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

A H Adam1, Salwa A Aly1, Rasha M H Sayed-ElAhl2

  • 1Faculty of Veterinary Medicine, Department of Food Hygiene & Control, Cairo University, Giza, Egypt.

Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]
|November 8, 2025
PubMed
Summary

Nano-chitosan and bentonite effectively reduce aflatoxin M₁ (AFM₁) in UHT milk. Nano-chitosan significantly lowered AFM₁ levels, while bentonite showed moderate reduction, without impacting milk

Keywords:
Aflatoxin M1BentoniteDetoxificationMilkNano-chitosanSensory properties

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Area of Science:

  • Food Science and Technology
  • Mycotoxicology
  • Materials Science

Background:

  • Aflatoxin M₁ (AFM₁) in milk poses a global public health risk and economic challenge to the dairy industry.
  • Effective methods for controlling AFM₁ contamination in milk are crucial for consumer safety and market integrity.

Purpose of the Study:

  • To evaluate the efficacy of nano-chitosan and clay bentonite in reducing AFM₁ levels in UHT cow's milk.
  • To assess the impact of these agents on the sensory attributes and compositional properties of UHT milk.

Main Methods:

  • UHT cow's milk was spiked with AFM₁ and treated with varying concentrations (0.25%, 0.5%, 1.0%) of nano-chitosan and bentonite.
  • AFM₁ concentration, sensory attributes (flavor, color, appearance), and milk composition (protein, fat, lactose, etc.) were analyzed.

Main Results:

  • Nano-chitosan reduced AFM₁ by 64.5% to 80.2%, while bentonite achieved reductions of 21.7% to 38.6%.
  • No significant alterations were observed in the sensory properties or major compositional parameters of the milk treated with either agent.
  • Both agents demonstrated significant differences (p<0.05) in AFM₁ reduction across concentrations.

Conclusions:

  • Nano-chitosan is highly effective in adsorbing AFM₁ from UHT milk, with bentonite showing moderate efficacy.
  • These detoxification agents do not adversely affect the sensory characteristics or nutritional composition of milk.
  • Further in vitro validation in naturally contaminated milk is recommended to confirm practical applicability.