Effect of Photosensitization Mediated by Curcumin on Carotenoid and Aflatoxin Content in Different Maize Varieties

Applied Sciences

Michael E. Netzel¹  Yasmina Sultanbawa¹  Maral Seidi Damyeh¹  Anh D. T. Phan¹  Mridusmita Chaliha¹  Hung T. Hong²  Tim J. O’Hare²  Rafael Nguenha³ 

[1] ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia;Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia;School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia;

关键词: aflatoxin B1;    Aspergillus flavus;    carotenoids;    curcumin;    maize varieties;    photosensitization;   

DOI  :  10.3390/app11135902

来源: DOAJ

【 摘 要 】

Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and livestock. This study evaluated the combination of blue light with curcumin to inactivate Aspergillus flavus spores, its effect on aflatoxin B1 (AFB1) production and maintaining carotenoid content in three maize varieties. The study was first conducted in vitro, and the spore suspensions (10⁴ CFU·mL⁻¹) were treated with four curcumin concentrations (25 and 50 µM in ethanol, 1000 and 1250 µM in propylene glycol) and illuminated at different light doses from 0 to 130.3 J·cm⁻². The photoinactivation efficiency was light-dose dependent with the highest photoinactivation of 2.3 log CFU·mL⁻¹ achieved using 1000 µM curcumin at 104.2 J·cm⁻². Scanning electron microscopy revealed cell wall deformations as well as less density in photosensitized cells. Photosensitization of maize kernels gave rise to a complete reduction in the viability of A. flavus and therefore inhibition of AFB1 production, while no significant (p > 0.05) effect was observed using either light or curcumin. Moreover, photosensitization did not affect the carotenoids in all the studied maize varieties. The results suggest that photosensitization is a green alternative preservation technique to decontaminate maize kernels and reduce consumer exposure to AFB1 without any effect on carotenoid content.

【 授权许可】

Unknown