Naslov
Determination of allergenic residues of caseinates in Croatian wines by enzyme-linked immunosorbent assay(ELISA)

Autori
Strelec Dučak, Andreja ; Leder, Renata ; Đurković, Gita ; Petric. Ivana Vladimira ; Šimon, Silvio

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the Food Safety and Quality Congress with international participation “New Achievements and Future Challenges” / Šostar, Zvonimir - Zagreb : Arhiv za higijenu rada i toksikologiju, 2017, 56-60

Skup
Food Safety and Quality Congress with international participation

Mjesto i datum
Opatija, Hrvatska, 21.11.2017. - 24.11.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
allergies ; casein ; quality control

Sažetak
With consumer safety in mind, the European Union imposed an obligation of labelling allergenic substances used in wine production. Caseinates are used in the winemaking process as a fining agent for white or rosé wines to remove phenolic and tannin compounds, but such wines are not usually labelled for allergen presence (“contains caseinates”). Because of the mild solubility of caseinates in acidic or low pH solutions as wine, it could be assumed that they are completely removed during the production process, but their possible presence in treated wine cannot be completely excluded. Any residues could be a risk for individuals allergic to milk. Allergic reactions to milk proteins are most commonly associated with alpha S1-casein and its derivatives, such as caseinates. The aim of this study was to determine caseinate residues in samples of Croatian wine by Enzyme-linked immunosorbent assay (ELISA). Samples were randomly chosen during the procedure of official wine quality control in the process of obtaining a licence for marketing the wine. Selected wines of unknown oenological practices were analysed for the possible presence of allergenic caseinate residues. To exclude the possible impact of other wine compounds on caseinate activity, the following physicochemical parameters were measured: relative density, alcoholic strength, reducing sugars, ash, pH, total and volatile acidity, and free and total sulphur dioxide. The measurement of caseinates was conducted with commercial Enzyme-immunosorbent assays (LOD=0.25 mg kg-1 ; LOQ=0.5 mg kg-1). Samples of white and red wine, positive controls (spike), and negative controls (allergen free), were measured double-blinded. No detectable casein residues were found in the tested samples, regardless of the levels of the other physicochemical parameters measured. All of the tested wines were casein-free and safe for the customers.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA