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

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