Electrostatic adsorption and removal mechanism of ochratoxin A in wine via a positively charged nano-MgO microporous ceramic membrane

• Published in: Food chemistry Vol. 371; p. 131157
• Main Authors: Nan, Mi-Na, Bi, Yang, Qiang, Yao, Xue, Hua-Li, Yang, Lan, Feng, Li-Dan, Pu, Lu-Mei, Long, Hai-Tao, Prusky, Dov
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2022
• Subjects: Electrostatic adsorption; Ochratoxin A; Positively charged nano-MgO microporous ceramic membrane; Removal; Wine; Wine; Removal; Positively charged nano-MgO microporous ceramic membrane; Electrostatic adsorption; Ochratoxin A
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131157

•The first report on OTA removal with electrostatic adsorption by positive charged membrane.•Positive charged nano MgO MCM was a cheap and efficient adsorbent with high OTA removal rate 91%.•The removal mechanism was a spontaneous exothermic and non-specific physical adsorption process. 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.