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Current strategies for the reduction of pesticide residues in food products
Ist Teil von
Journal of food composition and analysis, 2022-03, Vol.106, p.104274, Article 104274
Ort / Verlag
Elsevier Inc
Erscheinungsjahr
2022
Quelle
Access via ScienceDirect (Elsevier)
Beschreibungen/Notizen
•Novel technologies have shown the promising results for degradation of pesticide residues.•Cold plasma is one of the efficient techniques for reduction of pesticides without affecting the quality properties.•Efficacy of pesticide removal depends on the concentration of pesticides, applied technique and processing operations.•Ozone is one of the cost-effective techniques with highest percentage of pesticides reduction.
Pesticides have been extensively used to increase production performance and enhance the shelf life of food products. Pesticide residues in food products are a global concern because their negative impacts on human health depend on the means and amount of exposure. The main routes of pesticide exposure to humans are through food product consumption. In this regard, removing pesticide residues from food products is important to reduce pesticide exposure to humans. Numerous methods have been applied to degrade the pesticide residue from food products. Various household and industrial preparations like washing, blanching, peeling, and thermal treatments have been found effective for reducing pesticide residues. Novel technologies like cold plasma, pulsed electric field, irradiation, ultrasonication have been applied to degrade pesticide residues depending on the type of pesticide and processing parameters. This current article was aimed to provide an overview regarding the application of emerging technologies in the degradation of pesticide residues from different food products.