Emerging techniques in food science: the resistance of chlorpyrifos pesticide pollution against arc and dielectric barrier discharge plasma
Main Article Content
Keywords
decontamination, emerging processing technology, hazardous chemical, nonthermal plasma, pesticide pollution, pesticide reduction
Abstract
Many studies introduced cold plasma as a novel and effective processing technology for microbial decontamination of food and water as well as for the removal of environmental pollution such as pesticide. However, as there are several types of plasma designs, their efficacy in degrading major pesticide residues, such as chlorpyrifos (as a hazardous chemical), should be explored. This study was conducted to assess the decontamination efficacy of 8 min of arc and dielectric barrier discharge (DBD) plasma on chlorpyrifos pesticide-water samples at a concentration of 2 mg•L-1. The plasma-treated samples were assessed by liquid chromatography-mass spectrometry (LC-MS) and compared with the control (untreated) sample. In addition, the effects of plasma processes on some physical properties of samples were studied. According to the results, plasma-treated samples showed similar physical characteristics (e.g., refractive index and color values) to those of the untreated samples. While the temperature of the samples remained steady during the DBD plasma treatment, arc plasma changed the temperature of the sample at a rate of about 3.75°C•min–1 and yielded a sample with a final temperature of 60°C. However, contrary to the general belief that plasma is an efficient technique for pesticide degradation, chemical analyses showed high resistance of chlorpyrifos against both arc and DBD plasma under the conditions used in the present study. Therefore, the possibility of high resistance of pesticide pollution to this emerging technology should be considered. Also, further studies on the efficiency of the selected plasma system for removing pesticide pollution (e.g., during water and wastewater treatment) at industrial scale is needed.
References
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Dasan, B.G., Yildirim, T. and Boyaci, I.H., 2018. Surface decontamination of eggshells by using non-thermal atmospheric plasma. International Journal of Food Microbiology 266: 267–273. 10.1016/j.ijfoodmicro.2017.12.021
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Gavahian, M., Chu, Y.H., Mousavi Khaneghah, A., Barba, F.J. and Misra, N.N., 2018. A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science & Technology 77: 32–41. 10.1016/j.tifs.2018.04.009
Gavahian, M. and Cullen, P.J., 2020. Cold plasma as an emerging technique for mycotoxin-free food: efficacy, mechanisms, and trends. Food Reviews International 36: 193–214. 10.1080/87559129.2019.1630638
Gavahian, M., Farahnaky, A., Javidnia, K. and Majzoobi, M., 2012. Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L. Innov. Innovative Food Science and Emerging Technologies 14: 85–91. 10.1016/j.ifset.2012.01.002
Gavahian, M. and Khaneghah, A.M., 2020. Cold plasma as a tool for the elimination of food contaminants: recent advances and future trends. Critical Reviews in Food Science and Nutrition 60: 1581–1592. 10.1080/10408398.2019.1584600
Gavahian, M., Peng, H.J. and Chu, Y.H., 2019b. Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile. Journal of Food Science and Technology 56: 5271–5281. 10.1007/s13197-019-03996-z
Gavahian, M., Sheu, F.H., Tsai, M.J. and Chu, Y.H., 2020. The effects of dielectric barrier discharge plasma gas and plasma-activated water on texture, color, and bacterial characteristics of shiitake mushroom. Journal of Food Processing and Preservation 44 (1): e14316. 10.1111/jfpp.14316
Guo, Y.W., Xie, X., Wang, B., Zhang, Y.Y., Xie, K.Z., Bu, X.N., Liu, C.J., Zhang, T., Zhang, G.X., Liu, X.Z. and Dai, G.J., 2020. The establishment of a practical method for the determination of piperazine residues using accelerated solvent extraction and UHPLC-FLD. Quality Assurance and Safety of Crops & Foods 12: 28–39. 10.15586/QAS2019.657
Halimatunsadiah, A.B., Norida, M., Omar, D. and Kamarulzaman, N.H., 2016. Application of pesticide in pest management: the case of lowland vegetable growers. International Food Research Journal 23: 85–94.
Heshmati, A., Komacki, H.A., Nazemi, F. and Mousavi Khaneghah, A., 2020. Persistence and dissipation behavior of pesticide residues in parsley (Petroselinum crispum) under field conditions. Quality Assurance and Safety of Crops & Foods 12: 55–65. 10.15586/qas.v12i3.755
Jawale, R.H. and Gogate, P.R., 2016. Combined treatment approaches based on ultrasound for removal of triazophos from wastewater. Ultrasonics Sonochemistry 40: 89–96. 10.1016/j.ultsonch.2017.02.019
Kennedy, E.M. and Mackie, J.C., 2018. Mechanism of the thermal decomposition of chlorpyrifos and formation of the dioxin analog, 2,3,7,8-tetrachloro-1,4-dioxino-dipyridine (TCDDpy). Environmental Science & Technology 52: 7327–7333. 10.1021/acs.est.8b01626
Ma, R., Yu, S., Tian, Y., Wang, K., Sun, C., Li, X., Zhang, J., Chen, K. and Fang, J., 2016. Effect of non-thermal plasma-activated water on fruit decay and quality in postharvest Chinese bayberries. Food and Bioprocess Technology 9: 1825–1834. 10.1007/s11947-016-1761-7
Mousavi, S.M., Imani, S., Dorranian, D., Larijani, K. and Shojaee, M., 2017. Original Article. Effect of cold plasma on degradation of organophosphorus pesticides used on some agricultural products. Journal of Plant Protection Research 57: 26–35. 10.1515/jppr-2017-0004
Pandiselvam, R., Kaavya, R., Jayanath, Y., Veenuttranon, K., Lueprasitsakul, P., Divya, V., Kothakota, A. and Ramesh, S.V., 2020. Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review. Trends in Food Science & Technology 97: 38–54. 10.1016/j.tifs.2019.12.017
Phan, K.T.K., Phan, H.T., Boonyawan, D., Intipunya, P., Brennan, C.S., Regenstein, J.M. and Phimolsiripol, Y., 2018. Non-thermal plasma for elimination of pesticide residues in mango. Innovative Food Science and Emerging Technologies 48: 164–171. 10.1016/j.ifset.2018.06.009
Puligundla, P., Choi, S. and Mok, C., 2018. Microbial decontamination of Gwamegi (semi-dried Pacific Saury) using corona discharge plasma jet, including physicochemical and sensory evaluation. Journal of Aquatic Food Product Technology 27: 274–283. 10.1080/10498850.2017.1347592
Ranjitha Gracy, T.K., Gupta, V.., and Mahendran, R., 2019. Influence of low-pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes. Journal of Food Process Engineering 42: e13242. 10.1111/jfpe.13242
Razzaghi, N., Ziarati, P., Rastegar, H., Shoeibi, S., Amirahmadi, M., Conti, G.O., Ferrante, M., Fakhri, Y. and Mousavi Khaneghah, A., 2018. The concentration and probabilistic health risk assessment of pesticide residues in commercially available olive oils in Iran. Food and Chemical Toxicology 120: 32–40. 10.1016/j.fct.2018.07.002
Regulations, C. of F., 2020. 40 CFR 180.342 – chlorpyrifos; tolerances for residues [WWW Document]. Available at: https://www.law.cornell.edu/cfr/text/40/180.342#:~:text=(3) A tolerance of 0.1,as a result of the
Sarangapani, C., Misra, N.N., Milosavljevic, V., Bourke, P., O’Regan, F. and Cullen, P.J., 2016. Pesticide degradation in water using atmospheric air cold plasma. Journal of Water Process Engineering 9: 225–232. 10.1016/j.jwpe.2016.01.003
Sarangapani, C., Patange, A., Bourke, P., Keener, K. and Cullen, P.J., 2018. Recent advances in the application of cold plasma technology in foods. Annual Review of Food Science and Technology 9: 609–629. 10.1146/annurev-food-030117-012517
Serefoglu, C. and Serefoglu, S., 2016. Consumer fair prices for less pesticide in potato. Italian Journal of Food Science 28: 107–120. 10.14674/1120-1770/ijfs.v464
Shoeibi, S., Amirahmadi, M., Rastegar, H., Khosrokhavar, R., Khaneghah, A.M. (2013). An applicable strategy for improvement recovery in simultaneous analysis of 20 pesticides residue in tea. Journal of Food Science 78(5): T792–6. 10.1111/1750-3841.12100.
Tammineedi, C.V.R.K., Choudhary, R., Perez-Alvarado, G.C. and Watson, D.G., 2013. Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins. LWT–Food Science and Technology 54: 35–41. 10.1016/j.lwt.2013.05.020
Vasseghian, Y., Moradi, M., Pirsaheb, M., Khataee, A., Rahimi, S., Badi, M.Y. and Mousavi Khaneghah, A., 2020. Pesticide decontamination using UV/ferrous-activated persulfate with the aid neuro-fuzzy modeling: a case study of Malathion. Food Research International 137: 109557. 10.1016/j.foodres.2020.109557
Vigneshwaran, S., Preethi, J. and Meenakshi, S., 2019. Removal of chlorpyrifos, an insecticide using metal free heterogeneous graphitic carbon nitride (g-C 3 N 4 ) incorporated chitosan as catalyst: photocatalytic and adsorption studies. International Journal of Biological Macromolecules 132: 289–299. 10.1016/j.ijbiomac.2019.03.071
Zhou, R., Zhou, R., Yu, F., Xi, D., Wang, P., Li, J., Wang, X., Bazaka, K. and Ostrikov, K. K. (2018). Removal of organophosphorus pesticide residues from Lycium barbarum by gas phase surface discharge plasma. Chemical engineering journal, 342, 401–409. 10.1016/j.cej.2018.02.107
Ali, S.N., Baqar, M., Mumtaz, M., Ashraf, U., Anwar, M.N., Qadir, A., Ahmad, S.R., Nizami, A.S. and, Jun, H., 2020. Organochlorine pesticides in the surrounding soils of POPs destruction facility: source fingerprinting, human health, and ecological risks assessment. Environmental Science and Pollution Research 27: 7328–7340. 10.1007/s11356-019-07183-7
Amirahmadi, M., Kobarfard, F., Pirali-Hamedani, M., Yazdanpanah, H., Rastegar, H., Shoeibi, S. and Mousavi Khaneghah, A., 2017. Effect of Iranian traditional cooking on fate of pesticides in white rice. Toxin Reviews 36: 177–186. 10.1080/15569543.2017.1301956
Anderson, T., Liu, J., McMurry, S. and Pope, C., 2018. Comparative in vitro and in vivo effects of chlorpyrifos oxon in the outbred CD-1 mouse (Mus musculus) and great plains toad (Anaxyrus cognatus). Environmental Toxicology and Chemistry 37: 1898–1906. 10.1002/etc.4139
Cengiz, M.F., Catal, M., Erler, F. and Bilgin, K., 2015. The effects of heat treatment on the degradation of the organophosphate pesticide chlorpyrifos-ethyl in tomato homogenate. Quality Assurance and Safety of Crops & Foods 7: 537–544. 10.3920/QAS2013.0301
Cserhalmi, Z., Sass-Kiss, Á., Tóth-Markus, M. and Lechner, N., 2006. Study of pulsed electric field treated citrus juices. Innovative Food Science and Emerging Technologies 7: 49–54. 10.1016/j.ifset.2005.07.001
Dasan, B.G., Yildirim, T. and Boyaci, I.H., 2018. Surface decontamination of eggshells by using non-thermal atmospheric plasma. International Journal of Food Microbiology 266: 267–273. 10.1016/j.ijfoodmicro.2017.12.021
EPA, 2016. Chlorpyrifos: revised human health risk assessment for registration review. United States Environmental Protection Agency. DP No. D436317. Washington, DC, United States.
EPA, 2011a. Revised chlorpyrifos preliminary reg review drinking water assessment. DP No. D368388-389480. Washington, DC, United States.
EPA, 2011b. Preliminary human health risk assessment for registration review. DP No. D388070. Washington, DC, United States.
Farkhondeh, T., Amirabadizadeh, A., Samarghandian, S. and Mehrpour, O., 2020. Impact of chlorpyrifos on blood glucose concentration in an animal model: a systematic review and meta-analysis. Environmental Science and Pollution Research 27: 2474–2481. 10.1007/s11356-019-07229-w
Feng, X., Ma, X., Liu, H., Xie, J., He, C. and Fan, R., 2019. Argon plasma effects on maize: pesticide degradation and quality changes. Journal of the Science of Food and Agriculture 99: 5491–5498. 10.1002/jsfa.9810
Foong, S.Y., Ma, N.L., Lam, S.S., Peng, W., Low, F., Lee, B.H.K., Alstrup, A.K.O. and Sonne, C., 2020. A recent global review of hazardous chlorpyrifos pesticide in fruit and vegetables: prevalence, remediation and actions needed. Journal of Hazardous Materials 400: 123006. 10.1016/j.jhazmat.2020.123006
Gavahian, M., Chu, Y.-H. and Farahnaky, A., 2019a. Effects of ohmic and microwave cooking on textural softening and physical properties of rice. Journal of Food Engineering 243: 114–124. 10.1016/j.jfoodeng.2018.09.010
Gavahian, M., Chu, Y.H., Mousavi Khaneghah, A., Barba, F.J. and Misra, N.N., 2018. A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science & Technology 77: 32–41. 10.1016/j.tifs.2018.04.009
Gavahian, M. and Cullen, P.J., 2020. Cold plasma as an emerging technique for mycotoxin-free food: efficacy, mechanisms, and trends. Food Reviews International 36: 193–214. 10.1080/87559129.2019.1630638
Gavahian, M., Farahnaky, A., Javidnia, K. and Majzoobi, M., 2012. Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L. Innov. Innovative Food Science and Emerging Technologies 14: 85–91. 10.1016/j.ifset.2012.01.002
Gavahian, M. and Khaneghah, A.M., 2020. Cold plasma as a tool for the elimination of food contaminants: recent advances and future trends. Critical Reviews in Food Science and Nutrition 60: 1581–1592. 10.1080/10408398.2019.1584600
Gavahian, M., Peng, H.J. and Chu, Y.H., 2019b. Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile. Journal of Food Science and Technology 56: 5271–5281. 10.1007/s13197-019-03996-z
Gavahian, M., Sheu, F.H., Tsai, M.J. and Chu, Y.H., 2020. The effects of dielectric barrier discharge plasma gas and plasma-activated water on texture, color, and bacterial characteristics of shiitake mushroom. Journal of Food Processing and Preservation 44 (1): e14316. 10.1111/jfpp.14316
Guo, Y.W., Xie, X., Wang, B., Zhang, Y.Y., Xie, K.Z., Bu, X.N., Liu, C.J., Zhang, T., Zhang, G.X., Liu, X.Z. and Dai, G.J., 2020. The establishment of a practical method for the determination of piperazine residues using accelerated solvent extraction and UHPLC-FLD. Quality Assurance and Safety of Crops & Foods 12: 28–39. 10.15586/QAS2019.657
Halimatunsadiah, A.B., Norida, M., Omar, D. and Kamarulzaman, N.H., 2016. Application of pesticide in pest management: the case of lowland vegetable growers. International Food Research Journal 23: 85–94.
Heshmati, A., Komacki, H.A., Nazemi, F. and Mousavi Khaneghah, A., 2020. Persistence and dissipation behavior of pesticide residues in parsley (Petroselinum crispum) under field conditions. Quality Assurance and Safety of Crops & Foods 12: 55–65. 10.15586/qas.v12i3.755
Jawale, R.H. and Gogate, P.R., 2016. Combined treatment approaches based on ultrasound for removal of triazophos from wastewater. Ultrasonics Sonochemistry 40: 89–96. 10.1016/j.ultsonch.2017.02.019
Kennedy, E.M. and Mackie, J.C., 2018. Mechanism of the thermal decomposition of chlorpyrifos and formation of the dioxin analog, 2,3,7,8-tetrachloro-1,4-dioxino-dipyridine (TCDDpy). Environmental Science & Technology 52: 7327–7333. 10.1021/acs.est.8b01626
Ma, R., Yu, S., Tian, Y., Wang, K., Sun, C., Li, X., Zhang, J., Chen, K. and Fang, J., 2016. Effect of non-thermal plasma-activated water on fruit decay and quality in postharvest Chinese bayberries. Food and Bioprocess Technology 9: 1825–1834. 10.1007/s11947-016-1761-7
Mousavi, S.M., Imani, S., Dorranian, D., Larijani, K. and Shojaee, M., 2017. Original Article. Effect of cold plasma on degradation of organophosphorus pesticides used on some agricultural products. Journal of Plant Protection Research 57: 26–35. 10.1515/jppr-2017-0004
Pandiselvam, R., Kaavya, R., Jayanath, Y., Veenuttranon, K., Lueprasitsakul, P., Divya, V., Kothakota, A. and Ramesh, S.V., 2020. Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review. Trends in Food Science & Technology 97: 38–54. 10.1016/j.tifs.2019.12.017
Phan, K.T.K., Phan, H.T., Boonyawan, D., Intipunya, P., Brennan, C.S., Regenstein, J.M. and Phimolsiripol, Y., 2018. Non-thermal plasma for elimination of pesticide residues in mango. Innovative Food Science and Emerging Technologies 48: 164–171. 10.1016/j.ifset.2018.06.009
Puligundla, P., Choi, S. and Mok, C., 2018. Microbial decontamination of Gwamegi (semi-dried Pacific Saury) using corona discharge plasma jet, including physicochemical and sensory evaluation. Journal of Aquatic Food Product Technology 27: 274–283. 10.1080/10498850.2017.1347592
Ranjitha Gracy, T.K., Gupta, V.., and Mahendran, R., 2019. Influence of low-pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes. Journal of Food Process Engineering 42: e13242. 10.1111/jfpe.13242
Razzaghi, N., Ziarati, P., Rastegar, H., Shoeibi, S., Amirahmadi, M., Conti, G.O., Ferrante, M., Fakhri, Y. and Mousavi Khaneghah, A., 2018. The concentration and probabilistic health risk assessment of pesticide residues in commercially available olive oils in Iran. Food and Chemical Toxicology 120: 32–40. 10.1016/j.fct.2018.07.002
Regulations, C. of F., 2020. 40 CFR 180.342 – chlorpyrifos; tolerances for residues [WWW Document]. Available at: https://www.law.cornell.edu/cfr/text/40/180.342#:~:text=(3) A tolerance of 0.1,as a result of the
Sarangapani, C., Misra, N.N., Milosavljevic, V., Bourke, P., O’Regan, F. and Cullen, P.J., 2016. Pesticide degradation in water using atmospheric air cold plasma. Journal of Water Process Engineering 9: 225–232. 10.1016/j.jwpe.2016.01.003
Sarangapani, C., Patange, A., Bourke, P., Keener, K. and Cullen, P.J., 2018. Recent advances in the application of cold plasma technology in foods. Annual Review of Food Science and Technology 9: 609–629. 10.1146/annurev-food-030117-012517
Serefoglu, C. and Serefoglu, S., 2016. Consumer fair prices for less pesticide in potato. Italian Journal of Food Science 28: 107–120. 10.14674/1120-1770/ijfs.v464
Shoeibi, S., Amirahmadi, M., Rastegar, H., Khosrokhavar, R., Khaneghah, A.M. (2013). An applicable strategy for improvement recovery in simultaneous analysis of 20 pesticides residue in tea. Journal of Food Science 78(5): T792–6. 10.1111/1750-3841.12100.
Tammineedi, C.V.R.K., Choudhary, R., Perez-Alvarado, G.C. and Watson, D.G., 2013. Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins. LWT–Food Science and Technology 54: 35–41. 10.1016/j.lwt.2013.05.020
Vasseghian, Y., Moradi, M., Pirsaheb, M., Khataee, A., Rahimi, S., Badi, M.Y. and Mousavi Khaneghah, A., 2020. Pesticide decontamination using UV/ferrous-activated persulfate with the aid neuro-fuzzy modeling: a case study of Malathion. Food Research International 137: 109557. 10.1016/j.foodres.2020.109557
Vigneshwaran, S., Preethi, J. and Meenakshi, S., 2019. Removal of chlorpyrifos, an insecticide using metal free heterogeneous graphitic carbon nitride (g-C 3 N 4 ) incorporated chitosan as catalyst: photocatalytic and adsorption studies. International Journal of Biological Macromolecules 132: 289–299. 10.1016/j.ijbiomac.2019.03.071
Zhou, R., Zhou, R., Yu, F., Xi, D., Wang, P., Li, J., Wang, X., Bazaka, K. and Ostrikov, K. K. (2018). Removal of organophosphorus pesticide residues from Lycium barbarum by gas phase surface discharge plasma. Chemical engineering journal, 342, 401–409. 10.1016/j.cej.2018.02.107
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