Optimization of polyphenol removal from kiwifruit juice using a macroporous resin

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dc.contributor.author Gao, Z en
dc.contributor.author Yu, Z en
dc.contributor.author Yue, T en
dc.contributor.author Quek, Siew-Young en
dc.date.accessioned 2017-06-08T02:39:02Z en
dc.date.issued 2017-06 en
dc.identifier.citation Journal of the Science of Food and Agriculture 97(8):2498-2507 Jun 2017 en
dc.identifier.issn 0022-5142 en
dc.identifier.uri http://hdl.handle.net/2292/33353 en
dc.description.abstract The separation of polyphenols from kiwifruit juice is essential for enhancing sensory properties and prevent the browning reaction in juice during processing and storage.The present study investigated the dynamic adsorption and desorption of polyphenols in kiwifruit juice using AB-8 resin. The model obtained could be successfully applied to predict the experimental results of dynamic adsorption capacity (DAC) and dynamic desorption quantity (DDQ). The results showed that dynamic adsorption of polyphenols could be optimised in a juice concentration of 19 °Brix, with a feed flow-rate of 1.3 mL min-1 and a feed volume of 7 bed volume (BV). The optimum conditions for dynamic desorption of polyphenols from the AB-8 resin were an ethanol concentration of 43% (v/v), an elute flow-rate of 2.2 mL min-1 and an elute volume of 3 BV. The optimized DAC value was 3.16 g of polyphenols kg-1 resin, whereas that for DDQ was 917.5 g kg-1 , with both values being consistent with the predicted values generated by the regression models. The major polyphenols in the dynamic desorption solution consisted of seven compositions.The present study could be scaled-up using a continuous column system for industrial application, thus contributing to the improved flavor and color of kiwifruit juice. © 2016 Society of Chemical Industry. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.publisher John Wiley & Sons Inc. en
dc.relation.ispartofseries Journal of the Science of Food and Agriculture en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Optimization of polyphenol removal from kiwifruit juice using a macroporous resin en
dc.type Journal Article en
dc.identifier.doi 10.1002/jsfa.8066 en
pubs.issue 8 en
pubs.begin-page 2498 en
pubs.volume 97 en
dc.rights.holder Copyright: Wiley en
dc.identifier.pmid 27701746 en
pubs.end-page 2507 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 542813 en
pubs.org-id Science en
pubs.org-id Chemistry en
dc.identifier.eissn 1097-0010 en
pubs.record-created-at-source-date 2017-06-08 en
pubs.dimensions-id 27701746 en

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