Scholarlink

<p>Controlling aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) in milk and dairy products is of critical importance due to its persistent global threat to public health and significant economic impact on the dairy industry. This study aimed to evaluate the effect of nano-chitosan and clay bentonite on AFM<sub>1</sub> in spiked UHT cow's milk and their impact on its sensory attributes and composition. The AFM<sub>1</sub> concentration was reduced by 64.5%, 76.3%, and 80.2% at 0.25%, 0.5%, and 1.0% concentrations of nano-chitosan, respectively. Regarding bentonite, the AFM<sub>1</sub> concentration was reduced by 21.7%, 34.2%, and 38.6% at 0.25%, 0.5%, and 1.0% concentrations, respectively. Results indicated significant differences (<i>p</i> &lt; 0.05) in AFM<sub>1</sub> reduction among different concentrations of nano-chitosan and bentonite. This study provides the first reported data on the sensory profile of milk (flavor, color, and appearance) following detoxification with nano-chitosan and bentonite. No significant difference (<i>p</i> &gt; 0.05) was detected in the sensory parameters of the milk samples treated with either nano-chitosan or bentonite. Milk protein (3.8%), fat (3.1%), lactose (4.3%), solids not-fat (8.2%), ash (0.6%), titratable acidity percentage (0.15%), and pH (6.6%) were significantly unaffected. This in vitro study demonstrates the significant efficacy of nano-chitosan, and to a lesser degree bentonite, for adsorbing AFM₁ from UHT milk without altering its sensory properties. Efficacy in spiked milk warrants validation in naturally contaminated samples to confirm practical applicability.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Decrease of AFM1 concentration in cow milk by chitosan and bentonite clay application: impact on sensory and compositional attributes

  • 期刊论文

  • 发表日期：

    2025年11月9日

查看全文
  • A. H. Adam,
  • Salwa A. Aly,
  • Rasha M. H. Sayed-ElAhl,
  • M. F. Saad

摘要

Controlling aflatoxin M1 (AFM1) in milk and dairy products is of critical importance due to its persistent global threat to public health and significant economic impact on the dairy industry. This study aimed to evaluate the effect of nano-chitosan and clay bentonite on AFM1 in spiked UHT cow's milk and their impact on its sensory attributes and composition. The AFM1 concentration was reduced by 64.5%, 76.3%, and 80.2% at 0.25%, 0.5%, and 1.0% concentrations of nano-chitosan, respectively. Regarding bentonite, the AFM1 concentration was reduced by 21.7%, 34.2%, and 38.6% at 0.25%, 0.5%, and 1.0% concentrations, respectively. Results indicated significant differences (p < 0.05) in AFM1 reduction among different concentrations of nano-chitosan and bentonite. This study provides the first reported data on the sensory profile of milk (flavor, color, and appearance) following detoxification with nano-chitosan and bentonite. No significant difference (p > 0.05) was detected in the sensory parameters of the milk samples treated with either nano-chitosan or bentonite. Milk protein (3.8%), fat (3.1%), lactose (4.3%), solids not-fat (8.2%), ash (0.6%), titratable acidity percentage (0.15%), and pH (6.6%) were significantly unaffected. This in vitro study demonstrates the significant efficacy of nano-chitosan, and to a lesser degree bentonite, for adsorbing AFM₁ from UHT milk without altering its sensory properties. Efficacy in spiked milk warrants validation in naturally contaminated samples to confirm practical applicability.