Ozone treatment for pesticide removal from carrots: Optimization by response surface methodology

Souza, Lauana Pellanda de; Faroni, L. R. D.; Heleno, Fernanda Fernandes; Pinto, Francisco de Assis de Carvalho; Queiroz, Maria Eliana Lopes Ribeiro de; Prates, Lucas Henrique Figueiredo

doi:10.1016/j.foodchem.2017.09.134

Cited by 69 publications

(27 citation statements)

References 22 publications

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“…Recently, the removal of herbicide linuron and fungicide difenoconazole residues from carrot upon treatment with ozone has been demonstrated (de Souza et al., ). The carrots dipped in ozonated water (10 ppm) at 14 °C for 60 min showed the removal of 96 and 79.8% difenoconazole and linuron, respectively, while, gaseous ozone (5 ppm) treatment achieved more than 95% reduction of both.…”

Section: Modern Techniquesmentioning

confidence: 99%

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Bhilwadikar

Pounraj

Manivannan

et al. 2019

Comp Rev Food Sci Food Safe

112

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Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne illnesses have been linked to the consumption of fresh fruits and vegetables as they are reported to harbor contaminants such as microorganisms and pesticides. Recently reported foodborne outbreaks have been linked to a diverse group of fruits and vegetables due to the presence of various pathogens including Salmonella, Escherichia coli, and Listeria monocytogenes. Also, the increased use of pesticides has resulted in the deposition of chemical residues on the surface of fruits and vegetables, which has led to the adverse health conditions such as cancer, birth defects, and neurodevelopmental disorders. Fresh commodities are subjected to various treatments to prevent or minimize these outbreaks, and the main targets of such treatments have been the elimination of pathogens and degradation of toxic chemical residues. Here, we have discussed various decontamination methods including simple household washing, chemical treatments, and modern technologies with their mode of action for microbial and pesticide removal. The simple household processes are not very effective in the removal of pathogenic organisms and pesticides. The use of modern techniques like cold plasma, ozone, high hydrostatic pressure, and so on, showed better efficacy in the removal of microorganisms and pesticides. However, their industrial use is limited considering high installation and maintenance cost. In this review, we suggest combined methods based on their mode of decontamination and suitability for a selected fruit or vegetable for effective decontamination of microbes and pesticide together to reduce the treatment cost and enhance food safety.

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Section: Modern Techniquesmentioning

confidence: 99%

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Bhilwadikar

Pounraj

Manivannan

et al. 2019

Comp Rev Food Sci Food Safe

112

View full text Add to dashboard Cite

show abstract

“…The removal efficiency for 16 pesticide residues (ten fungicides, and six insecticides) in raw strawberries ranged from 42.8 to 92.9% w w −1 with boiling and up to 91.2% w w −1 with ultrasonic cleaning . Ozone (5 and 10 mg L −1 ) applied to carrot roots for 120 min removed more than 80% w w −1 of difenoconazole and linuron,linuron, and efficiacy of ozone increased with increased concentration and exposure time . The treatment efficacy found in the present study was in the following order: the triple combinations > the dual combinations > the individual treatments.…”

Section: Resultsmentioning

confidence: 49%

Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

2019

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BACKGROUND: The consumption of pesticide-contaminated sour cherries as fruit or juice has become a major health concern, and so the search for alternative processing technologies, such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US) has intensified. The objectives of this experimental study of sour cherry juice were fourfold: (1) to quantify the removal efficiency of new processing technologies (PEF, O, US), and their combinations, for the pesticides chlorpyrifos ethyl, -fluvalinate, cyprodinil, pyraclostrobin, and malathion; (2) to detect their impact on physical, bioactive, and sensory properties; (3) to determine their microbial inactivation levels for Escherichia coli O157:H7, Bacillus cereus, Pseudomonas syringae subs. Syringae, and Penicillum expansum; and (4) to jointly optimize multiple responses of physical, quality, and sensory properties, pesticides, and microbial inactivation. RESULTS: Except for all the O treatments, the physical, bioactive and sensory properties of sour cherry juice were not adversely affected by the treatments. The joint optimization suggested PEF1 (24.7 kV cm −1 for 327 s), PEF2 (24.7 kV cm −1 for 655 s), PEF2 + O + US, US, and PEF2 + O as the five best treatments. PEF2 + O + US best achieved both pesticide removal and microbial inactivation. CONCLUSION: PEF2 + O + US provided promising reductions in pesticide and microbial loads. UltrasonicationThe ultrasonication (US) treatments were conducted using a sonicator (Bandelin Sonorex, Berlin, Germany) with 160/640 W power, 2.5 A, and 35 kHz frequency. Ultrasonication at 35 kHz frequency was applied for 3 min at room temperature.

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“…de Souza et al . () used response surface methodology to determine the optimal factors required for the degradation of difenoconazole and linuron in carrots. When the concentration of gaseous or aqueous ozone was 5 or 10 mg L −1 and exposure time was approximately 120 min, ozone treatment mediated the degradation of pesticide residues by more than 80%.…”

Section: Effects Of Ozone Concentration and Treatment Time On The Degmentioning

confidence: 99%

Effects of ozone treatment on pesticide residues in food: a review

Wang

et al. 2018

Int J of Food Sci Tech

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Summary In agriculture, pesticide residues have always posed a major safety hazard to human health. With the development of agricultural production and improvements in science and technology, additional methods for degradation of pesticide residues have emerged. Amongst them, ozone treatment recently became a popular method owing to its outstanding technical advantages. This review is an in‐depth analysis of the mechanisms by which ozone treatment degrades pesticide residues. The main mechanism involves direct oxidation by oxygen atoms, and indirect oxidation driven by hydroxyl radicals. The effects of ozone treatment on pesticide residues in food with respect to the ozone concentration, duration of ozone treatment, type of food, variety of pesticides, level of pesticide residues and environmental factors have been discussed. Furthermore, the impact of ozone treatment on the quality of food is highlighted. Low levels of ozone result in minor changes to the visual and sensory characteristics of food. In addition, this article discusses several restrictions surrounding the current application of ozone treatment for the degradation of pesticide residues. More specifically, the most crucial issue is the potential toxicity of ozonation byproducts generated by the process, which is also the current focus of research on ozone treatment for the degradation of pesticide residues. After weighing the advantages and disadvantages of ozone treatment, it is recommended as a method of degrading pesticide residues.

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Ozone treatment for pesticide removal from carrots: Optimization by response surface methodology

Cited by 69 publications

References 22 publications

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

Effects of ozone treatment on pesticide residues in food: a review

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