Adsorption of aflatoxin B1 to corn by-products

被引：5
作者：
Liu, Yue [1 ,2 ]
Xia, Lei [2 ]
Yamdeu, Joseph Hubert Galani [2 ,3 ]
Gong, Yun Yun [2 ]
Orfila, Caroline [2 ]
机构：
[1] Jimei Univ, Coll Ocean Food & Biol Engn, Xiamen 361021, Peoples R China
[2] Univ Leeds, Sch Food Sci & Nutr, Nutr Sci & Epidemiol Grp, Leeds, England
[3] Canterbury Christ Church Univ, Sch Psychol & Life Sci, Sect Nat & Appl Sci, Canterbury, England
来源：
FOOD CHEMISTRY | 2024年 / 440卷
基金：
英国生物技术与生命科学研究理事会; “创新英国”项目;
关键词：
Aflatoxin B 1; Corn cob; Adsorption; By-products; Zea Mays; B-1; ABILITY; WATER; ACID;
D O I：
10.1016/j.foodchem.2023.138212
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The adsorption of aflatoxin B1 (AFB1) to natural fiber materials prepared from corn by-products was investigated in this study. The results showed that corn cob powder (CCP) dose, particle size, time (0.25-24 h), temperature (4, 20, 37, 50 and 100 degrees C) and pH (2-8), had significant effects on adsorption. The maximum adsorption (98%) was with particles 500-355 mu m in size at 20 degrees C for 8 h, at the dose of 50 mg mL-1. The adsorption fitted pseudosecond-order model and Langmuir isotherm well. Besides, CCP had a higher adsorption capacity to AFB1 than any single cell wall components of corn, which indicated that capillary effect happened in cell wall might be the main reason for adsorption. The results also suggested that CCP could reduce AFB1 content from both liquid and solid food matrixes. Briefly, CCP displayed promising properties that could be developed in nature-based practical applications for food aflatoxin decontamination.
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页数：10
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