161
Views
0
CrossRef citations to date
0
Altmetric
Articles

Removal of copper ions from alembic cachaça using agro-industrial residues as biosorbents

, , ORCID Icon, ORCID Icon, &
Pages 1424-1438 | Received 07 Feb 2022, Accepted 30 May 2022, Published online: 15 Jun 2022
 

Abstract

Cachaça is a typical Brazilian distilled beverage made from fermented sugarcane juice. The copper levels in alembic cachaça are of great concern among producers, and the removal of this contaminant is important for the quality of the product. The present study aimed to remove copper ions from alembic cachaça by adsorption. Sugarcane bagasse, okara, Moringa oleifera Lam., three different types of zeolites, and two types of commercial charcoal were tested as biosorbents. The heat-treated sugarcane bagasse removed 100% of the copper present in a cachaça sample, while other low-cost natural adsorbents had close to 50% removal as was observed for M. oleifera seeds and okara. All adsorbents had porous and fibrous structures, favorable to adsorption. A kinetic study showed that a pseudo-second-order model was appropriate, with equilibrium times of 15 h for heat-treated sugarcane bagasse, okara, and M. oleifera seeds used as adsorbents. The Langmuir model better fitted the experimental data, indicating monolayer adsorption. The maximum adsorption capacity was 17.00, 0.77, and 5.33 mg of Cu g−1 for the heat-treated sugarcane bagasse, M. oleifera seeds, and okara, respectively. The results presented here are promising indicating three agro-industrial residues were favorable to the adsorption of copper ions from alembic cachaça.

Acknowledgements

The authors acknowledge the support of the Post-graduate Program in Food Engineering, from the State University of Maringá. Also, Purific and Celta for adsorbents donations.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.