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9 p, 560.6 KB Sorption of naringin from aqueous solution by modified clay / Arellano-Cardenas, Sofia (Escuela Nacional de Ciencias Biologicas-IPN. Departamento de Graduados e Investigacion en Alimentos) ; Gallardo-Velazquez, Tzayhri (Escuela Nacional de Ciencias Biologicas-IPN. Departamento de Graduados e Investigacion en Alimentos) ; Poumian-Gamboa, Gloria V. (Escuela Nacional de Ciencias Biologicas-IPN. Departamento de Graduados e Investigacion en Alimentos) ; Osorio-Revilla, Guillermo (Escuela Nacional de Ciencias Biologicas-IPN- Departamento de Graduados e Investigacion en Alimentos) ; Lopez-Cortez, Socorro (Escuela Nacional de Ciencias Biologicas-IPN. Departamento de Graduados e Investigacion en Alimentos) ; Rivera-Espinoza, Yadira (Escuela Nacional de Ciencias Biologicas-IPN. Departamento de Graduados e Investigacion en Alimentos)
The flavonoid naringin is the main source of the undesirable bitter taste in some citrus juices. In commercial debittering processes, the naringin is adsorbed on non-ionic polymeric resins. Organo-clays (OCs), which have been used as sorbents for organic pollutants, could also have affinity for the naringin molecule, and thus potentially could serve as a debittering agent. [...]
2012 - 10.1346/CCMN.2012.0600205
Clays and Clay Minerals, Vol. 60, Núm. 2 (2012) , p. 153-161  
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