[ 14 ]C Acrolein Accumulation and Metabolism in Leaf Lettuce

Aj, Nordone; Mf, Kovacs; Doane, Rebecca A.

doi:10.1007/s001289900403

Cited by 8 publications

(7 citation statements)

References 10 publications

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“…Because acrolein is a volatile compound, we speculate that part of unrecovered acrolein in the wash solution may have been lost by volatization. It was previously reported that because of its volatility, acrolein was not observed after 1 day in lettuce grown on soils irrigated with MAGNACIDE@ H Herbicide which contains at least 92% acrolein ( Nordone et al, 1997 ). Aside volatilization and reaction with microbes and plant components, reversible, first-order hydration of acrolein to 3-HPA which is enhanced at low temperatures may be a significant pathway for the elimination ( Engels et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

et al. 2018

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Over the last years the demand for pre-washed, fresh-cut, and minimally-processed (MP) produce has increased. MP fresh vegetable are rapidly spoiled, whereas there is consumers’ concern about chemical disinfection treatments such as with chlorine. A promising antimicrobial is reuterin, a broad-spectrum-antimicrobial compound produced by food-grade Lactobacillus reuteri from glycerol. In aqueous solution, reuterin is a dynamic system consisting of 3-hydroxypropionaldehyde (3-HPA), its hydrate, its dimer as well as acrolein, which was recently identified as the main antimicrobial component of the system. Here, we tested the use of reuterin containing similar 3-HPA levels but different acrolein concentrations for decontaminating and preserving fresh-cut lettuce. Crude reuterin (CR) was produced by biotransformation of 600 mM glycerol using L. reuteri DSM 20016T. CR preparations were further incubated for 16 h at 50°C to produce enhanced reuterin (ER) with raised concentration of acrolein. Fresh-cut iceberg lettuce (Lactuca sativa) was washed using CR (1.5–1.9 mM acrolein) and ER (7.2–21.9 mM acrolein) solutions at 4°C, or sodium hypochloride (250 mg/L) and tap water, and compared with unwashed lettuce. Washed lettuce samples were packed under modified atmosphere (2% O2, 5% CO2, and 93% N2) and stored for 13 days at 4°C. Application of ER containing 12.1, 20.9, or 21.9 mM acrolein reduced the initial viable plate counts of Enterobacteriaceae (by 2.1–2.8 log CFU/g), and yeasts and molds (by 1.3–2.0 log CFU/g) when compared with unwashed samples. In contrast, reuterin solutions containing 7.2 mM acrolein, sodium hypochlorite and tap water only showed very limited and transient, or no effects on the cell loads of lettuce after washing and during storage. Visual assessment of leaves washed with ER showed acrolein concentration-dependent discoloration noticeable already after 3 days of storage for the highest acrolein concentrations. Discoloration became severe for all ER treatments after 7 days, while the other treatments preserved the aspect of washed lettuce. Our data show the predominant role of acrolein as the main antimicrobial component of the reuterin system for food biopreservation. Reuterin preparations with enhanced acrolein concentration of 12.1 mM and higher were effective to reduce plate counts of Enterobacteriaceae and yeasts and molds washed lettuce until day 7 but induced pronounced discoloration of lettuce.

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Section: Discussionmentioning

confidence: 99%

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

et al. 2018

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“…Weed control operations are not restricted in the CORFO area by the need to safeguard other aquatic biota, as the system is maintained formally for irrigation and drainage purposes only. Moreover, within a few hours of treatment, the water can be used for irrigation without problems to other crops (Nordone et al. , 1997; Caldironi et al.…”

Section: Introductionmentioning

confidence: 99%

Factors affecting the efficacy of acrolein in irrigation channels in southern Argentina

Bentivegna¹,

Fernández²

2005

Weed Research

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Growth of the submerged weed Potamogeton pectinatus L. is a major problem in the irrigation channels located in the Lower Valley of the Colorado River (39°10¢-39°55¢S; 62°05¢-63°55¢W) in Argentina. Previous studies indicate that weed control with acrolein is effective in reducing submerged plant biomass. In this study, we evaluated the influence of some variables affecting acrolein and its dissipation in water. Three main parameters, acrolein dosage, the height of the plants and the velocity of water contributed to 80% of the reduction of the submerged weed biomass. Water flow and concentration of the chemical explained 68% of the factors influencing the dissipation of the herbicide. Water velocity, electrical conductivity, pH and the duration of application have a secondary effect in the dissipation process. The constant rate of dissipation (K) was 0.235 L h )1 (SD ±0.125), implying that the chemical will disappear from the system in <24 h. As a practical guideline for the control of mature, dense stands of P. pectinatus within the irrigation system under study, the following conditions are advisable: flow volumes of 500 L s )1 or higher, water velocity of 0.42 m s )1 or more and c. 6.5 mg L )1 concentration of acrolein for at least a 11-h period.

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“…These BCFs, as well as the relatively high water solubility of this compound, suggest that acrolein does not bioconcentrate significantly in aquatic organisms. Acrolein did not accumulate in leaf lettuce after both single and multiple applications in irrigation water at a concentration of 75 ppm (Nordone, et al, 1997). Acrolein residues in the lettuce fell to 0% within 53 days following the initial application.…”

Section: Environmental Fate Transport and Partitioningmentioning

confidence: 98%

Acrolein environmental levels and potential for human exposure

et al. 2008

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This article provides environmental information on acrolein including environmental fate, potential for human exposure, analytical methods, and a listing of regulations and advisories. Acrolein may be released to the environment in emissions and effluents from its manufacturing and use facilities, in emissions from combustion processes (including cigarette smoking and combustion of petrochemical fuels), from direct application to water and waste water as a slimicide and aquatic herbicide, as a photooxidation product of various hydrocarbon pollutants found in air (including propylene and 1,3-butadiene), and from land disposal of some organic waste materials. Acrolein is a reactive compound and is unstable in the environment. The general population may be exposed to acrolein through inhalation of contaminated air and through ingestion of certain foods. Important sources of acrolein exposure are via inhalation of tobacco smoke and environmental tobacco smoke and via the overheating of fats contained in all living matter. There is potential for exposure to acrolein in many occupational settings as the result of its varied uses and its formation during the combustion and pyrolysis of materials such as wood, petrochemical fuels, and plastics.

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[ 14 ]C Acrolein Accumulation and Metabolism in Leaf Lettuce

Cited by 8 publications

References 10 publications

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

Factors affecting the efficacy of acrolein in irrigation channels in southern Argentina

Acrolein environmental levels and potential for human exposure

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