Scale-up and mass transfer of the adsorption/desorption process of anthocyanins in amorphous silica. (March 2022)

• Record Type: Journal Article
• Authors: Lima, Jarrie P.; Costa, A.E.; Rosso, S.R.; Lopes, Toni J.; Quadri, M.G.N.; Quadri, M.B.
• Is Part Of: Journal of food engineering. Volume 317(2022)
• Publication Date: 2022-03
• Subjects: Anthocyanins -- Recovery -- Mass transfer -- HSDM -- Scale-up; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2021.110883
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The purification and recovery of anthocyanins are important to maintain the stability of the purified solution, ensuring that the health-beneficial properties of this substance are not altered. This work aimed to obtain and compare solutions of commercial and natural grape and red cabbage anthocyanins, suitable process conditions, as well as purification and recovery through detailed analysis called two-stage, estimation of phenomenological parameters of mass transfer and scale-up using Bugram Protect® as amorphous silica. The adsorbent was characterized as amorphous and with a high silicon dioxide composition. The pH 3.0 potentiated the stability of flavylium cation in solution. The Freudlich isotherm represented the equilibrium data. The phenomenological parameters KE and Ds and the limiting step of mass transfer were estimated. Scale-up indicated dosages of adsorbents to meet the process specifications. This work presented additional results in phenomenological aspects and industrial scale in the recovery and purification of anthocyanins. Highlights: Bugram protect was used as amorphous silica. Recovery and purification of anthocyanins from grapes and red cabbage. Diffusional Mass Transfer (HSDM). Scale-up in the recovery of anthocyanins.