Bioadsorption of patulin from kiwi fruit juice onto a superior magnetic chitosan
| Autor: | Ying Luo, Tianli Yue, Yahong Yuan, Zhao Li |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Chromatography
Materials science Mechanical Engineering Metals and Alloys Langmuir adsorption model 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science Chitosan Patulin chemistry.chemical_compound symbols.namesake 0404 agricultural biotechnology Adsorption chemistry Adsorption kinetics Mechanics of Materials Materials Chemistry symbols Kiwi fruit 0210 nano-technology Flavor |
| Zdroj: | Journal of Alloys and Compounds. 667:101-108 |
| ISSN: | 0925-8388 |
| Popis: | Three different magnetizations of magnetic chitosan were prepared by combining different ratios of Fe3O4 particles and chitosan using Triton X-100 as the emulsifier. The superior magnetic chitosan was selected to conduct the patulin adsorption behavior assay based on the adsorbents granular morphologies, adsorbents recoverability and patulin adsorption efficiency. The results revealed that magnetic chitosan which the ratio of Fe3O4 particles to chitosan is 1:1 was the superior patulin adsorbent with patulin adsorption of 89% and adsorbent recovery of 99.5%. Patulin adsorption study showed that with adding 100 mg magnetic chitosan into 10 mL 200 μg/L patulin contaminated kiwi fruit juice for 9 h at 35 °C, patulin adsorption capability reached the maximum of 19.4 μg/g. Also, its paulin adsorption behavior followed pseudo-second-order process and was fitted well with Langmuir isotherm model. Furthermore, magnetic chitosan application research indicated that the quality and flavor of kiwi fruit juice was without any change except color and luster better than before. This study furnished an excellent paulin adsorbent for its great potential application in juice processing industry. |
| Databáze: | OpenAIRE |
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