Sorption of Ethyl Butyrate and Octanal Constituents of Orange Essence by Polymeric Adsorbents

Abstract

Sorption characteristics, rates and capacities of polymeric adsorbents @AD-4, XAD-7, XAD-16, Duolite ES-865, Duolite S-761, Porapak-Q and XUS-43436) for ethyl butyrate and octanal were determined I using model solutions. Sorption of these two principal components of aqueous orange essence, was evaluated utilizing the Freundlich isotherm model. Breakthrough curves were determined using XAD-16 as adsorbent. The capacity of XAD-16 for ethyl butyrate in the column system was 4262 12 mg/g. There was no column breakthrough for octanal even after 130 bed volumes. Most (91.4%) of the adsorbed ethyl butyrate was eluted from XAD-16 resin by 95% ethanol elution. Recovery of adsorbed octanal from the resin was 66.4%.

Sorption of citrus flavour compounds on XAD-7HP resin during the debittering of grapefruit juice

“…In addition to the sorption of bitter phenolic compounds, polymeric adsorbents have the ability to adsorb volatile flavour compounds and they have therefore been investigated for flavour recovery from by-products of food processing, for analytical purposes and for use in biotechnological processes (Ericson et al, 1992;Krings et al, 1993;Tseng et al, 1993;Selli et al, 2003). During the industrial production and processing of juice concentrates, flavour adsorption is negligible because most volatile substances are evaporated and added back to the finished product.…”

The Debittering of Navel Orange Juice Using Polymeric Films

“…As only macroporous resins or polymers have been used in the industry (Tseng and others 1993), limonin has always been considered to be adsorbed. A competitive race for greater surface to volume ratios was concluded with cross‐linked polystyrene divinylbenzene resins (like Amberlite XADs) with incredible adsorption power.…”

“…A comparison between our optimized films and literature data was attempted, and especially with the current resins used in the industry, XAD‐16 being the most used (Johnson and Chandler 1978 1981, 1982, 1988; Tseng and others 1993) (Figure 7).…”

“…Juice and films were analyzed before and after the sorption. Debittering results were compared to citrus literature data obtained with resins and cellulose acetate flakes and gel beads (Chandler and Johnson 1981; Dekker 1988; Hicks 1990; Tseng and others 1993).…”

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

“…In addition to the sorption of bitter phenolic compounds, polymeric adsorbents also have the ability to adsorb volatile flavour compounds, as reported for other industrial processes (Ericson et al ., ; Krings et al .,; Tseng et al .,; Selli et al .,). In this sense, in debittered orange juice, a ‘flavour scalping’ effect has been described (Fayoux et al ., ).…”