Title of article :
The batch adsorption of the epigallocatechin gallate onto apple pomace
Author/Authors :
Wu، نويسنده , , Liangyu and Melton، نويسنده , , Laurence D. and Sanguansri، نويسنده , , Luz and Augustin، نويسنده , , Mary Ann، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2014
Abstract :
The ability of apple pomace for carrying a polyphenol (epigallocatechin-3-gallate, EGCG) was examined. The adsorption characteristics of epigallocatechin gallate onto apple pomace from aqueous solution were determined over a range of concentrations (25–600 mg/L) and temperatures (25, 40 and 55 °C). The adsorption of EGCG decreased with increasing temperature. Both the Langmuir and Freundlich models adequately describe the isothermal adsorption of EGCG onto apple pomace. The Gibbs free energy change (ΔG°) for the adsorption of EGCG onto apple pomace ranged from −15.90 to −22.98 kJ/mol over the temperature range 25–55 °C, indicating the adsorption of EGCG onto apple pomace is a spontaneous process, and further that the adsorption process is likely to be dominated by a physisorption mechanism. Our results show that apple pomace has good adsorption characteristics, suggesting that apple pomace may be a useful EGCG carrier for functional food applications.
Keywords :
Epigallocatechin-3-gallate , Polyphenol , Apple pomace , Adsorption , Isotherm
Journal title :
Food Chemistry
Journal title :
Food Chemistry