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  • Title: Selected food processing techniques as a factor for pesticide residue removal in apple fruit.
    Author: Słowik-Borowiec M, Szpyrka E.
    Journal: Environ Sci Pollut Res Int; 2020 Jan; 27(2):2361-2373. PubMed ID: 31776911.
    Abstract:
    In this study, various food processing techniques, including high-temperature processes (pasteurization/sterilization and boiling), low-temperature processes (freezing), mechanical processing (peeling and juicing), and water-based processes (washing with tap water and ultrasonic washing) were used to identify the most effective way to remove contamination of 5 fungicides (cyprodinil, difenoconazole, fluopyram, tebuconazole, and fludioxonil). The most effective processes were juicing and freezing in the range between 63 and 100% and from 52 to almost 100%, respectively. Ultrasonic washing and boiling also significantly removed pesticide residues ranging from 79 to 84% and from 72 to 78%, respectively. The same trend was observed by peeling process where maximum reduction of 80% was achieved almost for all fungicides. Washing with tap water decreased the concentration levels in the range of 35-38%. This study demonstrated that the least effective and unpredictable method of decontamination of pesticides was sterilization and pasteurization, due to the large variation in pesticide levels during the process.
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