{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:35:30Z","timestamp":1760060130809,"version":"build-2065373602"},"reference-count":32,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["2021.08511.BD","2020.05529.BD","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020","UIDB\/04129\/2020"],"award-info":[{"award-number":["2021.08511.BD","2020.05529.BD","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020","UIDB\/04129\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Associate Laboratory for Green Chemistry\u2014LAQV","award":["2021.08511.BD","2020.05529.BD","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020","UIDB\/04129\/2020"],"award-info":[{"award-number":["2021.08511.BD","2020.05529.BD","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020","UIDB\/04129\/2020"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["2021.08511.BD","2020.05529.BD","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020","UIDB\/04129\/2020"],"award-info":[{"award-number":["2021.08511.BD","2020.05529.BD","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020","UIDB\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>Arabinoxylan is a polysaccharide with film-forming properties, present in corn fiber, and a low-value by-product. The extract has a deep brown color, producing films of the same shade, which may not be appealing. This study addresses, for the first time, the adsorption of colored compounds present in an arabinoxylan extract using resin MN102. The resin successfully adsorbed the colored compounds from the arabinoxylan extract. After four consecutive adsorption\/desorption cycles, the efficiency of the resin was similar, only decreasing from 63.3% to 52.9%. Langmuir and Freundlich models were fitted to the results of adsorption isotherm experiments, with the Freundlich model demonstrating the best fit to the experimental results. A fixed-bed column loaded with the resin was used for the removal of the colored compounds from the arabinoxylan extract, and the effect of the volumetric flow rate was investigated. The Yan and log-Gompertz models showed the best fit to the experimental breakthrough curves. This study systematically evaluated the adsorption conditions, providing a comprehensive analysis of the performance of the resin in the removal of the colored compounds. Additionally, the ability of the extract to maintain its film-forming properties after decolorization was evaluated, and some of the film\u2019s key characteristics were evaluated, namely its color, solubility in water and mechanical properties.<\/jats:p>","DOI":"10.3390\/polym17152128","type":"journal-article","created":{"date-parts":[[2025,8,4]],"date-time":"2025-08-04T10:48:08Z","timestamp":1754304488000},"page":"2128","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Decolorization of Corn Fiber Arabinoxylan Extract with (MN102) Resin: Adsorption Performance and Film-Forming Capacity"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-4471-3678","authenticated-orcid":false,"given":"Ver\u00f3nica","family":"Weng","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7903-4734","authenticated-orcid":false,"given":"Diana","family":"Gago","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7784-0265","authenticated-orcid":false,"given":"Carla","family":"Brazinha","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4117-5582","authenticated-orcid":false,"given":"V\u00edtor D.","family":"Alves","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7032-3436","authenticated-orcid":false,"given":"Isabel M.","family":"Coelhoso","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"103527","DOI":"10.1016\/j.jff.2019.103527","article-title":"Cereal Polysaccharides as Sources of Functional Ingredient for Reformulation of Meat Products: A Review","volume":"62","author":"Kaur","year":"2019","journal-title":"J. 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