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Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell
Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The s...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840202/ https://www.ncbi.nlm.nih.gov/pubmed/35160562 http://dx.doi.org/10.3390/polym14030573 |
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author | dos Santos, Lucely Nogueira Santos, Alberdan Silva das Graças Fernandes Dantas, Kelly Ferreira, Nelson Rosa |
author_facet | dos Santos, Lucely Nogueira Santos, Alberdan Silva das Graças Fernandes Dantas, Kelly Ferreira, Nelson Rosa |
author_sort | dos Santos, Lucely Nogueira |
collection | PubMed |
description | Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The structural characteristics of the obtained chitosan and the effect of adsorbed copper were evaluated by Fourier Transform Infrared Spectroscopy (ATR-FTIR), viscosimetry, X-ray diffraction (XRD), and scanning electron microscopy (SEM). The deacetylation reaction from chitin (shrimp shell) resulted in chitosan with a deacetylation degree of 88.9% (potentiometric titration) and 86.9% (FTIR), low crystallinity, and an estimated molecular weight of 162.96 kDa. The copper reduction rate was 84.09% evaluated by spectrophotometric titration and microwave-induced plasma optical emission spectrometry (MIP–OES). The amine groups of chitosan had adsorption affinity with copper ions, and the kinetic analysis showed a better fit of the data by the Elovich equation, suggesting that the chemosorption mechanism controlled the kinetic process. The results suggest that chitosan has the potential to improve the quality and safety of cachaça. |
format | Online Article Text |
id | pubmed-8840202 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88402022022-02-13 Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell dos Santos, Lucely Nogueira Santos, Alberdan Silva das Graças Fernandes Dantas, Kelly Ferreira, Nelson Rosa Polymers (Basel) Article Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The structural characteristics of the obtained chitosan and the effect of adsorbed copper were evaluated by Fourier Transform Infrared Spectroscopy (ATR-FTIR), viscosimetry, X-ray diffraction (XRD), and scanning electron microscopy (SEM). The deacetylation reaction from chitin (shrimp shell) resulted in chitosan with a deacetylation degree of 88.9% (potentiometric titration) and 86.9% (FTIR), low crystallinity, and an estimated molecular weight of 162.96 kDa. The copper reduction rate was 84.09% evaluated by spectrophotometric titration and microwave-induced plasma optical emission spectrometry (MIP–OES). The amine groups of chitosan had adsorption affinity with copper ions, and the kinetic analysis showed a better fit of the data by the Elovich equation, suggesting that the chemosorption mechanism controlled the kinetic process. The results suggest that chitosan has the potential to improve the quality and safety of cachaça. MDPI 2022-01-31 /pmc/articles/PMC8840202/ /pubmed/35160562 http://dx.doi.org/10.3390/polym14030573 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article dos Santos, Lucely Nogueira Santos, Alberdan Silva das Graças Fernandes Dantas, Kelly Ferreira, Nelson Rosa Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell |
title | Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell |
title_full | Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell |
title_fullStr | Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell |
title_full_unstemmed | Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell |
title_short | Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell |
title_sort | adsorption of cu (ii) ions present in the distilled beverage (sugar cane spirit) using chitosan derived from the shrimp shell |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840202/ https://www.ncbi.nlm.nih.gov/pubmed/35160562 http://dx.doi.org/10.3390/polym14030573 |
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