Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and drying.
Food Chem
; 282: 58-66, 2019 Jun 01.
Article
in En
| MEDLINE
| ID: mdl-30711106
ABSTRACT
The adsorption capacity of principal phenolic compounds onto cell walls from three apple varieties was investigated. Isothermal adsorption modelled with Langmuir, Freundlich and Redlich-Peterson equations were carried out over a range of concentrations from 0.5 to 30â¯mM before and after cell walls were subjected to boiling, oven-drying or freeze-drying. The isotherm data were best fitted by the Langmuir model in all cases. Polyphenols selectively adsorbed onto cell walls with maximum binding capacities ranging from 140 to 580⯵g/mg cell walls depending on surface charge. Increased pectin in apple cell walls caused a 129%-311% decrease in the adsorption of negatively charged polyphenols, presumably due to electrostatic repulsive forces. Boiling had limited effect on cell wall polysaccharides and polyphenol-cell wall interactions. However, more than twofold reduction in binding capacities of polyphenols was induced after drying by altering the structural (i.e. binding sites) and compositional (i.e. pectin degradation) characteristics of cell walls.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Cell Wall
/
Malus
/
Polyphenols
Type of study:
Prognostic_studies
Language:
En
Journal:
Food Chem
Year:
2019
Document type:
Article