Celluloses from apple and kale pomaces were extracted through sequentially chemical treatments, characterized, and evaluated for the film forming property. Since bleaching step is critical to cellulose quality, bleaching conditions including concentration of bleaching agent (NaClO) (0.5–3 %), temperature (60−80 °C) and time (1−2 h) were optimized. NaClO concentration and temperature exhibited significant impact on the quality of celluloses. Excessive bleaching conditions caused severe oxidation of celluloses and significantly reduced their dimension. The optimum bleaching conditions for apple pomace were identified as 1–1.5 % NaClO at 80 °C for 1 h, resulting in cellulose yield of 7.9 %, water retention value of 2.96, and whiteness index of 72.36. Morphological analysis of optimum apple pomace-celluloses revealed their long-shaped structure with 500−750 μm in length and 20−25 μm in width. The prepared cellulose films had high transparency and good mechanical strength. This study provided new insight in converting fruit processing byproducts into high quality celluloses.

通过顺序化学处理从苹果和羽衣甘蓝果肉中提取纤维素，进行表征，并评估其成膜性能。由于漂白步骤对纤维素质量至关重要，因此对漂白条件进行了优化，包括漂白剂（NaClO）的浓度（0.5-3％），温度（60-80°C）和时间（1-2h）。NaClO的浓度和温度对纤维素的质量有重要影响。过度的漂白条件会导致纤维素严重氧化，并显着减小其尺寸。苹果渣的最佳漂白条件为在80°C下持续1 h的NaClO浓度为1-1.5％，从而使纤维素的收率为7.9％，保水值为2.96，白度指数为72.36。最佳苹果果渣纤维素的形态分析表明，它们的长形结构长度为500-750μm，宽度为20-25μm。所制备的纤维素膜具有高透明度和良好的机械强度。这项研究为将水果加工副产品转化为高质量纤维素提供了新的见识。