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 (Autor estudiante de pregrado), Andrea Flórez-Caro (Autor estudiante de pregrado), Jorge Andrés Velásquez-Cock, Robin Zuluaga

Producción científica: Contribución a una revistaArtículo en revista científica indexadarevisión exhaustiva

Resumen

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.
Idioma originalInglés
Número de artículo4157
PublicaciónPolymers
Volumen15
N.º20
DOI
EstadoPublicada - 19 oct. 2023

Nota bibliográfica

Publisher Copyright:
© 2023 by the authors.

Palabras clave

  • Arrested coalescence
  • Cellulose nanofibers
  • Cocoa fat
  • Cocoa fat-in-water Pickering emulsions
  • Cocoa shell

Tipos de Productos Minciencias

  • Artículos de investigación con calidad A1 / Q1

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