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Non-thermal technologies: Solution for hazardous pesticides reduction in fruits and vegetables

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Non-thermal technologies: Solution for hazardous pesticides reduction in fruits and vegetables
Auteur(s)
  • K Ranjitha Gracy T.
  • S Sharanyakanth P.
  • RADHAKRISHNAN Mahendran
Editeur(s)
Autre(s)
Id
4VNQZNEB
Version
1382
Url zotero
https://www.zotero.org/groups/2567444/items/4VNQZNEB
Date ajout
21 décembre 2020 16:18
Date modification
21 décembre 2020 16:18
Résumé anglais
Pesticide residues in the food above the maximum permissible residual limit (MRL) for safe consumption are a severe concern today. Though unit operations employed in domestic and industrial-scale processing of foods such as high-temperature decontamination and chemical washings degrade the agrochemicals and reduce toxicity, eliminating pesticides from the fresh and raw fruits and vegetables with the retainment of nutritional and organoleptic attributes demand appropriate non-thermal technologies. In this review, the potential of novel technologies like the pulsed electric field, high-pressure processing, irradiation, ozone, ultrasonication, and cold plasma for the reduction of pesticides in fruits and vegetables have been discussed in terms of their mechanism of action, playing around factors, advantages, and limitations. All the reviewed non-thermal technologies exhibited promising effects on pesticide degradation with their unique mechanism of action. Also, these techniques' potential to reduce the pesticides below MRLs and yield nontoxic metabolites in fruits and vegetables were analyzed. However, investigating the impact of the technologies on the nutritional and organoleptic quality profile of the commodities at the processing conditions causing noticeable pesticide reduction and the pathways of degradation reactions of various pesticides with each emerging technology should be studied to enhance the applicability.
Note
None
CRAW tags
  • AB - Non-spécifique
  • FREDO qualité des produits
  • FREDO technologie et innovation
  • pesticide residue
WEB tags
  • degradation
  • non-thermal
  • nontoxic metabolites
  • pesticide
  • toxicity
Titre de la publication
Critical Reviews in Food Science and Nutrition
Volume
0
Pages
1-18
Date caractères
November 19, 2020
Date publication
19 novembre 2020
Doi
10.1080/10408398.2020.1847029 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique
Issn
1040-8398 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.
Url publication
https://doi.org/10.1080/10408398.2020.1847029