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Wen A, Gao F, Guo B, Wang L, Yuan S, Yu H, Guo Y, Cheng Y, Yang L, Yao W. Electrolyzed water combined with ozone treatment for efficient removal of mancozeb residues from grapes. J Food Sci 2024. [PMID: 39322972 DOI: 10.1111/1750-3841.17374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Revised: 08/04/2024] [Accepted: 08/23/2024] [Indexed: 09/27/2024]
Abstract
Existing cleaning methods mainly focus on removing free-state pesticides. However, mancozeb can bind to the wax layer of grapes, forming bound-state residues that are difficult to remove. This study aims to develop an effective cleaning strategy to eliminate both free and bound mancozeb residues from grapes. Compared with the untreated mancozeb aqueous solution, the concentration of free mancozeb significantly decreased (p < 0.05) after treatment with ozonated water (OW), electrolyzed water (EW), and their combination (OW+EW) for 60 min. The combined treatment synergistically promoted mancozeb degradation, thus reducing its half-life to 38% and 75% of that observed when OW and EW were used alone, respectively. To investigate the effect of the waxy layer on mancozeb removal, oleanolic acid (OLA) was selected as a representative component. The binding effect of OLA limited the degradation of mancozeb in OW and EW, extending its half-life by 1.27 and 1.20 times, respectively. Density functional theory elucidated the mechanism by which the binding of OLA affects the degradation of mancozeb. Interestingly, the decomposition of mancozeb in OW + EW was almost unaffected by the introduction of OLA, indicating that the combined treatment could effectively remove bound-state mancozeb. The combined treatment was then successfully applied to remove mancozeb from grapes. After exposure to OW + EW for 10 min, the removal efficiency of mancozeb reached up to 80.61% with minimal risks of ethylene thiourea formation. There was no obvious change in the surface color of grapes after treatment. The findings provide valuable guidance for removing mancozeb from fresh fruits rich in waxy coatings.
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Affiliation(s)
- Aying Wen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Fang Gao
- Center of Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Boru Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Linquan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Hang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Ling Yang
- Xinjiang Agricultural Products Quality and Safety Center, Urumchi, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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Bölek S, Göktaş MA, Tosya F, Göksu F, Dinç Ö. Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying. FOOD SCI TECHNOL INT 2024; 30:565-573. [PMID: 37461230 DOI: 10.1177/10820132231186168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. Spondias dulcis fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health. Fresh S. dulcis has a short shelf life and drying is an option to preserve the fruit. In this study, the effects of electrolyzed water treatment on the quality characteristics of dried S. dulcis were investigated. Slices of fruit treated with four different electrolyzed waters (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, and Catholyte Na2CO3) were dried in a conventional oven at 70 °C. Color, Browning index, antioxidant characteristics, texture profile, rehydration capacity, pH, and Fourier transform infrared spectroscopy analyzes of dried S. dulcis were performed. The samples treated with electrolyzed water prior to drying showed higher antioxidant activity (59.46 ± 0.09), total phenolic content (287.00 ± 1.76), and rehydration capacity (4.52 ± 0.05) compared to the control samples. The findings of the current study showed that electrolyzed water treatment could prevent the browning of dried S. dulcis fruits and preserve bioactive compounds as well as chemical properties.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Muhammed A Göktaş
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feyza Tosya
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feriha Göksu
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Özge Dinç
- Department of Biotechnology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
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Bhamdare H, Pahade P, Bose D, Durgbanshi A, Carda-Broch S, Peris-Vicente J. Evaluating the effectiveness of different household washing techniques for removal of insecticides from spinach and chickpea leaves by micellar liquid chromatography. J Chromatogr A 2024; 1730:465043. [PMID: 38908066 DOI: 10.1016/j.chroma.2024.465043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 05/28/2024] [Accepted: 06/01/2024] [Indexed: 06/24/2024]
Abstract
In the past few decades, the employment of green analytical approaches in chromatographic method development has attracted the analytical separation community. The greenness of the developed method depends upon the toxicity of solvents and the amount of generated post-analysis waste generated. In this concern, micellar liquid chromatography (MLC) is a simple and rapid technique that generates very low toxic waste compared to traditional chromatographic pesticide detection methods. Here, MLC method has been validated and applied for the determination of monocrotofos (MCF), imidacloprid (ICP), dimethoate (DM) and profenofos (PFF) in spinach and chickpea leaves. The optimized mobile phase was 0.065 M SDS-2 % 1-propanol, 0.01 M NaH2PO4 buffered to pH 7. A C18 column was used for separation with a flow rate of 1 mL/min. The developed method has been validated following the guidelines of SANTE/11,312/2021 and ICH guidelines for; limit of quantification (0.05-0.20 mg/kg), linearity (r2> 0.997-0.999), precision (<6.3 %), accuracy (96.3 %-99.8 %) and robustness (<6) in real samples. ICP and MCF, apart from DM and PFF, were detected in the present work. After detecting insecticides in spinach and chickpea leaves both were washed with different household chemicals i.e. normal, lukewarm, common salt, lemon juice water and commercial ozonizer. Based on five washing techniques with insecticide concentration time intervals reduction rates were calculated for each washing treatment. The results show that lemon juice, common salt water, and ozonizer can be used as washing techniques for the reduction of superficial and systematic residues of ICP and MCF. Common salt and lemon juice water were better for washing over vinegar and potassium permanganate (KMnO4) as they enhance the colour of the green leafy vegetables and are available in every Indian kitchen. They can be easily used by lower socioeconomic classes who cannot afford KMnO4 and vinegar.
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Affiliation(s)
- Hemlata Bhamdare
- Department of Criminology and Forensic Science, Doctor Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh 470003, India
| | - Priyanka Pahade
- Department of Criminology and Forensic Science, Doctor Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh 470003, India
| | - Devasish Bose
- Department of Criminology and Forensic Science, Doctor Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh 470003, India
| | - Abhilasha Durgbanshi
- Department of Chemistry, Doctor Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh 470003, India.
| | - Samuel Carda-Broch
- Bioanalytical Chemistry, Department of Physical and Analytical Chemistry, ESTCE, Universitat Jaume I, Castello 12071, Spain
| | - Juan Peris-Vicente
- Department of Analytical Chemistry, Faculty of Chemistry, Universitat de València, Burjassot-Valencia 46100, Spain
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Hadjila C, Incerti O, Celano G, Desopo M, Ippolito A, Sanzani SM. Electrolyzed Salt Solutions Used against Major Postharvest Diseases of Fresh Fruit and Vegetables. Foods 2024; 13:2503. [PMID: 39200430 PMCID: PMC11353557 DOI: 10.3390/foods13162503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 09/02/2024] Open
Abstract
Alternative means of control are becoming increasingly relevant to the improvement of safety and the reduction of postharvest losses and waste of fruit and vegetables, especially in view of the application of the EU Greed Deal. A previous study from our research group that focused on the electrolysis process of water and was conducted using NaCl and NaHCO3 as electrolytes proved to efficiently reduce pathogen inoculum in packinghouse washing water. In the present study, we examined the effect of the electrolyzed salt solutions (eNaCl and eNaHCO3) produced in the same experimental conditions previously reported to be used as postharvest treatments during handling and commercialization, and/or at the consumer's site. We tested the electrolyzed solutions, obtained in the presence or absence of the salts, against five relevant fungal pathogens in terms of conidia viability, and on various hosts in terms of rot incidence/severity. Chemical parameters of electrolyzed and non-electrolyzed solutions were also assessed. Although a different susceptibility to treatments was observed among pathogens, electrolyzed sodium chloride (eNaCl) was the most efficient treatment for preventing spore germination, as well as for minimizing fruit rot. However, a consistent control of fungal viability and consequent rot was also achieved using electrolyzed tap water (eW). The eNaHCO3, although less efficient on fungal viability, provided a significant effect against fruit rot. The investigated electrolyzed solutions seem promising for reducing the waste of fresh fruit and vegetables.
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Affiliation(s)
- Chahinez Hadjila
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (C.H.); (O.I.); (G.C.); (M.D.); (A.I.)
- CIHEAM Bari, Via Ceglie 9, 70010 Valenzano, Italy
| | - Ornella Incerti
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (C.H.); (O.I.); (G.C.); (M.D.); (A.I.)
| | - Giuseppe Celano
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (C.H.); (O.I.); (G.C.); (M.D.); (A.I.)
| | - Marika Desopo
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (C.H.); (O.I.); (G.C.); (M.D.); (A.I.)
| | - Antonio Ippolito
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (C.H.); (O.I.); (G.C.); (M.D.); (A.I.)
| | - Simona Marianna Sanzani
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (C.H.); (O.I.); (G.C.); (M.D.); (A.I.)
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Zhao S, Huang X, Chen G, Qin H, Xu B, Luo Y, Liao Y, Wang S, Yan S, Zhao J. Causal inference and mechanism for unraveling the removal of four pesticides from lettuce (Lactuca sativa L.) via ultrasonic processing and various immersion solutions. ULTRASONICS SONOCHEMISTRY 2024; 108:106937. [PMID: 38896895 PMCID: PMC11239705 DOI: 10.1016/j.ultsonch.2024.106937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 04/10/2024] [Accepted: 05/30/2024] [Indexed: 06/21/2024]
Abstract
This study explores the reduction of carbamates (CAs) and pyrethroids (PYs) - commonly used pesticides - in lettuce using various immersion solutions and ultrasonic processing. It also examines the role of machine learning and molecular docking in understanding the mechanisms of pesticide reduction. The results revealed that the highest reduction of both CAs and PYs exceeded 80 % on lettuce leaves. In most samples, the reduction increased with the power of ultrasonic processing and processing time. The results of machine learning models (XGBoost and SHAP) showed that during the immersion cleaning of CAs and PYs, as well as during both immersion cleaning and ultrasonic processing of CAs + PYs, the reduction was most influenced by the initial pesticide levels and immersion time. Gas Chromatography-Mass Spectrometry (GC-MS) analysis of lettuce's wax layer identified 24 compounds, including fatty alcohols, fatty acids, fatty acid esters, and triterpenoids. Despite the absence of active sites, the lipophilic nature of long-chain aliphatic compounds aids in pesticide binding, while triterpenoids form strong hydrogen bonds with pesticides, indicating a robust adsorption on the lettuce surface. This study aims to offer insights into the efficient removal of chemical pesticide residues from fruits and vegetables, addressing critical concerns for food safety and human health.
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Affiliation(s)
- Sijia Zhao
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal Universty), Ministry of Education 610101, Chengdu, Sichuan, P. R. China; College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China
| | - Xinyi Huang
- College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China
| | - Guanyu Chen
- College of Physics and Electronic Engineering, Sichuan Normal University, Sichuan 610101, China
| | - Haixiong Qin
- College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China
| | - Bowen Xu
- College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China
| | - Yu Luo
- College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China
| | - Ying Liao
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal Universty), Ministry of Education 610101, Chengdu, Sichuan, P. R. China; College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China
| | - Shufang Wang
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal Universty), Ministry of Education 610101, Chengdu, Sichuan, P. R. China; College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China
| | - Shen Yan
- Staff Development Institute of China National Tobacco Corporation 450000, Zhengzhou, Henan, China
| | - Jiayuan Zhao
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal Universty), Ministry of Education 610101, Chengdu, Sichuan, P. R. China; College of Life Science, Sichuan Normal University 610101, Chengdu, Sichuan, P. R. China.
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Fang S, Fan L, Niu Y, Jiao G, Jia H, Wang F, Yang H, Kang Y. SERS imaging investigation of the removal efficiency of pesticide on vegetable leaves by using different surfactants. Food Chem 2024; 445:138722. [PMID: 38387315 DOI: 10.1016/j.foodchem.2024.138722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/24/2024]
Abstract
Pesticide residues on vegetables could be removed by commercial detergents to guarantee food safety, but the removal efficiencies of different formulations of detergents need to be further investigated. In this work, surface enhanced Raman scattering (SERS) imaging method due to its good space resolution as well as high sensitivity is used to track the thiram residue, and evaluate the pesticide removing efficiencies by mixtures of several surfactants at different ratios. Sodium linear alkylbenzene sulphonate-alkyl glycoside (LAS-APG) with the ratio at 5:5 and the concentration at 0.2 % show the best removing effect. In addition, HPLC method is employed to validate the results of SERS imaging. Furthermore, LAS-APG mixture could be efficiently washed out from the leaves through simple household cleaning, meaning no secondary contamination. It is perspective that SERS imaging is an effective technique to explore the effect of fruit and vegetable detergents in removing pesticide residues.
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Affiliation(s)
- Sugui Fang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors, and Department of Chemistry, Shanghai Normal University, Shanghai 200234, China
| | - Li Fan
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors, and Department of Chemistry, Shanghai Normal University, Shanghai 200234, China
| | - Yulian Niu
- Shanghai Jahwa United Co., Ltd., Shanghai 200082, China
| | - Guoshuai Jiao
- Shanghai Jahwa United Co., Ltd., Shanghai 200082, China
| | - Haidong Jia
- Shanghai Jahwa United Co., Ltd., Shanghai 200082, China
| | - Feng Wang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors, and Department of Chemistry, Shanghai Normal University, Shanghai 200234, China.
| | - Haifeng Yang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors, and Department of Chemistry, Shanghai Normal University, Shanghai 200234, China.
| | - Yan Kang
- Shanghai Jahwa United Co., Ltd., Shanghai 200082, China.
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Munir S, Azeem A, Sikandar Zaman M, Zia Ul Haq M. From field to table: Ensuring food safety by reducing pesticide residues in food. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 922:171382. [PMID: 38432369 DOI: 10.1016/j.scitotenv.2024.171382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/10/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The present review addresses the significance of lowering pesticide residue levels in food items because of their harmful impacts on human health, wildlife populations, and the environment. It draws attention to the possible health risks-acute and chronic poisoning, cancer, unfavorable effects on reproduction, and harm to the brain or immunological systems-that come with pesticide exposure. Numerous traditional and cutting-edge methods, such as washing, blanching, peeling, thermal treatments, alkaline electrolyzed water washing, cold plasma, ultrasonic cleaning, ozone treatment, and enzymatic treatment, have been proposed to reduce pesticide residues in food products. It highlights the necessity of a paradigm change in crop protection and agri-food production on a global scale. It offers opportunities to guarantee food safety through the mitigation of pesticide residues in food. The review concludes that the first step in reducing worries about the negative effects of pesticides is to implement regulatory measures to regulate their use. In order to lower the exposure to dietary pesticides, the present review also emphasizes the significance of precision agricultural practices and integrated pest management techniques. The advanced approaches covered in this review present viable options along with traditional methods and possess the potential to lower pesticide residues in food items without sacrificing quality. It can be concluded from the present review that a paradigm shift towards sustainable agriculture and food production is essential to minimize pesticide residues in food, safeguarding human health, wildlife populations, and the environment. Furthermore, there is a need to refine the conventional methods of pesticide removal from food items along with the development of modern techniques.
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Affiliation(s)
- Salman Munir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
| | - Asad Azeem
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad 38040, Pakistan; College of Agriculture, University of Layyah, Layyah 31200, Pakistan
| | - Muhammad Sikandar Zaman
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad 38040, Pakistan
| | - Muhammad Zia Ul Haq
- Department of Agronomy, University of Agriculture, Faisalabad 38040, Pakistan; Weed Research Laboratory, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
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Atitsogbey P, Kyereh E, Ofori H, Johnson PNT, Steiner-Asiedu M. Heavy metal, microbial and pesticides residue contaminations are limiting the potential consumption of green leafy vegetables in Ghana: An overview. Heliyon 2023; 9:e15466. [PMID: 37151673 PMCID: PMC10161709 DOI: 10.1016/j.heliyon.2023.e15466] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 04/04/2023] [Accepted: 04/10/2023] [Indexed: 05/09/2023] Open
Abstract
Green leafy vegetables (such as cocoyam (Colocasia spp) leaves, spinach (Spinach spp), amaranths (Amaranthus spp), roselle leaves (Hibiscus spp), and lettuce (Lactuca spp)) form a major part of Ghanaian meals providing essential vitamin such as A, B and C and minerals including iron and calcium as well as essential bioactive compounds. However, the practices involved in the production, distribution and handling of these nutrient rich vegetables, by most value chain actors in Ghana, unfortunately pre-dispose them to contamination with pathogens, heavy metals and pesticides residues. These have therefore raised public health concerns regarding the safety and quality of these green leafy vegetables. Understanding the current perspectives of the type of pathogens, heavy metals and pesticide contaminants that are found in leafy vegetables and their health impacts on consumers will go a long way in helping to identify appropriate mitigation measures that could be used to improve the practices involved and thereby help safeguard human health. This review examined reported cases of microbial, heavy metal and pesticides residue contamination of green leafy vegetables in Ghana from 2005 to 2022. Notable pathogenic microorganisms were Ascaris eggs and larvae, faecal coliform, Salmonella spp., Staphylococcus aureus Streptococci, Clostridium perfringes, and Escherichia coli. In addition, Lead (Pb), Cadmium (Cr), Chromium (Cr), Zinc (Zn), Iron (Fe), Copper (Cu) and Manganese (Mn) have been detected in green leafy vegetables over the years in most Ghanaian cities. Pesticides residues from organochlorine, organophosphorus and synthetic pyrethroid have also been reported. Overall, microbial, heavy metals and pesticide residue contamination of Ghanaian green leafy vegetables on the farms and markets were significant. Hence, mitigation measures to curb the contamination of these vegetables, through the food chain, is urgently required to safeguard public health.
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Affiliation(s)
- Patience Atitsogbey
- Department of Nutrition and Food Science, University of Ghana, Box LG134, Ghana
| | - Emmanuel Kyereh
- Council for Scientific and Industrial Research-Food Research Institute, Box M.20, Accra, Ghana
- Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Box M. 20, Accra, Ghana
- Corresponding author. Council for Scientific and Industrial Research-Food Research Institute, Box M.20, Accra, Ghana.
| | - Hayford Ofori
- Council for Scientific and Industrial Research-Food Research Institute, Box M.20, Accra, Ghana
- Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Box M. 20, Accra, Ghana
| | - Paa-Nii T. Johnson
- Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Box M. 20, Accra, Ghana
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Yalçın M, Turgut N, Gökbulut C, Mermer S, Sofuoğlu SC, Tari V, Turgut C. Removal of pesticide residues from apple and tomato cuticle. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:15821-15829. [PMID: 36171324 DOI: 10.1007/s11356-022-23269-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
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 Kow 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 Kow 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.
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Affiliation(s)
- Melis Yalçın
- Department of Plant Protection, Faculty of Agriculture, Aydın Adnan Menderes University, 09100, Aydın, Turkey.
| | - Nalan Turgut
- Department of Plant Protection, Faculty of Agriculture, Aydın Adnan Menderes University, 09100, Aydın, Turkey
| | - Cengiz Gökbulut
- Department of Pharmacology, Balikesir University, Cagis Campus, Balikesir, Turkey
| | - Serhan Mermer
- Department of Horticulture, Oregon State University, Corvallis, OR, 09331, USA
| | - Sait C Sofuoğlu
- Dept. of Environmental Engineering, Izmir Institute of Technology, Gulbahce, Urla, 35430, Izmir, Turkey
| | - Vinaya Tari
- University of Mumbai, Subcentre Ratnagiri, Maharashtra, India
| | - Cafer Turgut
- Department of Plant Protection, Faculty of Agriculture, Aydın Adnan Menderes University, 09100, Aydın, Turkey
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10
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Ren Z, Wang M, Heng Y, Tian M, Jiang H, Zhang J, Song Y, Zhu Y. Bactericidal effects of a low-temperature acidic electrolyzed water on quantitative suspension, packaging and contact surface in food cold chain. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Baghersad M, Dehghani M, Jafari S, Nasirizadeh N. Synthesis and application of a carbon composite containing molecularly imprinted poly(methacrylic acid) for efficient removal of fenpyroximate pesticide. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:917-931. [PMID: 36433822 DOI: 10.1080/03601234.2022.2146959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
This work describes fabrication steps of the carbon composite based on molecular imprinted poly(methacrylic acid) (MIP-CC) as a new adsorbent for the selective removal of fenpiroxymate pesticide (Fen). The prepared composite was characterized using Brunauer-Emmett-Teller (BET), zeta sizer and Field Emission Scanning Electron Microscopy (FESEM) techniques. The influence of operational parameters such as solution pH, contact time, amount MIP for preparation of carbon composite and amount MIP- CC toward removal of Fen have been evaluated and optimized via central composite design (CCD) as an optimization tool of response surface method. The optimum removal (87%) was achieved at pH 6.5, 1.53 g/L carbon composite prepared with 3.4 wt % MIP at 70 min. The maximum adsorption of Fen by the fabricated MIP-CC was 254 mg/g. Compared with the corresponding non-imprinted polymer (NIP-CC), the MIP-CC exhibited higher adsorption capacity and outstanding selectivity toward Fen. Langmuir isotherm best fitted the adsorption equilibrium data of MIP-CC and the kinetics followed a pseudo-second-order model. The calculated thermodynamic parameters showed that adsorption of Fen pesticide was spontaneous and exothermic under the studied conditions.
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Affiliation(s)
- Mohammadhadi Baghersad
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Mohammad Dehghani
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Saeid Jafari
- Department of Textile and Polymer Engineering, Yazd Branch, Islamic Azad University, Yazd, Iran
| | - Navid Nasirizadeh
- Department of Textile and Polymer Engineering, Yazd Branch, Islamic Azad University, Yazd, Iran
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12
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Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables. Foods 2022; 11:foods11182916. [PMID: 36141043 PMCID: PMC9498324 DOI: 10.3390/foods11182916] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 09/14/2022] [Indexed: 11/16/2022] Open
Abstract
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.
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13
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He X, Wu C, Lu L, Yan X, Yu H, Kang N. Influence of acidic electrolyzed water combined with vacuum precooling treatment on quality and antioxidant performance of fresh
Lycium barbarum L.. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaoling He
- School of Food & Wine, Ningxia University Yinchuan Ningxia People's Republic of China
| | - Chen Wu
- Development Planning and Discipline Construction Division of Ningxia University Yinchuan Ningxia People's Republic of China
| | - Ling Lu
- School of Food & Wine, Ningxia University Yinchuan Ningxia People's Republic of China
| | - Xiaoxia Yan
- School of Food & Wine, Ningxia University Yinchuan Ningxia People's Republic of China
| | - Hao Yu
- School of Food & Wine, Ningxia University Yinchuan Ningxia People's Republic of China
| | - Ningbo Kang
- School of Food & Wine, Ningxia University Yinchuan Ningxia People's Republic of China
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14
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Wasilewski T, Hordyjewicz-Baran Z, Zarębska M, Zajszły-Turko E, Zimoch J, Kanios A, De Barros Sanches M. Effect of Talc Particle Size in Detergents for Fruits and Vegetables on the Ability to Remove Pesticide Residues. ACS OMEGA 2022; 7:25046-25054. [PMID: 35910140 PMCID: PMC9330108 DOI: 10.1021/acsomega.2c01029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Detergents containing abrasive talc particles for washing fruits and vegetables were designed and investigated. Detergent prototypes were developed with the following composition: 40% talc particles, 1.5% surfactants, 5% ethyl alcohol, 1% sodium citrate, 1% sodium carbonate, 1.5% glycerin, and 0.5% preservative. Xanthan gum (0.5% concentration) was used as a viscosity modifier to stabilize the dispersion of talc particles. Three types of detergent prototypes were prepared, differing in the size of the talc particles. The following fractions were used: 50-125, 250-500, and 710-1000 μm. The particle size effect on the effectiveness of the removal of surface pesticide residues was investigated. A specially developed methodology was used. Three types of pesticides (boscalid, acetamiprid, and pyraclostrobin) were applied to a cherry tomato, tangerine, and cucumber, and then a model washing process was performed using the developed detergents. The changes in the pesticide content on the surface of fruit and vegetables were assessed by liquid chromatography-tandem mass spectrometry. Detergents with talc particles of sizes 50-125 and 250-500 μm were more efficient in the removal of pesticide residues from the surface of fruit and vegetables compared to detergents with 710-1000 μm talc particles.
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Affiliation(s)
- Tomasz Wasilewski
- Department
of Industrial Chemistry, Faculty of Chemical Engineering and Commodity
Science, Kazimierz Pulaski University of
Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland
| | - Zofia Hordyjewicz-Baran
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Magdalena Zarębska
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Ewa Zajszły-Turko
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Jolanta Zimoch
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Anna Kanios
- ELEMENTIS
Specialties, 17595 Energy
Rd, 26155 New Martinsville, West Virginia, United States
| | - Mano De Barros Sanches
- ELEMENTIS
Specialties, 17595 Energy
Rd, 26155 New Martinsville, West Virginia, United States
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15
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Lu L, Guo H, Kang N, He X, Liu G, Li J, He X, Yan X, Yu H. Application of electrolysed water in the quality and safety control of fruits and vegetables: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15916] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Ling Lu
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
| | - Hongyan Guo
- School of Biological and Food Engineering Anhui Polytechnic University Wuhu Anhui 241000 China
| | - Ningbo Kang
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
| | - Xiaoguang He
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
| | - Guishan Liu
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
| | - Juan Li
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
| | - Xiaoling He
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
| | - Xiaoxia Yan
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
| | - Hao Yu
- School of Food & Wine, Ningxia University Yinchuan Ningxia 750021 China
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16
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Nematollahi A, Rezaei F, Afsharian Z, Mollakhalili-Meybodi N. Diazinon reduction in food products: a comprehensive review of conventional and emerging processing methods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:40342-40357. [PMID: 35322357 DOI: 10.1007/s11356-022-19294-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
Diazinon is known as one of the most commonly used organophosphorus pesticides which influence different pests through inactivating acetyl choline esterase enzymes. Despite diazinon applications, its toxicity to human health could result in a worldwide concern about its occurrence in foodstuffs. Malfunction of brain is considered as the main disorders induced by long time exposure to diazinon. Due to the degradation of diazinon in high temperatures and its susceptibility to oxidation as well as acidic and basic conditions, it could be degraded through several physical (9-94%) and chemical (19.3-100%) food processing procedures (both household and industrial methods). However, each of these methods has its advantages and disadvantages. Normally, the combination of these methods is more efficient in diazinon reduction. To this end, it is important to apply an effective method for diazinon reduction in the food products without affecting food quality or treating human health. It could be noticed that bioremediation by microorganisms such as probiotics could be a promising new method for diazinon's reduction in several food products.
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Affiliation(s)
- Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Farahnaz Rezaei
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Zahra Afsharian
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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17
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Pandiselvam R, Kaavya R, Khanashyam AC, Divya V, Abdullah SK, Aurum FS, Dakshyani R, Kothakota A, Ramesh SV, Mousavi Khaneghah A. Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:45131-45149. [PMID: 35474428 DOI: 10.1007/s11356-022-20338-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies. The oxidation principle in cold plasma is recently gaining more importance for the degradation of pesticide residue in the food processing industries. Analysis of the emerging physical processing methods indicated greater efficacy in eradicating pesticide residues during agriculture processing. Even though the technologies such as EO (99% reduction in dimethoate), ultrasound (98.96% for chlorpyrifos), and irradiation (99.8% for pesticide in aqueous solution) can achieve promising results in pesticide degradation level, the rate and inactivation highly depend on the type of equipment and processing parameters involved in different techniques, surface characteristics of produce, treatment conditions, and nature of the pesticide. Therefore, to effectively remove these health-threatening pesticides from food surfaces, it is necessary to know the process parameters and efficacy of the applied technology on various pesticides.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India
| | - Rathnakumar Kaavya
- Department of Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathumthani, 12120, Bangkok, Thailand
- Department of Food Technology, College of Food and Dairy Technology, TANUVAS, Chennai, 600052, Tamil Nadu, India
| | - Anandu Chandra Khanashyam
- Department of Food Science and Technology, Kasetsart University, 50 Ngamwongwan Road, Ladyao, 10900, Chatuchak, Bangkok, Thailand
| | - Valarivan Divya
- School of BioSciences and Technology, VIT University, Vellore, 632014, India
| | - Sajeeb Khan Abdullah
- Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, Odisha, India
| | - Fawzan Sigma Aurum
- Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture Badan Penelitian dan Pengembangan Pertanian Kementerian Pertanian, Jakarta, Indonesia, 80222
- United Graduate School for Agricultural Science, Gifu University, Gifu, 500-8570, Japan
| | - Rajendran Dakshyani
- Department of Food Processing and Quality Control, Thassim Beevi Abdul Kader College for Women, KilakaraiRamanathapuram, Tamil Nadu, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India
| | - Shunmugiah Veluchamy Ramesh
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
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18
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Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores. Food Microbiol 2022; 103:103951. [DOI: 10.1016/j.fm.2021.103951] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 09/11/2021] [Accepted: 11/19/2021] [Indexed: 01/18/2023]
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19
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A New LC-MS Method for Evaluating the Efficacy of Pesticide Residue Removal from Fruit Surfaces by Washing Agents. Processes (Basel) 2022. [DOI: 10.3390/pr10040793] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
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.
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20
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Li X, Xu H, Liu F, Peng Q, Chen F, Guo Y. Utilizing Plackett-Burman design and response surface analysis to optimize ultrasonic cleaning of pesticide residues from rape. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2061-2069. [PMID: 34564867 DOI: 10.1002/jsfa.11545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 09/05/2021] [Accepted: 09/26/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Pesticide residues in fruits and vegetables threaten food safety. Cleaning before eating is a usual way to remove pesticide residues, so it is very important to find the most efficient cleaning conditions for public health. However, many previous cleaning studies only focused on a single variable which required a large amount of time manpower and material resources. Plackett-Burman design (PBD) and response surface methodology can avoid the earlier-mentioned problems and have potential in studying the influence and interaction of multiple factors. In this study, the effect of five factors on the removal of triadimefon and boscalid from rape by ultrasonic washing was evaluated through PBD: pH of water, ultrasonic cleaning time, water temperature, initial residual concentration and volume of water. RESULTS Temperature had a significant effect on the rate of triadimefon removal while the other four factors impacted boscalid removal greatly. A higher temperature was better for the removal rate of triadimefon. Under alkaline environment, when initial residual concentration and cleaning time increased with decreasing water volume, the removal rate of boscalid increased. Furthermore, the interactions among factors were obtained. The regression coefficients of fitting equations about triadimefon and boscalid were 0.9657 and 0.9738, respectively. CONCLUSION Changing pH of water, cleaning time, water volume and temperature during the washing process of rape through PBD designed experiments represents a valid strategy for improving the removal rate of two pesticides residue. This study provides a reference for ultrasonic cleaning conditions by a sink dishwasher, which has a positive effect on food safety. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xiaohan Li
- College of Science, China Agricultural University, Beijing, China
| | - Hui Xu
- Ningbo Fotile Company of China, Ningbo, China
| | - Fengmao Liu
- College of Science, China Agricultural University, Beijing, China
| | - Qingrong Peng
- College of Science, China Agricultural University, Beijing, China
| | - Fei Chen
- College of Science, China Agricultural University, Beijing, China
| | - Yangyang Guo
- College of Science, China Agricultural University, Beijing, China
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21
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Shi F, He P, Li Z, Wei W, Meng H, Wang D, Wang Y. Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit (
Ziziphus jujuba
Mill. ‘Hupingzao’). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fei Shi
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Ping He
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Zhigang Li
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Wei Wei
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Huifang Meng
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Dingxian Wang
- Pomology Institute Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Yu Wang
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
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22
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Ali M, Sun DW, Cheng JH, Johnson Esua O. Effects of combined treatment of plasma activated liquid and ultrasound for degradation of chlorothalonil fungicide residues in tomato. Food Chem 2022; 371:131162. [PMID: 34600368 DOI: 10.1016/j.foodchem.2021.131162] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 09/14/2021] [Accepted: 09/14/2021] [Indexed: 01/19/2023]
Abstract
The effects of combined treatment (PAL-U) of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) and ultrasound (U) for the degradation of chlorothalonil fungicide on tomato fruit was investigated. Distilled water and buffer solution were activated by radiofrequency plasma jet for durations of 1, 3, 5, and 10 min to obtain PAL1 to PAL10. Fruits were immersed in PAL for 15 min and also in distilled water with sonication for 15 min for individual treatments, and in PAL with sonication for 15 min for combined treatments. The maximum chlorothalonil fungicide residues were reduced by 89.28 and 80.23% for PAW10-U and PABS10-U, respectively. HPLC-MS characterization revealed chlorothalonil degradation pathway and formation of 2,4,5-trichloroisophthalonitrile, 2,4-dichloroisophthalonitrile, 4-chloroisophthalonitrile, isophthalonitrile and phenylacetonitrile as degradation products. Treatments also showed no negative effects on tomato quality. Therefore, PAL and PAL-U treatments could serve as effective methods for degrading pesticides on tomatoes.
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Affiliation(s)
- Murtaza Ali
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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23
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Sun J, Jiang X, Chen Y, Lin M, Tang J, Lin Q, Fang L, Li M, Hung YC, Lin H. Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control. Food Chem 2022; 369:130873. [PMID: 34479004 DOI: 10.1016/j.foodchem.2021.130873] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 08/09/2021] [Accepted: 08/14/2021] [Indexed: 12/27/2022]
Abstract
With the growing demand for safe and nutritious foods, some novel food nonthermal sterilization technologies were developed in recent years. Electrolyzed oxidizing water (EOW) has the characteristics of strong antimicrobial ability, wide sterilization range, and posing no threat to the humans and environment. Furthermore, EOW can be used as a green disinfectant to replace conventional production water used in the food industry since it can be converted to the ordinary water after sterilization. This review summarizes recent developments of the EOW technology in food industry. It also reviews the preparation principles, physical and chemical characteristics, antimicrobial mechanisms of EOW, and inactivation of toxins using EOW. In addition, this study highlights the applications of EOW in food preservation and safety control, as well as the future prospects of this novel technology. EOW is a promising nonthermal sterilization technology that has great potential for applications in the food industry.
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Affiliation(s)
- Junzheng Sun
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65211-5160, United States
| | - Jinyan Tang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Qin Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Ling Fang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
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Kobayashi F, Aoki H, Kamagata J, Odake S. Effect of electrolyzed water and carbon dioxide microbubbles on removal of diazinon and diazoxon. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science Nippon Veterinary and Life Science University Tokyo Japan
| | - Hitoshi Aoki
- Research & Development Department Nichirei Foods Inc. Chiba Japan
| | - Junichi Kamagata
- Research & Development Department Nichirei Foods Inc. Chiba Japan
| | - Sachiko Odake
- Faculty of Applied Life Science Nippon Veterinary and Life Science University Tokyo Japan
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25
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Yang L, Zhou J, Feng Y. Removal of pesticide residues from fresh vegetables by the coupled free chlorine/ultrasound process. ULTRASONICS SONOCHEMISTRY 2022; 82:105891. [PMID: 34954630 PMCID: PMC8799609 DOI: 10.1016/j.ultsonch.2021.105891] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 12/12/2021] [Accepted: 12/22/2021] [Indexed: 05/28/2023]
Abstract
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.
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Affiliation(s)
- Laxiang Yang
- College of Food and Chemical Engineering, Shaoyang University, No. 28, Lane 3, Shaoshui West Road, Shaoyang 422000, Hunan, China.
| | - Jieqiong Zhou
- College of Food and Chemical Engineering, Shaoyang University, No. 28, Lane 3, Shaoshui West Road, Shaoyang 422000, Hunan, China
| | - Yuxin Feng
- College of Food and Chemical Engineering, Shaoyang University, No. 28, Lane 3, Shaoshui West Road, Shaoyang 422000, Hunan, China
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26
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Numerical simulation and experimental validation of bacterial detachment using a spherical produce model in an industrial-scale flume washer. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Effectiveness of neutral electrolyzed water and copper oxychloride on fungi spores isolated from tropical fruits. Heliyon 2021; 7:e07935. [PMID: 34527827 PMCID: PMC8429089 DOI: 10.1016/j.heliyon.2021.e07935] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 07/26/2021] [Accepted: 09/02/2021] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to assess the antifungal effectiveness of neutral electrolyzed water (NEW) to inhibit the spore germination of post-harvest fungi common in fruits, determine the required available chlorine concentration (ACC) of NEW and to compare it with copper oxychloride (CO) and sterile distilled water (SDW) in vitro. This study evaluated the biological effectiveness of NEW to inactivate pure cultures of 11 different fungi obtained from post-harvest tropical fruits with anthracnose, rottenness or necrosis symptoms. A conidial solution of 1 × 104 spores/mL per culture was prepared and treated with a low, medium and high ACC of NEW (pH 7.0 ± 0.05, 12, 33 and 53 mg/L of ACC and ORP of 850 mV), CO at 0.3 g/L, or sterile distilled water as a control, for 3-, 5- and 10-min contact time. Spore germination of Alternaria alternata, Botrytis cinerea, Cladosporium australiense, Colletotrichum gloeosporioides and C. siamense, Fusarium solani and F. oxysporum, and Lasiodiplodia theobromae was inhibited in 100% by NEW at 12, 33 and 53 ppm ACC; 3,5 and 10 min contact time. Aspergillus niger and A. tamarii required 53 mg/L ACC to inhibit 100% of spore germination. NEW at 33 and 12 mg/L inhibited around 50% and <25% of A. niger spore germination, respectively. NEW at 53 mg/L ACC was the most efficient treatment against Rhizopus stolonifer but only inhibited spore germination in ∼25%. CO inhibited spore germination by 100% of A. alternata, B. cinerea, C. australiense, C. gloeosporioides, C. siamense and L. theobromae. However, CO inhibited <25% of spore germination of F. solani, F. oxysporum, A. niger, A. tamarii and R. stolonifer. NEW and CO had a significant effect on every fungus compared to a SDW treatment. SDW was the least effective treatment, followed by CO. NEW at 12 mg/L and 33 mg/L ACC were equally effective in eliminating the fungi, and more effective than CO. NEW at a concentration of 53 mg/L ACC was the most effective treatment. Results obtained in this study show that NEW has effectively inhibited spore germination of these species, and this treatment could be used as a substitute an ecological novel alternative to CO to avoid spore growth in the above-mentioned fruits.
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28
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Application of electrolyzed water in postharvest fruits and vegetables storage: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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29
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Vargas-Bello-Pérez E, Cruz-Morales S, Dhakal R, Hansen HH. Long-term effects of electrochemically activated drinking water on milk yield, milk composition and somatic cell counts in dairy cows: a field study. JOURNAL OF APPLIED ANIMAL RESEARCH 2021. [DOI: 10.1080/09712119.2021.1949326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen Frederiksberg C, Denmark
| | - Santiago Cruz-Morales
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen Frederiksberg C, Denmark
| | - Rajan Dhakal
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen Frederiksberg C, Denmark
| | - Hanne H. Hansen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen Frederiksberg C, Denmark
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30
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Nyamende NE, Domtchouang F, Belay ZA, Keyser Z, Oyenihi A, Caleb OJ. Alternative postharvest pre-treatment strategies for quality and microbial safety of 'Granny Smith' apple. Heliyon 2021; 7:e07104. [PMID: 34095590 PMCID: PMC8165415 DOI: 10.1016/j.heliyon.2021.e07104] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 04/09/2021] [Accepted: 05/14/2021] [Indexed: 11/20/2022] Open
Abstract
Over the years, chemical pre-treatments have been used intensively to maintain apple quality and reduce decay during postharvest. This conduct has been reported to have a negative impact on environment and human health. This study aimed to investigate alternative approaches such as hot water (HW) and electrolyzed water (WE) treatments for decay management of 'Granny Smith' apples. Two different sets of experiments were set up for this study. In experiment 1, the effects of HW treatment (45 °C) under varying dipping durations (5, 10 and 15 min) on physicochemical quality of apple were investigated. In experiment 2, the curative efficacy of slightly alkaline electrolyzed water (SAl-EW) (50, 100, 200, 300, 400 and 500 mg L-1) against Botrytis cinerea was investigated. Hot water treatment duration (15 min) had beneficial effects on flesh firmness, fruit colour, total soluble solid (TSS) and titritable acidity (TA) by the end of the storage. In contrast, a significant reduction in fruit weight and TA values (p < 0.05) were observed in control fruit. The SAl-EW treatments against B. cinerea resulted in a significant reduction in lesion zones compared to the untreated control fruit. Curative efficacy was most effective at concentrations of 200-500 mg L-1 for 5 °C and 300-500 mg L-1 for 24 °C. These findings suggest the potential of combining lower concentrations of SAl-EW with other hurdle techniques for better preservation of fresh apples.
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Affiliation(s)
- Nandi E. Nyamende
- Agri-Food Systems and Omics Laboratory, Post- Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
- Cape Peninsula University of Technology, Faculty of Applied Sciences, Department of Food Science and Technology, Cape Town, Western Cape, South Africa
| | - F.R. Domtchouang
- Agri-Food Systems and Omics Laboratory, Post- Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Zinash A. Belay
- Agri-Food Systems and Omics Laboratory, Post- Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Zanephyn Keyser
- Cape Peninsula University of Technology, Faculty of Applied Sciences, Department of Food Science and Technology, Cape Town, Western Cape, South Africa
| | - Ayodeji Oyenihi
- Cape Peninsula University of Technology, Faculty of Applied Sciences, Functional Foods Research Unit, Bellville, 7535, South Africa
| | - Oluwafemi J. Caleb
- Agri-Food Systems and Omics Laboratory, Post- Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
- Corresponding author.
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31
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Liu Y, Wang J, Zhu X, Liu Y, Cheng M, Xing W, Wan Y, Li N, Yang L, Song P. Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper. Food Chem 2021; 353:129408. [PMID: 33714792 DOI: 10.1016/j.foodchem.2021.129408] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 02/16/2021] [Accepted: 02/16/2021] [Indexed: 02/08/2023]
Abstract
The effects of alkaline and acidic electrolyzed water (AlEW, AcEW) treatment on the removal of pesticides (phorate, chlorpyrifos, lambda-cyhalothrin, cyfluthrin, procymidone, and chlorothalonil) and texture quality of fresh-cut cabbage, broccoli, and color pepper were investigated. AlEW efficiently removed pesticides from color pepper, whereas AcEW was the optimal treatment for pesticide removal from cabbage and broccoli. AcEW resulted in greater losses of pyrethroid and organophosphates than fungicides, while AlEW was superior for removing fungicides. The best pesticide removal from cabbage (72.28%-91.04%) was achieved by continuous oscillation treatment, while intermittent oscillation for 20 min achieved optimal results for broccoli and color pepper (72.28%-90.11% and 72.24%-88.12%, respectively). No significant deterioration in texture was detected in samples treated with electrolyzed water for 5-25 min. The results suggest that electrolyzed water treatment is effective for removing organophosphate, pyrethroid, and fungicide residues from fresh-cut vegetables while not negatively affecting their texture quality.
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Affiliation(s)
- Yuan Liu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China; Zhangjiakou Key Laboratory of Quality & Safety for Charactenistics Agro-Products, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Jian Wang
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China; Zhangjiakou Key Laboratory of Quality & Safety for Charactenistics Agro-Products, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China.
| | - Xuran Zhu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Yang Liu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Ming Cheng
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Weihai Xing
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Yuping Wan
- Beijing Kwinbon Biotechnology Co., Ltd., No.8, High Ave 4, Beijing 102206, China
| | - Na Li
- Hebei Kingmoral Biotech Co., Ltd., 136 Yellow River Street, Shijiazhuang 050000, China
| | - Liting Yang
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Pengfei Song
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
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32
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Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit. Food Chem 2021; 350:129195. [PMID: 33636620 DOI: 10.1016/j.foodchem.2021.129195] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/25/2020] [Accepted: 01/17/2021] [Indexed: 12/16/2022]
Abstract
This study investigated the effect of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) for the reduction of chlorothalonil (CTL) and thiram (THM) pesticide residues on tomato fruit. Results revealed that the PAL obtained by using atmospheric air as the feed gas, CTL residues were decreased to 85.3% and 74.2% and THM residues decreased to 79.47 and 72.21% after treatments with PAW10 and PABS10, respectively, and increasing the activation time caused a significant reduction in fungicide residues. In addition, CTL and THM residues were also decreased while increasing the activation time of PAL using Ar/O2 as the feed gas, the concentrations of the CTL residues were decreased to 75.07 and 69.89% for PAW10 and PABS10, respectively and THM residues decreased to 65.89 and 61.91% for PAW10 and PABS10, respectively. Oxidation-reduction potential (ORP) and electrical conductivity (EC) were increased significantly after plasma treatment, while pH values of both solutions were decreased significantly with activation time. NO3- and NO2- concentrations of PAW increased significantly, while for PABS, NO3- concentration decreased but NO2-, with increasing the plasma activation time. Additionally, washing with PAW and PABS caused no notable negative impact on tomato fruit. Results confirmed that PAL treatments showed a significant reduction of CTL and THM fungicide residues (p < 0.05) in tomato without affecting the quality.
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33
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Wang J, Han R, Liao X, Ding T. Application of plasma-activated water (PAW) for mitigating methicillin-resistant Staphylococcus aureus (MRSA) on cooked chicken surface. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110465] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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34
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Magistà D, Cozzi G, Gambacorta L, Logrieco AF, Solfrizzo M, Perrone G. Studies on the efficacy of electrolysed oxidising water to control Aspergillus carbonarius and ochratoxin A contamination on grape. Int J Food Microbiol 2020; 338:108996. [PMID: 33279787 DOI: 10.1016/j.ijfoodmicro.2020.108996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 12/25/2022]
Abstract
Ochratoxin A (OTA) occurrence in grapes is caused by black Aspergilli (Aspergillus carbonarius followed by A. niger) vineyards contamination. It depends on climatic conditions, geographical regions, damage by insects, and grape varieties. Good agricultural practices, pesticides, and fungicides seem adequate to manage the problem during low OTA risk vintages, but the development of new strategies is always encouraged, especially when an extremely favourable condition occurs in the vineyard. Electrolysed oxidising water (EOW) has become an interesting alternative to chemicals in agriculture, mainly during the post-harvest phase. This study tested the fungicidal efficacy of EOW generated by potassium chloride, in vitro, on black Aspergilli conidia, and detached grape berries infected by A. carbonarius. Then, during field trials on Primitivo cv vineyard treated with EOW, A. carbonarius contamination, and OTA levels were compared with Switch® fungicide treatment (0.8 g/l). Black Aspergilli conidia were killed on plate assay after 2 min of treatment by EOW containing >0.4 g/l of active chlorine. EOW (0.6 g/l active chlorine) treatment reduced the rate of A. carbonarius infections in vitro of about 87-92% on detached berries and, more than half in the field trials, although Switch® showed better performance. A significant reduction in the OTA concentration was observed for the EOW and Switch® treatments in vitro (92% and 96%, respectively), while in the field trials, although the average decrease in OTA was recorded in the treated grapes, it was not statistically significant. These results highlighted that EOW could be considered effective, as a substitute for fungicides, to reduce the contamination of A. carbonarius and OTA on grapes.
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Affiliation(s)
- Donato Magistà
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
| | - Giuseppe Cozzi
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Lucia Gambacorta
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Antonio F Logrieco
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Michele Solfrizzo
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Giancarlo Perrone
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
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Abedi-Firoozjah R, Ghasempour Z, Khorram S, Khezerlou A, Ehsani A. Non-thermal techniques: a new approach to removing pesticide residues from fresh products and water. TOXIN REV 2020. [DOI: 10.1080/15569543.2020.1786704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Reza Abedi-Firoozjah
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sirous Khorram
- Physics Faculty, Photonics and Plasma Technology groups, University of Tabriz, Tabriz, Iran
- Research Institute for Applied Physics and Astronomy, University of Tabriz, Tabriz, Iran
| | - Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Nutrition Research Center, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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36
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Gabrielli M, Englezos V, Rolle L, Río Segade S, Giacosa S, Cocolin L, Paissoni MA, Lambri M, Rantsiou K, Maury C. Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard. Food Res Int 2020; 137:109704. [PMID: 33233278 DOI: 10.1016/j.foodres.2020.109704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 08/31/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments, applied at different time intervals prior to harvest, on the indigenous yeast populations of grape surface (Chenin blanc and Cabernet franc) and the occurrence of 2,4,6-trichloroanisole (TCA) in Cabernet franc wine. In addition, the evolution of inoculated and spontaneous fermentations on treated and non-treated grapes was also considered. The yeast population present on grape berries surface was influenced in a grape variety and EW treatment time-dependent way, since only Chenin blanc grapes treated with EW 7 days prior to harvest had significantly lower yeast population levels, compared to the respective control. Concerning the yeast diversity in the grape samples, a dominance of Aureobasidium pullulans was observed in treated grapes, independently of the grape variety. At the end of alcoholic fermentation, 2,4,6-trichloroanisole was detected in wine when the EW solution was applied at one or two weeks before harvest time. After wine storage, 2,4,6-trichloroanisole and chlorophenols contents generally exhibited a loss relative to initial values. The results showed that EW treatments tended to slightly increase the TCA concentration in final wine and did not affect the fermentation performances and chromatic properties of resulting wine. On the other hand, absorption or desorption phenomena by wine lees could be involved in the change of 2,4,6-trichloroanisole concentration in wine during storage time.
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Affiliation(s)
- Mario Gabrielli
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France; Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Chantal Maury
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France
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37
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Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109496] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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38
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Yeszhanov AB, Korolkov IV, Gorin YG, Dosmagambetova SS, Zdorovets MV. Membrane distillation of pesticide solutions using hydrophobic track-etched membranes. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01173-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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39
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Shi F, Li X, Meng H, Wei W, Wang Y. Reduction in chilling injury symptoms by hot electrolyzed functional water treatment may function by regulating ROS metabolism in Satsuma orange fruit. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109218] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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40
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Pandiselvam R, Kaavya R, Jayanath Y, Veenuttranon K, Lueprasitsakul P, Divya V, Kothakota A, Ramesh S. Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.017] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Nahim-Granados S, Rivas-Ibáñez G, Antonio Sánchez Pérez J, Oller I, Malato S, Polo-López MI. Synthetic fresh-cut wastewater disinfection and decontamination by ozonation at pilot scale. WATER RESEARCH 2020; 170:115304. [PMID: 31786392 DOI: 10.1016/j.watres.2019.115304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/08/2019] [Accepted: 11/12/2019] [Indexed: 06/10/2023]
Abstract
In this research, the capability of ozonation and peroxone treatment for the simultaneous disinfection and decontamination of wash water from the fresh-cut industry has been investigated at pilot plant scale (10 L). The removal efficiency of six organic microcontaminants (OMCs) (four of them priority substances) and the inactivation of two foodborne pathogens (Escherichia coli O157:H7 and Salmonella enteritidis) in synthetic fresh-cut wastewater (SFCWW) has been assessed. Ozonation and peroxone (O3 with 20 mgL-1 of H2O2) process has been investigated under several operational conditions: natural SFCWW pH (6.25) and basic pH (11), and two different initial ozone production (0.09 and 0.15 gO3 L-1 h-1). Results showed that the highest efficiency for OMCs removal (85%) and pathogen inactivation (>5-Log) were obtained with ozonation treatment at natural pH. OMCs degradation was obtained after 120 min of treatment with an ozone dose of 27.4 mgO3 L-1. First order kinetic constant of each OMC degradation was obtained, and two clear different groups have been identify based on their degradation profiles, which have been correlated with their chemical structure. G1-OMC [terbutryn > buprofezin > azoxystrobin] > G2-OMC [imidacloprid > simazine > thiamethoxam]. As for bacterial inactivation, up to 10 min of treatment time and an ozone dose of <8.6 mgO3 L-1 were required to reach the detection limit (2 CFU mL-1), showing E. coli O157:H7 a higher susceptibility to be inactivated (k: 2.79 min-1) than S. enteritidis (k: 1.47 min-1). Moreover, from the techno-economical and toxicological assessment of the treated water with the best operational condition, can be highlighted: i) a slight acute toxicity for V. fischeri (47 ± 2.3% of luminescence inhibition), ii) an acute toxicity for Daphnia magna (100% of immobilization) and iii) a total cost of the treatment of 1.16 € m-3.
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Affiliation(s)
- Samira Nahim-Granados
- Plataforma Solar de Almería - CIEMAT, P.O. Box 22, 04200, Tabernas, Almería, Spain; CIESOL, Joint Centre of the University of Almería-CIEMAT, 04120, Almería, Spain
| | - Gracia Rivas-Ibáñez
- Plataforma Solar de Almería - CIEMAT, P.O. Box 22, 04200, Tabernas, Almería, Spain; CIESOL, Joint Centre of the University of Almería-CIEMAT, 04120, Almería, Spain
| | - José Antonio Sánchez Pérez
- CIESOL, Joint Centre of the University of Almería-CIEMAT, 04120, Almería, Spain; Chemical Engineering Department, University of Almería, 04120, Almería, Spain
| | - Isabel Oller
- Plataforma Solar de Almería - CIEMAT, P.O. Box 22, 04200, Tabernas, Almería, Spain; CIESOL, Joint Centre of the University of Almería-CIEMAT, 04120, Almería, Spain
| | - Sixto Malato
- Plataforma Solar de Almería - CIEMAT, P.O. Box 22, 04200, Tabernas, Almería, Spain; CIESOL, Joint Centre of the University of Almería-CIEMAT, 04120, Almería, Spain
| | - María Inmaculada Polo-López
- Plataforma Solar de Almería - CIEMAT, P.O. Box 22, 04200, Tabernas, Almería, Spain; CIESOL, Joint Centre of the University of Almería-CIEMAT, 04120, Almería, Spain.
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Zhou Q, Bian Y, Peng Q, Liu F, Wang W, Chen F. The effects and mechanism of using ultrasonic dishwasher to remove five pesticides from rape and grape. Food Chem 2019; 298:125007. [DOI: 10.1016/j.foodchem.2019.125007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 04/26/2019] [Accepted: 06/12/2019] [Indexed: 01/06/2023]
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Sipahi H, Reis R, Dinc O, Kavaz T, Dimoglo A, Aydın A. In vitro biocompatibility study approaches to evaluate the safety profile of electrolyzed water for skin and eye. Hum Exp Toxicol 2019; 38:1314-1326. [DOI: 10.1177/0960327119862333] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Electrolyzed water (EW) is a widely used disinfectant agent with high oxidation–reduction potential (ORP). Although EW has been used in many areas, such as food hygiene, agriculture, and animal husbandry, the studies presented in the literature are not enough to clarify the toxic effects of EW. The aim of this study is, therefore, to produce EWs at different pH, ORP, and chlorine concentrations and to assess their safety in terms of toxicology. At the beginning of the study, the antimicrobial activity of the EW types with respect to bacteria and fungus was investigated. EWs below pH 7 were all effective in inactivating Enterococcus hirae, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans completely. In vitro studies of cell cultures revealed that different concentrations of EWs were not cytotoxic for the L929 cells under 10- to 80-fold dilutions. In addition, it has been determined that produced EWs did not have irritation potential, according to the in vitro EpiDerm™, reconstituted skin irritation test in the frames of biocompatibility tests. For the mucous membrane irritation test, the hen’s egg test-chorioallantoic membrane experiment was performed, and EWs were found to have no eye irritation. In conclusion, it has been shown that produced EWs with antimicrobial efficacy were found to be safe for skin and eye according to in vitro biocompatibility study studies. Thus, the establishment of a technological infrastructure for the EW production and the use of produced EW as an effective disinfectant in the food, medical, and agricultural areas should be encouraged.
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Affiliation(s)
- H Sipahi
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
| | - R Reis
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Karadeniz Technical University, Trabzon, Turkey
| | - O Dinc
- Institutue of Health Science, Department of Biotechnology, University of Health Sciences, Istanbul, Turkey
| | - T Kavaz
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
| | - A Dimoglo
- Faculty of Engineering, Department of Environmental Engineering, Duzce University, Konuralp, Duzce, Turkey
| | - A Aydın
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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Comparison of Different Home/Commercial Washing Strategies for Ten Typical Pesticide Residue Removal Effects in Kumquat, Spinach and Cucumber. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16030472. [PMID: 30736280 PMCID: PMC6388112 DOI: 10.3390/ijerph16030472] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/01/2019] [Accepted: 02/02/2019] [Indexed: 11/23/2022]
Abstract
Home processing can reduce pesticide residues in agricultural products, and the common forms of treatment include washing, peeling, blanching, and cooking. In this study, the removal effects of tap water, micron calcium solution, alkaline electrolyzed water (AlEW), ozone water, active oxygen, and sodium bicarbonate on 10 typical pesticide residues in kumquat, cucumber, and spinach were investigated. The residue magnitudes were determined by chromatography–tandem mass spectrometry (GC-MS/MS, LC-MS/MS), combined with the QuEChERS pretreatment method. The model tests showed that the results of soaking and greenhouse were close. The removal effects of pesticide residues in kumquat and cucumber washing by alkaline electrolyzed water with a high pH value, micron calcium, and active oxygen solution were better than other washing solutions. The sodium bicarbonate solution, ozone water, and active oxygen solution were more effective in reducing pesticide residues in spinach than others. Active oxygen solution showed a better removal efficiency for the 10 pesticides than other treatments because of its alkalinity and oxidizability. Among the ten pesticides, pyrethroid pesticides had a higher removal rate. Additionally, chlorpyrifos were the most difficult to remove. For the majority of pesticides, the pesticide residue magnitudes showed a gradual reduction when increasing the washing time. The results indicated that alkaline solutions were effective for the reduction of pesticide residues when the washing time was longer than 15 min.
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Kulkarni MG, Rengasamy KRR, Pendota SC, Gruz J, Plačková L, Novák O, Doležal K, Van Staden J. Bioactive molecules derived from smoke and seaweed Ecklonia maxima showing phytohormone-like activity in Spinacia oleracea L. N Biotechnol 2019; 48:83-89. [PMID: 30098416 DOI: 10.1016/j.nbt.2018.08.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 07/30/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
Abstract
Bioactive compounds such as karrikinolide (KAR1 from smoke) and eckol (from the seaweed Ecklonia maxima) show promising effects on several important crop plants. These plant growth-stimulating organic biomolecules, along with crude extracts (smoke-water and Kelpak® product prepared from Ecklonia maxima), were tested on spinach plants. Eckol sprayed at 10-6 M significantly increased all the growth and biochemical parameters examined compared to control spinach plants. All tested plant growth biostimulants significantly increased total chlorophyll, carotenoids and protein content of spinach leaves. The cytokinin profile of spinach plants was also determined. Cis-zeatin, dihydrozeatin and isopentenyladenine types of cytokinins were promoted by both smoke- and seaweed-based biostimulants. In comparison to the control plants, the level of free sinapic acid was greater in all spinach plants treated with these biostimulants. The application of these biostimulants can help spinach crop by improving growth, yield and nutritional quality; moreover, they are organic and cost-effective.
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Affiliation(s)
- Manoj G Kulkarni
- Research Centre for Plant Growth and Development, School of Life Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville 3209, South Africa
| | - Kannan R R Rengasamy
- Research Centre for Plant Growth and Development, School of Life Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville 3209, South Africa
| | - Srinivasa C Pendota
- Research Centre for Plant Growth and Development, School of Life Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville 3209, South Africa
| | - Jiří Gruz
- Laboratory of Growth Regulators & Department of Chemical Biology and Genetics, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University & Institute of Experimental Botany AS CR, Šlechtitelů 11, CZ-783 71 Olomouc, Czech Republic
| | - Lenka Plačková
- Laboratory of Growth Regulators & Department of Chemical Biology and Genetics, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University & Institute of Experimental Botany AS CR, Šlechtitelů 11, CZ-783 71 Olomouc, Czech Republic
| | - Ondřej Novák
- Laboratory of Growth Regulators & Department of Chemical Biology and Genetics, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University & Institute of Experimental Botany AS CR, Šlechtitelů 11, CZ-783 71 Olomouc, Czech Republic
| | - Karel Doležal
- Laboratory of Growth Regulators & Department of Chemical Biology and Genetics, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University & Institute of Experimental Botany AS CR, Šlechtitelů 11, CZ-783 71 Olomouc, Czech Republic
| | - Johannes Van Staden
- Research Centre for Plant Growth and Development, School of Life Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville 3209, South Africa.
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Deng L, Liu Y, Zhao G, Chen J, He S, Zhu Y, Chai B, Ren Z. Preparation of electrolyzed oxidizing water by TiO2 doped IrO2-Ta2O5 electrode with high selectivity and stability for chlorine evolution. J Electroanal Chem (Lausanne) 2019. [DOI: 10.1016/j.jelechem.2018.11.047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Chen Y, Hung YC, Chen M, Lin M, Lin H. Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism. Food Chem 2019; 270:229-235. [DOI: 10.1016/j.foodchem.2018.07.095] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/14/2018] [Accepted: 07/16/2018] [Indexed: 01/21/2023]
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49
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Alenyorege EA, Ma H, Ayim I, Aheto JH, Hong C, Zhou C. Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9980-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Chen X, Xue SJ, Shi J, Kostrzynska M, Tang J, Guévremont E, Villeneuve S, Mondor M. Red cabbage washing with acidic electrolysed water: effects on microbial quality and physicochemical properties. FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyy023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Xia Chen
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
- College of Food Science and Engineering, Yangzhou University, Jiangsu, China
| | - Sophia Jun Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Magdalena Kostrzynska
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Joshua Tang
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Evelyne Guévremont
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
| | - Sébastien Villeneuve
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
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