Non-thermal technologies: Solution for hazardous pesticides reduction in fruits and vegetables

Kalaivendan, Ranjitha Gracy T.; Sharanyakanth, P S; Radhakrishnan, Mahendran

doi:10.1080/10408398.2020.1847029

Cited by 17 publications

(9 citation statements)

References 97 publications

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“…When the pressure inside the bubble cavity exceeds the intermolecular forces, a bubble explosion occurs which is widely known as the phenomenon of ‘cavitation’ [14] . Physical, chemical, and thermal outcomes of ultrasonic cavitation have been utilized as the principle of action for many applications corresponding to the need [15] . The ‘sono-physical’ effect represents the intense shear forces of ultrasound resulting in surface erosion and poration in the product.…”

Section: Ultrasound – Principles Concepts and Typesmentioning

confidence: 99%

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Rathnakumar

Kalaivendan

Eazhumalai

et al. 2023

Ultrasonics Sonochemistry

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Section: Ultrasound – Principles Concepts and Typesmentioning

confidence: 99%

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Rathnakumar

Kalaivendan

Eazhumalai

et al. 2023

Ultrasonics Sonochemistry

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“…The increase in reactive species generation upon high voltages enhanced these oxidative reactions. Hence, the increased plasma voltage caused more pesticide degradation [28].…”

Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Chlorpyrifos Pesticide Removal from Black Grapes Using Plasma-Activated Water Produced by Plasma Bubbling Technology

Rakesh,

Anbarasan,

Kamalapreetha

et al. 2024

Journal of Food Processing and Preservation

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This study is aimed at evaluating the ability of plasma-activated water (PAW) to reduce the chlorpyrifos pesticide residue in black grapes. Raw black grapes were spiked with a known concentration (10, 15, and 20 ppm) of chlorpyrifos (20% EC) and bubbled with 120 V air plasma at three different time intervals (5, 10, and 15 min). GC-MS analysis of these plasma-bubbled grapes showed up to 65.25% reduction (20 ppm sample) in chlorpyrifos content after 15 min of treatment. However, the treatment also reduced the grape juice’s ascorbic acid (19.97±2.69 to 9.15±2.02 mg/ml), antioxidant scavenging activity (77.42±2.97 to 53.30±4.77%), total flavonoids (3.00±0.53 to 2.61±0.57 mg QE/ml), total soluble solids (14.23±1.96 to 11.95±1.86°), total suspended solids (1.95±0.16 to 1.80±0.03 g/l), and turbidity (246.63±11.42 to 224.1±24.85 NTU). Meanwhile, other physicochemical attributes such as pH, titrable acidity, total phenol content, color index, and texture values had slight changes after plasma bubbling. Thus, plasma bubbling proved to be an effective method to remove the chlorpyrifos pesticide present in grapes, and the techniques also preserve the quality of the commodity.

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“…On the other hand, heat processing techniques, such as saucing, canning, blanching, and boiling, may significantly (but often not completely) reduce pesticide levels [31,140,141]. However, these techniques may be followed by a reduction of nutritional and taste-related features of foods and are not appropriate for vegetables and fruits that are consumed raw [142].…”

Section: Abiotic Degradation Strategymentioning

confidence: 99%

“…As a feasible and relatively cheap technique, ozonated water washing has been frequently used for OPs (methyl-parathion, parathion, diazinon, chlorpyrifos) degradation in fruits and vegetables [142]. However, it was demonstrated that degradation products of pesticide residues upon ozone treatment (methyl paraoxon, paraoxon, and diazoxon) were more toxic than the parent compounds, which indicates the need for further processing using different technologies.…”

Section: Abiotic Degradation Strategymentioning

confidence: 99%

See 1 more Smart Citation

Pesticide Use and Degradation Strategies: Food Safety, Challenges and Perspectives

Leskovac

Petrović

2023

Foods

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While recognizing the gaps in pesticide regulations that impact consumer safety, public health concerns associated with pesticide contamination of foods are pointed out. The strategies and research directions proposed to prevent and/or reduce pesticide adverse effects on human health and the environment are discussed. Special attention is paid to organophosphate pesticides, as widely applied insecticides in agriculture, veterinary practices, and urban areas. Biotic and abiotic strategies for organophosphate pesticide degradation are discussed from a food safety perspective, indicating associated challenges and potential for further improvements. As food systems are endangered globally by unprecedented challenges, there is an urgent need to globally harmonize pesticide regulations and improve methodologies in the area of food safety to protect human health.

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Non-thermal technologies: Solution for hazardous pesticides reduction in fruits and vegetables

Cited by 17 publications

References 97 publications

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Chlorpyrifos Pesticide Removal from Black Grapes Using Plasma-Activated Water Produced by Plasma Bubbling Technology

Pesticide Use and Degradation Strategies: Food Safety, Challenges and Perspectives

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