Removal of bisphenol A in canned liquid food by enzyme-based nanocomposites

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Mario Figueroa Saldivar, Adjunct Faculty (Creator)
The University of North Carolina at Greensboro (UNCG )
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Abstract: Laccase from Trametes versicolor was immobilized on TiO2 nanoparticles; the nanocomposites obtained were used for the removal of bisphenol A (BPA) in a liquid food matrix. To achieve a high enzymatic stability over a wide pH range and at temperatures above 50 °C, the nanocomposite structures were prepared by both physical adsorption and covalent linking of the enzyme onto the nanometric support. All the nanocomposite structures retained 40% of their enzymatic activity after 60 days of storage. Proof-of-concept experiments in aqueous media using the nanocomposites resulted on a > 60% BPA removal after 48 h and showed that BPA was depleted within 5 days. The nanocomposites were tested in canned liquid food samples; the removal reached 93.3% within 24 h using the physically adsorbed laccase. For the covalently linked enzyme, maximum BPA removal was 91.3%. The formation of BPA dimers and trimers was observed in all the assays. Food samples with sugar and protein contents above 3 and 4 mg mL-1 showed an inhibitory effect on the enzymatic activity.

Additional Information

Applied Nanoscience, 8 (3), 427-434
Language: English
Date: 2018
Bisphenol A removal, Laccase, Food matrix, Nanobiocomposites

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