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The characterization of size-controlled nanocrystalline cellulose from soy hulls with ultrasonic assisted extraction

  • Kejin Yu , Lina Yang ORCID logo EMAIL logo , Siyu Zhang , Ning Zhang , Chunfang Ma and He Liu EMAIL logo
Published/Copyright: July 8, 2025
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 21 Issue 7

Abstract

Soybean is a crop of important economic significance and soy hull is the residual by-product of soybean processing industry. In this study, cellulose nanocrystals were extracted from soy hull using a combined acid hydrolysis-ultrasonic treatment process, and its structure, properties, and antimicrobial activity were investigated. Fourier-transform infrared spectroscopy revealed the presence of hydrogen and ester bonds in the soy hull nanocrystalline cellulose (SHNC), whereas scanning electron microscopy showed that the SHNC was globular or short-rod shaped with diameters in the range of 20–50 nm. The molecular weight of SHNC was 213,935 Da and the extraction yield was 11.42 %. Meanwhile, SHNC also had high crystallinity (55.59 %), thermal stability, transparency (80 %), and UV resistance. Notably, SHNC exhibited an excellent bacteriostatic effect against Escherichia coli and Staphylococcus aureus, whose bacteriostatic percentage reached 69.33 %. Meanwhile, this study provided a new idea for the high value utilization of waste soy hull.

Keywords: nanocellulose; chemical structure; morphology; agroindustrial waste
Corresponding authors: Lina Yang and He Liu, College of Food Science and Technology, Bohai University, 19 Keji Road, Songshan New Region, Jinzhou, Liaoning, 121013, China, E-mail: (L. Yang), (H. Liu)

Acknowledgments

This study was supported by Liaoning Province Department of Education Fund (Grant No. LJKMZ20221489).

  1. Research ethics: Not applicable.

  2. Informed consent: Not applicable.

  3. Author contributions: The author(s) have (has) accepted responsibility for the entire content of this manuscript and approved its submission.

  4. Use of Large Language Models, AI and Machine Learning Tools: None declared.

  5. Conflict of interest: The author(s) state(s) no conflict of interest.

  6. Research funding: National Natural Science Fundation of China (Grant No. 32472389).

  7. Data availability: The raw data can be obtained on request from the corresponding author.

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Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2025-0055).

Received: 2025-02-27
Accepted: 2025-06-24
Published Online: 2025-07-08

© 2025 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/ijfe-2025-0055
Keywords for this article
nanocellulose; chemical structure; morphology; agroindustrial waste

Articles in the same Issue

  1. Frontmatter
  2. Critical Review
  3. GABA as a functional ingredient: current research on biosynthesis, analytical methods, and health benefits
  4. Review
  5. Advance in brewing process, flavour detection technologies and functional components of fruit wine: a review
  6. Articles
  7. Detection technology for food pathogenic bacteria based on multiplex real-time fluorescence quantitative PCR
  8. Molecular dynamics simulation of the mass transfer process for the drying of sugary fruits and vegetables
  9. The characterization of size-controlled nanocrystalline cellulose from soy hulls with ultrasonic assisted extraction
  10. Comparative study of continuous, intermittent, and interval starting-accessibility drying; case of green onion (Allium cepa L.) leaves
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