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Chemical and Biochemical Engineering Quarterly, Vol. 35 No. 2, 2021.

Original scientific paper

https://doi.org/10.15255/CABEQ.2020.1902

Interactions of Phenolic Acids and β-Glucan: Studies of Adsorption Isotherms and Thermodynamics

P. Matić orcid id orcid.org/0000-0003-0804-1280 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Applied Chemistry and Ecology, Franje Kuhača 18, HR 31000 Osijek, Croatia
Š. Ukić ; University of Zagreb, Faculty of Chemical Engineering and Technology, Department of Analytical Chemistry, Marulićev trg 19, HR 10000 Zagreb, Croatia
L. Jakobek ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Applied Chemistry and Ecology, Franje Kuhača 18, HR 31000 Osijek, Croatia

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Abstract

Interactions between polyphenols and dietary fiber might play an important role in polyphenol bioactivities. These interactions can be studied through adsorption processes. The aim of this study was to investigate the adsorption of phenolic acids (p-coumaric acid, caffeic acid, chlorogenic acid) onto dietary fiber – β-glucan. Adsorption was carried out at different temperatures (25, 37, and 45 °C) and pH values (1.5, 5.5, and 10). Non-linear isotherm adsorption models (Langmuir, Freundlich, Dubinin-Radushkevich, Temkin, Hill) were applied to analyze the data. Experimentally determined adsorption capacities showed some fluctuations with temperature and pH. Adsorption isotherms modelled the experimentally determined adsorption capacities well. According to isotherm parameters, it can be suggested that the adsorption was a physical process with non-covalent bonding at all temperatures and pH. Thermodynamic parameters showed
that the adsorption was spontaneous (except for chlorogenic acid) and exothermic. Adsorption isotherms and thermodynamics gave useful information about phenolic acid – β-glucan interactions.







This work is licensed under a Creative Commons Attribution 4.0 International License.

Keywords

adsorption mechanism; phenolic acids; dietary fiber; adsorption models

Hrčak ID:

261166

URI

https://hrcak.srce.hr/261166

Publication date:

31.7.2021.

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