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Multiple Technology Approach Based on Stable Isotope Ratio Analysis, Fourier Transform Infrared Spectrometry and Thermogravimetric Analysis to Ensure the Fungal Origin of the Chitosan

Summary

This study develops reliable methods to identify whether chitosan used in winemaking comes from mushrooms or shellfish. Using isotope analysis, heat testing, and infrared spectroscopy, researchers established clear markers to distinguish fungal chitosan from crustacean-derived versions. This is important because only mushroom-derived chitosan is legally permitted in wine production due to allergy risks associated with shellfish proteins.

Background

Chitosan is a natural polysaccharide authorized for oenological practices in wine treatment, but only fungal-derived chitosan is permitted due to allergic reaction risks from crustacean tropomyosin. Current official identification methods are time-consuming and may be falsified.

Objective

To establish threshold authenticity limits for stable isotope ratio analysis parameters and develop complementary discrimination methods using FTIR and TGA to reliably identify fungal versus crustacean chitosan origin.

Results

Threshold limits established: δ13C values above −14.2‰ or below −25.1‰ indicate fungal chitosan; δ15N above +2.7‰ required for intermediate δ13C values; δ18O below +25.3‰ confirms fungal origin. TGA and FTIR parameters (maximum degradation temperature and amide peak areas) effectively discriminated sample origins into well-defined clusters.

Conclusion

The multi-technology approach combining SIR, TGA, and FTIR with chemometric analysis provides a robust, reliable methodology for chitosan origin identification superior to official methods. The proposed analytical strategy enables correct identification of fungal versus crustacean chitosan samples.
  • Published in:Molecules,
  • Study Type:Analytical Research Study,
  • Source: PMID: 37298800, DOI: 10.3390/molecules28114324
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