A novel technology for the rapid, selective, magnetic removal of pathogenesis-related proteins from wines

Mierczyńska-Vasilev, Agnieszka; Boyer, Pierre; Vasilev, Krasimir; Smith, Paul A.

doi:10.1016/j.foodchem.2017.04.050

Cited by 43 publications

(36 citation statements)

References 34 publications

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“…Bare and acrylic acid plasma coated magnetic nanoparticles were used. The bulk and surface elemental composition as well as morphology of magnetic nanoparticles used was specified in a previously published work [18,19]. Plasma polymerisation of acrylic acid was carried out in a bell-chamber reactor as described previously [18,19].…”

Section: Magnetic Nanoparticlesmentioning

confidence: 99%

“…HPLC (Agilent Technology 1200 system, Santa Clara, CA, USA) was used to analyse proteins and organic acids in wine before and after treatment. The concentration of haze-forming wine proteins was measured according to a previously published method [18]. The concentration of organic acids (citric, tartaric, malic, succinic and lactic) was measured as described previously by Marangon et al [21].…”

Section: Wine Analysismentioning

confidence: 99%

“…Globally, these losses equate to approximately $1 billion per year [11]. Alternative solutions to bentonite fining such as various other adsorbents [12,13], proteases [14][15][16], flash pasteurisation [17], magnetic nanoparticles [18,19] and more recently, natural zeolites [20] have been proposed.…”

Section: Introductionmentioning

confidence: 99%

“…Recently [18], we reported a new magnetic separation technology that allows for selective removal of pathogenesis-related proteins from wines. The technology is based on plasma coating of magnetic nanoparticles with polymers, thus creating carefully defined surface functionality.…”

Section: Introductionmentioning

confidence: 99%

“…After these plasma-coated magnetic nanoparticles have been placed in heat-unstable wines, the proteins bind to the surface coating and can then be removed from the wine using a magnet. The technology is simple and has been shown to be very effective in removing proteins from a range of wine types [18].…”

Section: Introductionmentioning

confidence: 99%

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Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines

Mierczyńska-Vasilev

Smith

et al. 2019

Foods

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Protein haze remains a serious problem for the wine industry and requires costly bentonite treatment, leading to significant wine volume loss. Recently developed magnetic separation technology that allows a fast and efficient separation of haze proteins from wine shows promise for the development of an alternative method for white wine fining. The key purpose of this study was to understand the potential of the nanoparticles to be reused in multiple fining and regeneration cycles. Bare and acrylic-acid-based plasma polymer coated magnetic nanoparticles were cleaned with water, 10% SDS/water and acetone/water solution after each adsorption cycle to investigate their restored efficiency in removing pathogenesis-related proteins from three unfined white wines. The concentrations of metals, acids and phenolics were monitored to determine changes in the concentration of these essential wine constituents. The regeneration study verified that the acrylic acid plasma-coated magnetic nanoparticles, which underwent ten successive adsorption-desorption processes, still retained close to the original removal capacity for haze proteins from wines when 10% SDS solution and water were used for surface regeneration. In addition, the concentrations of organic acids and wine phenolic content remained almost unchanged, which are important indicators for the retention of the original wine composition.

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Section: Magnetic Nanoparticlesmentioning

confidence: 99%

Section: Wine Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines

Mierczyńska-Vasilev

Smith

et al. 2019

Foods

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Nanotechnology: recent advances in viticulture and enology

et al. 2021

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Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use during vine growing and winemaking processes. In viticulture, nanotechnology can be applied to protect vines against phytopathogens and to improve grape yield and quality. Thus, nanotechnology may allow the use of lesser amounts of phytochemical compounds, reducing environmental impact and promoting a more sustainable agriculture. And in winemaking, nanomaterials and nanodevices can be used to control the growth of spoilage microorganisms and to reduce or remove undesirable compounds, such as ethyl phenols (4-ethylphenol and 4-ethylguaiacol), biogenic amines, and tartaric acid, and so on, as well as to facilitate some technological processes (i.e. in wine filtration to eliminate microorganisms). This review summarizes recent studies with applications of nanotechnology in viticulture in order to facilitate agronomic management and optimize grape production and in enology to improve wine quality and safety.

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Amine‐functionalized natural zeolites prepared through plasma polymerization for enhanced carbon dioxide adsorption

Wahono

Dwiatmoko

Cavallaro

et al. 2021

Plasma Processes & Polymers

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Solution‐based amine absorption technologies have been widely applied for CO2 capture, but they have several drawbacks. This paper reports on the synthesis of the first solid‐state amine adsorbent prepared through a simple plasma polymerization and deposition on physicochemically modified natural mordenite–clinoptilolite zeolite. The plasma deposition of amine polymer under certain conditions resulted in a significant increase in surface area‐weighted CO2 adsorption capacity as the natural zeolite. The strength of the interaction between CO2 and the adsorbent was weaker for the plasma polymer‐modified zeolite than without the plasma coating, which may facilitate regeneration. Both indications make the amine plasma polymer‐based zeolite adsorbent a good candidate for CO2 adsorption and separation.

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A novel technology for the rapid, selective, magnetic removal of pathogenesis-related proteins from wines

Cited by 43 publications

References 34 publications

Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines

Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines

Nanotechnology: recent advances in viticulture and enology

Amine‐functionalized natural zeolites prepared through plasma polymerization for enhanced carbon dioxide adsorption

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