Impact of sonolytic ozonation (O3/US) on degradation of pesticide residues in fresh vegetables and fruits: Case study of Faisalabad, Pakistan

Siddique, Zarghona; Malik, Aman Ullah; Asi, Muhammad Rafique; Inam‐Ur‐Raheem, Muhammad; Iqbal, Muhammad Jawad; Abdullah, Muhammad Irsyad

doi:10.1016/j.ultsonch.2021.105799

Cited by 14 publications

(4 citation statements)

References 40 publications

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“…The oxidation property of ozone potentially works in an aqueous media more efficiently than in a gaseous state, which makes its function more suitable in combination with ultrasound (Aguayo et al, 2014; Fraiese et al, 2018). When both technologies applied in water media, helped each other to speed up sanitizing process efficiently and each increment in time application also enhance their combined decontamination property (Siddique, Malik, Asi, Inam‐ur‐Raheem, Iqbal, & Abdullah, 2021; Siddique, Malik, Asi, Anwar, & Inam‐ur‐Raheem, 2021) (Figure 2).…”

Section: Decontamination Methods Used At Household Levelmentioning

confidence: 99%

Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review

Siddique

Malik

2022

Journal of Food Safety

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Fruits and vegetables are the pivotal sources of essential elements (vitamins and minerals), whose deficiency may cause different kinds of health issues; however, due to non-judicious use of pesticides and unhygienic practices in the supply chain, fresh produce gets contaminated. These contaminants could be minimized by cooking, blanching, and chlorination at household level, but these thermal and chemical processing techniques negatively affect the product quality and nutrition value. When F & V is consumed in the raw form then these contaminants directly affect human health, which may lead to death or different syndromes. It is hard to eliminate these lethal contaminants from supply chain. Different decontamination technologies previously practiced at household level but have negative impacts on commodities' nutritional value and human health. Henceforth, some green techniques like ozonation, sonication, and ozosonication (O 3 /US) are considered as emerging sanitizing technologies, without adversely affecting quality of horticultural commodities and human health, when used at optimum limit. | IMPORTANCE OF FRUITS AND VEGETABLESFruits and vegetables play a basic role in balanced nutrition supply in a human life. These are the part of basic healthy diet (Liu, 2013;

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Section: Decontamination Methods Used At Household Levelmentioning

confidence: 99%

Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review

Siddique

Malik

2022

Journal of Food Safety

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“…The concentration of ozone is very important for the removal of pesticide residues in vegetables (Siddique et al, 2021). Therefore, the removal of pesticides in pak choi by different concentrations of ozone (0.5, 1.5, and 2.5 mg/L) was studied (Figure 3b).…”

Section: Effect Of Ozone On Pesticide Removalmentioning

confidence: 99%

Removal of trichlorfon and phoxim from pak choi (Brassica campestris ssp. chinensis) by combined ultrasonic and ozone treatment and their effects on quality

Yuan,

Yu,

Guo

et al. 2023

J Food Process Engineering

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The effect of ultrasound, ozone, and their combination treatment on the removal of two common pesticides (trichlorfon and phoxim) in pak choi samples was studied in this work. The results showed that both ultrasound and ozone treatment alone can significantly remove trichlorfon and phoxim residues in pak choi (>90%), but they reduced the quality of pak choi (such as vitamin C and color). Ultrasound and ozone had a synergistic effect on the removal of pesticide residues in pak choi. The synergistic effect of combined treatment was evaluated from the perspective of pesticide removal speed, and found that their combination significantly accelerated the removal of pesticides. Compared with ultrasound or ozone alone, the removal rate constant of trichlorfon by the combined treatment increased by 121% and 347%, and that of phoxim increased by 159% and 367%, respectively. In addition, the combined treatment of ultrasound and ozone can well maintain the vitamin C and color of pak choi while removing pesticides. Therefore, the combined treatment of ultrasound and ozone can be used as an effective cleaning method to remove pesticide residues in vegetables.Practical applicationsReducing pesticide residues in vegetables is of great significance to human health, and how to maintain the quality of vegetables as much as possible while removing pesticides is a key issue. In this study, the combination of ultrasound and ozone significantly accelerated the removal of pesticides, and retained the vitamin C and color of pak choi well. Therefore, the combined application of ultrasound and ozone has the potential to be an industrial cleaning method for removing pesticide residues in fruits and vegetables without compromising quality.

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“…Sono-ozonation has also been explored by Siddique et al for the degradation of pesticides present in fresh fruit and vegetables [13] . Although the study concentrates on a local market in Pakistan, methods and conclusions can be of general application, and hence benefit.…”

Section: Overviewmentioning

confidence: 99%

Special Issue on “Ultrasound hybridized technologies: A new breathing for sonochemistry”

Lévêque¹

2022

Ultrasonics Sonochemistry

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Impact of sonolytic ozonation (O3/US) on degradation of pesticide residues in fresh vegetables and fruits: Case study of Faisalabad, Pakistan

Cited by 14 publications

References 40 publications

Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review

Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review

Removal of trichlorfon and phoxim from pak choi (Brassica campestris ssp. chinensis) by combined ultrasonic and ozone treatment and their effects on quality

Special Issue on “Ultrasound hybridized technologies: A new breathing for sonochemistry”

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