title: Optimization of polyphenol removal from kiwifruit juice using a macroporous resin.
abstract: BACKGROUND
  The separation of polyphenols from kiwifruit juice is essential for enhancing sensory properties and prevent the browning reaction in juice during processing and storage.
  
  
  RESULTS
  The present study investigated the dynamic adsorption and desorption of polyphenols in kiwifruit juice using AB-8 resin. The model obtained could be successfully applied to predict the experimental results of dynamic adsorption capacity (DAC) and dynamic desorption quantity (DDQ). The results showed that dynamic adsorption of polyphenols could be optimised in a juice concentration of 19 °Brix, with a feed flow-rate of 1.3 mL min-1and a feed volume of 7 bed volume (BV). The optimum conditions for dynamic desorption of polyphenols from the AB-8 resin were an ethanol concentration of 43% (v/v), an elute flow-rate of 2.2 mL min-1and an elute volume of 3 BV. The optimized DAC value was 3.16 g of polyphenols kg-1resin, whereas that for DDQ was 917.5 g kg-1, with both values being consistent with the predicted values generated by the regression models. The major polyphenols in the dynamic desorption solution consisted of seven compositions.
  
  
  CONCLUSIONS
  The present study could be scaled-up using a continuous column system for industrial application, thus contributing to the improved flavor and color of kiwifruit juice. © 2016 Society of Chemical Industry.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, P.R. China.
authors.forename: Zhenpeng
authors.initials: Z
authors.lastname: Gao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China.
authors.forename: Zhifang
authors.initials: Z
authors.lastname: Yu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, P.R. China.
authors.forename: Tianli
authors.initials: T
authors.lastname: Yue
authors.affiliation: Food Science, School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand.
authors.forename: Siew Young
authors.initials: SY
authors.lastname: Quek
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D000327:Adsorption; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification*; D059808:Polyphenols / Q000737:chemistry / Q000302:isolation & purification*; D012117:Resins, Synthetic / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D059808:Polyphenols; D012117:Resins, Synthetic
keywords: kiwifruit juice; polyphenols; removal; resin; response surface methodology