Title: Synthetic materials to reduce exposure to mycotoxins in fermented foods and beverages Authors
Submitted to: Food Micro 99 International Symposium Food Microbiology and Hygiene
Publication Type: Abstract Only
Publication Acceptance Date: September 7, 2012
Publication Date: September 7, 2012
Citation: Appell, M.D., Jackson, M.A. 2012. Synthetic materials to reduce exposure to mycotoxins in fermented foods and beverages. Food Micro 2012 International Symposium Food Microbiology and Hygiene. p. 69. Technical Abstract: Mycotoxins are a broad class of toxic fungal metabolites that occasionally contaminate agricultural commodities. Mycotoxin contamination reduces the value of affected commodities and negatively impacts the health of consumers. A popular approach to reduce the effects of exposure to mycotoxins is the use of binding materials as feed additives to sequester the toxins. In addition, sorbents, such as activated charcoal, have been extensively studied to remove toxins from agricultural commodities, particularly beverages. Synthetic materials are an alternative to traditional sorbents and offer the means to incorporate more robust properties and molecular recognition components within the sorbent. Recent studies on synthetic materials to remove ochratoxin A have included molecularly imprinted polymers and cyclodextrin-based polymers. We investigated the use of a novel insoluble cyclodextrin polyurethane polymer to remove levels of ochratoxin A from red wine. This class of polymers exhibits high capacity for small organics and a very low surface area. Scanning electron microscopy image (SEM) studies of the polymer indicated the materials possessed a smooth surface with channels of various sizes. The interaction between ochratoxin A and the material was investigated using experimental and computational techniques. Equilibrium binding assays of ochratoxin A binding to a beta-cyclodextrin nanosponge material in water provided a sorption isotherm suitable for Freundlich and Langmuir isotherm analysis. Analysis of the sorption isotherm by the Langmuir method indicated the polymer has a capacity of 0.22 mg of ochratoxin A per gram of polymer and a Langmuir affinity constant of 6.60 L per mg. Freundlich analysis of the isotherm indicated favorable binding over a range of concentrations. The polymer was able to reduce significant levels of ochratoxin A in red wine from initial levels of 10 µg L-1. Synthetic materials, such as cyclodextrin polymers, can be synthesized to form particles of a desired size or films, and exhibit favorable properties to reduce levels of toxic contaminants in fermented beverages, including ochratoxin A in wine.