Cellulose nanofibers, nanocrystals, and bacterial nanocellulose: Fabrication, characterization, and their most recent applications
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Le résumé fourni par la source
Abstract In nature, cellulose is present in fibrillar structures with alternative crystalline and amorphous fragments. The application of various chemical treatments (acid hydrolysis, enzymolysis, and oxidation) could lead to the extraction and purification of crystalline compartments in the form of cellulose nanocrystals. On the other hand, applying harsh mechanical treatments (milling, ultrasonication, high‐pressure processing, grinding, microfluidization, etc.) could result in the degradation of cellulose macrostructures into nano‐fibrillated segments without depletion of the amorphous fractions. These structures are called cellulose nanofibers. Bacterial nanocelluloses (BNCs) are another nanostructure of cellulose that is generated through the bottom–up technique. BNCs are the purest forms of cellulose nanostructures (CNSs). Hitherto, various spectroscopy and microscopy characterization techniques have been developed for in‐depth investigation of CNSs. The valuable information obtained via such instrumental techniques has opened windows on new horizons for the application of CNSs in novel realms. Nowadays, CNSs have found a seat in biomedical, packaging, emulsification, water filtration, and textile applications. In this review, after describing various forms of CNSs and their fabrication methods, the most recent techniques that have been utilized for the characterization of these structures plus their current application in different realms are comprehensively overviewed.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Cellulose nanofibers, nanocrystals, and bacterial nanocellulose: Fabrication, characterization, and their most recent applications
- Date Crossref
- 09/01/2024
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Isfahan University of Medical Sciences Nutrition and Food Security Research Center pays non établi dans la noticeUniversité ou école supérieure
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Sant Longowal Institute of Engineering and Technology pays non établi dans la noticeUniversité ou école supérieure
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Istanbul Aydın University pays non établi dans la noticeUniversité ou école supérieure
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Istanbul Technical University pays non établi dans la noticeUniversité ou école supérieure
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Soil Conservation and Watershed Management Research pays non établi dans la noticeStructure de recherche
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Agricultural Research & Education Organization pays non établi dans la noticeOrganisation à but non lucratif
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Food Engineering Department Engineering Faculty Istanbul Aydin University Istanbul Turkey Food Engineering Department pays non établi dans la noticeUniversité ou école supérieure
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Chemical and Metallurgical Engineering Faculty Food Engineering Department pays non établi dans la noticeUniversité ou école supérieure
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Safiabad Agricultural Research and Education and Natural Resources Center Agricultural Research Education and Extension Organization (AREEO) Dezful Iran pays non établi dans la noticeInstitution
Nutrition and Food Security Research Center — Isfahan University of Medical Sciences, Sant Longowal Institute of Engineering and Technology et Istanbul Aydın University, avec 6 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.