| Autor: |
Dos Santos LN; Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66077-000, PA, Brazil., Santos AS; Faculty of Chemistry, Institute of Exact and Natural Sciences, Federal University of Pará, Belém 66075-110, PA, Brazil., das Graças Fernandes Dantas K; Faculty of Chemistry, Institute of Exact and Natural Sciences, Federal University of Pará, Belém 66075-110, PA, Brazil., Ferreira NR; Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66077-000, PA, Brazil.; Faculty of Food Engineering, Technology Institute, Federal University of Pará, Belém 66077-000, PA, Brazil. |
| Abstrakt: |
Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The structural characteristics of the obtained chitosan and the effect of adsorbed copper were evaluated by Fourier Transform Infrared Spectroscopy (ATR-FTIR), viscosimetry, X-ray diffraction (XRD), and scanning electron microscopy (SEM). The deacetylation reaction from chitin (shrimp shell) resulted in chitosan with a deacetylation degree of 88.9% (potentiometric titration) and 86.9% (FTIR), low crystallinity, and an estimated molecular weight of 162.96 kDa. The copper reduction rate was 84.09% evaluated by spectrophotometric titration and microwave-induced plasma optical emission spectrometry (MIP-OES). The amine groups of chitosan had adsorption affinity with copper ions, and the kinetic analysis showed a better fit of the data by the Elovich equation, suggesting that the chemosorption mechanism controlled the kinetic process. The results suggest that chitosan has the potential to improve the quality and safety of cachaça. |
