Effectiveness of dishwashing liquids in removing chlorothalonil and chlorpyrifos residues from cherry tomatoes

Towards the Development of a Smart Detergent with Enhanced Safety and Efficiency for Pesticide Residue Removal from Fruits and Vegetables

The research focused on the development and evaluation of special detergents for washing fruits and vegetables, with the primary emphasis on removing pesticide residues. The research aimed to improve food safety and meet consumer preferences for effective cleaning of food products. Using the cloud point characteristic of non-ionic surfactants, a 'smart' detergent was developed to adapt to typical washing conditions. Optimization of the detergent system composition was conducted and the properties of the surfactant system in relation to the cloud point were investigated to highlight the importance of precise control over detergent behavior in response to temperature changes. The physicochemical properties study of the model washing baths included surface tension, aggregate size, solubilization properties, and foaming ability. A model detergent, tailored for both cleaning efficacy and safety against the skin, was developed. Washing efficacy tests demonstrated the superior ability of the designed detergent to remove pesticide residues, eliminating consumer concerns and promoting healthier and safer food consumption. The conducted research paves the way for innovative and safe detergents for washing fruits and vegetables, thereby increasing food safety and consumer satisfaction.

Maternal procymidone exposure has lasting effects on murine gut-liver axis and glucolipid metabolism in offspring

There is increasing evidence that maternal exposure to environmental pollutants can cause intestinal and metabolic diseases, and these disease risks still exist in offspring. Here, female C57BL/6 mice were orally treated with procymidone (PRO) (10 and 100 mg/kg body weight/day) by dietary supplementation during the gestation and lactation periods. Then, we discovered PRO changed the physiology, intestinal barrier and metabolism both in the generations of F₀ and different developmental stages of F₁ (7 weeks and 30 weeks old, respectively). Maternal PRO exposure affected the growth phenotypes and the glucolipid metabolism related indicators and genes of mice, especially the male mice of F₁ generations. The changes in bile acids (BAs) metabolism demonstrated that PRO disordered glucolipid metabolism through enterohepatic circulation. Furthermore, PRO reduced mucus secretion in the gut and altered the composition of gut microbiota, leading more bacteria to disseminate in the gut and inflammatory responses both in F₀ and F₁ regenerations. And PRO-induced gut microbiota dysbiosis was tightly related to BAs metabolites. Together, the results indicated that PRO destructed the functional integrity of intestinal barrier and the inflammatory reaction was triggered. And then, the disorder of glucolipid metabolism was induced through the BAs enterohepatic circulation. This study indicated that the cross-generation effects of PRO could not be ignored.

Removal of pesticide residues from apple and tomato cuticle

Pesticide residues are always an unsolved problem in the world despite all kinds of prevention measures. The present research work is based on a scientific hypothesis, i.e., "The removal of average pesticide residue is inversely proportional to the thickness of cuticle." The effects of boron-containing products and plant-based surfactants were tested for the removal of five pesticides (lambda-cyhalothrin, chlorpyrifos, diflubenzuron, metaflumizone, acetamiprid) on tomatoes and apples. Boron-containing products were able to remove the pesticide residues on average between 58.0 and 72.6% in tomatoes and 33.2-58.8% in an apple. While plant-based surfactants removed residues on average between 58.5 and 66.6% in tomatoes and 41.0-53.2% in an apple. The highest removal rate was 72% with etidot at 1%. The solution of 1% C8-C10 provided 66.6% average removal for tomatoes. Less removal was achieved in apples. For an apple, Log K_ow and molecular mass (independent variables) were significant with p < 0.01, and the coefficient of determination (R²) was > 0.87. However, the multiple linear regression analysis for ground colemanite was significant with R² of 0.96. In tomatoes, neither Log K_ow nor molecular mass as significant. The correlation was found between the physical and chemical properties of pesticides, but it is estimated that the thickness of the cuticle is effective in removing pesticides.

Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques

A field trial was conducted to illustrate the dissipation and residue and assess the dietary intake risk of penthiopyrad in eggplants, and the distribution was further estimated after different household processing methods. Penthiopyrad dissipated quickly in eggplants, with half-lives of 1.85−2.56 days. The final residue data indicated that following the recommended spraying method, penthiopyrad would not threaten human health. Risk quotient results (<<100%) also demonstrated that the dietary intake risk of penthiopyrad in eggplants for Chinese consumers could be negligible. Washing, peeling and thermal treatments had significant removal effects on penthiopyrad from eggplants (0 < processing factor < 0.60). The characterization of the dissipation and distribution of penthiopyrad in field and processed eggplant samples could provide a more realistic reference for risk assessment of processed products, as well as some information for humans who may be exposed to penthiopyrad.

Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables

Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo (Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7−77.0%, and the reduction range for the five leafy vegetables was 40.6−67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods (p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking.

A New LC-MS Method for Evaluating the Efficacy of Pesticide Residue Removal from Fruit Surfaces by Washing Agents

Modern agriculture uses pesticides to improve the quality and quantity of crops. However, pesticide residues can remain on agricultural products, posing very serious risks to human health and life. It is recommended to wash fruits and vegetables before consumption. To assess the removal efficacy of pesticide residue, a sensitive and reliable method based on ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was developed and optimized for the simultaneous determination of four pesticide residues (acetamiprid, boscalid, pyraclostrobin, and pendimethalin). Isotope-labeled standards were used to validate the method in terms of recovery, linearity, matrix effects, precision, and sensitivity. The mean recovery values for both low-quality control (LQC) and high-quality control (HQC) transitions were in the range of 89–105%, and the intra-day precision was less than 13.7%. The limits of detection (LOD) and quantification (LOQ) were 0.003 mg/kg and 0.01 mg/kg, respectively. The proposed method is suitable for evaluating the quality of detergents for removing pesticide residues from fruit surfaces.

Removal of pesticide residues from fresh vegetables by the coupled free chlorine/ultrasound process

Pesticide residue in vegetables has been considered as a serious food safety problem across the whole world. This study investigates a novel advanced oxidation process (AOP), namely the coupled free chlorine/ultrasound (FC/US) process for the removal of three typical pesticides from lettuce. The removal efficiencies of dimethoate (DMT), trichlorfon (TCF) and carbofuran (CBF) from lettuce reached 86.7%, 79.8% and 71.3%, respectively by the FC/US process. There existed a synergistic effect in the coupled FC/US process for pesticide removal and the synergistic factors reached 22.3%, 19.0% and 36.4% for DMT, TCF and CBF, respectively. Based on the analysis of mass balance of pesticides, the synergistic effect was probably attributed to the efficient oxidation of pesticides both in vegetables and in water by the generated free radicals and FC. The surface area and surface structure of vegetables strongly affected the removal of pesticides by FC/US. The removal efficiency of DMT increased from 80.9% to 88.1% as solution pH increased from 5.0 to 8.0, and then decreased to 84.1% when solution pH further increased to 9.0. When the ultrasonic frequency changed from 20 to 40 kHz, a remarkable improvement in pesticide removal by FC/US was observed. As the FC concentration increased from 0 to 15 mg L^-l, the removal efficiencies of pesticides increased firstly, and then became stagnant when the FC concentration further increased to 25 mg L^-l. The pesticide degradation pathways based on the identified intermediates were proposed. The total chlorophyll content was reduced by less than 5% after the FC/US process, indicating a negligible damage to the quality of vegetables. It suggests that the FC/US process is a promising AOP for pesticides removal from vegetables.

The Garbage Enzyme with Chinese Hoenylocust Fruits Showed Better Properties and Application than When Using the Garbage Enzyme Alone

Garbage enzyme (GE) is a vinegar or alcohol product derived from fermenting fresh kitchen waste, such as vegetable and fruit residues (peels, cuttings and bits), sugar (brown sugar, jaggery or molasses sugar) and water. Chinese honeylocust fruits (Gleditsia sinensis) have been used in China for at least 2000 years as a detergent. The aim of the study was to investigate the properties and application of Chinese honeylocust garbage enzyme (CHGE), which is produced when equal amounts of Chinese honeylocust fruits and fresh wastes are mixed. The results showed that CHGE had lesser microbial communities and lower surface tension than GE. CHGE also had higher viscosity, foam stability and emulsion stability than GE. Compared with GE, CHGE induced higher enzymatic amylase, cellulase, lipase and protease activities. CHGE had stronger detergency than GE and a 100× dilution of CHGE could significantly remove pesticide residues after a 30 min soaking treatment. The study showed that as a biological detergent, CHGE is safer and more environmentally friendly than GE and has remarkable washing and cleaning power. The preparation method of the detergent is simple: it can be prepared at home using fruit and vegetable waste, which is beneficial to the secondary utilization of waste and the reduction of pollution to the environment and damage to human health.

Effects of chlorothalonil, prochloraz and the combination on intestinal barrier function and glucolipid metabolism in the liver of mice

Chlorothalonil (CHL) and procymidone (PRO) are fungicides that exhibit low toxicity and are widely used in many countries. And both fungicides are frequently detected in the food chain. However, the health risk posed by these fungicides is still unclear. Here, 8-week-old male C57BL/6 mice were orally treated with CHL (10, 50 mg/kg/day), PRO (20, 100 mg/kg/day) and CHL+PRO (5+10, 25+50 mg/kg/day) by dietary supplementation for 10 weeks. Hepatic pathological analysis showed that exposure to CHL, PRO and CHL+PRO could cause liver injury. The glucose, triglyceride (TG) levels and the related gene expression to glucolipid metabolism changed significantly. The significantly reduced acylcarnitine levels demonstrated that CHL, PRO and CHL+PRO exposure inhibited fatty acids (FAs) β-oxidation. In addition, CHL and PRO altered the structure of the gut microbiota and destroyed the integrity of the intestinal barrier function. In particular, AF12, Odoribacter, Prevotella and Lactobacillus were highly correlated with carnitine. The results showed that CHL, PRO and CHL+PRO exposure might inhibit FAs β-oxidation by decreasing cystic fibrosis transmembrane conductance regulator (CFTR)-mediated ion transport, indicating that these fungicides disturbed intestinal barrier function associated with glucolipid metabolism disorder. Here, the data also indicated that there was an additive effect between CHL and PRO in mice.

Residue behavior and dietary risk assessment of chlorothalonil and its metabolite SDS-3701 in water spinach to propose maximum residue limit (MRL)

Dietary risk assessment generally combines food consumption data and the concentration of pesticide by using the risk quotient (RQ) method. Chlorothalonil is the second popular fungicide in the world, and its residue and risk assessment in water spinach remain unknown. In this paper, the field trials of chlorothalonil in water spinach were operated under good agricultural practice (GAP) in China to human health protective. The dissipation experiments demonstrated that chlorothalonil was rapidly degraded in water spinach, with the half-lives of 1.8-3.2 days, and the amount of its metabolite SDS-3701 (4-hydroxy-2,5,6-trichloroisophthalonitrile) taken up through the water spinach roots from the soil was minor. The terminal experiments disclosed that the average residues of chlorothalonil and SDS-3701 in water spinach were below 6.59 mg/kg and 0.01 mg/kg, respectively. The results suggested the chronic dietary risk probability of chlorothalonil was 51.95-59.15% in terms of all registered crops, and the acute dietary risk probability of chlorothalonil was 12.30%-63.01% in water spinach, highlighting that the dietary risk of chlorothalonil in water spinach under GAP was acceptable. MRL of chlorothalonil was proposed as 7 mg/kg for water spinach and 5 days was recommended as a safe pre-harvest interval (PHI) for chlorothalonil application in water spinach field.

Effects of soil acidification on the toxicity of organophosphorus pesticide on Eisenia fetida and its mechanism

Organophosphorus pesticides (OPs) have been widely used to control agricultural insects. Soil acidification is a major problem in soil of intensive agricultural systems, especially in red soil with a low pH buffer capacity. However, the effects of soil acidification on the toxicity of pesticides are still unclear. In the present study, the toxicity of three OPs on E. fetida was determined at individual (14-day lethal test) and biochemical levels (antioxidative defence enzymes) by using acidified soils (pH = 5.5, 4.3 and 3.1). The results showed that the toxicity of tested OPs was slightly increased with the decrease of soil pH. To interpret the phenomena, an optimum Quantitative Structure Activity Relationship (QSAR) model was developed based on the toxicity mechanism and the partial least squares regression (PLS) method. The model indicated bioavailability and toxicodynamics are key factors of soil acidification affecting the toxicity of the OPs. Further results revealed the bioavailability of the OPs was strongly related to their hydrolysis and biodegradation character, whereas the effects of soil acidification on toxicodynamics were mainly caused by the interaction between the acetylcholinesterase (AchE) and the OPs. Results will increase understanding of the effects of soil acidification on the toxicity of pesticides and its mechanism.

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

Nowadays, the use of pesticides is inevitable for pest control in crops, especially for fruit and vegetables. After the harvest from raw agricultural commodities, the amount of pesticide residues in food is mainly influenced by the storage, handling and processing that follow. If good agricultural and good manufacturing practices are enforced effectively, the amount of pesticide residues would be brought below the corresponding maximum residue level. Thus, the consumption of raw and/or prepared fruit and vegetables would be safe. Nonetheless, reports regarding pesticide residues in fruit or vegetables on mass media have been worrying consumers, who are concerned about the adverse effects of pesticide residues. As a result, consumers perform household processing before consumption to reduce any related risks. However, can these preparations effectively remove pesticide residues? Reviewing the extensive literature, it showed that, in most cases, washing and soaking can only lead to a certain degree of reduction in residue level, while other processing such as peeling, soaking in chemical baths and blanching can reduce pesticide residues more effectively. In general, the behaviour of residues during processing can be rationalised in terms of the physico-chemical properties of the pesticide and the nature of the process. In contrast, the reported studies are diversified and some areas still lack sufficient studies to draw any remarks. Recommendations are provided with respect to the available information that aims to formulate an environmental friendly, cost-effective and efficient household processing of fruit and vegetables to reduce pesticide residues. © 2017 Society of Chemical Industry.