Plasma Degradation of Pesticides on the Surface of Corn and Evaluation of Its Quality Changes

Liu, Hongxia; Guo, Dingmeng; Feng, Xinxin

doi:10.3390/su13168830

Cited by 9 publications

(4 citation statements)

References 25 publications

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“…Apart from that, plasma treatment was also effective against the pesticide in the food grains. For example, chlorpyrifos content in soybean and corn can be reduced to 50% [7] and 86.2% [26], respectively, after plasma treatment. In PB treatment, the degradation of the chlorpyrifos has been achieved by the cleavage of the bonds between P-S and S-C through the oxidative action of RONS, ions, free electrons, and atoms that were generated by the atmospheric air in the water [27].…”

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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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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“…Based on the optimisation study, the treatment time of 60 s, air flow rate of 1000 mL/min, power of 20 W, and frequency of 1200 Hz resulted in 86.2% and 66.6% degradation efficiency of chlorpyrifos and carbaryl, respectively. Moreover, the treatment did not significantly affect the nutritional quality of corn, showcasing that ACP can be a promising food processing treatment for pesticide degradation [ 73 ].…”

Section: Atmospheric Cold Plasma (Acp) In Food Technologymentioning

confidence: 99%

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

et al. 2023

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The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed.

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“…This was the effect of direct treatment with nonthermal plasma on agricultural products, which is attributed to surface softening and mechanical damage, damage to external cells, and an increase in temperature during treatment [188,189]. Liu et al [190] also found that plasma treatment for 60 s at an air flow rate of 1000 mL/min, power of 20 W, and frequency of 1200 Hz can remarkably decrease (p < 0.05) the moisture content of treated corn, while dissipating chlorpyrifos and carbaryl by up to 86.2% and 66.6%, respectively. Some studies have shown that the surface properties of fruits are affected by plasma penetration [191].…”

Section: Degradation Of Pesticide Residues In Foodmentioning

confidence: 99%

Degradation of Pesticide Residues in Water, Soil, and Food Products via Cold Plasma Technology

Sojithamporn,

Leksakul,

Sawangrat

et al. 2023

Foods

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Water, soil, and food products contain pesticide residues. These residues result from excessive pesticides use, motivated by the fact that agricultural productivity can be increased by the use of these pesticides. The accumulation of these residues in the body can cause health problems, leading to food safety concerns. Cold plasma technology has been successfully employed in various applications, such as seed germination, bacterial inactivation, wound disinfection, surface sterilization, and pesticide degradation. In recent years, researchers have increasingly explored the effectiveness of cold plasma technology in the degradation of pesticide residues. Most studies have shown promising outcomes, encouraging further research and scaling-up for commercialization. This review summarizes the use of cold plasma as an emerging technology for pesticide degradation in terms of the plasma system and configuration. It also outlines the key findings in this area. The most frequently adopted plasma systems for each application are identified, and the mechanisms underlying pesticide degradation using cold plasma technology are discussed. The possible factors influencing pesticide degradation efficiency, challenges in research, and future trends are also discussed. This review demonstrates that despite the nascent nature of the technology, the use of cold plasma shows considerable potential in regards to pesticide residue degradation, particularly in food applications.

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Plasma Degradation of Pesticides on the Surface of Corn and Evaluation of Its Quality Changes

Cited by 9 publications

References 25 publications

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

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

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

Degradation of Pesticide Residues in Water, Soil, and Food Products via Cold Plasma Technology

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