In recent years, cold atmospheric pressure plasma (CAPP) technology has received substantial attention due to its valuable properties including operational simplicity, low running cost, and environmental friendliness. Several different gases (air, nitrogen, helium, argon) and techniques (corona discharge, dielectric barrier discharge, plasma jet) can be used to generate plasma at atmospheric pressure and low temperature. Plasma treatment is routinely used in materials science to modify the surface properties (e.g., wettability, chemical composition, adhesion) of a wide range of materials (e.g., polymers, textiles, metals, glasses). Moreover, CAPP seems to be a powerful tool for the inactivation of various pathogens (e.g., bacteria, fungi, viruses) in the food industry (e.g., food and packing material decontamination, shelf life extension), agriculture (e.g., disinfection of seeds, fertilizer, water, soil) and medicine (e.g., sterilization of medical equipment, implants). Plasma medicine also holds great promise for direct therapeutic treatments in dentistry (tooth bleaching), dermatology (atopic eczema, wound healing) and oncology (melanoma, glioblastoma). Overall, CAPP technology is an innovative, powerful and effective tool offering a broad application potential. However, its limitations and negative impacts need to be determined in order to receive regulatory approval and consumer acceptance.

Applications of Cold Atmospheric Pressure Plasma Technology in Medicine, Agriculture and Food Industry

The disappearance of bitertanol, diazinon, iprodione, phosalone, and procymidone on field-sprayed apricots and their fate during sunlight- and oven-drying processes were studied. After treatments in the field, diazinon disappeared completely after a week, whereas the other pesticides at preharvest time showed residues 50% below MRLs. The pesticides decreased with pseudo-first-order kinetics and half-lives ranging from 9.1 to 24.4 days. The sunlight- and oven-drying processes caused the fruit to concentrate by a factor of ∼6 times. Nevertheless, the pesticide residues present in the dried fruit were lower than in the fresh fruit. The residue decreases were higher in the sunlight process than in the oven process. In the former, on average, the residues on the dried fruits were about half those on the fresh fruits, whereas in the latter they were about equal. Keywords: Apricots; drying processes; pesticides; residues

Pesticide residues on field sprayed apricots and in apricot drying processes [Prunus armeniaca L. - Sardinia]

Background It was estimated that each year, 15–25 million tons of mango peels and stones are generated. The deposition of mango byproducts in landfills cause severe environmental problems. Scope and approach In this review, the main research encompassing phytochemical composition, processing and food industry applications of mango peels were discussed. Key findings and conclusions In the last 5 years, 212 papers about mango peels were published. Mango peels are a great source of fiber (36–78 g/100 g of DW); vitamins (C and E); phenolic compounds (14.85–127.6 mg/gDW); and carotenoids (0.1–51 mg/gDW). One of the most promising strategies to reuse mango peels is to convert them into powders. However, drying causes losses of bioactive compounds namely, xanthones, flavonoids, alk (en)ylresorcinols and carotenoids. Excluding freeze-drying, the drying methods that best preserved the total phenolic compounds and carotenoids were infra-red and hot-air-drying, respectively. Mango peels powders were incorporated in bakery products, pastas and jellies, increasing their content of fiber, phenolic compounds and carotenoids, and improving their antioxidant activity and glycemic index. Moreover, mango peels extracts are a source of co-pigments and lipid peroxidation inhibitors. Recently, mango peels also have been reused to develop edible or biodegradable packing materials. The main opportunities for future research comprise investigation of the impact of milling methods on bioactivity of mango peel powders; determination of the best conditions to preserve them; evaluation of their food safety; and the development of technological strategies that enable a higher incorporation of mango peel powders in foods, without impairing their sensory properties.

Mango peels as food ingredient / additive: nutritional value, processing, safety and applications

Physical, chemical, and microbial contaminants in food waste management for soil application: A review.

Food safety is a rising challenge worldwide due to the expanding population and the need to produce food to feed the growing population. At the same time, pesticide residues found in high concentrations in fresh agriculture pose a significant threat to food safety. Presently, crop output is being increased by applying herbicides, fungicides, insecticides, pesticides, fertilizers, nematicides, and soil amendments. A combination of factors, including bioaccumulation, widespread usage, selective toxicity, and stability, make pesticides among the most toxic compounds polluting the environment. They are especially harmful in vegetables and fruits because people are exposed to them. Thus, it is critical to monitor pesticide levels in fruits and vegetables using all analytical techniques available. Any evaluation of the condition of pesticide contamination in fruits and vegetables necessitates knowledge of maximum residue levels (MRLs). We set out the problems in determining various types of pesticides in vegetables and fruits, including the complexity and the diversity of matrices in biological materials. This review examines the different analytical techniques to determine the target analytes that must be isolated before final consumption. Many processes involved determining pesticide residues in fruits and vegetables and their advantages and disadvantages have been discussed with recommendations. Furthermore, MRLs of target pesticide residues in fruit and vegetable samples are discussed in the context of data from the literature. The review also examines MRLs’ impact on the international trade of fruits and vegetables. Accurate, sensitive, and robust analytical procedures are critical to ensuring that pesticide levels in food products are effectively regulated. Despite advances in detection technology, effective sample preparation procedures for pesticide residue measurement in cereals and feedstuffs are still needed. In addition, these methods must be compatible with current analytical techniques. Multi-residue approaches that cover a wide range of pesticides are desired, even though pesticides’ diverse natures, classes, and physio-chemical characteristics make such methods challenging to assemble. This review will be valuable to food analysts and regulatory authorities to monitor the quality and safety of fresh food products.

https://www.mdpi.com/2223-7747/11/9/1106/pdf?version=1650375407

Advancement and New Trends in Analysis of Pesticide Residues in Food: A Comprehensive Review

Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.

Carmen Rosello

Papers

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing.