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Electrostatic adsorption and removal mechanism of ochratoxin A in wine via a positively charged nano-MgO microporous ceramic membrane
Year:
2021
Source of publication :
Food Chemistry
Authors :
Prusky, Dov
;
.
Volume :
371
Co-Authors:

Mi-Na Nan
Yang Bi
Yao Qiang
Hua-Li Xue
Lan Yang
Li-Dan Feng
Lu-Mei Pu
Hai-Tao Long
Dov Prusky

Facilitators :
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0
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Total pages:
1
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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.

Note:
Related Files :
Electrostatic adsorption
Ochratoxin A
Positively charged nano-MgO microporous ceramic membrane
Removal
Wine
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Related Content
More details
DOI :
10.1016/j.foodchem.2021.131157
Article number:
131157
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
56430
Last updated date:
02/03/2022 17:27
Creation date:
05/10/2021 14:19
Scientific Publication
Electrostatic adsorption and removal mechanism of ochratoxin A in wine via a positively charged nano-MgO microporous ceramic membrane
371

Mi-Na Nan
Yang Bi
Yao Qiang
Hua-Li Xue
Lan Yang
Li-Dan Feng
Lu-Mei Pu
Hai-Tao Long
Dov Prusky

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

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.

Scientific Publication
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