Effect of solvents on curcumin as a photosensitizer and its ability to inactivate Aspergillus flavus and reduce aflatoxin B1 in maize kernels and flour-Reference-Cited by-同舟云学术

Effect of solvents on curcumin as a photosensitizer and its ability to inactivate Aspergillus flavus and reduce aflatoxin B1 in maize kernels and flour

Published:2021-12-19 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Nguenha Rafael José¹²,Damyeh Maral Seidi³⁴,Hong Hung Trieu⁴,Chaliha Mridusmita³⁴,Sultanbawa Yasmina³⁴^ORCID

Affiliation:

1. School of Agriculture and Food Science The University of Queensland St. Lucia Queensland Australia

2. Faculdade de Agronomia e Engenharia Florestal Universidade Eduardo Mondlane Maputo Mozambique

3. ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia Queensland Australia

4. Centre for Food Science and Nutrition Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland Australia

Funder

Hort Innovation

Australian Government

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16169

Reference56 articles.

1. Curcumin loaded nanoparticles as efficient photoactive formulations against gram-positive and gram-negative bacteria

2. The efficacy of photosensitizers on mycelium growth, mycotoxin and enzyme activity of Alternaria spp;Alananbeh K.;Jordan Jornal of Biological Sciences,2018

3. A novel photosensitization treatment for the inactivation of fungal spores and cells mediated by curcumin

4. The effect of photosensitization mediated by curcumin on storage life of fresh date (Phoenix dactylifera L.) fruit

5. Potential applications of porphyrins in photodynamic inactivation beyond the medical scope

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