Utilization of synergetic effect of weak interactions in the design of polymeric sorbents with high sorption selectivity

Use of Amberlite Macroporous Resins To Reduce Bitterness in Whole Olives for Improved Processing Sustainability

Olives are inedible because of high levels of bitter phenolics (e.g., oleuropein) which are removed during commercial olive processing. Current commercial processing methods are highly water-intensive, produce toxic wastewater, and are environmentally unsustainable. To address this, macroreticular polymeric resins were used to assist debittering and decrease water use. Amberlite resins XAD4, XAD16N, XAD7HP, and FPX66 were evaluated for the ability to adsorb bitter and/or high-value phenolic compounds (i.e., oleuropein, ligstroside, oleuropein aglycone, ligstroside aglycone, oleocanthal, oleacein, and hydroxytyrosol) from whole olives during typical brine storage. All resins effectively adsorbed oleuropein and ligstroside. FPX66 reduced oleuropein in whole olives suspended in a 1.0% acetic acid brine to 0.635 mg/kg wet weight in 2.5 months with no further processing. This concentration is below levels measured in commercial California-style black ripe olives (0.975 mg/kg wet weight). Resins in storage brines effectively decrease levels of bitter phenolic compounds without additional lye processing. Excellent recoveries of high-value phenolic compounds are obtained from resins (e.g., 80.2 ± 3.3% to 89.4 ± 8.9% hydroxytyrosol).

Selective removal of caffeine from tea extracts using macroporous crosslinked polyvinyl alcohol adsorbents

The hydrolysis reaction of ester groups in vinyl acetate (VAc) was used to introduce hydroxyl groups into the matrix of a macroporous adsorbent, which was itself prepared by free radical suspension copolymerization of triallyl isocyanurate (TAIC) and VAc. Therefore, the copolymerization incompatibility between the hydrophilic and the hydrophobic monomer was overcome successfully and the hydrophobic matrix of the polymeric adsorbent containing a polyvinyl alcohol (PVA) segment was obtained. Introduction of the PVA segment decreased the hydrophobic adsorption affinity of the adsorbent while producing the hydrogen-bonding interaction. When isolating the two active components, polyphenols (TPh) and caffeine (CAF), from green tea extracts, this polymeric adsorbent, namely poly(TAIC-co-VA), exhibited good adsorption selectivity towards TPh over CAF. The adsorption mechanism leading to this selectivity involved a hydrophobic interaction mechanism for CAF and multiple weak hydrophobic and hydrogen-bonding interactions for TPh. The adsorption thermodynamics for TPh on poly(TAIC-co-VA) were studied. The effects of adsorbent structure and gradient desorption conditions on isolation were investigated. The result showed that adsorbent, with 20% TAIC content, was able to efficiently remove CAF from different tea extracts with different ratios of TPh and CAF. Finally, almost no CAF was detected in the TPh fraction and the recovery of TPh was greater than 95%.

The synergistic effect between hydrophobic and electrostatic interactions in the uptake of amino acids by strongly acidic cation-exchange resins

The goal of this work was to investigate the synergistic effect between the electrostatic and hydrophobic interactions upon the uptake of organic ions with hydrophobic moieties by ion-exchange resins with hydrophobic matrixes. The uptake of neutral amino acids by a macroporous polystyrene-based strongly acidic cation-exchange resin (D001) and two strongly acidic cation-exchange resins (poly(2-acrylamido-2-methyl propanesulfonic acid) and poly(vinylsulfonic acid)) with much less hydrophobic matrixes essentially follow an ion exchange stoichiometry. However, the thermodynamic parameters of the uptakes indicate that besides electrostatic interaction, hydrophobic interaction also contributes to the affinity of the amino acids with hydrophobic side chains for D001. No detectable uptake capacities for the amino acids by D001AM, which was obtained by amidation of the sulfonic acid groups of D001, can be determined. Thus, it is deduced that the hydrophobic interaction alone contributes little to the uptake of these amino acids by D001, of which hydrophobicity is the same with or lower than that of D001AM. These results indicate that synergistic effect exists between the electrostatic and hydrophobic interactions when the two interactions exist in a chelate manner and the hydrophobic interaction contributes to the uptake even if the hydrophobic interaction is so weak that it contributes little to the uptake when it acts alone.