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Pesticide residue elimination for fruits and vegetables:the mechanisms,applications,and future trends of thermal and non-thermal technologies

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Journal of Future Foods 2022年第3期2卷 223-240页

作者： An-An Zhang Parag Prakash Sutar Qiang Bian Xiao-Ming Fang Jia-Bao Ni Hong-Wei Xiao College of Engineering China Agricultural UniversityBeijing 100083China Department of Food Process Engineering National Institute of Technology RourkelaOdisha 769008India National Pesticide Engineering Research Center Nankai UniversityTianjin 300071China Institute of Agicultural Research Chinese Academy of Agricultural SciencesBeijing 100093China

Pesticide residues on food are threatening human health and wellbeing,ecological *** processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the *** review outlines the mechanisms,applications,and factors influencing the efficiency as well as their limitations of pesticide residue elimination *** thermal processing technologies like drying,blanching,baking,and roasting have been proved to reduce pesticides extensively whereas sometimes concentration effects occur,and more toxic metabolites or by-products are ***,the negative effects on quality attributes of fruits and vegetables(F&V)should be *** innovative non-thermal processing technologies like ultrasound,cold plasma,high-pressure processing,and pulsed electric fields have flourished currently,which show great ability to eliminate pesticide residues significantly with minimal impact on the quality of F&*** particular,heat-sensitive nutrients like ascorbic acid,phenolics,and carotenoids would retain to a great ***,these technologies have their ***,there is much information about combined processing technology affecting the pesticide behaviors of F&***,the future developments for pesticide elimination of these technologies are identified and discussed.

关键词： Fruits Vegetables Pesticide residues thermal technologies non-thermal technologies

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Seafood loss prevention and waste reduction

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Food Quality and Safety 2024年第2期8卷 239-267页

作者： Andrea Conz Enrico Davoli Carlotta Franchi Luisa Diomede Department of Molecular Biochemistry and Pharmacology Istituto di Ricerche Farmacologiche Mario Negri IRCCSMilanoItaly Department of Environmental Health Istituto di Ricerche Farmacologiche Mario Negri IRCCSMilanoItaly Department of Health Policy Istituto di Ricerche Farmacologiche Mario Negri IRCCSMilanoItaly Italian Institute for Planetary Health(IIPH) MilanItaly

Despite its high demand,the seafood processing industry grapples with a substantial challenge:generating signifcant waste,encompassing edible and inedible *** leads to considerable fnancial losses and raises socioecological concerns regarding managing and disposing of such *** addressing this issue,implementing sustainable seafood preservation methods becomes *** study provides a comprehensive summary of chemical and physical approaches proposed in the literature to prevent seafood loss and diminish waste.A literature search from 2000 to January 2023 yielded 49 publications meeting the inclusion criteria,revealing a fragmented landscape of studies conducted on various fsh products under diverse *** methods include organic acids and bio-derived preservatives;physical approaches comprise cold plasma,high hydrostatic pressure,and UV-C *** advantages and disadvantages of each technique were considered and *** chitosans,derived from natural sources and Generally Recognized As Safe,has emerged as the most promising ***,the discourse on fsh preservation methods remains an evolving topic,weaving between the complexities of food safety,consumer satisfaction,and economic and environmental *** research is needed to investigate spoilage during production and critically evaluate the waste generated at different stages of the industrial process.

关键词： Seafood spoilage Shelf-life extension Microbial control Quality control Quality maintenance non-thermal technologies Food safety

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