Residue behavior of organochlorine pesticides during the production process of yogurt and cheese

Duan, Jing; Cheng, Zheng; Bi, Jiawei; Xu, Yunfeng

doi:10.1016/j.foodchem.2017.10.017

Cited by 31 publications

(8 citation statements)

References 29 publications

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“…brevis was also seen as an active catalyst against the same family of compounds during the fermentation of milk products [92]. The degradation of organochlorine pesticides has also been investigated in milk during yogurt and cheese production showing the effect of starters [93]. Other examples refer to the capability of Micrococcus varians to degrade DDT (dichlorodiphenyltrichloroethane) to DDD (ddichlorodiphenyldichloroethane) and lindane to 2,4-, 2,5-, 2,6-, and 3,4-dichlorophenol and of Lactococcus lactis subsp.…”

Section: Decrease Of Allergens Biogenic Amines Mycotoxins and Chemica...mentioning

confidence: 99%

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Verni¹,

Pontonio²,

Montemurro³

et al. 2022

Legumes Research - Volume 2

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Compared with cereals and other plant-derived food matrices, legumes can be considered as valuable sources of proteins with high biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. Nevertheless, the presence of different antinutritional factors (ANFs) limited the large-scale use of such ingredients by the food industry. The potential of several biotechnological processes and enzymatic treatments in decreasing ANF in legumes and legume-derived ingredients was investigated. Among these options, fermentation is traditionally recognized as suitable tool to improve the overall quality of legumes in different areas of the world. The scientific community demonstrated the effectiveness of the use of selected lactic acid bacteria and biotechnologies inspired to sourdough fermentation in ANF degradation, improving technological and sensory profile of legume grains and flours as well as contributing to their safety in terms of spoilage or pathogenic microorganisms and toxic compounds. Apart from their consumption as they are, legumes are the main ingredient of many traditional food products, and fermentation allows them to be used as ingredients in innovative formulations of staple foods, such as baked goods and pasta with high nutritional and functional profile.

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Section: Decrease Of Allergens Biogenic Amines Mycotoxins and Chemica...mentioning

confidence: 99%

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Verni¹,

Pontonio²,

Montemurro³

et al. 2022

Legumes Research - Volume 2

View full text Add to dashboard Cite

show abstract

“…8 Six organochlorine pesticides in milk were reduced by 42-64% during yogurt production, again attributed to the fermenting LAB. 9 However, the extent of pesticide degradation during fermentation in these reports is insufficient to render the final yogurt pesticide free, so it would be very useful to find a way to increase the pesticidedegrading ability of LAB. The pesticide degradation efficiency of probiotic bacteria is affected by many factors, such as pH, carbon source, temperature, and nutrient availability.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt

Yuan

Yang

et al. 2022

J Sci Food Agric

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BACKGROUND Ultrasound has the potential to increase microbial metabolic activity, so this study explored the stimulatory effect of ultrasound pre‐treatment on the degradation of four common pesticides (fenitrothion, chlorpyrifos, profenofos, and dimethoate) during milk fermentation by Lactobacillus plantarum and its effect on yogurt quality. RESULTS Appropriate ultrasound pretreatment significantly enhanced the growth of L. plantarum. The degradation percentages of pesticides increased by 19–38% under ultrasound treatment. Ultrasonic intensity, pulse duty cycle, and duration time were key factors affecting microbial growth and pesticide degradation. Under optimal ultrasonic pre‐treatment conditions, the degradation rate constants of four pesticides were at least 3.4 times higher than those without sonication. In addition, such ultrasound pretreatment significantly shortened yogurt fermentation time, increased the water holding capacity, hardness and antioxidant activity of the yogurt, and improved the flavor quality of the yogurt. CONCLUSION Ultrasonic pretreatment significantly accelerated the degradation of the four pesticides during yogurt fermentation. In addition, such ultrasound pretreatment increased the efficiency of yogurt making and improved the quality of yogurt in terms of water holding capacity, firmness, antioxidant activity, and flavor. These findings provide a basis for the application of ultrasound to the removal of pesticide residues and quality improvement of yogurt. © 2022 Society of Chemical Industry.

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“…Crop depletions from non‐use of pesticides would inevitably result in a rise in food prices. Nevertheless, sprayed pesticides can become one of the main contaminants in water sources or soil , and there is much evidence of the consequent bioaccumulation of pesticides in fish and of the presence of pesticides in dairy products . Human health is also at risk from the presence of pesticides in drinking water sources as most of the treatment processes are not targeted specifically for pesticide removal .…”

Section: Introductionmentioning

confidence: 99%

Impact of Solute Properties and Water Matrix on Nanofiltration of Pesticides

et al. 2019

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The application of different nanofiltration membranes for the separation of pesticides, i.e., atrazine and dimethoate, from aqueous solutions is described. The nanoflitration membranes DK, NF270, NF200, and NF90 were tested for the pesticide retention performance in a stirred dead-end filtration system. NF90 demonstrated the best pesticide retention with over 95 % for atrazine and approximately 80 % for dimethoate. All membranes consistently showed better retention of atrazine than of dimethoate. Dissolving the pesticides in river or tap water amplified the overall pesticide retention performance, indicating that filtration in water treatment plants could render superior pesticide retention. However, a lower flux was obtained for the filtration of tap and river water.

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Residue behavior of organochlorine pesticides during the production process of yogurt and cheese

Cited by 31 publications

References 29 publications

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt

Impact of Solute Properties and Water Matrix on Nanofiltration of Pesticides

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