Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat
Cocoa shell (CS) is a by-product of the chocolate industry with limited economic benefit and a high environmental impact. In this study, a new material for the food industry that consists of nanocellulose fibers with CS fat was successfully isolated (yield of approximately 7.12%). The material was c...
| Autores principales: | , , , , , , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Springer Nature
2025
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.12324/41378 https://doi.org/10.1007/s10570-020-03222- |
| Sumario: | Cocoa shell (CS) is a by-product of the
chocolate industry with limited economic benefit and a
high environmental impact. In this study, a new
material for the food industry that consists of
nanocellulose fibers with CS fat was successfully
isolated (yield of approximately 7.12%). The material
was characterized with attenuated total reflection–
Fourier transform infrared spectroscopy (ATR–FTIR),
solid-state 13C nuclear magnetic resonance (13C
NMR), X-ray diffraction (XRD), fluorescence and
atomic force microscopy (AFM). The XRD, 13C
NMR, and ATR–FTIR results suggest that the structure
of the cellulosic CS fibers can be interpreted as
cellulose Ib. The crystallinity index (CrI) of an isolated
sample was investigated by different methods with
ATR–FTIR, 13C NMR, and XRD. According to the
results, 13C NMR and XRD are the most adequate
methods for quantifying the CrI of cellulosic samples
in the presence of fat. In addition, the XRD results
indicate that approximately 65 to 70% of the sample
was crystalline. According to the fluorescence microscopy
results, the cellulosic sample formed a suspension
with fat, and the AFM results show that the
cellulosic part of the sample had nanometric diameters
between 30–80 nm with high aspect ratios. Consequently,
a suspension of nanocellulose, hemicellulose,
and fat was isolated from CS by chemical and
mechanical treatments. The new material can be
called a ‘‘suspension of holocellulose nanofibers and
fat’’ owing to its composition and fiber diameters. |
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