| Texto completo | |
| Autor(es): |
de Souza Sartori, Juliana Aparecida
;
Figueiredo Angolini, Celio Fernando
;
Eberlin, Marcos Nogueira
;
de Aguiar, Claudio Lima
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Chemistry; v. 225, p. 181-187, JUN 15 2017. |
| Citações Web of Science: | 10 |
| Resumo | |
The production of crystal sugar is based on sugarcane juice clarification through sulphitation, that is, heat treatment with sulfur dioxide. The use of ozonation as an alternative to sulphitation aims to eliminate the disadvantageous presence of residual sulfite in crystal sugar. Both treatments are used to reduce color of sugarcane juice. The objective of this work was to evaluate two process parameters (temperature and pH) to reduce gallic acid, a low molecular weight pigment (MW 170 g mol(-1)) widely found in sugarcane. Gallic acid was used as a model compound in sucrose solutions. The results showed that degradation of gallic acid was favored from pH 7.0 to 7.82 and temperature values between 50 and 70 degrees C. The reaction mechanism was proposed for gallic acid degradation by ozone based on Criegee mechanism. Ozonation was an efficient method to reduce the potential low molecular weight pigment present in the sugarcane. (C) 2017 Elsevier Ltd. All rights reserved. (AU) | |
| Processo FAPESP: | 14/03512-5 - Qualidade físico-química da cana-de-açúcar sobre o processo de ozonização do caldo na redução sustentável da cor ICUMSA e impurezas vegetais |
| Beneficiário: | Juliana Aparecida de Souza Sartori |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 09/54635-1 - Uso sustentável de processo livre de compostos reduzidos de enxofre (TRS) na clarificação do caldo de cana-de-açúcar decantado ou xarope na cadeia produtiva do açúcar cristal branco |
| Beneficiário: | Claudio Lima |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |