scholarly journals Food processing as a means for pesticide residue dissipation

2016 ◽  
Vol 31 (3-4) ◽  
pp. 89-105 ◽  
Author(s):  
Tijana Djordjevic ◽  
Rada Djurovic-Pejcev
Keyword(s):  
Food Processing ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Health Hazard ◽  
Cumulative Effect ◽  
Cost Effective ◽  
Penetration Ability ◽  
Effect Of Food ◽  
Thermal Degradation Product ◽  
Processing Techniques

Pesticides are one of the major inputs used for increasing agricultural productivity of crops. However, their inadequate application may produce large quantities of residues in the environment and, once the environment is contaminated with pesticides, they may easily enter into the human food chain through plants, creating a potentially serious health hazard. Nowadays, consumers are becoming more aware of the importance of safe and high quality food products. Thus it is pertinent to explore simple, cost-effective strategies for decontaminating food from pesticides. Various food processing techniques, at industrial and/or domestical level, have been found to significantly reduce the contents of pesticide residues in most food materials. The extent of reduction varies with the nature of pesticides, type of commodity and processing steps. Pesticides, especially those with limited movement and penetration ability, can be removed with reasonable efficiency by washing, and the effectiveness of washing depends on pesticide solubility in water or in different chemical solvents. Peeling of fruit and vegetable skin can dislodge pesticide residues to varying degrees, depending on constitution of a commodity, chemical nature of the pesticide and environmental conditions. Different heat treatments (drying, pasteurization, sterilization, blanching, steaming, boiling, cooking, frying or roasting) during various food preparation and preservation processes can cause losses of pesticide residues through evaporation, co-distillation and/or thermal degradation. Product manufactures, from the simplest grain milling, through oil extraction and processing, juicing/pureeing or canning of fruits and vegetables, to complex bakery and dairy production, malting and brewing, wine making and various fermentation processes, play a role in the reduction of pesticide contents, whereby each operation involved during processing usually adds to a cumulative effect of reduction of pesticides present in the material. There is diversified information available in literature on the effect of food processing on pesticide residues which has been compiled in this article.

scholarly journals Pesticide Residues in Canned Foods, Fruits, and Vegetables: The Application of Supercritical Fluid Extraction and Chromatographic Techniques in the Analysis

2003 ◽  
Vol 3 ◽  
pp. 1314-1326 ◽  
Author(s):  
Mohamed H. EL-Saeid
Keyword(s):  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Cost Effective ◽  
Food Samples ◽  
Fluid Extraction ◽  
Consumer Safety ◽  
Canned Foods ◽  
Multiple Pesticide Residues

Multiple pesticide residues have been observed in some samples of canned foods, frozen vegetables, and fruit jam, which put the health of the consumers at risk of adverse effects. It is quite apparent that such a state of affairs calls for the need of more accurate, cost-effective, and rapid analytical techniques capable of detecting the minimum concentrations of the multiple pesticide residues. The aims of this paper were first, to determine the effectiveness of the use of Supercritical Fluid Extraction (SFE) and Supercritical Fluid Chromatography (SFC) techniques in the analysis of the levels of pesticide residues in canned foods, vegetables, and fruits; and second, to contribute to the promotion of consumer safety by excluding pesticide residue contamination from markets. Fifteen different types of imported canned and frozen fruits and vegetables samples obtained from the Houston local food markets were investigated. The major types of pesticides tested were pyrethroids, herbicides, fungicides, and carbamates.By using these techniques, the overall data showed 60.82% of the food samples had no detection of any pesticide residues under this investigation. On the other hand, 39.15% different food samples were contaminated by four different pyrethroid residues ± RSD% ranging from 0.03 ± 0.005 to 0.05 ± 0.03 ppm, of which most of the pyrethroid residues were detected in frozen vegetables and strawberry jam. Herbicide residues in test samples ranged from 0.03 ± 0.005 to 0.8 ± 0.01 ppm. Five different fungicides, ranging from 0.05 ± 0.02 to 0.8 ±0.1 ppm, were found in five different frozen vegetable samples. Carbamate residues were not detected in 60% of investigated food samples. It was concluded that SFE and SFC techniques were accurate, reliable, less time consuming, and cost effective in the analysis of imported canned foods, fruits, and vegetables and are recommended for the monitoring of pesticide contaminations.

scholarly journals Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2959
Author(s):  
Leila Arfaoui
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Processing Parameters ◽  
Dietary Guidelines ◽  
Protective Effects ◽  
Negative Effects ◽  
Plant Polyphenols ◽  
The Status ◽  
Processing Techniques ◽  
Nutraceutical Properties

Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.

scholarly journals Processing of Raw Agricultural Produce and its Effect on Pesticide Residues: A Review

2020 ◽  
Author(s):  
S. R. Padaliya ◽  
K. D. Parmar ◽  
Suchi Chawla
Keyword(s):  
Food Processing ◽  
Pesticide Residues ◽  
Dairy Products ◽  
Crop Residues ◽  
Food Culture ◽  
Review Of Literature ◽  
Agricultural Produce ◽  
Human Food Chain ◽  
Processing Techniques ◽  
Domestic Level

Due to ever increasing population and limited natural resources use of pesticides as a major input to increase agricultural productivity is indispensible today. However, their inadequate application may produce large quantities of residues in the environment leading to environmental contamination. These residues may leach in the soil, water and even remain in the crop residues and food products. From there they enter in human food chain posing serious health hazards. Various food processing techniques, at industrial and/or domestic level, have been found to reduce the contents of pesticide residues in most food materials. These techniques alone or in combination reduce the levels of pesticides significantly in the food items. In the present review effect of processes like washing, peeling, cooking, drying, milling and industrial techniques like, baking, dairy products, fermentation, malting etc are reviewed. The review of literature suggests there is a need to systematize and optimize these techniques so that these can be used to provide a safer food culture for humans.

Effect of Commercial Processing on Pesticide Residues in Selected Fruits and Vegetables

1989 ◽  
Vol 72 (3) ◽  
pp. 533-535 ◽  
Author(s):  
Edgar R Elkins
Keyword(s):  
Food Processing ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Initial Level ◽  
Agricultural Crop ◽  
Residue Removal ◽  
Unit Operations ◽  
Tomato Paste ◽  
Tomato Puree ◽  
Commercial Processing

Abstract Commercial food processing operations such as washing, blanching, and cooking remove major portions of the pesticide residues that are currently permitted on the raw agricultural crop. These unit operations are reviewed for selected products, along with degree of residue removal at each step. For example, washing plus peeling removes 99% of carbaryl and malathion residues from tomatoes. Washing removes 83% of benomyl residue from tomatoes and further processing reduces the residue by 98% in tomato puree and catsup. Even in the most concentrated fraction from tomatoes (tomato paste), residues were below the initial level in the raw product.

Applications of Experimental Design to the Optimization of Microextraction Sample Preparation Parameters for the Analysis of Pesticide Residues in Fruits and Vegetables

2015 ◽  
Vol 98 (5) ◽  
pp. 1171-1185 ◽  
Author(s):  
Lukman Bola Abdulra'uf ◽  
Ala Yahya Sirhan ◽  
Guan Huat Tan
Keyword(s):  
Sample Preparation ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Current Trend ◽  
Cost Effective ◽  
Multivariate Statistical ◽  
Analytical Methodology ◽  
Microextraction Techniques ◽  
Doehlert Matrix ◽  
Preparation Techniques

Abstract Sample preparation has been identified as the most important step in analytical chemistry and has been tagged as the bottleneck of analytical methodology. The current trend is aimed at developing cost-effective, miniaturized, simplified, and environmentally friendly sample preparation techniques. The fundamentals and applications of multivariate statistical techniques for the optimization of microextraction sample preparation and chromatographic analysis of pesticide residues are described in this review. The use of Placket-Burman, Doehlert matrix, and Box-Behnken designs are discussed. As observed in this review, a number of analytical chemists have combined chemometrics and microextraction techniques, which has helped to streamline sample preparation and improve sample throughput.

scholarly journals SETTING-UP OF CHAIN-LINKED FOOD PROCESSING UNITS THROUGH SELF HELP GROUPS USING ‘NBMS’ MODEL

2019 ◽  
Author(s):  
Nilanjan Sengupta ◽  
Ratan Majumder
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
The Self ◽  
Post Harvest ◽  
Self Help ◽  
A Chain ◽  
The Right ◽  
Self Help Groups ◽  
Processing Techniques

A staggering 25 to 30 per cent of production of fruits and vegetables in India is lost due to wastage. India ranks first few positions globally in the production of fruits and vegetables. But hardly one percent of the annual production of fruit and vegetables is processed in this country which is much lower compared to other developing nations. Food Processing and other post-harvest technologies are the best option available to reduce the wastage of 50% of food and vegetable products and enhance food security of the country. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage can play a significant role in reducing spoilage and extending shelf life. Indians spend about 50% of household expenditure on food items. Demand for processed/convenience food is constantly on the rise. India's comparatively cheaper workforce can be effectively utilised to setup large low cost production bases for domestic and export markets. A chain-linked model of food processing at rural level can be developed using NBMS (Nodal-Big-Medium-Small) model and involving the Self Help Groups. The capital required for this business will be evenly distributed among the groups lessening the economic burden on them and the ongoing schemes and grants of different government departments can be clubbed together to assist the Self Help Groups to enter into this foray.

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