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Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products

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Abstract

The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies. The oxidation principle in cold plasma is recently gaining more importance for the degradation of pesticide residue in the food processing industries. Analysis of the emerging physical processing methods indicated greater efficacy in eradicating pesticide residues during agriculture processing. Even though the technologies such as EO (99% reduction in dimethoate), ultrasound (98.96% for chlorpyrifos), and irradiation (99.8% for pesticide in aqueous solution) can achieve promising results in pesticide degradation level, the rate and inactivation highly depend on the type of equipment and processing parameters involved in different techniques, surface characteristics of produce, treatment conditions, and nature of the pesticide. Therefore, to effectively remove these health-threatening pesticides from food surfaces, it is necessary to know the process parameters and efficacy of the applied technology on various pesticides.

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Authors and Affiliations

  1. Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India

    Ravi Pandiselvam & Shunmugiah Veluchamy Ramesh

  2. Department of Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathumthani, 12120, Bangkok, Thailand

    Rathnakumar Kaavya

  3. Department of Food Technology, College of Food and Dairy Technology, TANUVAS, Chennai, 600052, Tamil Nadu, India

    Rathnakumar Kaavya

  4. Department of Food Science and Technology, Kasetsart University, 50 Ngamwongwan Road, Ladyao, 10900, Chatuchak, Bangkok, Thailand

    Anandu Chandra Khanashyam

  5. School of BioSciences and Technology, VIT University, Vellore, 632014, India

    Valarivan Divya

  6. Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, Odisha, India

    Sajeeb Khan Abdullah

  7. Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture Badan Penelitian dan Pengembangan Pertanian Kementerian Pertanian, Jakarta, Indonesia, 80222

    Fawzan Sigma Aurum

  8. United Graduate School for Agricultural Science, Gifu University, Gifu, 500-8570, Japan

    Fawzan Sigma Aurum

  9. Department of Food Processing and Quality Control, Thassim Beevi Abdul Kader College for Women, KilakaraiRamanathapuram, Tamil Nadu, India

    Rajendran Dakshyani

  10. Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India

    Anjineyulu Kothakota

  11. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil

    Amin Mousavi Khaneghah

Authors
  1. Ravi Pandiselvam
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  2. Rathnakumar Kaavya
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  3. Anandu Chandra Khanashyam
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  4. Valarivan Divya
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  5. Sajeeb Khan Abdullah
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  6. Fawzan Sigma Aurum
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  7. Rajendran Dakshyani
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  8. Anjineyulu Kothakota
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  9. Shunmugiah Veluchamy Ramesh
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  10. Amin Mousavi Khaneghah
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Contributions

Pandiselvam, R. Kaavya, Anandu Chandra Khanashyam: investigation, data curation, conceptualization, methodology, writing – original draft. Divya, V and S. Abdulla, Fawzan Sigma Aurum: supervision, literature searching, writing and editing. Anjineyulu Kothakota and S.V. Ramesh: software, conceptualization, methodology, writing – original draft. Amin Mousavi Khaneghah: resources, supervision, review and editing.

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Correspondence to Amin Mousavi Khaneghah.

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Pandiselvam, R., Kaavya, R., Khanashyam, A.C. et al. Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products. Environ Sci Pollut Res 29, 45131–45149 (2022). https://doi.org/10.1007/s11356-022-20338-3

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