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Volume 14
Issue 4
10.3390/foods14040666
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Article

Removal Capacity and Mechanism of Modified Chitosan for Ochratoxin A Based on Rapid Magnetic Separation Technology

by
Xueyan Xin
1,
Mina Nan
1,2,*,
Yang Bi
3,
Huali Xue
1,
Liang Lyu
4,
Daiwei Jiang
1,
Hongjuan Chen
1 and
Qifang Luo
1
1
College of Science, Gansu Agricultural University, Lanzhou 730070, China
2
Basic Experiment Teaching Center, Gansu Agricultural University, Lanzhou 730070, China
3
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
4
College of Biological and Pharmaceutical Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(4), 666; https://doi.org/10.3390/foods14040666
Submission received: 22 November 2024 / Revised: 4 February 2025 / Accepted: 13 February 2025 / Published: 15 February 2025
(This article belongs to the Section Food Engineering and Technology)
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Abstract

Ochratoxin A (OTA) exposure in food is very dangerous to human health. Therefore, the development of a fast and efficient technique for OTA removal has become an urgent research topic in the field of food safety. Nano Fe3O4 modified chitosan nanocomposite (nano-Fe3O4@CTS) was synthesized as a rapidly separable and safe adsorbent and was used to adsorb OTA in wine. FT-IR, XRD, and VSM characterization methods indicated that chitosan was successfully modified by Fe3O4 and exhibited good magnetism. The adsorption and kinetics isotherms between OTA and nano-Fe3O4@CTS were studied by the Langmuir equation and the pseudo-second order kinetics equation. The mechanism of OTA adsorption on nano-Fe3O4@CTS nanoparticles was the combined effect of physical adsorption and chemisorption. The negative ΔH°, ΔG° and ΔS° values proved that the adsorption was a spontaneous and exothermic process. Nano-Fe3O4@CTS with a high maximum adsorption capacity of 5018.07 ng/g at 25 °C can rapidly separate the matrix immobilized OTA from wine, and to a certain extent retains some of the wine quality after OTA removal.
Keywords: ochratoxin A; adsorption; nano Fe3O4 modified chitosan; wine; mechanisms ochratoxin A; adsorption; nano Fe3O4 modified chitosan; wine; mechanisms

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MDPI and ACS Style

Xin, X.; Nan, M.; Bi, Y.; Xue, H.; Lyu, L.; Jiang, D.; Chen, H.; Luo, Q. Removal Capacity and Mechanism of Modified Chitosan for Ochratoxin A Based on Rapid Magnetic Separation Technology. Foods 2025, 14, 666. https://doi.org/10.3390/foods14040666

AMA Style

Xin X, Nan M, Bi Y, Xue H, Lyu L, Jiang D, Chen H, Luo Q. Removal Capacity and Mechanism of Modified Chitosan for Ochratoxin A Based on Rapid Magnetic Separation Technology. Foods. 2025; 14(4):666. https://doi.org/10.3390/foods14040666

Chicago/Turabian Style

Xin, Xueyan, Mina Nan, Yang Bi, Huali Xue, Liang Lyu, Daiwei Jiang, Hongjuan Chen, and Qifang Luo. 2025. "Removal Capacity and Mechanism of Modified Chitosan for Ochratoxin A Based on Rapid Magnetic Separation Technology" Foods 14, no. 4: 666. https://doi.org/10.3390/foods14040666

APA Style

Xin, X., Nan, M., Bi, Y., Xue, H., Lyu, L., Jiang, D., Chen, H., & Luo, Q. (2025). Removal Capacity and Mechanism of Modified Chitosan for Ochratoxin A Based on Rapid Magnetic Separation Technology. Foods, 14(4), 666. https://doi.org/10.3390/foods14040666

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