Adsorption-desorption of anthocyanins from jambolan (Syzygium cumini) fruit in laponite® platelets: Kinetic models, physicochemical characterization, and functional properties of biohybrids. (February 2021)

• Record Type: Journal Article
• Authors: Coelho Leandro, Gabriel; Capello, Cristiane; Luiza Koop, Betina; Garcez, Jussara; Rodrigues Monteiro, Alcilene; Ayala Valencia, Germán
• Is Part Of: Food research international. Volume 140(2021)
• Publication Date: 2021-02
• Subjects: Food colorants -- Natural pigments -- Intelligent materials -- Pigment recovery -- Nanoparticles; ACNs Anthocyanins -- at Temkin constant (L/g) -- Aλ Absorbance at λ -- BH Biohybrid -- bt Temkin constant (J/mol) -- Cdt Concentration of anthocyanins in the desorption solution (mg/L) at time t (min) -- Ce Concentration of anthocyanins at equilibrium (mg/L) -- Cm Maximum possible concentration of anthocyanins in the desorption solution (mg/L) -- Co Concentration of anthocyanins (mg/L) at time zero -- Ct Concentration of anthocyanins (mg/L) at time t (min) -- D Desorption ratio (%) -- DF Dilution Factor -- DTA Differential Thermal Analysis -- EDS Energy Dispersive X-Ray Spectroscopy -- e Dubinin-Radushkevich constant -- ε Molar Extinction Coefficient (L/(cm·mol) -- FC Folin-Ciocalteu -- FTIR Fourier Transform Infrared Spectroscopy -- GAE Gallic Acid Equivalents -- k1 Pseudo-first-order kinetic model constant (1/min) -- k2 Pseudo-second-order kinetic model constant (g/mg·min) -- Kad Dubinin-Radushkevich constant (mol2/kJ2) -- Kf Freundlich constant (L1/n·mg(1−1/n)/g) -- KL Langmuir constant (L/mg) -- L Optical Path Length (cm) -- Lap Laponite® -- M-Lap Modified Laponite® -- Mres Residual mass -- Mω Molecular weight of cyanidin-3-glucoside (g/mol) -- n Adsorption intensity (dimensionless) -- N Reflection order (dimensionless) -- Qd Desorption capacity (mg/g) -- Qe Amount of anthocyanins adsorbed onto Laponite® (mg/g) at equilibrium -- Qexp Amount of anthocyanins adsorbed onto Laponite® (mg/g) at contact time t (min) for experimental data -- Qm Maximum theorical adsorption capacity (mg/g) -- Qs Theorical saturation capacity (mg/g) -- Qt Amount of anthocyanins adsorbed onto Laponite® (mg/g) at contact time t (min) for kinetic models -- R Universal gas constant (J/mol·K) -- SEM Scanning Electron Microscopy -- T Temperature (K) -- TAC Total Anthocyanin Content (mg/L) -- TGA Thermogravimetric Analysis -- TPC Total Phenolic Contents (mg of Gallic Acid Equivalents/mL of solution) -- V Volume of anthocyanin extract (L) -- Vd Volume of desorption solution (L) -- W Weight of dry Laponite® (g) -- Wd Dry weight of biohybrid powder (g) -- XRD X-Ray Diffraction -- λ Wavelength (nm); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109903
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Laponite® can adsorb until 93% of anthocyanins from jambolan fruit extract. Freundlich and pseudo-first-order kinetic models described adequately the adsorption process. Anthocyanin-laponite® powder can be used as a colorimetric indicator material at pH ≥ 7. Anthocyanin-laponite® powder has antioxidant properties. Abstract: This study aims to develop and characterize biohybrids (BH) based on anthocyanins (ACNs) from jambolan ( Syzygium cumini ) and laponite® (Lap). ACNs from jambolan fruit were extracted using an acidified water solution at pH 1. ACNs were recovered from extract using Lap as adsorbent between 5 °C and 40 °C. There was no significant effect ( p > 0.05) of the temperature on the adsorption process of ACNs. Thus, the process was classified as physical adsorption in heterogeneous sites where ACNs were stabilized by means of van der Waals force, π − π force, and hydrogen bonding on the Lap surface. After adsorption, the BH powder appeared to have an amorphous structure and red color. However, the color changed at pH ≥ 7. In addition, the obtained BH showed antioxidant properties and high stability when exposed to visible light irradiation. This research reports new information about the valorization and application of ACNs from jambolan for food industrial applications.