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Dey S, Samadder A, Nandi S. Current Role of Nanotechnology Used in Food Processing Industry to Control Food Additives and Exploring Their Biochemical Mechanisms. Curr Drug Targets 2021; 23:513-539. [PMID: 34915833 DOI: 10.2174/1389450123666211216150355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/25/2021] [Accepted: 09/02/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND With the advent of food additives centuries ago, the human race has found ways to improve and maintain the safety of utility, augment the taste, color, texture, nutritional value, and appearance of the food. Since the 19th century, when the science behind food spoilage was discerned, the use of food additives in food preservation has been increasing worldwide and at a fast pace to get along with modern lifestyles. Although food additives are thought to be used to benefit the food market, some of them are found to be associated with several health issues at an alarming rate. Studies are still going on regarding the mechanisms by which food additives affect public health. Therefore, an attempt has been made to find out the remedies by exploiting technologies that may convey new properties of food additives that can only enhance the quality of food without having any systemic side effects. Thus, this review focuses on the applications of nanotechnology in the production of nano-food additives and evaluates its success regarding reduction in the health-related hazards collaterally maintaining the food nutrient value. METHODOLOGY A thorough literature study was performed using scientific databases like PubMed, Science Direct, Scopus, Web of Science for determining the design of the study, and each article was checked for citation and referred to formulate the present review article. CONCLUSION Nanotechnology can be applied in the food processing industry to control the unregulated use of food additives and to intervene in the biochemical mechanisms at a cellular and physiological level for the ensuring safety of food products. The prospective of nano-additive of chemical origin could be useful to reduce risks of hazards related to human health that are caused majorly due to the invasion of food contaminants (either intentional or non-intentional) into food, though this area still needs scientific validation. Therefore, this review provides comprehensive knowledge on different facets of food contaminants and also serves as a platform of ideas for encountering health risk problems about the design of improved versions of nano-additives.
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Affiliation(s)
- Sudatta Dey
- Cytogenetics and Molecular Biology Laboratory, Department of Zoology, University of Kalyani, Kalyani, Nadia-741235. India
| | - Asmita Samadder
- Cytogenetics and Molecular Biology Laboratory, Department of Zoology, University of Kalyani, Kalyani, Nadia-741235. India
| | - Sisir Nandi
- Department of Pharmaceutical Chemistry, Global Institute of Pharmaceutical Education and Research (GIPER) (Affiliated to Uttarakhand Technical University). Kashipur-244713. India
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Plant Fibers in Comparison with Other Fining Agents for the Reduction of Pesticide Residues and the Effect on the Volatile Profile of Austrian White and Red Wines. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11125365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high levels (>0.100 mg/L) of single residues were found, meaning that a reduction of these levels before bottling could make sense. In the course of this study, a white and a red wine were spiked with a mix of 23 pesticide residues from the group of fungicides (including botryticides), herbicides and insecticides. The influence of the following treatments on residue concentrations and volatile profiles were investigated: two activated charcoal products, a bentonite clay, two commercial mixed fining agents made of bentonite and charcoal, two yeast cell wall products, and a plant fiber-based novel filter additive. The results of this study show that all the agents tested reduced both residues and volatile compounds in wine, with activated charcoal having the strongest effect and bentonite the weakest. The mixed agents and yeast wall products showed less aroma losses than charcoal products, but also lower residue reduction. Plant fibers showed good reduction of pesticides with moderate aroma damage, but these results need to be confirmed under practical conditions.
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Doulia DS, Anagnos EK, Liapis KS, Klimentzos DA. Removal of pesticides from white and red wines by microfiltration. JOURNAL OF HAZARDOUS MATERIALS 2016; 317:135-146. [PMID: 27262281 DOI: 10.1016/j.jhazmat.2016.05.054] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2016] [Revised: 05/11/2016] [Accepted: 05/16/2016] [Indexed: 06/05/2023]
Abstract
The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures.
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Affiliation(s)
- Danae S Doulia
- Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens, Greece.
| | - Efstathios K Anagnos
- Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens, Greece
| | - Konstantinos S Liapis
- Pesticide Residue Laboratory, Benaki Phytopathological Institute, 7 Ekalis Str., Kiphissia, Athens GR-14561, Greece
| | - Demetrios A Klimentzos
- Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens, Greece
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Bajwa U, Sandhu KS. Effect of handling and processing on pesticide residues in food- a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:201-20. [PMID: 24493878 PMCID: PMC3907644 DOI: 10.1007/s13197-011-0499-5] [Citation(s) in RCA: 191] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2011] [Accepted: 08/09/2011] [Indexed: 10/17/2022]
Abstract
Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and environmental factors. The food crops treated with pesticides invariably contain unpredictable amount of these chemicals, therefore, it becomes imperative to find out some alternatives for decontamination of foods. The washing with water or soaking in solutions of salt and some chemicals e.g. chlorine, chlorine dioxide, hydrogen peroxide, ozone, acetic acid, hydroxy peracetic acid, iprodione and detergents are reported to be highly effective in reducing the level of pesticides. Preparatory steps like peeling, trimming etc. remove the residues from outer portions. Various thermal processing treatments like pasteurization, blanching, boiling, cooking, steaming, canning, scrambling etc. have been found valuable in degradation of various pesticides depending upon the type of pesticide and length of treatment. Preservation techniques like drying or dehydration and concentration increase the pesticide content many folds due to concentration effect. Many other techniques like refining, fermentation and curing have been reported to affect the pesticide level in foods to varied extent. Milling, baking, wine making, malting and brewing resulted in lowering of pesticide residue level in the end products. Post harvest treatments and cold storage have also been found effective. Many of the decontamination techniques bring down the concentration of pesticides below MRL. However, the diminution effect depends upon the initial concentration at the time of harvest, substrate/food and type of pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article.
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Affiliation(s)
- Usha Bajwa
- />Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141 004 Punjab India
| | - Kulwant Singh Sandhu
- />Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural University Campus, Ludhiana, 141 004 Punjab India
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The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir. Food Chem Toxicol 2012; 50:3990-5. [DOI: 10.1016/j.fct.2012.08.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 06/13/2012] [Accepted: 08/03/2012] [Indexed: 11/23/2022]
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Pozo-Bayón MÁ, Monagas M, Bartolomé B, Moreno-Arribas MV. Wine features related to safety and consumer health: an integrated perspective. Crit Rev Food Sci Nutr 2012; 52:31-54. [PMID: 21991989 DOI: 10.1080/10408398.2010.489398] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides.
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Affiliation(s)
- M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
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Soleas GJ, Goldberg DM. Pesticide Residues in Unfermented Grape Juices and Raw Wines: A 5-year Survey of More than 3000 Products. ACTA ACUST UNITED AC 2010. [DOI: 10.1080/713684237] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Oliva J, Payá P, Cámara MA, Barba A. Removal of famoxadone, fluquinconazole and trifloxystrobin residues in red wines: effects of clarification and filtration processes. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2007; 42:775-81. [PMID: 17763033 DOI: 10.1080/03601230701550964] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The effects of six clarification agents [egg albumin, blood albumin, bentonite + gelatine, charcoal, polyvinylpolypyrrolidine (PVPP) and silica gel] on the removal of residues of three fungicides (famoxadone, fluquinconazole and trifloxystrobin) applied directly to a racked red wine, elaborated from Monastrell variety grapes from the D.O. Region of Jumilla (Murcia, Spain) were studied. The clarified wines were filtered with 0.45 microm nylon filters to determine the influence of this winemaking process in the disappearance of fungicide residues. Analytical determination of fluquinconazole and trifloxystrobin was performed by gas chromatography with electron captor detector (ECD), while that of famoxadone using an HPLC equipped with a diode array detector (DAD). Generally, trifloxystrobin is the fungicide that is the lowest persistent one in wines, except in the egg albumin study whereas, the most persistent one is fluquinconazole. The elimination depends on the nature of the active ingredient, though the water stability in the presence of light within it has more influence than the solubility and polarity of the product itself. The most effective clarifying agents were the charcoal and PVPP. The silica gel and bentonite plus gelatine were not enough to reduce considerably the residual contents in the wine clarified with them. In general terms, filtration is not an effective step in the elimination of wine residues. The greatest removal after filtration is obtained in wines clarified with egg albumine and bentonite plus gelatine, and the lowest in those clarified with PVPP.
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Affiliation(s)
- Jose Oliva
- Departamento de Química Agrícola, Geología y Edafología, Facultad de Química, Universidad de Murcia, Murcia, Spain.
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Jiménez JJ, Bernal JL, del Nozal MJ, Toribio L, Bernal J. Use of SPE-GC/EIMS for residue analysis in wine elaborated from musts spiked with formulations of chlorpyriphos-methyl, methiocarb, dicofol, and cyproconazol. J Sep Sci 2007; 30:547-56. [PMID: 17444223 DOI: 10.1002/jssc.200600345] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The likely presence in wine of residues of the active ingredient and its degradation products, besides the byproducts and excipients of the commercial formulation, has been investigated for four pesticides. Formulations containing chlorpyriphos-methyl, methiocarb, dicofol, and cyproconazol were added to must, which was subjected to a usual vinification. The wines elaborated from must spiked with the formulation of chlorpyriphos-methyl contained two pyridinol compounds in addition to excipients such as alkylbenzenes, naphthalene, and methylnaphthalenes. Methiocarb was hydrolyzed to yield the corresponding phenol, and various unidentified compounds related to cyproconazol were observed in wine. The residues of the dicofol-containing formulation resulted to be dechlorination products; impurities from its commercial formulation were also detected in must and wine extracts. White wines contained higher amounts of residues than red wines. The residues were detected after an SPE followed by GC/EIMS in the scan mode. The concentrations of the active ingredients were determined by a matrix-matched calibration to avoid quantitative errors arising from the matrix.
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Affiliation(s)
- Juan José Jiménez
- Department of Analytical Chemistry, Faculty of Sciences, University of Valladolid, Valladolid, Spain.
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