Abstract
Abstract Hydrocolloids of Pereskia aculeata Miller (OPNH) are potential ingredients in food industry as emulsifiers and stabilizers. The extraction process of OPNH requires the removal of pigments with activated carbon. Because this step is critical to the quality of the ingredient and has an impact on costs, a new activated carbon has been developed with residues from the same process. Residues activated with NaOH and H3PO4 (300 °C, 1 h) were subjected to batch adsorption tests in model solutions of malachite green (MG), carbohydrate and protein. Residue treated with 85% H3PO4 (OPNAC) had higher productivity and MG adsorption capacity, displaying a predominantly microporous surface (MEV/BET) with chemical activation confirmed by TG/FTIR. OPNAC showed higher MG and protein adsorption capacity than the commercial activated carbon (CAC) did. Results for MG-adsorption capacity by OPNAC did not show significant differences in the presence of protein and carbohydrate, presenting the higher affinity of the adsorbent for the dye. Adsorption isotherms showed OPNAC to be more favorable to MG adsorption than CAC, and to have a good fit to Langmuir-Freundlich model. OPNAC made it possible to reduce costs and allowed the sustainability of the process, leading to increased efficiency in selective pigment removal compared with CAC.
Highlights
Hydrocolloids are functional ingredients used in the food industry for the control of microstructure, texture, flavor and shelf-life. (Dickinson, 2003)
The carbons activated with NaOH had a lower density than those treated with H3PO4, indicating that this activation results in materials with a more brittle and fragile structure
The materials activated with H3PO4 had higher malachite green (MG) adsorption capacity than those impregnated with NaOH, while carbons activated with 85% H3PO4 showed a more efficient adsorptive behavior even than commercial activated carbon (CAC)
Summary
Hydrocolloids are functional ingredients used in the food industry for the control of microstructure, texture, flavor and shelf-life. (Dickinson, 2003). Aiming to provide a new vegetable source for hydrocolloid production, Lima et al (2013) explored the hydrocolloid extraction process from Pereskia aculeata Miller. In Brazil, Pereskia aculeata is popularly known as ora-pro-nobis (OPN), its leaves are traditionally used in regional cuisine and is used as an emollient, due to their high mucilage content (Takeiti et al, 2009). Mucilage is a complex polysaccharide with high water absorption capacity that represents a potential source for industrial food hydrocolloids as binder and thickening agent in food. OPN leaves are rich in high-quality and highly digestible proteins, with a 25% protein content (Takeiti et al, 2009)
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