Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/68443 |
Resumo: | Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white and red wines. It was observed that the fining agents efficiency in removing aflatoxins was dependent on the wine matrix, being higher in white than in red wine. Bentonite was the most efficient fining agent, removing both aflatoxins (10 g/L total) from the white wine and 100% of aflatoxin B1 and 82% of aflatoxin B2 from red wine. The impact of bentonite on white wine chromatic characteristics was low (color difference, E* = 1.35). For red wine, bentonite addition caused a higher impact on wine chromatic characteristics (E* = 4.80) due to the decrease in total anthocyanins, although this decrease was only 1.5 points of color intensity. Considering the high efficiency of bentonite in aflatoxins B1 and B2 removal and despite the impact on red wine color, bentonite is a very good technological solution for aflatoxin removal in white and red wines. |
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Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine qualitywineaflatoxinsbentonitewine safetywine qualitychromatic characteristicsScience & TechnologyAflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white and red wines. It was observed that the fining agents efficiency in removing aflatoxins was dependent on the wine matrix, being higher in white than in red wine. Bentonite was the most efficient fining agent, removing both aflatoxins (10 g/L total) from the white wine and 100% of aflatoxin B1 and 82% of aflatoxin B2 from red wine. The impact of bentonite on white wine chromatic characteristics was low (color difference, E* = 1.35). For red wine, bentonite addition caused a higher impact on wine chromatic characteristics (E* = 4.80) due to the decrease in total anthocyanins, although this decrease was only 1.5 points of color intensity. Considering the high efficiency of bentonite in aflatoxins B1 and B2 removal and despite the impact on red wine color, bentonite is a very good technological solution for aflatoxin removal in white and red wines.This research was funded by the Portuguese Foundation for Science and Technology (FCT) through the project PTDC/AGR-TEC/3900/2012 and the financial support provided to the European Investment Funds FEDER/COMPETE/POCI under the Project POCI-01-0145-FEDER-007728 (CQ-VR) and the funds from the FCT to CQ-VR (UIDB/00616/2020 and UIDP/00616/2020). This study was additionally supported by the FCT under the scope of the strategic funding of UID/BIO/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersionMDPI AGUniversidade do MinhoCosme, FernandaInês, AntónioFerreira, BeatrizSilva, DavideFilipe-Ribeiro, LuísAbrunhosa, LuísNunes, Fernando M.20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/68443engCosme, Fernanda; Inês, António; Ferreira, Beatriz; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M., Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality. Foods, 9(12), 1789, 20202304-815810.3390/foods9121789https://www.mdpi.com/journal/foodsinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:40:41Zoai:repositorium.sdum.uminho.pt:1822/68443Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:37:32.104054Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality |
title |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality |
spellingShingle |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality Cosme, Fernanda wine aflatoxins bentonite wine safety wine quality chromatic characteristics Science & Technology |
title_short |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality |
title_full |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality |
title_fullStr |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality |
title_full_unstemmed |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality |
title_sort |
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality |
author |
Cosme, Fernanda |
author_facet |
Cosme, Fernanda Inês, António Ferreira, Beatriz Silva, Davide Filipe-Ribeiro, Luís Abrunhosa, Luís Nunes, Fernando M. |
author_role |
author |
author2 |
Inês, António Ferreira, Beatriz Silva, Davide Filipe-Ribeiro, Luís Abrunhosa, Luís Nunes, Fernando M. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Cosme, Fernanda Inês, António Ferreira, Beatriz Silva, Davide Filipe-Ribeiro, Luís Abrunhosa, Luís Nunes, Fernando M. |
dc.subject.por.fl_str_mv |
wine aflatoxins bentonite wine safety wine quality chromatic characteristics Science & Technology |
topic |
wine aflatoxins bentonite wine safety wine quality chromatic characteristics Science & Technology |
description |
Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white and red wines. It was observed that the fining agents efficiency in removing aflatoxins was dependent on the wine matrix, being higher in white than in red wine. Bentonite was the most efficient fining agent, removing both aflatoxins (10 g/L total) from the white wine and 100% of aflatoxin B1 and 82% of aflatoxin B2 from red wine. The impact of bentonite on white wine chromatic characteristics was low (color difference, E* = 1.35). For red wine, bentonite addition caused a higher impact on wine chromatic characteristics (E* = 4.80) due to the decrease in total anthocyanins, although this decrease was only 1.5 points of color intensity. Considering the high efficiency of bentonite in aflatoxins B1 and B2 removal and despite the impact on red wine color, bentonite is a very good technological solution for aflatoxin removal in white and red wines. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/68443 |
url |
http://hdl.handle.net/1822/68443 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Cosme, Fernanda; Inês, António; Ferreira, Beatriz; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M., Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining. efficiency and impact on wine quality. Foods, 9(12), 1789, 2020 2304-8158 10.3390/foods9121789 https://www.mdpi.com/journal/foods |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI AG |
publisher.none.fl_str_mv |
MDPI AG |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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