Glass and aluminium packaging materials were recycled, in the perspective of circular economy, to synthetize potassium and sodium zeolitic materials (Zeo-K and Zeo-Na) through an alkaline hydrothermal treatment. Both materials were then tested as oenological adjuvants for the removal of riboflavin (300 μg L−1) from a model wine solution, to prevent the light-struck taste defect that can be caused in white and rosé wines by light exposure during storage or consumption. Suspension tests revealed that Zeo-Na at 1 g L−1 removed 15 % riboflavin in 16 h, similarly to what removed by a commercial bentonite at the same concentration. To reduce the riboflavin concentration below the risk threshold, 50 g L−1 Zeo-Na were required. Effectiveness of Zeo-K was slightly lower compared to Zeo-Na, possibly due to the lower crystallinity, cation exchange capacity and porosity of this zeolitic material. A higher removal efficiency and time saving were obtained by filtration using columns packed with Zeo-Na. Weak bonding and physical entrapment are suggested as potential mechanisms for riboflavin sorption by zeolites.