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Hou R, Li C, Tan Y, Wang Y, Huang S, Zhao C, Zhang Z. Eco-friendly O-carboxymethyl chitosan base chlorfenapyr nanopesticide for effective pest control and reduced toxicity to honey bees. Int J Biol Macromol 2022; 224:972-983. [DOI: 10.1016/j.ijbiomac.2022.10.182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 10/16/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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Ganilho C, da Silva MB, Paiva C, de Menezes TI, dos Santos MR, Pereira CM, Pereira R, Andreani T. Environmental Safety Assessments of Lipid Nanoparticles Loaded with Lambda-Cyhalothrin. NANOMATERIALS 2022; 12:nano12152576. [PMID: 35957012 PMCID: PMC9370418 DOI: 10.3390/nano12152576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 11/25/2022]
Abstract
Lipid nanoparticles (LN) composed of biodegradable lipids and produced by green methods are candidates for the encapsulation of pesticides, potentially contributing to decreasing their release in the environment. From a safety-by-design concept, this work proposes LN for the encapsulation of insecticide active ingredients (AI). However, given the complexity of nanoparticles, ecotoxicological studies are often controversial, and a detailed investigation of their effects on the environment is required. Accordingly, this work aimed to produce and characterize LN containing the insecticide lambda-cyhalothrin (LC) and evaluate their safety to crops (Solanum lycopersicum and Zea mays), soil invertebrates (Folsomia candida and Eisenia fetida), and soil microbial parameters. The average particle size for LN-loaded with LC (LN–LC) was 165.4 ± 2.34 nm, with narrow size distribution and negative charge (−38.7 ± 0.954 mV). LN were able to encapsulate LC with an entrapment efficacy of 98.44 ± 0.04%, maintaining the stability for at least 4 months. The LN–LC showed no risk to the growth of crops and reproduction of the invertebrates. The effect on microbial parameters showed that the activity of certain soil microbial parameters can be inhibited or stimulated by the presence of LN at highest concentrations, probably by changing the pH of soil or by the intrinsic properties of LN.
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Affiliation(s)
- Catarina Ganilho
- GreenUPorto, Sustainable Agrifood Production Research Centre & INOV4AGRO, Department of Biology, Faculty of Sciences, University of Porto, Rua Campo Alegre s/n, 4169-007 Porto, Portugal; (C.G.); (M.B.d.S.); (C.P.)
| | - Márcia Bessa da Silva
- GreenUPorto, Sustainable Agrifood Production Research Centre & INOV4AGRO, Department of Biology, Faculty of Sciences, University of Porto, Rua Campo Alegre s/n, 4169-007 Porto, Portugal; (C.G.); (M.B.d.S.); (C.P.)
| | - Cristiana Paiva
- GreenUPorto, Sustainable Agrifood Production Research Centre & INOV4AGRO, Department of Biology, Faculty of Sciences, University of Porto, Rua Campo Alegre s/n, 4169-007 Porto, Portugal; (C.G.); (M.B.d.S.); (C.P.)
| | - Thacilla Ingrid de Menezes
- Chemistry Research Centre (CIQUP) & Institute of Molecular Sciences (IMS), Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (T.I.d.M.); (M.R.d.S.); (C.M.P.)
| | - Mayara Roncaglia dos Santos
- Chemistry Research Centre (CIQUP) & Institute of Molecular Sciences (IMS), Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (T.I.d.M.); (M.R.d.S.); (C.M.P.)
| | - Carlos M. Pereira
- Chemistry Research Centre (CIQUP) & Institute of Molecular Sciences (IMS), Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (T.I.d.M.); (M.R.d.S.); (C.M.P.)
| | - Ruth Pereira
- GreenUPorto, Sustainable Agrifood Production Research Centre & INOV4AGRO, Department of Biology, Faculty of Sciences, University of Porto, Rua Campo Alegre s/n, 4169-007 Porto, Portugal; (C.G.); (M.B.d.S.); (C.P.)
- Correspondence: (R.P.); (T.A.); Tel.: +351-220-402-000 (R.P. & T.A.)
| | - Tatiana Andreani
- GreenUPorto, Sustainable Agrifood Production Research Centre & INOV4AGRO, Department of Biology, Faculty of Sciences, University of Porto, Rua Campo Alegre s/n, 4169-007 Porto, Portugal; (C.G.); (M.B.d.S.); (C.P.)
- Chemistry Research Centre (CIQUP) & Institute of Molecular Sciences (IMS), Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (T.I.d.M.); (M.R.d.S.); (C.M.P.)
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CTAB) & INOV4AGRO, University of Trás-os-Montes e Alto Douro, UTAD, 5000-801 Vila Real, Portugal
- Correspondence: (R.P.); (T.A.); Tel.: +351-220-402-000 (R.P. & T.A.)
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Abstract
Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.
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