engleski

Two parameter adsorption isotherm models of polyphenol adsorption onto β-glucan

Many studies have shown that polyphenols can interact with various food ingredients such as lipids, proteins and dietary fibers and these interactions can affect polyphenol bioactivities. The aim of this study was to obtain information about interactions between polyphenols (phloretin, phloridzin and cyanidin-3-galactoside) and β-glucan (dietary fiber) by studying adsorption experiments. Model solutions consisted of different concentrations of polyphenols and β-glucan and adsorption was carried out 16 hours at 25°C. Unadsorbed polyphenols were separated from adsorbed by ultrafiltration and their concentrations were determined by spectrophotometric Folin-Ciocalteu method. Experimental results were modelled with two parameters adsorption isotherm models (Freundlich's, Langmuir's, Dubinin-Radushkevich's, Tempkin's and Hill's models). The results showed that adsorption was favorized between all polyphenols and β-glucan, especially between phloridzin and β-glucan. All polyphenols were physically bonded onto β-glucan. Phloretin showed the highest adsorption capacity.

Adsorption ; polyphenols ; β-glucan ; adsorption isotherm models

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