Kinetic, thermodynamic and physical-chemical study of the removal of copper from cachaça using coconut fibers

Barbosa, Richard Bispo; Magriotis, Zuy M.; Gândara, Ana Paula Andrade; Santiago, Wilder Douglas; Alvarenga, Gabriela Fontes; Brandão, Rafaela Magalhães; Oliveira, Renan Elan da Silva; Caetano, Alex Rodrigues Silva; Nelson, David Lee; Cardoso, María das Graças

doi:10.1080/19440049.2022.2096930

Cited by 3 publications

(4 citation statements)

References 24 publications

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“…The presence of copper in cachaça comes, in most cases, from the material used in the stills. However, some simple practices such as correct cleaning of stills and the use of adsorbent filters can contribute to reducing the concentration of this contaminant in beverages (Barbosa, Magriotis, et al., 2022; Cardoso, 2020; Zacaroni et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Alvarenga

Machado

Barbosa

et al. 2023

Journal of Food Science

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Acrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL −1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL −1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan-2-ol, propan-1-ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.

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Section: Resultsmentioning

confidence: 99%

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Alvarenga

Machado

Barbosa

et al. 2023

Journal of Food Science

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“…Lastly, Barbosa et al [108] explored the application of coconut fibre as a copper adsorbent in cachaça, demonstrating its efficacy in reducing copper levels and its potential as a low-cost and selective adsorbent. The combined findings of these studies highlight various promising methods for copper removal in cachaça production, emphasising preserving the beverage's chemical and sensory properties.…”

Section: The Safety and Quality Of Cachaçamentioning

confidence: 99%

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Ratkovich,

Esser,

de Resende Machado

et al. 2023

Foods

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This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit’s integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

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“…So far, several technologies have been employed to remove heavy metals from aqueous solutions, such as chemical precipitation, membrane separation, ion exchange, and adsorption 7‐9 . Among them, adsorption is a promising approach towards heavy metal removal due to its simplicity, low cost, and high efficiency in removing heavy metals even at very low levels 10‐13 . Adsorption involves the use of solid adsorbents to selectively bind with the targets.…”

Section: Introductionmentioning

confidence: 99%

“…[7][8][9] Among them, adsorption is a promising approach towards heavy metal removal due to its simplicity, low cost, and high efficiency in removing heavy metals even at very low levels. [10][11][12][13] Adsorption involves the use of solid adsorbents to selectively bind with the targets. According to previous studies, various adsorbents, such as zeolite, lactic acid bacteria, and metal-organic frameworks, have been successfully developed to remove Pb(II) from liquid samples.…”

Section: Introductionmentioning

confidence: 99%

Selective removal of Pb(II) from yellow rice wine using magnetic carbon‐based adsorbent

et al. 2023

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BACKGROUNDThe non‐distilled property and prolonged production period of yellow rice wine have significantly increased the metal residue problem, posing a threat to human health. In this study, a magnetic carbon‐based adsorbent, named magnetic nitrogen‐doped carbon (M‐NC), was developed for the selective removal of lead(II) (Pb(II)) from yellow rice wine.RESULTSThe results showed that the uniformly structured M‐NC could be easily separated from the solution, exhibiting a high Pb(II) adsorption capacity of 121.86 mg g−1. The proposed adsorption treatment showed significant Pb(II) removal efficiencies (91.42–98.90%) for yellow rice wines in 15 min without affecting their taste, odor, and physicochemical characteristics of the wines. The adsorption mechanism studied by X‐ray photoelectron spectroscopy (XPS) and Fourier‐transform infrared (FTIR) analyses indicated that the selective removal of Pb(II) could be attributed to the electrostatic interaction and covalent interaction between the empty orbital of Pb(II) and the π electrons of the N species on M‐NC. Additionally, the M‐NC showed no significant cytotoxicity on the Caco‐2 cell lines.CONCLUSIONSelective removal of Pb(II) from yellow rice wine was achieved using magnetic carbon‐based adsorbent. This facile and recyclable adsorption operation could potentially address the challenge of toxic metal pollution in liquid foods. © 2023 Society of Chemical Industry.

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Kinetic, thermodynamic and physical-chemical study of the removal of copper from cachaça using coconut fibers

Cited by 3 publications

References 24 publications

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Selective removal of Pb(II) from yellow rice wine using magnetic carbon‐based adsorbent

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