Improvement in CO2 adsorption capacity of cocoa shell through functionalization with amino groups and immobilization of cobalt nanoparticles

Bargougui, R.; Bouazizi, Nabil; Brun, Nicolas; Fotsing, Patrick Nkuigue; Thoumire, Olivier; Ladam, Guy; Woumfo, Emmanuel Djoufac; Mofaddel, Nadine; Derf, Franck Le; Vieillard, Julien

doi:10.1016/j.jece.2017.11.079

Cited by 22 publications

(8 citation statements)

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“…Differential scanning calorimetry showed an endothermic peak from 110 to 120°C and two exothermic peaks in area 280–347°C for all samples of cocoa shell. The exothermic peaks that appeared after 280°C are characteristic of hemicellulose, cellulose, and lignin (Bargougui et al., 2018). Figure 7 shows that the peaks shifted to higher temperatures in all treated samples, showing that they are more thermostable.…”

Section: Resultsmentioning

confidence: 99%

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Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell

Barišić

Flanjak

Lončarić

et al. 2022

Food Processing Preservation

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Cocoa shell is a by-product of the chocolate industry, which is generated in large quantities (700 thousand tons worldwide every year) (Rojo-Poveda et al., 2020). This by-product is rich in insoluble and soluble fibers, proteins, and fat, with a similar fatty acid composition as cocoa butter (Okiyama et al., 2019). In addition, it has a high content of methylxanthines and phenolic components (Barišić, Flanjak, Križić, et al., 2020). Many scientists are investigating the possibilities of using the cocoa shell in food production. There are already studies of the addition of milled cocoa shell in snack products (Jozinović et al., 2019) and functional beverage (Rojo-Poveda et al., 2019) and the addition of soluble dietary fibers obtained from the cocoa shell with the enzymatic process in muffins (Martínez-Cervera et al., 2011) and bread (Collar et al., 2009).The main obstacle to using the cocoa shell in the production of food products is that it contains undesirable components. These components are present because of cocoa bean processing where the cocoa shell is in contact with external pollution. Because of that,

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Section: Resultsmentioning

confidence: 99%

“…and it was around 347°C, while in the UCS the same peak was at 335.27°C. In the study conducted by Bargougui et al (2018) where the cocoa shell was modified, these two peaks were also shifted to higher temperatures. They concluded that this was due to morphological changes in the material.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 95%

Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell

Barišić

Flanjak

Lončarić

et al. 2022

Food Processing Preservation

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“…Consequently, in most cases, INADs lose their adsorptive properties. This can be explained by the competitive interaction between the negatively charged elements (i.e., the OH groups and unsaturated oxygen) and the adsorbates [18,[33][34][35]. INAD based on metal-loaded biomass and hydrochar has been functionalized by APTES grafting to lower the number of OH groups present at the INAD surface.…”

Section: Amine For Surface Functionalization Of Adsorbentsmentioning

confidence: 99%

Advances in Amine-Surface Functionalization of Inorganic Adsorbents for Water Treatment and Antimicrobial Activities: A Review

2022

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In the last decade, adsorption has exhibited promising and effective outcomes as a treatment technique for wastewater contaminated with many types of pollutants such as heavy metals, dyes, pharmaceuticals, and bacteria. To achieve such effectiveness, a number of potential adsorbents have been synthesized and applied for water remediation and antimicrobial activities. Among these inorganic adsorbents (INAD), activated carbon, silica, metal oxide, metal nanoparticles, metal–organic fibers, and graphene oxide have been evaluated. In recent years, significant efforts have been made in the development of highly efficient adsorbent materials for gas and liquid phases. For gas capture and water decontamination, the most popular and known functionalization strategy is the chemical grafting of amine, due to its low cost, ecofriendliness, and effectiveness. In this context, various amines such as 3-aminopropyltriethoxysilane (APTES), diethanolamine (DEA), dendrimer-based polyamidoamine (PAMAM), branched polyethyleneimine (PEI), and others are employed for the surface modification of INADs to constitute a large panel of resource and low-cost materials usable as an alternative to conventional treatments aimed at removing organic and inorganic pollutants and pathogenic bacteria. Amine-grafted INAD has long been considered as a promising approach for the adsorption of both inorganic and organic pollutants. The goal of this review is to provide an overview of surface modifications through amine grafting and their adsorption behavior under diverse conditions. Amine grafting strategies are investigated in terms of the effects of the solvent, temperature, and the concentration precursor. The literature survey presented in this work provides evidence of the significant potential of amine-grafted INAD to remove not only various contaminants separately from polluted water, but also to remove pollutant mixtures and bacteria.

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“…1a). FI is characterized by being an amorphous material with a smooth porous structure from components such as polysaccharides, hemicellulose and lignin present on the surface [38], and in addition there is an irregular formation of cellulosic ber blocks in the cocoa bran [39].…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Structural Alterations of Cocoa Shell After Solid State Fermentation With Penicillium Roqueforti

Lessa

Silva

Tavares

et al. 2022

Preprint

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Lignocellulosic residues, such as cocoa bean shell (FI), are generated in large quantities during agro-industrial activities. Proper management of residual biomass through solid state fermentation (SSF) can be effective in obtaining value-added products. The hypothesis of the present work is that the bioprocess promoted by P. roqueforti can lead to structural changes in the cocoa bean shell fibers that confer characteristics of industrial interest. To unveil such changes, the techniques of FTIR, SEM, XRD, TGA/TG were used. After SSF, an increase of 36.6% in the crystallinity index was observed, reflecting the reduction of amorphous components such as lignin in the FI residue. Furthermore, an increase in porosity was observed through the reduction of the 2θ angle, which gives the FF a potential candidate for applications of porous products. The FTIR results confirm the reduction in hemicellulose content after SSF. The thermal and thermogravimetric tests showed an increase in the hydrophilicity and thermal stability of FF (15% decomposition) in relation to the in natura by-product FI (40% decomposition). These data provided important information regarding changes in the crystallinity of the residue, existing functional groups and changes in degradation temperatures. The techniques employed contributed to the understanding of the changes in the lignocellulosic matrix after the fungus growth, as well as the mechanism that helps to propose the total use of the residual solid after fermentation processes.

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Improvement in CO2 adsorption capacity of cocoa shell through functionalization with amino groups and immobilization of cobalt nanoparticles

Cited by 22 publications

References 50 publications

Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell

Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell

Advances in Amine-Surface Functionalization of Inorganic Adsorbents for Water Treatment and Antimicrobial Activities: A Review

Structural Alterations of Cocoa Shell After Solid State Fermentation With Penicillium Roqueforti

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