Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality

Detalhes bibliográficos
Autor(a) principal: Cosme, Fernanda
Data de Publicação: 2021
Outros Autores: Inês, António, Silva, Davide, Filipe-Ribeiro, Luís, Abrunhosa, Luís, Nunes, Fernando M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/70932
Resumo: Ochratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 ?g/L. To optimise OTA removal from white and red wines at high levels (10.0 ?g/L) using activated carbons (ACs), different commercial deodorising ACs were tested. OTA elimination from white wines was less dependent on ACs characteristics, with 100% removal with all but one AC with the lowest total pore volume. For red wines, only one of the ACs with higher abundance of mesopores was successful in completely removing OTA. This decrease in performance was due to the competition of anthocyanins for ACs mesopores. ACs treatment impacted positively on white wine chromatic characteristics, decreasing the yellowness-brownish colour but for the red wine, it was observed a higher but limited impact (24% decrease) on wine colour. ACs pore volume distribution, with pore sizes in the range 42.6-55.9 Å and 125.6-137.4 Å were important for efficient OTA removal. These results will allow the rational design of ACs with pore volume characteristics for OTA elimination with less impact on wine colour. Therefore, it was shown for the first time that AC with appropriate pore size distribution can remove completely OTA from white and also red wines.
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spelling Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine qualityOchratoxin Aactivated carbon structurewine qualitywine safetychromatic characteristicsScience & TechnologyOchratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 ?g/L. To optimise OTA removal from white and red wines at high levels (10.0 ?g/L) using activated carbons (ACs), different commercial deodorising ACs were tested. OTA elimination from white wines was less dependent on ACs characteristics, with 100% removal with all but one AC with the lowest total pore volume. For red wines, only one of the ACs with higher abundance of mesopores was successful in completely removing OTA. This decrease in performance was due to the competition of anthocyanins for ACs mesopores. ACs treatment impacted positively on white wine chromatic characteristics, decreasing the yellowness-brownish colour but for the red wine, it was observed a higher but limited impact (24% decrease) on wine colour. ACs pore volume distribution, with pore sizes in the range 42.6-55.9 Å and 125.6-137.4 Å were important for efficient OTA removal. These results will allow the rational design of ACs with pore volume characteristics for OTA elimination with less impact on wine colour. Therefore, it was shown for the first time that AC with appropriate pore size distribution can remove completely OTA from white and also red wines.The authors acknowledge the financial support provided by the Fundação para a Ciência e Tecnologia (FCT, Portugal) to the project PTDC/AGR-TEC/3900/2012 and to the financial support provided to the European Investment Funds FEDER/COMPETE/POCI under Project POCI-01-0145-FEDER-007728 (CQ-VR) and Funds from the Fundaçao para a Ciência Tecnologia (Portugal) to CQ-VR (UIDB/00616/2020 and UIDP/00616/2020). This study was additionally supported by the Por tuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 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/publishedVersionElsevierUniversidade do MinhoCosme, FernandaInês, AntónioSilva, DavideFilipe-Ribeiro, LuísAbrunhosa, LuísNunes, Fernando M.2021-042021-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/70932engCosme, Fernanda; Inês, António; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M., Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality. LWT-Food Science and Technology, 140(110838), 20210023-643810.1016/j.lwt.2020.110838110838https://www.journals.elsevier.com/lwtinfo: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:RCAAP2023-07-21T12:23:42Zoai:repositorium.sdum.uminho.pt:1822/70932Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:17:30.551541Repositório 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 ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
title Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
spellingShingle Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
Cosme, Fernanda
Ochratoxin A
activated carbon structure
wine quality
wine safety
chromatic characteristics
Science & Technology
title_short Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
title_full Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
title_fullStr Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
title_full_unstemmed Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
title_sort Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
author Cosme, Fernanda
author_facet Cosme, Fernanda
Inês, António
Silva, Davide
Filipe-Ribeiro, Luís
Abrunhosa, Luís
Nunes, Fernando M.
author_role author
author2 Inês, António
Silva, Davide
Filipe-Ribeiro, Luís
Abrunhosa, Luís
Nunes, Fernando M.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Cosme, Fernanda
Inês, António
Silva, Davide
Filipe-Ribeiro, Luís
Abrunhosa, Luís
Nunes, Fernando M.
dc.subject.por.fl_str_mv Ochratoxin A
activated carbon structure
wine quality
wine safety
chromatic characteristics
Science & Technology
topic Ochratoxin A
activated carbon structure
wine quality
wine safety
chromatic characteristics
Science & Technology
description Ochratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 ?g/L. To optimise OTA removal from white and red wines at high levels (10.0 ?g/L) using activated carbons (ACs), different commercial deodorising ACs were tested. OTA elimination from white wines was less dependent on ACs characteristics, with 100% removal with all but one AC with the lowest total pore volume. For red wines, only one of the ACs with higher abundance of mesopores was successful in completely removing OTA. This decrease in performance was due to the competition of anthocyanins for ACs mesopores. ACs treatment impacted positively on white wine chromatic characteristics, decreasing the yellowness-brownish colour but for the red wine, it was observed a higher but limited impact (24% decrease) on wine colour. ACs pore volume distribution, with pore sizes in the range 42.6-55.9 Å and 125.6-137.4 Å were important for efficient OTA removal. These results will allow the rational design of ACs with pore volume characteristics for OTA elimination with less impact on wine colour. Therefore, it was shown for the first time that AC with appropriate pore size distribution can remove completely OTA from white and also red wines.
publishDate 2021
dc.date.none.fl_str_mv 2021-04
2021-04-01T00:00:00Z
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/1822/70932
url http://hdl.handle.net/1822/70932
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cosme, Fernanda; Inês, António; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M., Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality. LWT-Food Science and Technology, 140(110838), 2021
0023-6438
10.1016/j.lwt.2020.110838
110838
https://www.journals.elsevier.com/lwt
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 Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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