Effect of Food-Grade Chemicals on Yield and Quality of Crude Fiber from Pineapple Pomace for Nanocellulose Applications Naura Syifa Mawaddah, Dego Yusa Ali, Nur Istianah*
Department of Food Science and Biotechnology, Universitas Brawijaya, Malang 65145, Indonesia
*Email: n.istianah[at]ub.ac.id
Abstract
Conventional cellulose extraction often employs chemicals that are unsafe for the environment and human consumption in food applications. This study investigated the effect of food grade chemicals such as distilled water, sodium carbonate, and citric acid on the yield and quality of crude fiber as raw material for nanocellulose production. Extraction was carried out in two stages: mechanical extraction, followed by maceration at 90C and 75C for 60 minutes. Mechanical extraction of pineapple pomace yielded 13.94% (w/w) with a crude fiber content of 8.57% (w/w, dry basis). Post maceration results showed minor yield variations among treatments. Sodium carbonate treatment produced bright yellow fibers, while distilled water and citric acid treatments yielded pale yellow fibers. Additionally, higher maceration temperatures increased extraction yield. These findings indicate that solvent type and extraction conditions influence the characteristics of the resulting crude fiber, highlighting the potential of food-grade processes for producing safe, high-quality fiber from fruit pomace for nanocellulose applications.
Keywords: Crude fiber- Extraction- Honey pineapple- Nanocellulose- Tropical fruit
