Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan

Abstract

The ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite, egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous silica (complex) and high molecular weight gelatine), and the non-toxic biodegradable polymers (chitin and chitosan). Several dosages within the oenological use range were tested and the wine pH, colour parameters and polyphenol concentration impact associated with each fining agent were studied. Generally, OTA removal achieved in all treatments was higher when the adsorbent dosage increased, but the impact on wine quality also was higher. Chitin at 50 g hl(-1) removed 18% the OTA without affecting significantly the wine-quality parameters. At the highest dosage tested the gelatine and complex treatments achieved greater OTA removal (up to 39-40%) compared with bentonite, egg albumin and chitin. Moreover, the gelatine and the complex had a lower impact on colour parameters and polyphenol concentration compared with chitosan, whilst OTA was reduced to around 40%. Chitosan achieved the greatest OTA removal (67%), but it strongly affected the wine-quality parameters. Otherwise, bentonite showed a relative efficiency to remove OTA, but the CI value decreased considerably. The egg albumin treatment only removed OTA up to 16% and moreover affected strongly the CI value and CIELab parameters. The results of this survey showed that the non-toxic chitin adsorbent and the allergen-free adsorbents tested could be considered as alternative fining agents to reduce OTA in red wine.

Cross-linked chitosan polymers as generic adsorbents for simultaneous adsorption of multiple mycotoxins

“…For instance, chitosan bead could efficiently bind OTA in wine and improve wine safety (Bornet & Teissedre, 2008;Mine Kurtbay et al, 2008;Quintela, Villaran, De Armentia, & Elejalde, 2012). Chitosans with different molecular weights reduced the bioaccessibility of beauvericin in the simulated gastrointestinal fluid (Meca et al, 2012).…”

Microbial Resources and Innovation in the Wine Production Sector

“…Many physical, chemical and biological approaches to perform the decontamination of OTA have been investigated, but only a few methodologies are practicable at the industrial level (Quintela et al, 2012). A promising method for wine decontamination could be bioremediation through toxin degradation or adsorption (Quintela et al, 2012). In the last few years, many different yeast/bacterial strains have been demonstrated to be able to hydrolyse OTA by the action of a putative peptidase, which degrades OTA into the less toxic OTα (De Bellis et al, 2015;Petruzzi et al, 2017b).…”

“…This mycotoxin is an important threat to humans because it accumulates in several tissues within the body and is classified by the International Agency for Research on Cancer [IARC] (1993) in the group 2B as a possible human carcinogen. Many physical, chemical and biological approaches to perform the decontamination of OTA have been investigated, but only a few methodologies are practicable at the industrial level (Quintela et al, 2012). A promising method for wine decontamination could be bioremediation through toxin degradation or adsorption (Quintela et al, 2012).…”

Wine Contamination with Ochratoxins: A Review

“…Some examples of fining adsorbents that have been reported to be highly efficient to remove OTA from contaminated wines include activated carbon [78,99,100], bentonite [97,101,102], gelatin [102,103], egg albumin [101,103], potassium caseinate [99], and naturals polymers, such as chitin and chitosan [102,104,105]. Despite their efficiency to detoxify, almost all of them modify organoleptic properties of wine even when they are used at the recommended dosage range.…”