℃下用氢氧化钠处理3小时，然后用过氧乙酸漂白除去残留的木质素和半纤维素. 微晶纤维素粉末的堆密度、抽头密度、休整角和膨胀比等特性分别为0.08±0.00 g/cm3、0.12±0.0 g/cm3、38°和8.15±0.14 g/g. 傅里叶变换红外光谱显示出微晶纤维素的特征峰. 用X-射线衍射法测定微晶纤维素的结晶度为39.5%. 差示扫描量热和热重分析表明，微晶纤维素的玻璃化转变温度为206℃，降解温度为196℃. 研究结果表明，椰壳纤维具有良好的粉末状、膨胀性和可压缩性，可作为微晶纤维素的良好原料来源，广泛应用于粘合剂、制药、造纸等行业.

KEYWORDS:

• Characterization
• microcrystalline cellulose
• extraction
• coir
• fiber
• crystalline

关键词:

• 特征
• 微晶纤维素
• 提取
• 椰壳
• 纤维
• 结晶度

Acknowledgments

The authors take this opportunity to acknowledge the Manufacturing Research Chair, Jomo Kenyatta University of Agriculture and Technology for their financial support in this research. They also take this opportunity to thank the Chemistry Department, Jomo Kenyatta University of Agriculture and Technology, and Prof. Katharina from the University of Fribourg for granting us access to facilities that were used in this study.

Additional information

Funding

This work was supported by the National Commission of Science, Technology and Innovation under Research Chair Project on Technological Innovations for Quality and Competitiveness in the Manufacturing of Coconut Value Added Products.