Izvorni znanstveni članak
https://doi.org/10.15255/CABEQ.2024.2370
Effects of pH on the Adsorption and Desorption of Naringin onto Zymosan A in Aqueous Systems
P. Matić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia
P. Pőc
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia
L. Šoher
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia
D. Kenjerić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia
L. Jakobek
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia
Sažetak
This study aimed to investigate the interactions between naringin and dietary fiber from yeast (zymosan A) through adsorption and desorption processes. The effects of different solution pH conditions (pH 3.0, pH 7.0, and pure water at pH 5.5), as well as varying initial concentrations of zymosan A and naringin, on their interaction were examined. The adsorption capacity of naringin onto zymosan A was higher at pH 7.0 (12 to 275 mg g–1), lower in water (6 to 83 mg g–1) and lowest at pH 3.0 (0 to 55 mg g–1). The desorption ratio was lowest in pH 3.0 solution, followed by water and pH 7.0 solution. UV-Vis and FTIR spectral analyses confirmed the binding of naringin onto zymosan A. The antiradical activity for naringin was highest at pH 3, followed by pH 7 and pure water. For the naringin-zymosan A complex, antiradical activity was highest at pH 3, with similar but lower values at pH 7 in pure water.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Ključne riječi
adsorption; naringin; zymosan A; pH
Hrčak ID:
330498
URI
Datum izdavanja:
29.4.2025.
Posjeta: 73 *