ArticleGels (Basel, Switzerland)2021
Evaluation of the Adsorption and Desorption Dynamics of Beet Juice Red Dye on Alginate Microbeads.
Article in Gels (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Comparison of the Adsorption and Desorption Dynamics of Biological Molecules on Alginate Hydrogel Microcapsules-The Case of Sugars, Polyphenols, and Proteins.Gels (Basel, Switzerland) · 2024Article
- Novel Application of NIR Spectroscopy for Non-Destructive Determination of 'Maraština' Wine Parameters.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
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Abstract
The use of alginate microcapsules has often been mentioned as one of the ways to remove dyes from waste solvents, water and materials from the food industry. In addition, alginate can be used as a wall material for the microencapsulation of food dyes and their further application in the food industry. The aims of this study were to: (i) determine the effect of the alginate concentration (1, 2, 3 and 4%) on the ability of the adsorption and desorption of natural beetroot red dye and (ii) evaluate the kinetic parameters of the adsorption and desorption process, as well as the factors affecting and limiting those processes. According to the obtained results, the viscosity of alginate solutions increased with an increase in the alginate concentration. Based on
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