Electrostatic adsorption and removal mechanism of ochratoxin A in wine via a positively charged nano-MgO microporous ceramic membrane.
Food Chem
; 371: 131157, 2022 Mar 01.
Article
em En
| MEDLINE
| ID: mdl-34583180
ABSTRACT
Ochratoxin A (OTA) is a very important mycotoxin. However, there are few studies on the removal of OTA in wine because of the great influence on product quality and difficulty in practical application. A nano-MgO-modified diatomite ceramic membrane (MCM) with a high positive charge was prepared and applied to remove OTA in wine. The isotherm adsorption between the positively charged membrane and OTA was in accordance with the Langmuir model, with a maximum adsorption capacity of 806 ng/g at 25 °C. All of the changes in adsorption enthalpy (ΔH), adsorption free energy (ΔG) and adsorption entropy (ΔS) were negative, which indicated that the combination of nano-MgO MCM and OTA was a spontaneous exothermic and nonspecific physical adsorption process. The concentrations of OTA in adsorption-treated wines were lower than 2 µg/kg, and the removal rates exceeded 92%. After OTA removal, the composition of wines was preserved to some extent.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Vinho
/
Ocratoxinas
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article