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

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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.

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Acknowledgements

This work was supported by Fondo Semilla (FQ-UNAM) and PAPIIT (DGAPA-UNAM) Project IA205019. We also would like to thank Consejo Nacional de Ciencia y Tecnología (CONACyT) for postdoctoral fellowship (NTO) [291113].

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Faculty of Chemistry, Universidad Nacional Autónoma de México, Ave. Universidad 3000, Coyoacán, 04510, Mexico City, Mexico

    Natalia Tapia-Orozco, Fanny Meléndez-Saavedra, Miquel Gimeno & Roeb García-Arrazola

  2. Department of Pharmacy, Faculty of Chemistry, Universidad Nacional Autónoma de México, Ave. Universidad 3000, Coyoacán, 04510, Mexico City, Mexico

    Mario Figueroa

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  1. Natalia Tapia-Orozco
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  2. Fanny Meléndez-Saavedra
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  5. Roeb García-Arrazola
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Correspondence to Roeb García-Arrazola.

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Tapia-Orozco, N., Meléndez-Saavedra, F., Figueroa, M. et al. Removal of bisphenol A in canned liquid food by enzyme-based nanocomposites. Appl Nanosci 8, 427–434 (2018). https://doi.org/10.1007/s13204-018-0675-2

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