Alkaline hydrogen peroxide treatment of cocoa bean shells: Tailoring dietary fiber functionality for food applications
LWT, cilt.256, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 256
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.lwt.2026.119903
- Dergi Adı: LWT
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: Alkaline hydrogen peroxide, Cellulose, Cocoa bean shell, Dietary fiber, Valorization
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
Cellulose is the principal structural polysaccharide of cocoa bean shell (CBS), the major by-product of the chocolate industry; however, its functionality is restricted by its association with lignin. This study investigated how alkaline hydrogen peroxide (AHP) treatment modifies the molecular structure, crystallinity, and techno-functional properties of CBS cellulose. A full factorial design comprising three extraction temperatures (20, 40, and 60 °C) and three hydrogen peroxide concentrations (0, 10, and 100 g/L) was applied. Structural changes were characterized using FTIR, X-ray diffraction, and scanning electron microscopy (SEM), while water holding capacity (WHC), oil holding capacity (OHC), water swelling capacity (WSC), emulsifying activity (EA), rheological properties, and whiteness index (WI) were evaluated. Increasing temperature and H2O2 concentration progressively enhanced delignification and cellulose enrichment, resulting in improved functional performance. The highest WHC (12.6 g/g), OHC (7.1 g/g), WSC (17 mL/g), and EA (20.4%) were obtained under the T60H10 condition. FTIR confirmed lignin removal, whereas X-ray diffraction indicated preservation of the crystalline cellulose core despite structural reorganization. Although T60H10 produced the greatest functional improvements, cellulose recovery decreased to 86.1%, highlighting a trade-off between cellulose preservation and functional enhancement. Rheological analysis further revealed a transition from Newtonian to shear-thinning behavior following AHP treatment. These findings demonstrate that controlled AHP treatment effectively tailors the structure–function relationship of CBS cellulose, supporting its utilization as a value-added functional food ingredient.