Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review

Effect of storage conditions on content of pesticide residues in sweet cherries

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A 15 min multiresidue LC-MS/MS method to determine pesticides in sweet cherries.

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16 sprays with 12 pesticides applied following the recommended levels and schedule.

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Determined levels of pesticides residues in fresh fruits below MRL limits.

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Study of effect of storage with 1-MCP, ULO, and ozone on pesticides decomposition.

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Observed changes of 40–95 % with respect to original content of pesticides.

Dynamics of pesticides decomposition in sweet cherry fruits at different technologies of long-term storage, ultra-low oxygen and modified atmosphere packing, and after post-harvesting application of 1-methylcyclopropen and ozone has been studied. We assumed that type of pesticide and fruit storage conditions may have a profound effect on pesticide residues content. Therefore, levels of residues after applying combinations of active ingredients including acetamiprid, boscalid, cyprodinil, fenhexamid, fenpyrazamine, fludioxonil, fluopyram, pyraclostrobin, pirimicarb, tebuconazole, thiacloprid, and trifloxystrobin were monitored. We found these contents below tolerated maximum residue limits when applied at recommended times and depended on period prior to withdrawal. Low contents of acetamiprid, boscalid, fenpyrazamine, thiacloprid, pirimicarb, and fludioxonil were found when fruit were stored in modified atmosphere packages. Ozone affected degradation of tebuconazole, pyraclostrobin, and cyprodinil. However, differences between storage regimens were not statistically significant (p ≥ 0.05). Kinetic of degradation was studied with fruits stored after treatment with 1-methylcyclopropen and ozone.

Recent advances in synthesis and modification of carbon dots for optical sensing of pesticides

Serious threat from pesticide residues to the ecosystem and human health has become a global concern. Developing reliable methods for monitoring pesticides is a world-wide research hotspot. Carbon dots (CDs) with excellent photostability, low toxicity, and good biocompatibility have been regarded as the potential substitutes in fabricating various optical sensors for pesticide detection. Based on the relevant high-quality publications, this paper first summarizes the current state-of-the-art of the synthetic and modification approaches of CDs. Then, a comprehensive overview is given on the recent advances of CDs-based optical sensors for pesticides over the past five years, with a particular focus on photoluminescent, electrochemiluminescent and colorimetric sensors regarding the sensing mechanisms and design principles by integrating with various recognition elements including antibodies, aptamers, enzymes, molecularly imprinted polymers, and some nanoparticles. Novel functions and extended applications of CDs as signal indicators, catalyst, co-reactants, and electrode surface modifiers, in constructing optical sensors are specially highlighted. Beyond an assessment of the performances of the real-world application of these proposed optical sensors, the existing inadequacies and current challenges, as well as future perspectives for pesticide monitoring are discussed in detail. It is hoped to provide powerful insights for the development of novel CDs-based sensing strategies with their wide application in different fields for pesticide supervision.

The recent development of nanozymes for food quality and safety detection

As potential mimics of natural enzymes, nanozymes overcome many disadvantages of natural enzymes such as complex preparation and purification process, high price, poor stability and low recycling efficiency. Combined with...

Degradation of Imidacloprid Residues on Unripe Tomatoes (Solanum lycopersicum) by AOPs and Its Analysis using Spectrophotometer and HPLC

Imidacloprid is an insecticide-active ingredient used by farmers to kill and control insects. Imidacloprid residue can be found in unripe tomatoes. Consuming unripe tomatoes contaminated with imidacloprid can cause human health problems such as cancer, chronic kidney disease, neurological disorders, and reproductive issues. In this study, imidacloprid pesticide residues on unripe tomatoes were degraded by the Advanced Oxidation Processes (AOPs) method, namely ozonolysis, sonolysis, and sonozolysis at various processing times (5, 10, 15, 20, and 25 minutes) in 50 g sample mass and 100 mL water volume. The changes in imidacloprid concentration before and after degradation were measured using a UV-Vis spectrophotometer and HPLC. The results of imidacloprid residue degradation by sonolysis was 66.99%, ozonolysis was 74.87%, and sonozolysis was 66.00%. The degradation kinetics of the imidacloprid residue was then studied. Kinetic study of all AOPs methods found that imidacloprid degradation followed a first-order kinetic model. The kinetics data showed that ozonolysis degradation is faster than sonolysis and sonozolysis, with a half-life (t1/2) of 16.90 minutes.

Overview of a bioremediation tool: organophosphorus hydrolase and its significant application in the food, environmental, and therapy fields

In the past decades, the organophosphorus compounds had been widely used in the environment and food industries as pesticides. Owing to the life-threatening and long-lasting problems of organophosphorus insecticide (OPs), an effective detection and removal of OPs have garnered growing attention both in the scientific and practical fields in recent years. Bacterial organophosphorus hydrolases (OPHs) have been extensively studied due to their high specific activity against OPs. OPH could efficiently hydrolyze a broad range of substrates both including the OP pesticides and some nerve agents, suggesting a great potential for the remediation of OPs. In this review, the microbial identification, molecular modification, and practical application of OPHs were comprehensively discussed.Key points• Microbial OPH is a significant bioremediation tool against OPs.• Identification and molecular modification of OPH was discussed in detail.• The applications of OPH in food, environmental, and therapy fields are presented.

Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing

This study evaluated differences in the efficiency of ozonation process to reduce the natural contamination of two mycotoxins, deoxynivalenol (DON) and zearalenone (ZEN), in wheat grains and particulate products. Three different products were used, each one representing a different structure and mycotoxin distribution: (1) wheat grains, with natural mycotoxin distribution inside and among the grains; (2) homemade pellets, with homogenous mycotoxin distribution; (3) ground homemade pellets, with homogeneous mycotoxin distribution, and smaller particles. The ozonation of naturally contaminated wheat grains did not reduce the concentrations of DON and ZEN. When the variability of contamination among replicates was reduced by the production of homemade pellets showed, the ozonation provides a reduction of 14% of ZEN concentration. Reducing the size of particles by grinding the homemade pellets, a reduction of DON (11%) and ZEN (31%) was observed, which was evidenced by the higher ozone consumption during the process. Therefore, some limitations of ozonation of grains and particulate products, such as particle dimensions and distribution of natural contamination of mycotoxins affect the degradation of DON and ZEN under real conditions. Because of this, further studies to evaluate the effectiveness of ozonation should also be performed in samples naturally contaminated to produce robustness results.

Gaseous ozone to preserve quality and enhance microbial safety of fresh produce: Recent developments and research needs

Fresh fruits and vegetables are highly perishable and are subject to large postharvest losses due to physiological (senescence), pathologic (decay), and physical (mechanical damage) factors. In addition, contamination of fresh produce with foodborne human pathogens has become a concern. Gaseous ozone has multiple benefits including destruction of ethylene, inactivation of foodborne and spoilage microorganisms, and degradation of chemical residues. This article reviews the beneficial effects of gaseous ozone, its influence on quality and biochemical changes, foodborne human pathogens, and spoilage microorganisms, and discusses research needs with an emphasis on fruits. Ozone may induce synthesis of a number of antioxidants and bioactive compounds by activating secondary metabolisms involving a wide range of enzymes. Disparities exist in the literature regarding the impact of gaseous ozone on quality and physiological processes of fresh produce, such as weight loss, ascorbic acid, and fruit ripening. The disparities are complicated by incomplete reporting of the necessary information, such as relative humidity and temperatures at which ozone measurement and treatment were performed, which is needed for accurate comparison of results among studies. In order to fully realize the benefits of gaseous ozone, research is needed to evaluate the molecular mechanisms of gaseous ozone in inhibiting ripening, influence of relative humidity on the antimicrobial efficacy, interaction between ozone and the cuticle of fresh produce, ozone signaling pathways in the cells and tissues, and so forth. Possible adverse effects of gaseous ozone on quality of fresh produce also need to be carefully evaluated for the purpose of enhancing microbial and chemical safety of fresh produce.

Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers

Food safety problems caused by pesticide residues in vegetables have become a top issue to raise public concern. In this study, bell peppers were grown in an experimental field and sprayed with two systemic (azoxystrobin and difenoconazole) and one contact (chlorothalonil) fungicides. Ozone (ozonated water and water continuously bubble with ozone) or conventional domestic (washing with distilled water, detergent, acetic acid, sodium bicarbonate, and sodium hypochlorite solutions) procedures were investigated to identify the most effective way to remove fungicide residues in bell peppers. The residues in the fruits and the washing solutions were determined by solid-liquid extraction with a low-temperature partition (SLE/LTP) and liquid-liquid extraction with a low-temperature partition (LLE/LTP), respectively, and analyzed by gas chromatography. Water continuously bubbled with ozone a concentration of 3 mg L^-1 was the most efficient treatment with removal of fungicides residues ranging from 67% to 87%. However, similar treatment at a lower concentration (1 mg L^-1) did not only efficiently removed fungicide residues (between 53% and 75%) but also preserving the quality of the fruit along a storage time of 13 days. Among the conventional solutions, sodium bicarbonate at 5% showed good efficiency removing between 60% and 81% of the fungicide residues from bell peppers, affecting the color quality of the fruit. Overall, the most affected physicochemical parameters in bell peppers after the treatments were weight loss, color, and vitamin C content.

Selective uptake determines the variation in degradation of organophosphorus pesticides by Lactobacillus plantarum

Organophosphorus pesticides (OPPs) are widely used worldwide, leading to varying degrees of residues in food. Lactic acid bacteria (LAB) can degrade OPPs by producing phosphatase. This study explored the reasons for the variation in the degradation of different OPPs by Lactobacillus plantarum. The results showed that the degradation effects of OPPs by L. plantarum (intact cells) varied greatly, the degradation rate constant of phoxim was 1.65-fold higher than that of dichlorvos. However, the phosphatase extracted from L. plantarum had no degradation selectivity for OPPs in vitro. It was speculated that the selective uptake of cells determines this degradation selectivity. The results of molecular docking supported this hypothesis because there was no difference in the binding energies between phosphatase and OPPs, while the binding energies between phosphate-binding protein and pesticides were different, and they were negatively correlated with the degradation rate constants of the eight OPPs by L. plantarum.

Risk assessment and the adsorptive removal of some pesticides from synthetic wastewater: a review

Background

The need for environmental protection and remediation processes has been an increasing global concern. Pesticides are used as biological agents, disinfectants, antimicrobials, and also in a mixture of some chemical substances. Their modes of application are through selective dispensing and attenuation processes which act upon any pest that compete with the production, processing, and storage of foods and also in agricultural commodes. The pests might comprise weeds, insects, birds, fish, and microbes.

Main body

Pesticides are commonly found in water surface, landfill leachate, ground water, and wastewater as pollutant. An overview of recently studied adsorption processes for the pesticide elimination from polluted water has been reported in this study utilizing activated carbon, clay materials, biomass materials, metal organic frame work, graphene, and carbon-based materials as well as agricultural wastes as adsorbents. The risk assessment and cost analysis of adsorbents were also provided.

Conclusion

Evidences from literature recommend modified adsorbent and composite materials to have a prospective use in pesticide removal from wastewater. The adsorption data obtained fitted into different isotherm and kinetic models and also the thermodynamic aspect have been discussed.

Graphical abstract

Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper

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.

Cold plasma for mitigating agrochemical and pesticide residue in food and water: Similarities with ozone and ultraviolet technologies

Pesticide and agrochemical residues in food and water are among hazardous chemicals that are associated with adverse health effects. Consequently, technologies for pesticide abatement in food and water remain in focus. Cold plasma is an emerging decontamination technology, that is being increasingly explored for the abatement of agrochemical and pesticide residue in food and water. In some cases, rapid and complete degradation of pesticide residues has come to light. Such promising results encourage exploring scale-up and commercialization. To achieve this, unraveling mechanisms involved in plasma decontamination and the nature of degradation products is needed. The present review identifies the mechanisms involved in plasma- assisted removal of pesticide residues from food and water, draws parallels with mechanism of ozone and ultraviolet technologies, investigates the chemistry of the intermediates and degradates, and identifies some future research needs. The review recognizes that mechanisms involved in plasma processes have overlapping similarities to those identified for ozone and ultraviolet light, involving oxidation by hydroxyl radical and photo-oxidation. The toxicity of intermediates and degradates in plasma processing have not received much attention. The safety aspects of end products form plasma led degradation of pesticides should be considered for practical exploitation. Identification of intermediates and degradation products, recognition of most potent plasma species, understanding the influence of co-existing entities, the energy efficiency of plasma reactors, and the process economics deserve research focus.

Pesticide degradation on solid surfaces: a moisture dependent process governed by the interaction between TiO2 and H2O

The solid-phase photocatalytic degradation is a humidity control process through the interaction between H₂O and TiO₂.

Application of ultrasonic technology in postharvested fruits and vegetables storage: A review

It has been an important research topic and a serious applicable issue to extend storage time of fruits and vegetables using advanced scientific and effective technology. Among various approaches, ultrasound has been regarded as one of the most pollution-free and effective technical means to significantly improve the preservation of fruits and vegetables. This paper summarizes the application of ultrasonic technology in fruits and vegetables storage in recent years, including removal of pesticide residues and cleaning, sterilization, enzyme inactivation, effect on physico-chemical indexes. Additionally, we also discussed limitations and negative effects of ultrasonic treatment on fruits and vegetables such as damages to tissues and cells. Furthermore, a proper application of ultrasonic technology has been proven to effectively extend the storage period of postharvest fruits and vegetables and maintain the quality. Moreover, the combination of ultrasound and other conventional preservation technologies can further improve the preservation in a coordinate manner and even have a broader application prospect.

Mesoporous molecularly imprinted polymer core@shell hybrid silica nanoparticles as adsorbent in microextraction by packed sorbent for multiresidue determination of pesticides in apple juice

In this work, we report the synthesis of a mesoporous molecularly imprinted polymer on the surface of silica nanoparticles (core@mMIP) to be applied as adsorbent in microextraction by packed sorbent (MEPS) for selective determination of pesticides in apple juice. The core@mMIP was properly characterized, showing good adhesion of the polymer to the silica core. The best extraction conditions were: 200 µL of ultrapure water as washing solvent, 150 µL of acetonitrile as eluent, 100 µL of sample at pH 2.5, five draw-eject cycles and 8 mg of adsorbent. Thereby, recoveries of 96.12 ± 1.05%, 76.88 ± 6.18% and 76.18 ± 5.57% were obtained for pyriproxyfen (PPX), deltamethrin (DTM) and etofenprox (ETF), respectively. After validation, the method presented linearity in the range of 0.02-10 µg mL^-1 (r > 0.99), limit of detection of 0.005 µg mL^-1, satisfactory selectivity, and proper precision and accuracy. The method was successfully applied real samples of processed and fresh apple juice.

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

Pesticide residues in the food above the maximum permissible residual limit (MRL) for safe consumption are a severe concern today. Though unit operations employed in domestic and industrial-scale processing of foods such as high-temperature decontamination and chemical washings degrade the agrochemicals and reduce toxicity, eliminating pesticides from the fresh and raw fruits and vegetables with the retainment of nutritional and organoleptic attributes demand appropriate non-thermal technologies. In this review, the potential of novel technologies like the pulsed electric field, high-pressure processing, irradiation, ozone, ultrasonication, and cold plasma for the reduction of pesticides in fruits and vegetables have been discussed in terms of their mechanism of action, playing around factors, advantages, and limitations. All the reviewed non-thermal technologies exhibited promising effects on pesticide degradation with their unique mechanism of action. Also, these techniques' potential to reduce the pesticides below MRLs and yield nontoxic metabolites in fruits and vegetables were analyzed. However, investigating the impact of the technologies on the nutritional and organoleptic quality profile of the commodities at the processing conditions causing noticeable pesticide reduction and the pathways of degradation reactions of various pesticides with each emerging technology should be studied to enhance the applicability.

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.

Adsorption, mobility, biotic and abiotic metabolism and degradation of pesticide exianliumi in three types of farmland

Exianliumi is a newly developed pesticide for controlling diseases caused by microbes or meloidogynes during plant vegetable and reproductive stages. To date, little is known about the environmental behavior and fate of its residues in soil. To explore its potential environmental risks to crop production and food safety, three typical Chinese agricultural soils were examined by analyzing adsorption, mobility leaching, and degraded metabolites of exianliumi in soils. Exianliumi inclined to bind more to Heilongjiang soil (HLJS), followed by Nanjing soil (NJS) and Jiangxi soil (JXS). Soil thin-layer chromatography and column leaching tests showed a weak migration in HLJS and strong mobility in JXS. Under the same condition, exianliumi rapidly decayed in NJS, followed by HLJS and JXS. The differential degradative capacity for exianliumi in the soils was related to chemical, physical and biological interactions basically through organic matter content, temperature, soil moisture and microorganisms. The half-normal, normal and pareto effect plots demonstrated that temperature, microorganisms and soil moisture dominantly influenced the degradation of exianliumi. We further characterized metabolites of exianliumi catabolized in NJS using High Resolution Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometer/Mass Spectrometer (HRLC-Q-TOF-MS/MS). Eight degradation products and three conjugates of exianliumi were detected and the possible degradative pathways were highlighted. This is the first report about exianliumi degradation in soils with multi-pathways, which provides the basic data for environmental risk assessment of crop production and food security.

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products-A Review

In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.