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

•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...

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Published inFood 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
LanguageEnglish
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
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Abstract •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.
AbstractList •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.
ArticleNumber 131157
Author Feng, Li-Dan
Bi, Yang
Xue, Hua-Li
Prusky, Dov
Yang, Lan
Qiang, Yao
Pu, Lu-Mei
Nan, Mi-Na
Long, Hai-Tao
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Keywords Wine
Removal
Positively charged nano-MgO microporous ceramic membrane
Electrostatic adsorption
Ochratoxin A
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Snippet •The first report on OTA removal with electrostatic adsorption by positive charged membrane.•Positive charged nano MgO MCM was a cheap and efficient adsorbent...
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StartPage 131157
SubjectTerms Electrostatic adsorption
Ochratoxin A
Positively charged nano-MgO microporous ceramic membrane
Removal
Wine
Title Electrostatic adsorption and removal mechanism of ochratoxin A in wine via a positively charged nano-MgO microporous ceramic membrane
URI https://dx.doi.org/10.1016/j.foodchem.2021.131157
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