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Stranska M, Prusova N, Behner A, Dzuman Z, Lazarek M, Tobolkova A, Chrpova J, Hajslova J. Influence of pulsed electric field treatment on the fate of Fusarium and Alternaria mycotoxins present in malting barley. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Shinde GP, Kumar R, Reddy KR, Nadanasabhapathi S, Dutt Semwal A. Effect of pulsed electric field processing on reduction of sulfamethazine residue content in milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1931-1938. [PMID: 35531413 PMCID: PMC9046518 DOI: 10.1007/s13197-021-05207-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2021] [Accepted: 07/05/2021] [Indexed: 05/03/2023]
Abstract
The whole milk spiked with sulfamethazine was treated under thermal and pulsed electric field processing for maximum reduction. The low-temperature long-time (LTLT, 62.5 °C for 30 min), high-temperature short time (HTST, 72 °C for 15 s) pasteurization and ultra-high temperature processing (UHT, 138 °C for 2 s) resulted in the reduction of sulfamethazine 7.3, 5.2 and 4.6% respectively. PEF and combination treatment (thermal + PEF) were found to reduce sulfamethazine content in milk by 67-72% and 73-76% respectively. Combined treatment of milk resulted in a higher percentage of reduction. Similar predicted and actual values proved that they fit the linear regression model and successful application of pulsed electric field technology in reducing antibiotic residues. PEF and mild thermal treatment can be a promising technology to reduce the antibiotic residues with ensuring minimal negative impact on the nutritional quality of food.
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Affiliation(s)
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Gokul Pandharinath Shinde
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - Ranganathan Kumar
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - K. Rajeswara Reddy
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - Shanmugam Nadanasabhapathi
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - Anil Dutt Semwal
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
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Shinde GP, Kumar R, Reddy KR, Nadanasabhapathi S, Semwal AD. Impact of pulsed electric field processing on reduction of benzylpenicillin residue in milk. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:1143-1151. [PMID: 34150301 PMCID: PMC8172718 DOI: 10.1007/s40201-021-00680-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 05/20/2021] [Indexed: 06/12/2023]
Abstract
PURPOSE The presence of residues of veterinary drugs in animal-derived food is one of the major problems for food safety. The consumption of milk containing antibiotic residues can evoke allergic reactions in hypersensitive individuals, disorders of intestinal flora and produces the risk of emerging antibiotic resistance microorganism. METHODS In this study, the effect of the thermal treatments and pulsed electric field (PEF) on the reduction of benzylpenicillin (PNG) spiked artificially in milk was evaluated quantitatively by calculating the loss of the concentration using HPLC. Fresh raw milk was subjected to a high-temperature short-time (72 °C for 15 s, HTST), low-temperature long- time (62.5 °C for 30 min, LTLT) and ultrahigh-temperature processing (138 °C for 2 s, UHT). The PEF process factors output voltage (20-65%) and pulse width (10-26 μs) were optimized for maximum reduction of PNG by employing the statistical tool response surface methodology (RSM). RESULTS HTST, LTLT, and UHT have resulted in the reduction of PNG 13.5%, 6.1%, 1.2% respectively. The optimized parameters of the PEF treatment had reduction efficiency in the range of 79-86%. The saddle response surface obtained from RSM showed that the center was neither at maximum point nor at the minimum point. The predicted and experimental values of the response were nearly similar which proved the suitability of the fitted quadratic model. Combined thermal and PEF treatment has a significant synergistic effect in reducing the PNG. CONCLUSIONS PEF induced reduction efficiency achieved was 79-86%. The reduction percentages were observed higher in the combined pasteurization and PEF treatment of milk. The pulsed electric field can be adopted as a unique processing tool for degradation of antibiotic residues whilst retaining nutritional quality parameters.
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Affiliation(s)
- Gokul Pandharinath Shinde
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - Ranganathan Kumar
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - K Rajeswara Reddy
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - Shanmugam Nadanasabhapathi
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - Anil Dutt Semwal
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
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Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021; 26:2632. [PMID: 33946376 PMCID: PMC8125576 DOI: 10.3390/molecules26092632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Eric Keven Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| | - Nayara Macêdo Peixoto Araujo
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Gustavo Araujo Pereira
- School of Food Engineering, Institute of Technology, Federal University of Pará, Augusto Corrêa Street S/N, Belém 66075-110, Brazil;
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
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Chen JY, Du J, Li ML, Li CM. Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109448] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light. Journal of Food Science and Technology 2018; 56:30-39. [PMID: 30728544 DOI: 10.1007/s13197-018-3434-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/07/2018] [Accepted: 09/11/2018] [Indexed: 10/27/2022]
Abstract
In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13 cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60 s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level. The maximum degradation of anthocyanin after PUV-light treatments was found to be about 63%. The anthocyanin degradation, brightness, yellow and blue color (%) increased, while red color (%) decreased with longer treatment time and shorter distance. The degradation of monomeric anthocyanins in turnip juice exposed to PUV light was described by the Weibull model (R2 0.982-0.998, RMSE 0.087-0.133) more accurately than the first-order kinetics (R2 0.906-0.992, RMSE 0.071-0.192).
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Xing J, Zhang S, Zhang M, Lin S. Analysis of α-helix unfolding in the pine nut peptide Lys-Cys-His-Lys-Pro induced by pulsed electric field. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4058-4065. [PMID: 28199023 DOI: 10.1002/jsfa.8273] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 02/07/2017] [Accepted: 02/11/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND A variety of analytical techniques were applied to explore the effects of pulsed electric field (PEF) on α-helix structural changes in the novel antioxidant peptide Lys-Cys-His-Lys-Pro (KCHKP, 611.76 Da). RESULTS The relative α-helix content of the KCHKP peptide was significantly altered from 100% to 89.91 ± 0.97% when the electric pulse frequency was 1800 Hz and the field intensity was 10 kV cm-1 . Moreover, the 1,1-diphenyl-2-pycryl-hydrazyl (DPPH) and 2,2-azinobis diammonium salt (ABTS) radical-scavenging activities of PEF-treated KCHKP were increased from 56.31% ± 0.74% to 84.33% ± 1.23% and from 40.56% ± 0.78% to 51.33% ± 0.27%, respectively. CONCLUSION PEF treatment increased peptide linkage stretch vibration and altered hydrogen bonding of KCHKP. The stability of the α-helix structure was influenced by hydrogen bonds within the peptide linkage of KCHKP induced by PEF and was related to changes in antioxidant activity. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jie Xing
- College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Sitian Zhang
- College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Mingdi Zhang
- College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Songyi Lin
- College of Food Science and Engineering, Jilin University, Changchun, PR China
- School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, PR China
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Niu J, Zhang G, Zhang W, Goltsev V, Sun S, Wang J, Li P, Ma F. Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature. Sci Rep 2017; 7:7684. [PMID: 28794463 PMCID: PMC5550432 DOI: 10.1038/s41598-017-07896-0] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 06/30/2017] [Indexed: 01/27/2023] Open
Abstract
Anthocyanin synthesis and degradation processes were analyzed at transcript, enzyme, and metabolite levels to clarify the effects of high temperature on the concentration of anthocyanin in plum fruit (Prunus salicina Lindl.). The transcript levels of PsPAL, PsCHS, and PsDFR decreased while those of PsANS and PsUFGT were similar at 35 °C compared with 20 °C. The activities of the enzymes encoded by these genes were all increased in fruits at 35 °C. The concentrations of anthocyanins were higher at 35 °C on day 5 but then decreased to lower values on day 9 compared with that at 20 °C. Furthermore, high temperature (35 °C) increased the concentration of hydrogen peroxide and the activity of class III peroxidase in the fruit. The concentration of procatechuic acid, a product of the reaction between anthocyanin and hydrogen peroxide, hardly changed at 20 °C but was significantly increased at 35 °C on day 9, indicating that anthocyanin was degraded by hydrogen peroxide, which was catalyzed by class III peroxidase. Based on mathematical modeling, it was estimated that more than 60-70% was enzymatically degraded on day 9 when the temperature increased from 20 °C to 35 °C. We conclude that at the high temperature, the anthocyanin content in plum fruit depend on the counterbalance between its synthesis and degradation.
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Affiliation(s)
- Junping Niu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Guojing Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Wenting Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Vasilij Goltsev
- Department of Biophysics and Radiobiology, Faculty of Biology, St. Kliment Ohridski University of Sofia, 8 Dr. Tzankov Blvd, 1164, Sofia, Bulgaria
| | - Shan Sun
- Shandong Institute of Pomology, Taian, Shandong, 271000, China
| | - Jinzheng Wang
- Shandong Institute of Pomology, Taian, Shandong, 271000, China
| | - Pengmin Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Fengwang Ma
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
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Sun J, Li X, Lin X, Mei Z, Li Y, Ding L, Bai W. Sonodegradation of cyanidin-3-glucosylrutinoside: degradation kinetic analysis and its impact on antioxidant capacity in vitro. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1475-1481. [PMID: 27384955 DOI: 10.1002/jsfa.7887] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 05/18/2016] [Accepted: 06/30/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND As an alternative preservation method for thermal treatment, ultrasound comprises a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, the recent literature indicates that anthocyanin degradation occurs when ultrasound is applied in juice at high amplitude parameters. Such work has mainly focussed on the effect of ultrasound on stability, the antioxidant capacity of cyanidin-3-glucosylrutinoside (Cy-3-glc-rut) and the correlation between anthocyanin degradation and ·OH generation in a simulated system. RESULTS The spectral intensities of Cy-3-glc-rut at 518 and 282 nm decreased with increasing ultrasound power and treatment time. The degradation of Cy-3-glc-rut was consistent with first-order reaction kinetics (r2 > 0.9000) and there was a good linear correlation between anthocyanin degradation and hydroxyl radical formation induced by ultrasound (r2 = 0.9258). Moreover, a decrease in the antioxidant activity of Cy-3-glc-rut after ultrasound evaluated by the 1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power methods was observed. CONCLUSION Overall, the results of the present study show that ultrasound will accelerate the degradation of Cy-3-glc-rut with the growth of power over time. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Jianxia Sun
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China
- Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Xinghua Li
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China
| | - Xinyu Lin
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China
- Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Zhouxiong Mei
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China
- Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Yitao Li
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China
- Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Lijun Ding
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China
| | - Weibin Bai
- Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China
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Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature. Molecules 2016; 21:molecules21091109. [PMID: 27563863 PMCID: PMC6273795 DOI: 10.3390/molecules21091109] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 08/05/2016] [Accepted: 08/10/2016] [Indexed: 11/29/2022] Open
Abstract
As an alternative preservation method to thermal treatment, ultrasound is a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, recently literature indicated that anthocyanin degradation occurred when high amplitude ultrasound was applied to juice. This work mainly studied the effect of ultrasound on the stability and antioxidant capacity of pelargonidin-3-glucoside (Pg-3-glu) and the correlation between anthocyanin degradation and •OH generation in a simulated system. Results indicated that the spectral intensities of Pg-3-glu decreased with increasing ultrasound power (200–500 W) and treatment time (0–60 min). The degradation trend was consistent with first-order reaction kinetics (R2 > 0.9100). Further study showed that there was a good linear correlation between Pg-3-glu degradation and •OH production (R2 = 0.8790), which indicated the important role of •OH in the degradation of anthocyanin during ultrasound exposure. Moreover, a decrease in the antioxidant activity of solution(s) containing Pg-3-glu as evaluated by the DPPH and FRAP methods was observed after ultrasound treatment.
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Wang D, Ma Y, Zhang C, Zhao X. Thermal characterization of the anthocyanins from black soybean (Glycine max L.) exposed to thermogravimetry. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Zhang Y, Hou Y, Zhang Y, Chen J, Chen F, Liao X, Hu X. Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:743-750. [PMID: 21919007 DOI: 10.1002/jsfa.4636] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 07/31/2011] [Accepted: 08/02/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Organophosphorus pesticides (OPPs) are widely used in agricultural production in China, and residues of OPPs in agro-products and foods have become a public health concern. Chronic exposure to OPPs can result in potential immunosuppressive effects, cytotoxicity and mutagenicity. Pulsed electric fields (PEFs) have the potential to be used as an alternative to conventional techniques of food production. The aim of the present study was to investigate the influence of PEFs on the degradation of diazinon and dimethoate added to apple juice. RESULTS PEF treatment significantly promoted the degradation of both pesticides (P < 0.05). The extent of degradation was strongly influenced by the electric field strength and treatment time, and maximum degradation of both diazinon (47.6%) and dimethoate (34.7%) was achieved by treatment at 20 kV cm⁻¹ for 260 µs. The degradation behaviour of the pesticides was described by Weibull and Hülsheger models, both of which successfully fitted the degradation of diazinon and dimethoate. In addition, the decline in the toxicity of samples was observed with a photobacterium bioassay. CONCLUSION PEF treatment was effective in eliminating residues of diazinon and dimethoate spiked in apple juice and in mitigating sample toxicity.
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Affiliation(s)
- Yuanyuan Zhang
- College of Food Science and Nutritional Engineering, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
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Sun J, Bai W, Zhang Y, Liao X, Hu X. Effects of electrode materials on the degradation, spectral characteristics, visual colour, and antioxidant capacity of cyanidin-3-glucoside and cyanidin-3-sophoroside during pulsed electric field (PEF) treatment. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.099] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Song J, Li X, Zeng L, Liu H, Xie M. Determination of cyanidin-3-glucoside (red kernel food colour) in beverages by high performance liquid chromatography and a study of its degradation by quadruple time-of-flight mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:1645-56. [DOI: 10.1080/19440049.2011.610035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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15
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Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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