Abstract
(1) Background: Safety problems associated with aflatoxin B(1) (AFB(1)) contamination have always been a major threat to human health. Removing AFB(1) through adsorption is considered an attractive remediation technique. (2) Methods: To produce an adsorbent with a high AFB(1) adsorption efficiency, a magnetic reduced graphene oxide composite (Fe(3)O(4)@rGO) was synthesized using one-step hydrothermal fabrication. Then, the adsorbent was characterized using a series of techniques, such as SEM, TEM, XRD, FT-IR, VSM, and nitrogen adsorption-desorption analysis. Finally, the effects of this nanocomposite on the nutritional components of treated foods, such as vegetable oil and peanut milk, were also examined. (3) Results: The optimal synthesis conditions for Fe(3)O(4)@rGO were determined to be 200 °C for 6 h. The synthesis temperature significantly affected the adsorption properties of the prepared material due to its effect on the layered structure of graphene and the loading of Fe(3)O(4) nanoparticles. The results of various characterizations illustrated that the surface of Fe(3)O(4)@rGO had a two-dimensional layered nanostructure with many folds and that Fe(3)O(4) nanoparticles were distributed uniformly on the surface of the composite material. Moreover, the results of isotherm, kinetic, and thermodynamic analyses indicated that the adsorption of AFB(1) by Fe(3)O(4)@rGO conformed to the Langmuir model, with a maximum adsorption capacity of 82.64 mg·g(-1); the rapid and efficient adsorption of AFB(1) occurred mainly through chemical adsorption via a spontaneous endothermic process. When applied to treat vegetable oil and peanut milk, the prepared material minimized the loss of nutrients and thus preserved food quality. (4) Conclusions: The above findings reveal a promising adsorbent, Fe(3)O(4)@rGO, with favorable properties for AFB(1) adsorption and potential for food safety applications.