Selective adsorption of flavor-active components on hydrophobic resins

Saffarionpour, Shima; Sevillano, David; Wielen, Luuk A.M. van der; Noordman, T.R.; Brouwer, E.; Ottens, Marcel

doi:10.1016/j.chroma.2016.10.053

Cited by 14 publications

(3 citation statements)

References 42 publications

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“…Three-mercaptopropyl trimethoxysilane (MPTMS) (Sigma-Aldrich, Germany) was utilized as a mercapto agent to change the surface of the AC, while Tio2 (Merck, Germany) served as the solvent [29]. This was the procedure: In the presence of 30 mL Tio2 solvent, 15 g AC and 15 mL 3-mercaptopropyl trimethoxysilane were activated in a reflux for 6 hours at 60 °C [30]. After filtering with Whatman, No.…”

Section: Modification Of the Adsorbentmentioning

confidence: 99%

Enhancement of adsorption efficiency by surface modified Avocado seed for xylene removal

2022

Global NEST: The International Journal

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<p>The current study work's contribution relates to the removal of xylene using an adsorbent with modified surfaces made from a naturally occurring substance called avocado seed. With the aid of a muffle furnace heated to 600⁰c, this was converted to become activated carbon. Activated carbon is modified on the surface using titanium di oxide (Tio2). This surface modification demonstrated significant performance in the designated surface area of 67.35 m2 g-1. The varied levels of xylene concentration drop at three distinct temperatures 30, 60, and 90⁰C were visible. Applying the Thomas and Adams-Bohart to describe equilibrium adsorption data resulted in the model having the highest R2 values for describing equilibrium isotherm data. SEM patterns captured the degree of the surface modification with increased porosity; however, XRD and FTIR analyses of the surface modified adsorbent did not reveal any structural distortion. This thorough analysis resulted in the efficient removal of 93% of xylene by cost-effective adsorbent</p>

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Section: Modification Of the Adsorbentmentioning

confidence: 99%

Enhancement of adsorption efficiency by surface modified Avocado seed for xylene removal

2022

Global NEST: The International Journal

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“…Hydrophobic resins and AC have also been subject of research for applications in food and beverage industry (Aimoto et al 2011;Lucas et al 2004;Medeiros et al 2006;Ottens et al 2016;Rojas et al 2006;Saffarionpour et al 2016;Zhang et al 2010). For instance, the selective recovery of key aroma compounds from roasted coffee was investigated for quality optimisation of the final product.…”

Section: General Technologies For Aldehyde Removalmentioning

confidence: 99%

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Gernat

Brouwer

Ottens

2019

Food Bioprocess Technol

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Although present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehydescavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO 2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/ or a clever combination of unit operations to optimise the separation and process integration.

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“…3 (part c). During the last 2 years, this technique has been successfully applied to recover mainly phenolic compounds besides other volatile aroma components from liquid streams in food processing industry using adsorbents such as activated carbon, chitosan, minerals (zeolites), and synthetic resins [16,32,48,65,83,103,104,108]. In the recent studies, application of this technique is investigated for recovery of coffee aroma compound benzaldehyde on granular activated carbon derived from coconut husk [32].…”

Section: Regeneration and Recovery Of Aromas Via Adsorptionmentioning

confidence: 99%

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

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Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO 2 , further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative standalone technique.

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Selective adsorption of flavor-active components on hydrophobic resins

Cited by 14 publications

References 42 publications

Enhancement of adsorption efficiency by surface modified Avocado seed for xylene removal

Enhancement of adsorption efficiency by surface modified Avocado seed for xylene removal

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

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