SUGARCANE JUICE CLARIFICATION SULFUR FREE BY ELECTROCHEMICAL OXIDATION WITH E-FENTON

• Grant number: 16/05123-1
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: May 01, 2017
• End date: July 26, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Claudio Lima
• Grantee: Felipe Iwagaki Braga Ogando
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated scholarship(s): 18/01452-6 - BEHAVIOR OF COLOR OF SUGARCANE JUICE TREATED BY ELECTROCOAGULATION, BE.EP.DR

Abstract

In the production of crystal white sugar, the sugarcane juice clarification utilize sulfite (SO2) to reduce juice color. However, some studies claimed the induction of health, operational and environmental problems in the use of sulfite and their derivatives in foods. An alternative would be hydrogen peroxide (H2O2) that is capable to decompose the juice pigments. H2O2 can be generated electrochemically, avoiding transportation and storage, therefore, reducing production costs when used in the liquid form. Combining the iron ions (present in the juice and/or due to the continuous regeneration at the cathode) its oxidation capacity increases by electro-Fenton reactions (or e-Fenton). This project will aim to test e-Fenton as a substitute for sulfite focusing on reduction mechanism of color and turbidity. It will be used mass spectrometry (FT-ICR) and high performance liquid chromatograph (HPLC) as well as methodologies that evaluates physicochemical characteristics of the juice. There will also be a study of the degradation kinetics with e-Fenton in model systems containing only sucrose and juice pigments (such as gallic acid), to eliminate interference from other juice components. Similarly, the mechanistic degradation of pigments by FT-ICR will be set. Finally, the results should subsidize to the survey of ecnomic viability of the technology and proposition of a patentable process to be adopted by sugar-energy industries.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FELIPE IWAGAKI BRAGA OGANDO; TAÍS XASTRE; EDUARDO SIMÕES; CLAUDIO LIMA DE AGUIAR. Remoção de cor e turbidez de caldo de cana-de-açúcar por eletrocoagulação utilizando eletrodos de alumínio. Brazilian Journal of Food Technology, v. 24, 2021-09-24. (16/05123-1)

OGANDO, FELIPE IWAGAKI BRAGA; DE AGUIAR, CLAUDIO LIMA; NAPOLITANO VIOTTO, JOAO VITOR; JOSE HEREDIA, FRANCISCO; HERNANZ, DOLORES. Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process. Food Research International, v. 122, p. 643-652, AUG 2019. (16/05123-1, 18/01452-6)