Reducing pesticide residues in food: are domestic processing practices effective?

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorPereira, Rafaela Corrêa-
Autor(es): dc.creatorPereira, Michel Cardoso de Angelis-
Data de aceite: dc.date.accessioned2026-02-09T12:11:26Z-
Data de disponibilização: dc.date.available2026-02-09T12:11:26Z-
Data de envio: dc.date.issued2022-06-14-
Data de envio: dc.date.issued2022-06-14-
Data de envio: dc.date.issued2020-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50226-
Fonte completa do material: dc.identifierhttps://sciencejournals.stmjournals.in/index.php/RRJoFST/article/view/3044-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1156248-
Descrição: dc.descriptionThe ingestion of food contaminated by pesticide residues is considered the primary route of pesticide exposure for humans. It is important to identify whether there are effective solutions or techniques for mitigating these risks. This integrative review aims to analyze the scientific evidence on domestic practices for reducing pesticide residues in food, discussing the mechanisms by which these techniques are effective or not. In all, 460 records were analyzed, leading to the selection of 21 articles. Techniques such as washing in water and acidic, alkaline, and detergent solutions, peeling, homogenization, and cooking can be effective strategies for reducing certain pesticide residues. Among the main mechanisms involved are solubilization, hydrolysis, thermal degradation, oxidation, and volatilization, and the effectiveness of each technique depends on the physicochemical nature of the pesticide, food, and processing conditions. However, these techniques may not be effective. Cooking, for example, in addition to leading to the formation of secondary metabolites of an unknown nature, can promote the concentration of the food, causing the residues to be concentrated in the product. While these techniques favor safety by reducing potentially toxic and pathogenic components, they can compromise the nutritional and functional characteristics of the product, mainly by decreasing the levels of fibers and antioxidants.-
Idioma: dc.languageen-
Publicador: dc.publisherSTM Journals-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceResearch & Reviews: Journal of Food Science and Technology (RRJoFST)-
Palavras-chave: dc.subjectChemical waste degradation-
Palavras-chave: dc.subjectCooking-
Palavras-chave: dc.subjectIntegrative review-
Palavras-chave: dc.subjectPesticide residue-
Palavras-chave: dc.subjectSolubility-
Palavras-chave: dc.subjectDegradação de resíduos químicos-
Palavras-chave: dc.subjectResíduos de pesticidas-
Título: dc.titleReducing pesticide residues in food: are domestic processing practices effective?-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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