Green and sustainable techniques for mycotoxin decontamination in rice: Microwave and UV technology

Abstract

Mycotoxin is the secondary metabolites of fungi which can contaminate rice at any stage of processing. Mycotoxin contamination of rice has significant economic and public health implications, compromises food safety and reduces food quality. Consequently, there is an increasing demand for the development of effective decontamination techniques. This study explores the effect of microwave (MW) and ultraviolet (UV) treatments on the degradation of mycotoxin in rice. This study investigated the effect of microwave (MW) and ultraviolet (UV) on the AFT, AFB1 and OTA levels in rice. Rice was artificially contaminated with AFT (50 ng/g), AFB1 (50 ng/g) and OTA (20 ng/g) and treated with MW (at 560 W, 640 W, and 720 W for 120 s and 360 s) and UV technology (at 15 mW/cm² UV intensity for 0.5, 1, 2, 3 and 4 h). AFT, AFB1 and OTA were analysed by HPLC-FLD. The results showed that the highest MW treatment (720 W, 360 s) reduced the AFT, AFB1, and OTA by 40.00, 49.31, and 73.39 %, respectively, in rice. However, the lowest MW power and treatment time (560 W, 120 s) showed significant reductions of AFT (33.40 %), AFB1 (50.06 %), and OTA (75.24 %) in rice. UV treatment significantly lowered mycotoxin content, with optimal reductions observed after varying exposure times depending on the specific toxin. The highest reduction in AFT (31.09 %), AFB1 (44.33 %), and OTA (59.96 %) were observed after 0.5 h, 4 h, and 2 h UV exposure, respectively. These results demonstrate the potential of microwave and UV treatments to achieve significant mycotoxin reduction. These findings support the integration of sustainable decontamination technologies in rice processing, contributing to food safety and sustainability in the agri-food sector.