Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat

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dc.audienceInvestigador
dc.creatorGómez Hoyos, C.
dc.creatorMazo Márquez , P.
dc.creatorPenagos Vélez , L.
dc.creatorSerpa Guerra, A.
dc.creatorEceiza, A.
dc.creatorUrbina , L.
dc.creatorVelásquez Cock, J.
dc.creatorGañán Rojo , P.
dc.creatorVélez Acosta, L.
dc.creatorZuluaga, R.
dc.date2025-11-12T16:46:32Z
dc.date2020
dc.date2020
dc.date.accessioned2026-06-27T04:34:33Z
dc.descriptionCocoa 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.
dc.descriptionCacao
dc.descriptionTheobroma cacao
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/20.500.12324/41378
dc.identifierhttps://doi.org/10.1007/s10570-020-03222-
dc.identifierreponame:Biblioteca Digital Agropecuaria de Colombia
dc.identifierinstname:Corporación colombiana de investigación agropecuaria AGROSAVIA
dc.identifier.urihttp://hdl.handle.net/123456789/31900
dc.languageeng
dc.publisherSpringer Nature
dc.relationCellulose
dc.relation1
dc.relation14
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dc.subjectInvestigación agropecuaria - A50
dc.subjectTheobroma cacao
dc.subjectNanofibra
dc.subjectCelulosa
dc.subjectCáscaras de cacao
dc.subjectCacao
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_7713
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_81ac3ba1
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_1423
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_24831
dc.thumbnailhttps://repository.agrosavia.co/bitstreams/e5212c0a-a7aa-473c-9792-f9cb4b217d4c/download
dc.titleCocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat
dc.typeArtículo científico

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