Retention of Phthalates in Wine Using Nanomaterials as Chemically Modified Clays with H<sub>20</sub>, H<sub>30</sub>, H<sub>40</sub> Boltron Dendrimers
Andreea Hortolomeu,
Diana-Carmen Mirila,
Ana-Maria Georgescu,
Ana-Maria Rosu,
Yuri Scutaru,
Florin-Marian Nedeff,
Rodica Sturza,
Ileana Denisa Nistor
Affiliations
Andreea Hortolomeu
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania
Diana-Carmen Mirila
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania
Ana-Maria Georgescu
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania
Ana-Maria Rosu
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania
Yuri Scutaru
Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
Florin-Marian Nedeff
Department of Environmental Engineering and Mechanical Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania
Rodica Sturza
Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
Ileana Denisa Nistor
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania
The presence of phthalic acid esters in wines presents a major risk to human health due to their very toxic metabolism. In this paper, aluminosilicate materials were used, with the aim of retaining various pollutants and unwanted compounds in wine. The pollutants tested were di-butyl and di-ethyl hexyl phthalates. They were tested and detected using the gas chromatography–mass spectrometry (CG-MS) analytical technique. Nanomaterials were prepared using sodium bentonite, and were chemically modified via impregnation using three types of Boltron dendrimers of second, third and fourth generations (NBtH20, NBtH30 and NBtH40). The synthesized nanomaterials were characterized using the Brunauer–Emmett–Teller (BET) method, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis. In this paper, two aspects were addressed: the first related to the retention of phthalate-type pollutants (phthalic acid esters—PAEs) and the second related to the protein and polyphenol levels in the white wine of the Aligoté grape variety. The results obtained in this study have a major impact on PAEs in wine, especially after treatment with NBtH30 and NBtH40 (volumes of 250–500 μL/10 mL wine), with the retention of the pollutants being up to 85%.
