Journal of Food Engineering, Vol.262, 162-169, 2019
Adsorption and desorption of eggplant peel anthocyanins on a synthetic layered silicate
This work reports for the first-time the adsorption of anthocyanins (ACN) on the surface of laponite (R) (Lap), as well the physicochemical characterization of ACN-Lap powders after the adsorption process. ACN were extracted from eggplant peel by using an acidified water solution. The adsorption/desorption tests were carried out at different temperature and pH values. The best adsorption conditions were at 20 degrees C and pH 1.0. The adsorption mechanism of ACN on Lap was better explained by Langmuir and pseudo-first-order kinetic models, therefore, the ACN adsorption on Lap can be classified as monolayer adsorption, influenced by physical interactions. Lap has a high ratio of adsorption/desorption. After adsorption, the ACN-Lap powder presents an amorphous structure with a purple color, which changes with pH modification. Lap can be used to valorize food residues rich in ACN such as eggplant peel. The ACN-Lap powder has potential application as dye or pigment in the food industry.