Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine

• Published in: Food Chemistry: X 2024-06, Vol.22, p.101380-101380, Article 101380
• Main Authors: Dang, Yan, Zhang, Qing-An, Zhao, Zhi-Hui
• Format: Article
• Language: English
• Subjects: Ceramic membrane filtration; Distilled residual; Physicochemical properties; Re-utilization; Recombined brandy; Resin adsorption
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101380

In order to re-utilize the residual from the distillation of the Chinese wolfberry wine and reduce the environmental pollution, the residual is firstly filtered by the ceramic membrane of 50 nm, then the Cu (II) has transferred from the distillation is removed using the ion exchange resin, and the treated solution is recombined with the distilled liquor to make the Chinese wolfberry brandy and the comparison has conducted on the physicochemical properties, antioxidant activity and flavor compounds between the recombined brandy and the finished brandy. The results indicate that the Cu (II) was effectively removed by ceramic membrane combined with the D401 resin. Compared with finished brandy, the recombined brandy contains high contents of polysaccharides, phenols and flavonoids, thus contributing to the improvement of antioxidant capacity. The gas chromatography-ion mobility spectrometry (GC-IMS) reveals that 25 volatile compounds like esters and alcohols have identified in the brandy samples, and the differences are significant between the recombined and the finished brandy. In summary, the distilled residual from the Chinese wolfberry wine might be re-used after the appropriate treatment so as to reduce the discharge and environmental pollution. •The Cu (II) in the distilled residual could be removed by Ceramic membrane and macroporous resin.•The treated solution was blended with the distilled liquor to make brandy products.•The recombined brandy exhibits favorable sensory and antioxidant activity.•No significant differences in flavor were observed between the recombined and finished brandy.•The residual solution from the distilled Chinese wolfberry brandy might be efficiently utilized.