| Title |
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant |
| ID_Doc |
27264 |
| Authors |
Noviello, M; Gattullo, CE; Allegretta, I; Terzano, R; Gambacorta, G; Paradiso, VM |
| Title |
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant |
| Year |
2020 |
| Published |
|
| DOI |
10.1016/j.fpsl.2020.100572 |
| Abstract |
Glass and aluminium packaging materials were recycled, in the perspective of circular economy, to synthetize potassium and sodium zeolitic materials (Zeo-K and Zeo-Na) through an alkaline hydrothermal treatment. Both materials were then tested as oenological adjuvants for the removal of riboflavin (300 mu g L-1) from a model wine solution, to prevent the light-struck taste defect that can be caused in white and rose ' wines by light exposure during storage or consumption. Suspension tests revealed that Zeo-Na at 1 g L-1 removed 15 % riboflavin in 16 h, similarly to what removed by a commercial bentonite at the same concentration. To reduce the riboflavin concentration below the risk threshold, 50 g L-1 Zeo-Na were required. Effectiveness of Zeo-K was slightly lower compared to Zeo-Na, possibly due to the lower crystallinity, cation exchange capacity and porosity of this zeolitic material. A higher removal efficiency and time saving were obtained by filtration using columns packed with Zeo-Na. Weak bonding and physical entrapment are suggested as potential mechanisms for riboflavin sorption by zeolites. |
| Author Keywords |
Model wine; Riboflavin; Light-struck taste; Zeolite; Circular-economy; Packaging materials |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000597408700009 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
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