Sorption of ochratoxin A from aqueous solutions using β-cyclodextrin-polyurethane polymer

Area of Science:

• Polymer science
• Analytical chemistry
• Food safety

Background:

• Ochratoxin A is a common food contaminant with toxic effects.
• Developing efficient methods for ochratoxin A removal is crucial for public health.
• Cyclodextrin-based materials offer potential for toxin sequestration.

Purpose of the Study:

• To evaluate the efficacy of a cyclodextrin-polyurethane polymer in removing ochratoxin A.
• To understand the binding interactions between ochratoxin A and the nanosponge material.
• To assess the polymer's performance in complex matrices like red wine.

Main Methods:

• Batch rebinding assays were employed to study ochratoxin A removal.
• Sorption data were analyzed using two-parameter models, including the Freundlich isotherm.
• Binding efficiency was tested in aqueous solutions at varying pH and in spiked red wine samples.

Main Results:

• The cyclodextrin-polyurethane polymer demonstrated significant ochratoxin A removal capacity.
• Sorption data best fit the heterogeneous Freundlich isotherm model.
• The polymer's effectiveness decreased at high pH (9.5) where ochratoxin A is dianionic.
• Effective ochratoxin A reduction (1-10 μg·L(-1)) was observed in spiked red wine.

Conclusions:

• Cyclodextrin nanosponges show suitability for reducing ochratoxin A levels in aqueous solutions.
• The material holds potential for mitigating ochratoxin A contamination in beverages like red wine.
• Further research into optimizing binding conditions and material properties is warranted.