Nils L. Huamán-Castilla, Olivia M. Luque-Vilca, Gregorio Arroyo-Japura, Marcos L. Quispe-Pérez, Nilton C. León-Calvo
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Study of the textural properties of non-ionic resins and their influence on polyphenol adsorption and desorption
Abstract Macroporous resins are employed for the purification of polyphenolic extracts. However, the relationship between the adsorption and desorption and the textural properties remains unexplored. Thus, we evaluated the textural properties of HP-20, XAD-16 and SP-825 resins and their impact on adsorption and desorption of specific polyphenols like gallic acid, epigallocatechin, and procyanidin B2. The HP-20 resin exhibited a type II isotherm with macroporous structure, while XAD-16 and SP-825 resins displayed type IV isotherms, typically associated with mesoporous materials. The HP-20 resin demonstrated superior adsorption capacity and rupture points for epigallocatechin (2.37 mg/g, 124 min) and procyanidin B2 (1.29 mg/g, 136 min) compared to SP-825 and XAD-16. Contrary, the SP-825 resin exhibited the highest adsorption capacity (5.34 mg/g) and rupture point (68 min) for gallic acid. However, the desorption was more efficient when HP-20 resin was used for all specific polyphenols. Therefore, for an efficient purification process is necessary to consider the chemical structure of the polyphenol and the textural properties.
期刊介绍:
International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.