Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances

Verónica Carrasco-Sánchez; Gal Y. Kreitman; Christian Folch-Cano; Ryan J. Elias; V. Felipe Laurie

doi:10.1016/j.foodchem.2016.12.081

Removal of fumonisin B₁ and B₂ from model solutions and red wine using polymeric substances

Verónica Carrasco-Sánchez
, Gal Y. Kreitman
, Christian Folch-Cano
, Ryan J. Elias
, V. Felipe Laurie

Food Science

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Abstract

Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B₁ (FB1) and fumonisin B₂ (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10 mg mL⁻¹) and contact times (2, 8 and 24 h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS). The impact of all polymers on polyphenol removal was also assessed. PA-EGDMA showed to be the most promising polymer, removing 71% and 95% of FB₁, and FB₂, respectively, with only a 22.2% reduction in total phenolics.

Original language	English (US)
Pages (from-to)	207-211
Number of pages	5
Journal	Food Chemistry
Volume	224
DOIs	https://doi.org/10.1016/j.foodchem.2016.12.081
State	Published - Jun 1 2017

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Food Science

Access to Document

10.1016/j.foodchem.2016.12.081

Cite this

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title = "Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances",

abstract = "Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B1 (FB1) and fumonisin B2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10 mg mL−1) and contact times (2, 8 and 24 h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS). The impact of all polymers on polyphenol removal was also assessed. PA-EGDMA showed to be the most promising polymer, removing 71\% and 95\% of FB1, and FB2, respectively, with only a 22.2\% reduction in total phenolics.",

author = "Ver{\'o}nica Carrasco-S{\'a}nchez and Kreitman, \{Gal Y.\} and Christian Folch-Cano and Elias, \{Ryan J.\} and Laurie, \{V. Felipe\}",

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doi = "10.1016/j.foodchem.2016.12.081",

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AU - Carrasco-Sánchez, Verónica

AU - Kreitman, Gal Y.

AU - Folch-Cano, Christian

AU - Elias, Ryan J.

AU - Laurie, V. Felipe

PY - 2017/6/1

Y1 - 2017/6/1

N2 - Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B1 (FB1) and fumonisin B2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10 mg mL−1) and contact times (2, 8 and 24 h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS). The impact of all polymers on polyphenol removal was also assessed. PA-EGDMA showed to be the most promising polymer, removing 71% and 95% of FB1, and FB2, respectively, with only a 22.2% reduction in total phenolics.

AB - Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B1 (FB1) and fumonisin B2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10 mg mL−1) and contact times (2, 8 and 24 h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS). The impact of all polymers on polyphenol removal was also assessed. PA-EGDMA showed to be the most promising polymer, removing 71% and 95% of FB1, and FB2, respectively, with only a 22.2% reduction in total phenolics.

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