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Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
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.
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Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
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Montoya-Escobar N, Ospina-Acero D, Velásquez-Cock JA, Gómez-Hoyos C, Serpa Guerra A, Gañan Rojo PF, Vélez Acosta LM, Escobar JP, Correa-Hincapié N, Triana-Chávez O, Zuluaga Gallego R, Stefani PM. Use of Fourier Series in X-ray Diffraction (XRD) Analysis and Fourier-Transform Infrared Spectroscopy (FTIR) for Estimation of Crystallinity in Cellulose from Different Sources. Polymers (Basel) 2022; 14:polym14235199. [PMID: 36501592 PMCID: PMC9736003 DOI: 10.3390/polym14235199] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 12/02/2022] Open
Abstract
Cellulose crystallinity can be described according to the crystal size and the crystallinity index (CI). In this research, using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) methods, we studied the crystallinity of three different types of cellulose: banana rachis (BR), commercial cellulose (CS), and bacterial cellulose (BC). For each type of cellulose, we analyzed three different crystallization grades. These variations were obtained using three milling conditions: 6.5 h, 10 min, and unmilled (films). We developed a code in MATLAB software to perform deconvolution of the XRD data to estimate CI and full width at half-maximum (FWHM). For deconvolution, crystalline peaks were represented with Voigt functions, and a Fourier series fitted to the amorphous profile was used as the amorphous contribution, which allowed the contribution of the amorphous profile to be more effectively modeled. Comparisons based on the FTIR spectra and XRD results showed there were no compositional differences between the amorphous samples. However, changes associated with crystallinity were observed when the milling time was 10 min. The obtained CI (%) values show agreement with values reported in the literature and confirm the effectiveness of the method used in this work in predicting the crystallization aspects of cellulose samples.
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Affiliation(s)
- Nicolás Montoya-Escobar
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
| | - Daniel Ospina-Acero
- Electro Science Laboratory, Department of Electrical and Computer Engineering, The Ohio State University, Columbus, OH 43210, USA
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
| | - Catalina Gómez-Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
| | - Angélica Serpa Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
| | - Piedad Felisinda Gañan Rojo
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
| | - Lina Maria Vélez Acosta
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
| | - Juan Pablo Escobar
- Facultad de Ingeniería de Sistemas, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
| | - Natalia Correa-Hincapié
- Grupo Calidad, Metrología y Producción, Instituto Tecnológico Metropolitano, Medellín 050013, Colombia
| | - Omar Triana-Chávez
- Grupo de Biología y Control de Enfermedades Infecciosas (BCEI), Sede de Investigación Universitaria, Universidad de Antioquia, Medellín 050010, Colombia
| | - Robin Zuluaga Gallego
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1_N_70-01, Medellín 050031, Colombia
- Correspondence:
| | - Pablo M. Stefani
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata 7600, Argentina
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Serpa Guerra AM, Gómez Hoyos C, Velásquez-Cock JA, Vélez Penagos L, Gañán Rojo P, Vélez Acosta L, Pereira MA, Zuluaga R. Effect of ultra-fine friction grinding on the physical and chemical properties of curcuma (Curcuma longa L.) suspensions. J Food Sci 2019; 85:132-142. [PMID: 31880332 DOI: 10.1111/1750-3841.14973] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 10/25/2019] [Accepted: 11/07/2019] [Indexed: 01/10/2023]
Abstract
Curcuma longa is a rhizome used for the extraction of curcumin, a yellow colorant that only represents 3 wt% of the dried rhizome. To increase the possibility of using the entire rhizome as a food colorant, in the present investigation, the effect of ultra-fine friction grinding (supermasscolloider) to obtain turmeric suspensions was evaluated. To achieve this goal, two distances between the grinding stones or Gap were evaluated (G of -1 and -1.5), and the obtained suspensions were characterized by infrared spectroscopy and through the determination of curcumin content, color, particle size, sedimentation index, serum cloudiness, and microstructure. The results establish that a lower G contributes to an increase in the release of curcumin in the suspension up to 21%, which is related to a greater tendency for yellow coloration, observed in the increase of the * b coordinate of color (from 61.588 to 66.497). Additionally, it was found that a lower G generates smaller particle sizes, which is related to a lower turbidity. PRACTICAL APPLICATION: This research shows that ultra-fine friction grinding (UFFG) has great potential for the development of turmeric suspensions. The results have applications in the food industry sector, because UFFG could be used to produce different types of vegetable suspensions.
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Affiliation(s)
- A M Serpa Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - C Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - J A Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - L Vélez Penagos
- Centro de Investigación de Desarrollo y Calidad-CIDCA-Compañía Nacional de Chocolates S.A.S. Km 2-Vía, Autopista Medellín-Bogotá, vía Belén-Rionegro, Colombia
| | - P Gañán Rojo
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - L Vélez Acosta
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - M A Pereira
- Facultad de Ingeniería, Universidad de Concepción, Concepción, Región del Bio Bio, Chile
| | - R Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
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Serpa Guerra AM, Gómez Hoyos C, Velásquez-Cock JA, Vélez Acosta L, Gañán Rojo P, Velásquez Giraldo AM, Zuluaga Gallego R. The nanotech potential of turmeric ( Curcuma longa L.) in food technology: A review. Crit Rev Food Sci Nutr 2019; 60:1842-1854. [PMID: 31017458 DOI: 10.1080/10408398.2019.1604490] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development.
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Affiliation(s)
- Angélica M Serpa Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
| | - Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Medellín, Colombia
| | | | - Lina Vélez Acosta
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
| | - Piedad Gañán Rojo
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Medellín, Colombia
| | | | - Robin Zuluaga Gallego
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
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