Adsorption of Wine Constituents on Functionalized Surfaces.

Agnieszka Mierczynska-Vasilev,Paul Smith

doi:10.3390/molecules21101394

Agnieszka Mierczynska-Vasilev, Paul Smith

Open Access

https://doi.org/10.3390/molecules21101394

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Abstract

The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated. Allylamine, acrylic acid, and ethanol were selected as precursors for plasma polymerization in order to generate coatings rich in amine, carboxyl, and hydroxyl chemical groups, respectively. The surface chemical functionalities were characterized by X-ray photoelectron spectroscopy (XPS) and the ability of different surface chemical functionalities to adsorb wine constituents were characterized by quartz crystal microbalance with dissipation (QCM-D) and atomic force microscopy (AFM). The results demonstrated that the amine and carboxyl modified surfaces encourage adsorption of constituents from white wine. The hydroxyl modified surfaces have the ability to preferentially adsorb rosé wine constituents, whereas red wine adsorbed to the highest extent on acrylic acid surface.

Highlights

Adsorption of macromolecules on solid surfaces and the changes in surface properties caused by macromolecules adsorption are major concerns in a number of fields, such as biology, medicine, biotechnology, and food processing [1,2,3]
Allylamine, acrylic acid, and ethanol were selected as precursors for plasma polymerization in order to generate coatings rich in amine (–NH2 ), carboxyl (–COOH), and hydroxyl (–OH) chemical groups, respectively
The X-ray photoelectron spectroscopy (XPS) results indicated the increase in O/C ratio for the wine constituents bound surfaces whereas, the N/C ratio showed a decrease for the wine treated surfaces as compared to bare ppAA

Summary

Introduction

Adsorption of macromolecules on solid surfaces and the changes in surface properties caused by macromolecules adsorption are major concerns in a number of fields, such as biology, medicine, biotechnology, and food processing [1,2,3]. Protein solutions, liquid foods containing proteins or microbial suspensions are on numerous occasions treated by ultrafiltration and reverse-osmosis for concentration or dialysis purposes. In food and bio-processes including those that use bioreactors, proteinaceous soils adhere to the wall surface of the equipment or pipes. The adherence behavior of soil particles on the solid surfaces affects the efficiency of detergents during the cleaning process [5]. A strong solid-liquid interfacial activity is exhibited by plant polyphenols [6,7]

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