Retention of Phthalates in Wine Using Nanomaterials as Chemically Modified Clays with H20, H30, H40 Boltron Dendrimers

Hortolomeu, Andreea; Diana-Carmen, Mirila; Georgescu, Ana-Maria; Roșu, Ana-Maria; Scutaru, Yuri; Nedeff, Florin; Sturza, Rodica; Nistor, Ileana Denisa

doi:10.3390/nano13162301

Cited by 4 publications

(3 citation statements)

References 57 publications

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“…During the winemaking process, wine could be significantly affected by PAE migration from plastic material generally used in the wine industry. Moreover, their high affinity with alcoholic solutions can increase their level of contamination as well [66]. DEHP, DBP, and BBP are common PAEs found in wine and in other food products.…”

Section: Alcoholic Beveragesmentioning

confidence: 99%

“…DEHP, DBP, and BBP are common PAEs found in wine and in other food products. The Commission Regulation (EU) No 10/2011 of 14 January 2011 set the specific migration limit (SML) for DBP, DEHP, and BBP in wine at 0.3, 1.5, and 30 mg L −1 , respectively [66,67]. Several authors have studied the impact of PAEs in wine, developing a combination of extraction and detection methods for their identification and quantification at low concentrations (Table 2).…”

Section: Alcoholic Beveragesmentioning

confidence: 99%

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Phthalates: The Main Issue in Quality Control in the Beverage Industry

Iannone,

Di Fiore,

Carriera

et al. 2024

Separations

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Phthalate esters (PAEs) are a group of chemicals used to improve the flexibility and durability of plastics. The chemical properties and the resistance to high temperatures promote their degradation and release into the environment. Food and beverages can be contaminated by PAEs through the migration from packaging material because they are not covalently bound to plastic and also via different kinds of environmental sources or during processing. For instance, alcoholic drinks in plastic containers are a particular risk, since the ethanol contained provides a good solubility for PAEs. According to its role as an endocrine disruptor compound and its adverse effects on the liver, kidney, and reproductive and respiratory systems, the International Agency on Research Cancer (IARC) classified di-(2-ethylhexyl) phthalate (DEHP) as a possible human carcinogen. For this reason, to control human exposure to PAEs, many countries prohibited their use in food as non-food substances. For example, in Europe, the Commission Regulation (EU) 2018/2005 restricts the use of DEHP, dibutyl phthalate (DBP), benzyl butyl phthalate (BBP), and diisobutyl phthalate (DiBP) to a concentration equal to or below 0.1 by weight in plasticizers in articles used by consumers or in indoor areas. There are reports from the US Food and Drug Administration (FDA) that some beverages (and food as well), particularly fruit juices, contain high levels of phthalates. In some cases, the deliberate adulteration of soft drinks with phthalate esters has been reported. This paper would like to show the difficulties of performing PAE analysis in beverage matrices, in particular alcoholic beverages, as well as the main solutions provided for quality control in the industrial branches.

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Section: Alcoholic Beveragesmentioning

confidence: 99%

Section: Alcoholic Beveragesmentioning

confidence: 99%

Phthalates: The Main Issue in Quality Control in the Beverage Industry

Iannone,

Di Fiore,

Carriera

et al. 2024

Separations

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“…In the wine industry, the treatment of different nanomaterials has been studied to reduce the concentration of various pollutants and the oxidative processes, thus inducing better stability and safety [6][7][8][9][10]. Phenolic compounds are natural components found in grapes, and while they contribute to the flavor and color of wine, excessive amounts can negatively impact its quality.…”

Section: Introductionmentioning

confidence: 99%

Impact of Nanomaterials on Wine Quality: A Focus of Siliceous, Aluminosiliceous, and Carbon-Based Nanomaterials on the Phenolic Fraction of Wine

Elena Luchian,

Codreanu,

Cristina Scutarașu

et al. 2024

Exploring Natural Phenolic Compounds - Recent Progress and Practical Applications [Working Title]

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Nanomaterials represent reduced scale versions of conventional materials, their nanometric structures possessing totally different and unexpected properties in contrast to the same substance at the macroscopic level. Nanomaterials present crystalline structure and manifest high resistance at high temperatures and acidic pH. Due to these properties, nanomaterials have widespread applications in different areas, such as pharmaceutics and wine industry (the degradation or removal of pollutants, the immobilization or vectorization of yeast, the increasing content of bioactive compounds). Nowadays, consumer demanding is centralized on wines with interesting sensory profile and increased nutritional value. Phenolic compounds play pivotal roles in shaping the sensory attributes of wines. The integration of nanomaterials can contribute to augmenting the extraction of phenolic compounds, depending on the specific type of nanomaterial employed, its concentration, and the particular winemaking technology applied. This chapter is focused on the impact of siliceous and aluminosiliceous porous and carbon-based materials on the phenolic profile of wines. In accordance with the existing studies, phenolic profile of wines is selectively modified by nanomaterials, but a more-deep comprehension of the nuanced interaction between nanomaterials and phenolic compounds is anticipated, offering insights that may underpin innovative strategies aimed at enhancing the overall quality of wines.

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Chemical Migration from Wine Contact Materials

Maragou,

Tzachristas,

Tsochatzis

et al. 2024

Applied Sciences

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Wine quality and safety is affected by the food contact materials (FCMs) used. These materials are expected to protect the beverage from any chemical, physical, or biological hazard and preserve its composition stable throughout its shelf-life. However, the migration of chemical substances from FCMs is a known phenomenon and requires monitoring. This review distinguishes the migrating chemical substances to those of (i) industrial origin with potential safety effects and those of (ii) natural occurrence, principally in cork (ex. tannins) with organoleptic quality effects. The review focuses on the migration of industrial chemical contaminants. Migration testing has been applied only for cork stoppers and tops, while other materials like polyethylene terephthalate (PET) bottles with aluminum cups, paperboard cartons, stainless steel vats, and oak casks have been examined for the presence of chemical migrating substances only by wine analysis without migration testing. The dominant analytical techniques applied are gas and liquid chromatography coupled to mass spectrometry (MS) for the determination of organic compounds and Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) and ICP-MS for elemental analysis. Targeted approaches are mostly applied, while limited non-target methodologies are reported. The identified migrating substances include authorized substances like phthalate plasticizers, monomers (bisphenol A), antioxidants (Irganox 1010), known but non-authorized substances (butylparaben), break-down products, oxidation products (nonylphenol), polyurethane adhesive by-products, oligomers, ink photoinitiators, and inorganic elements. A preliminary investigation of microplastics’ migration has also been reported. It is proposed that further research on the development of comprehensive workflows of target, suspect, and non-target analysis is required to shed more light on the chemical world of migration for the implementation of an efficient risk assessment and management of wine contact materials.

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Retention of Phthalates in Wine Using Nanomaterials as Chemically Modified Clays with H20, H30, H40 Boltron Dendrimers

Cited by 4 publications

References 57 publications

Phthalates: The Main Issue in Quality Control in the Beverage Industry

Phthalates: The Main Issue in Quality Control in the Beverage Industry

Impact of Nanomaterials on Wine Quality: A Focus of Siliceous, Aluminosiliceous, and Carbon-Based Nanomaterials on the Phenolic Fraction of Wine

Chemical Migration from Wine Contact Materials

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