Separation of anthocyanins extracted from red cabbage by adsorption onto chitosan films

Carvalho, Valéria V.L.; Gonçalves, Janaína Oliveira; Silva, Adriano; Cadaval, Tito R.S.; Pinto, Luiz Antônio de Almeida; Lopes, Toni Jefferson

doi:10.1016/j.ijbiomac.2019.03.145

Cited by 40 publications

(13 citation statements)

References 33 publications

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“…In addition, studies indicate that the spherical or film shape of chitosan particles results in increased surface area and becomes a favorable characteristic for adsorbing pollutants, different from commercial chitosan, which has the appearance of geometrically irregular particles ( Andrade et al., 2012 ; Carvalho et al., 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Adsorption of neutral red dye by chitosan and activated carbon composite films

Freitas

Carvalho

Carneiro

et al. 2021

Heliyon

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Research indicates the use of adsorbent materials to remove pollutants from wastewater and effluents, which can be obtained from renewable materials such as biomass, biopolymers (chitosan) or composites. Thus, the objective of this work was to produce and evaluate activated carbon (AC) and chitosan composite films as adsorbents of neutral red dye. AC films were produced using CO 2 and water vapor. The variables of the activation process were time (1 and 2 h) and temperature (600 and 750 C). Five films were produced, with one pure chitosan (T1) film and four activated carbon with chitosan films (T2, T3, T4 and T5). The T2 film refers to activated carbon produced at 600 C for 1 h þ chitosan, T3 to activated carbon produced at 600 C for 2 h þ chitosan, T4 to activated carbon produced at 750 C for 1 h þ chitosan and T5 to activated carbon produced at 750 C for 2 h þ chitosan. The T5 film increased its adsorption capacity by approximately 87% and its removal efficiency of neutral red dye by 43% compared to T1. The presence of activated carbon in the films provided an increase in the adsorption capacity of the neutral red dye.

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Section: Introductionmentioning

confidence: 99%

Adsorption of neutral red dye by chitosan and activated carbon composite films

Freitas

Carvalho

Carneiro

et al. 2021

Heliyon

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“…are a good source of phenolic compounds, including anthocyanins (Mertz et al , ; Acosta et al , ; Schulz & Chim, ). These natural red pigments are water soluble and can offer an alternative to synthetic dyes (Cisse et al , ; Yin et al , ; Carvalho et al , ). Anthocyanins also present potential health benefits (Cassidy, ; Ballard & Maróstica, ) and high antioxidant activity, compared with other fruits (Fan‐Chiang & Wrolstad, ).…”

Section: Introductionmentioning

confidence: 99%

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Jiménez¹,

Bassama

Soto

et al. 2020

Int J of Food Sci Tech

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Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice-sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (m sucrose ) on mass transfer during the operation was assessed, using a response surface methodology (RSM). The RSM was used to model water loss, sugar and anthocyanin gain during the process. Increasing sucrose molality resulted in increasing water loss and sugar gain, but decreasing anthocyanin gain. Water transfer therefore limits anthocyanin impregnation, but not sucrose incorporation. Afterwards, the impact of heat treatment at high temperatures was analysed, using numerical simulation. The conditions of the combined process, designed to achieve an anthocyanin-rich final product, are low sucrose-added molalities (sucrose molality < 1 mol kg -1 ) and high processing temperatures (T > 50°C) for osmotic dehydration, coupled with high-temperature, short-time (HTST) heat treatments for product stabilisation.

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“…As antocianinas são pigmentos responsáveis pelas colorações azuis, vermelhas ou roxas encontradas em plantas, especialmente em flores, frutas e tubérculos como no repolho roxo, uvas, morangos, framboesas, romãs, mangas, figos e batata doce (URANGA et al, 2018). O repolho roxo tem se destacado entre as fontes de antocianinas, devido à alta concentração do composto ou coloração intensa e, principalmente, pela estabilidade química do corante (CARVALHO et al, 2019).…”

Section: Antocianinasunclassified