Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties

Catalina Gómez Hoyos, Luis David Botero (Author undergraduate student), Andrea Flórez-Caro (Author undergraduate student), Jorge Andrés Velásquez-Cock, Robin Zuluaga

Research output: Contribution to journalArticle in an indexed scientific journalpeer-review

Abstract

There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection–Fourier transform infrared spectroscopy (ATR–FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.

Original languageEnglish
Article number4157
JournalPolymers
Volume15
Issue number20
DOIs
StatePublished - 19 Oct 2023

Bibliographical note

Publisher Copyright:
© 2023 by the authors.

Keywords

  • arrested coalescence
  • cellulose nanofibers
  • cocoa fat
  • cocoa fat-in-water Pickering emulsions
  • cocoa shell

Types Minciencias

  • Artículos de investigación con calidad A1 / Q1

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