Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment

From field to table: Ensuring food safety by reducing pesticide residues in food

The present review addresses the significance of lowering pesticide residue levels in food items because of their harmful impacts on human health, wildlife populations, and the environment. It draws attention to the possible health risks-acute and chronic poisoning, cancer, unfavorable effects on reproduction, and harm to the brain or immunological systems-that come with pesticide exposure. Numerous traditional and cutting-edge methods, such as washing, blanching, peeling, thermal treatments, alkaline electrolyzed water washing, cold plasma, ultrasonic cleaning, ozone treatment, and enzymatic treatment, have been proposed to reduce pesticide residues in food products. It highlights the necessity of a paradigm change in crop protection and agri-food production on a global scale. It offers opportunities to guarantee food safety through the mitigation of pesticide residues in food. The review concludes that the first step in reducing worries about the negative effects of pesticides is to implement regulatory measures to regulate their use. In order to lower the exposure to dietary pesticides, the present review also emphasizes the significance of precision agricultural practices and integrated pest management techniques. The advanced approaches covered in this review present viable options along with traditional methods and possess the potential to lower pesticide residues in food items without sacrificing quality. It can be concluded from the present review that a paradigm shift towards sustainable agriculture and food production is essential to minimize pesticide residues in food, safeguarding human health, wildlife populations, and the environment. Furthermore, there is a need to refine the conventional methods of pesticide removal from food items along with the development of modern techniques.

Pesticide residues on lettuce (Lactuca sativa L.) in Cundinamarca-Colombia

Lettuce is Colombia's most widely cultivated leafy vegetable, but in the absence of good agricultural practices, there is the risk of some pesticide residues that affect its safety and quality. This work aimed to identify the pesticides used by farmers for the lettuce crop, the iceberg variety (Lactuca sativa var. capitata), in some municipalities of Cundinamarca (Colombia) and to investigate their residues by sampling and analysis. The farmers reported in the survey 44 active ingredients, most fungicides (54%), while the laboratory analysis showed 23 chemical compounds (52% insecticides, 39% fungicides and 9% herbicides). In addition, dithiocarbamates, procymidone and some organophosphates were among the active ingredients that exceeded the maximum residue limits (MRLs). About 80% of the identified pesticides were not registered with the regulatory entity Instituto Colombiano Agropecuario (ICA) for their use in lettuce, but some were in commercial products legally registered in Latin American and Caribbean countries.

Effect of Talc Particle Size in Detergents for Fruits and Vegetables on the Ability to Remove Pesticide Residues

Detergents containing abrasive talc particles for washing fruits and vegetables were designed and investigated. Detergent prototypes were developed with the following composition: 40% talc particles, 1.5% surfactants, 5% ethyl alcohol, 1% sodium citrate, 1% sodium carbonate, 1.5% glycerin, and 0.5% preservative. Xanthan gum (0.5% concentration) was used as a viscosity modifier to stabilize the dispersion of talc particles. Three types of detergent prototypes were prepared, differing in the size of the talc particles. The following fractions were used: 50-125, 250-500, and 710-1000 μm. The particle size effect on the effectiveness of the removal of surface pesticide residues was investigated. A specially developed methodology was used. Three types of pesticides (boscalid, acetamiprid, and pyraclostrobin) were applied to a cherry tomato, tangerine, and cucumber, and then a model washing process was performed using the developed detergents. The changes in the pesticide content on the surface of fruit and vegetables were assessed by liquid chromatography-tandem mass spectrometry. Detergents with talc particles of sizes 50-125 and 250-500 μm were more efficient in the removal of pesticide residues from the surface of fruit and vegetables compared to detergents with 710-1000 μm talc particles.

Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products

The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies. The oxidation principle in cold plasma is recently gaining more importance for the degradation of pesticide residue in the food processing industries. Analysis of the emerging physical processing methods indicated greater efficacy in eradicating pesticide residues during agriculture processing. Even though the technologies such as EO (99% reduction in dimethoate), ultrasound (98.96% for chlorpyrifos), and irradiation (99.8% for pesticide in aqueous solution) can achieve promising results in pesticide degradation level, the rate and inactivation highly depend on the type of equipment and processing parameters involved in different techniques, surface characteristics of produce, treatment conditions, and nature of the pesticide. Therefore, to effectively remove these health-threatening pesticides from food surfaces, it is necessary to know the process parameters and efficacy of the applied technology on various pesticides.

A New LC-MS Method for Evaluating the Efficacy of Pesticide Residue Removal from Fruit Surfaces by Washing Agents

Modern agriculture uses pesticides to improve the quality and quantity of crops. However, pesticide residues can remain on agricultural products, posing very serious risks to human health and life. It is recommended to wash fruits and vegetables before consumption. To assess the removal efficacy of pesticide residue, a sensitive and reliable method based on ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was developed and optimized for the simultaneous determination of four pesticide residues (acetamiprid, boscalid, pyraclostrobin, and pendimethalin). Isotope-labeled standards were used to validate the method in terms of recovery, linearity, matrix effects, precision, and sensitivity. The mean recovery values for both low-quality control (LQC) and high-quality control (HQC) transitions were in the range of 89–105%, and the intra-day precision was less than 13.7%. The limits of detection (LOD) and quantification (LOQ) were 0.003 mg/kg and 0.01 mg/kg, respectively. The proposed method is suitable for evaluating the quality of detergents for removing pesticide residues from fruit surfaces.

Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control

With the growing demand for safe and nutritious foods, some novel food nonthermal sterilization technologies were developed in recent years. Electrolyzed oxidizing water (EOW) has the characteristics of strong antimicrobial ability, wide sterilization range, and posing no threat to the humans and environment. Furthermore, EOW can be used as a green disinfectant to replace conventional production water used in the food industry since it can be converted to the ordinary water after sterilization. This review summarizes recent developments of the EOW technology in food industry. It also reviews the preparation principles, physical and chemical characteristics, antimicrobial mechanisms of EOW, and inactivation of toxins using EOW. In addition, this study highlights the applications of EOW in food preservation and safety control, as well as the future prospects of this novel technology. EOW is a promising nonthermal sterilization technology that has great potential for applications in the food industry.

The present situation of pesticide residues in China and their removal and transformation during food processing

Pesticide residues are one of the most important issues affecting food safety. In this review, the general situation of pesticide residues in fruits and vegetables based on the background of the Chinese fruit and vegetable industry is first described. On the basis of primary processing of agricultural products, the effects of processing methods on the removal and metabolism of pesticide residues are reviewed in this paper. In addition, the transformation mechanism of pesticides in crops and in the environment is discussed. Finally, this study summarizes the development trend of pesticide-residue monitoring methods. With the prohibition of a large number of pesticides in China, the risk of pesticide residues is gradually reduced. However, some highly toxic pesticides can still be detected. Furthermore, the development of high-resolution mass spectrometry screening methods and rapid and intelligent detection instruments is the development trend for pesticide monitoring in the future.

Studies on the efficacy of electrolysed oxidising water to control Aspergillus carbonarius and ochratoxin A contamination on grape

Ochratoxin A (OTA) occurrence in grapes is caused by black Aspergilli (Aspergillus carbonarius followed by A. niger) vineyards contamination. It depends on climatic conditions, geographical regions, damage by insects, and grape varieties. Good agricultural practices, pesticides, and fungicides seem adequate to manage the problem during low OTA risk vintages, but the development of new strategies is always encouraged, especially when an extremely favourable condition occurs in the vineyard. Electrolysed oxidising water (EOW) has become an interesting alternative to chemicals in agriculture, mainly during the post-harvest phase. This study tested the fungicidal efficacy of EOW generated by potassium chloride, in vitro, on black Aspergilli conidia, and detached grape berries infected by A. carbonarius. Then, during field trials on Primitivo cv vineyard treated with EOW, A. carbonarius contamination, and OTA levels were compared with Switch® fungicide treatment (0.8 g/l). Black Aspergilli conidia were killed on plate assay after 2 min of treatment by EOW containing >0.4 g/l of active chlorine. EOW (0.6 g/l active chlorine) treatment reduced the rate of A. carbonarius infections in vitro of about 87-92% on detached berries and, more than half in the field trials, although Switch® showed better performance. A significant reduction in the OTA concentration was observed for the EOW and Switch® treatments in vitro (92% and 96%, respectively), while in the field trials, although the average decrease in OTA was recorded in the treated grapes, it was not statistically significant. These results highlighted that EOW could be considered effective, as a substitute for fungicides, to reduce the contamination of A. carbonarius and OTA on grapes.

Controlled release of methylene blue from glutaraldehyde-modified gelatin

Gelatin has been identified as a valuable material for controlled release of food ingredients because of its highly ramified three-dimensional network. In the present work, gelatin was further modified with glutaraldehyde (GA) and prepared as microspheres to further improve its control to release of food ingredients. Features (i.e., chemical structures, thermal properties, network structures, and methylene blue (MB) release kinetics) of both the unmodified and GA-modified gelatin microspheres were investigated. Results showed that the application of GA enhanced the formation of intramolecular and/or intermolecular crosslinking of gelatin and improved its thermal stability. Besides, the release efficiency of MB from the GA-modified gelatin was less affected by temperature and pH value compared to the unmodified gelatin. Kinetics analysis proved that the release of MB from gelatin followed the first-order kinetics. Both the release constant (k) of MB and the diffusion coefficient (D_a ) of GA-modified gelatin were significantly lower than those of the unmodified gelatin. PRACTICAL APPLICATIONS: Gelatin is a valuable material for the release control of food ingredients (e.g., oils, vitamins, antioxidants, and flavor compounds) attributes to its highly ramified three-dimensional network. However, the low mechanical strength of gelatin makes it susceptible to many environmental factors and has restricted its application. In the present work, gelatin was modified by glutaraldehyde (GA). The chemical structure, thermal properties, network structure, and methylene blue release kinetics of the GA-modified gelatin microspheres were properly investigated. This research proved that GA-modified gelatin could be a potential carrier for the release control of given food contents in food industry.

Comparison of Different Home/Commercial Washing Strategies for Ten Typical Pesticide Residue Removal Effects in Kumquat, Spinach and Cucumber

Home processing can reduce pesticide residues in agricultural products, and the common forms of treatment include washing, peeling, blanching, and cooking. In this study, the removal effects of tap water, micron calcium solution, alkaline electrolyzed water (AlEW), ozone water, active oxygen, and sodium bicarbonate on 10 typical pesticide residues in kumquat, cucumber, and spinach were investigated. The residue magnitudes were determined by chromatography–tandem mass spectrometry (GC-MS/MS, LC-MS/MS), combined with the QuEChERS pretreatment method. The model tests showed that the results of soaking and greenhouse were close. The removal effects of pesticide residues in kumquat and cucumber washing by alkaline electrolyzed water with a high pH value, micron calcium, and active oxygen solution were better than other washing solutions. The sodium bicarbonate solution, ozone water, and active oxygen solution were more effective in reducing pesticide residues in spinach than others. Active oxygen solution showed a better removal efficiency for the 10 pesticides than other treatments because of its alkalinity and oxidizability. Among the ten pesticides, pyrethroid pesticides had a higher removal rate. Additionally, chlorpyrifos were the most difficult to remove. For the majority of pesticides, the pesticide residue magnitudes showed a gradual reduction when increasing the washing time. The results indicated that alkaline solutions were effective for the reduction of pesticide residues when the washing time was longer than 15 min.

The mechanisms and process of acephate degradation by hydroxyl radical and hydrated electron

The degradation process of acephate in aqueous solution with ^•OH and eaq− produced by ⁶⁰Co-γ irradiation and electron pulse radiolysis was studied in the present paper. In the aqueous solution, acephate reacted with eaq− and transformed to transient species which can absorb weakly in the wavelength range of 300–400 nm and decay very fast. According to the decay of hydrated electron, the reaction rate constant of eaq− and acephate is (3.51 ± 0.076) × 10⁹ dm³·mol⁻¹·s⁻¹. The transient species produced in the reaction of ^•OH and acephate do not distinctly absorb the light in the wavelength range of 300–700 nm, so the decay and kinetics of the transient species cannot determinedirectly. The competing reaction of KSCN oracephate with ^•OH were studied to obtain the reaction rate constant of ^•OH and acephate, which is (9.1 ± 0.11) × 10⁸ dm³·mol⁻¹·s⁻¹. Although acetylamide and inorganic ions were determined in the products of the reaction of acephate with ^•OH or eaq−, the concentration of inorganic ions in the products of the reaction of acephate with ^•OH is higher than that in the product of the reaction of acephate with eaq−. Moreover, there were sulfide in the products of the reaction of acephatewith eaq−. The degradation pathways of acephate by ^•OH and eaq− were also proposed based on the products from GC-MS.

Removal of six pesticide residues in cowpea with alkaline electrolysed water

BACKGROUND

Reduction of six pesticide residues (isoprocarb, chlorpyrifos, bifenthrin, beta-cypermethrin, difenoconazole and azoxystrobin) in cowpea by alkaline electrolysed water (AlEW) solutions with different pH was investigated. The commonly used washing treatments in household processing were used for comparison.

RESULTS

The residue magnitudes were determined by gas chromatography coupled with tandem mass spectrometry (GC-MS/MS). Results showed that the removal effect of AlEW solution on the six pesticides was superior to tap water, 5% sodium chloride, 5% sodium carbonate and 5% acetic acid solution. AlEW with pH 12.2 had more potential to eliminate the six pesticides in cowpeas. Moreover, the reduction of pesticide residues gradually increased with the increase of washing time.

CONCLUSION

This study demonstrated that AlEW solution with pH of 12.2 could be used to reduce pesticide residues on fresh cowpea samples. © 2016 Society of Chemical Industry.

Degradation of four organophosphorous pesticides catalyzed by chitosan-metal coordination complexes

Three types of chitosan with high (3.40 × 10(6)), medium (2.11 × 10(5)), and low (5.89 × 10(4)) molecular weights were chosen as ligands to synthesize chitosan magnesium, calcium, iron(III), and zinc coordination complexes. Degradation of four organophosphorous pesticides (dichlorvos, omethoate, dimethoate, and chlorpyrifos) by the above complexes in a heterogeneous system was studied using solid-phase extraction (SPE) and gas chromatography (GC). The degradation effect is related to the different types of chitosan, metal, and organophosphorus pesticides (OPs). Complexes of transition metals and the low molecular weight chitosan showed high hydrolytic activity. The chitosan-iron(III) complex was further used to study its catalytic kinetics on the hydrolysis of OPs. At pH 7.0 and 20 °C, the half-life of dichlorvos hydrolyzed by chitosan iron(III) was 52 h, whereas that of spontaneous dichlorvos hydrolysis was 105 h. The degradation ratio of omethoate and dimethoate increased to 38 and 52 %, respectively, which were 34 and 48 % higher than the control after 6 days at pH 7.0 and 20 °C. For all tested conditions, an increase of pH and temperature resulted in a higher degradation rate.

Does omethoate have the potential to cause insulin resistance?

Persistent organic pollutant exposure is strongly associated with the development of diabetes. The development of diabetes or alteration in blood glucose levels is associated with insulin resistance that precedes diabetes for many years. Omethoate is a commonly used insecticide in most developing countries. The present study was designed to elucidate the potent role of omethoate in developing insulin resistance in rats. Male Wistar rats were exposed to omethoate at the concentration of 1.5mg/kg body weight (1/40 LD₅₀), 3 mg/kg body weight (1/20 LD₅₀) and 6 mg/kg body weight (1/10 LD₅₀) through gastric injection for 60 days; control group rats received PBS through gastric injection. The results showed that the levels of MDA, TNF-α and IL-6 were increased and the activities of SOD and GSH-Px were decreased in the right thigh muscles of rats exposed to omethoate. However, JNK, p38 MAPK and NF-κB in right thigh muscles of rats exposed to omethoate were activated. This study suggested that omethoate had a potential to cause insulin resistance.