Anthocyanins concentration by adsorption onto chitosan and alginate beads: Isotherms, kinetics and thermodynamics parameters

The anthocyanins health benefits are diverse, but numerous factors affect the anthocyanins stability, thus, this work aimed to extract anthocyanins from Pinot Noir grape skins and, afterward, to concentrate them onto edible and safety adsorbents, chitosan and alginate beads, by adsorption operation. Chitosan was obtained from shrimp waste, and alginate was purchased. Batch adsorption experiments were carried out as pH function, and the highest adsorption capacities and removal percentages were, respectively, 216 mg g(-1) and 65% for chitosan beads at pH 8, and 126.4 mg g(-1) and 38% for alginate beads at pH 4. All equilibrium isotherms models were suitable for chitosan beads, while for alginate beads only Langmuir and Freundlich models showed fitting. The thermodynamic parameters demonstrated physical adsorption and endothermic behavior for the chitosan and alginate beads. The pseudo-first order model best described the kinetic behavior for both beads. It was demonstrated that is possible to concentrate the different molecular structures of anthocyanins onto chitosan and alginate beads with high yields. (C) 2020 Elsevier B.V. All rights reserved.

Automated summary

This study successfully extracted anthocyanins from Pinot Noir grape skins and concentrated them onto edible and safe chitosan and alginate beads through adsorption. The results showed that the adsorption performance and removal efficiency of chitosan beads were better than those of alginate beads under different pH conditions.