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: | Artículo |
| 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- |
| _version_ | 1855496075918442496 |
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| author | Gómez Hoyos, C. Mazo Márquez , P. Penagos Vélez , L. Serpa Guerra, A. Eceiza, A. Urbina , L. Velásquez Cock, J. Gañán Rojo , P. Vélez Acosta, L. Zuluaga, R. |
| author_browse | Eceiza, A. Gañán Rojo , P. Gómez Hoyos, C. Mazo Márquez , P. Penagos Vélez , L. Serpa Guerra, A. Urbina , L. Velásquez Cock, J. Vélez Acosta, L. Zuluaga, R. |
| author_facet | Gómez Hoyos, C. Mazo Márquez , P. Penagos Vélez , L. Serpa Guerra, A. Eceiza, A. Urbina , L. Velásquez Cock, J. Gañán Rojo , P. Vélez Acosta, L. Zuluaga, R. |
| author_sort | Gómez Hoyos, C. |
| collection | Repositorio AGROSAVIA |
| description | 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. |
| format | Artículo |
| id | RepoAGROSAVIA41378 |
| institution | Corporación Colombiana de Investigación Agropecuaria |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Springer Nature |
| publisherStr | Springer Nature |
| record_format | dspace |
| spelling | RepoAGROSAVIA413782025-11-20T14:13:58Z Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat Gómez Hoyos, C. Mazo Márquez , P. Penagos Vélez , L. Serpa Guerra, A. Eceiza, A. Urbina , L. Velásquez Cock, J. Gañán Rojo , P. Vélez Acosta, L. Zuluaga, R. Investigación agropecuaria - A50 Theobroma cacao Nanofibra Celulosa Cáscaras de cacao Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_81ac3ba1 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_24831 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. Cacao-Theobroma cacao 2025-11-12T16:46:32Z 2020 2020 article Artículo científico http://purl.org/coar/resource_type/c_2df8fbb1 info:eu-repo/semantics/article https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 https://hdl.handle.net/20.500.12324/41378 https://doi.org/10.1007/s10570-020-03222- reponame:Biblioteca Digital Agropecuaria de Colombia instname:Corporación colombiana de investigación agropecuaria AGROSAVIA eng Cellulose 1 14 Bai L, Huan S, Xiang W, Rojas OJ (2018) Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization. Green Chem 20:1571–1582. https://doi.org/10.1039/C8GC00134K Bonvehı´ JS, Jorda` RE (1998) Constituents of cocoa husks. Zeitschrift Fur Naturforsch-Sect C J Biosci 53:785–792. https://doi.org/10.1515/znc-1998-9-1002 Campos-Vega R, Nieto-Figueroa KH, Oomah BD (2018) Cocoa (Theobroma cacao L.) pod husk: renewable source of bioactive compounds. Trends Food Sci Technol 81:172–184. https://doi.org/10.1016/j.tifs.2018.09.022 Gorshkova TA, Mikshina PV, Gurjanov OP, Chemikosova SB (2010) Formation of plant cell wall supramolecular structure. Biochem 75:159–172. https://doi.org/10.1134/ S0006297910020069 Jonoobi M, Oladi R, Davoudpour Y et al (2015) Different preparation methods and properties of nanostructured cellulose from various natural resources and residues: a review. Cellulose 2 Lecumberri E, Mateos R, Izquierdo-Pulido M et al (2007) Dietary fibre composition, antioxidant capacity and physico- chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chem 104:948–954. https:// doi.org/10.1016/j.foodchem.2006.12.054 Lu F, Rodriguez-Garcia J, Van Damme I et al (2018) Valorisation strategies for cocoa pod husk and its fractions. Curr Opin Green Sustain Chem 14:80–88. https://doi.org/10. 1016/j.cogsc.2018.07.007 Winuprasith T, Suphantharika M (2013) Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocoll 32:383–394. https://doi. org/10.1016/j.foodhyd.2013.01.023 Zuluaga R, Putaux JL, Cruz J et al (2009) Cellulose microfibrils from banana rachis: effect of alkaline treatments on structural and morphological features. Carbohydr Polym 76:51–59. https://doi.org/10.1016/j.carbpol.2008.09.024 application/pdf application/pdf Springer Nature Washington (Estados Unidos) |
| spellingShingle | Investigación agropecuaria - A50 Theobroma cacao Nanofibra Celulosa Cáscaras de cacao Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_81ac3ba1 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_24831 Gómez Hoyos, C. Mazo Márquez , P. Penagos Vélez , L. Serpa Guerra, A. Eceiza, A. Urbina , L. Velásquez Cock, J. Gañán Rojo , P. Vélez Acosta, L. Zuluaga, R. Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat |
| title | Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat |
| title_full | Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat |
| title_fullStr | Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat |
| title_full_unstemmed | Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat |
| title_short | Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat |
| title_sort | cocoa shell an industrial by product for the preparation of suspensions of holocellulose nanofibers and fat |
| topic | Investigación agropecuaria - A50 Theobroma cacao Nanofibra Celulosa Cáscaras de cacao Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_81ac3ba1 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_24831 |
| url | https://hdl.handle.net/20.500.12324/41378 https://doi.org/10.1007/s10570-020-03222- |
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