Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice
Dielectric barrier discharge (DBD) plasma is a novel, nonthermal, eco-friendly technology with broader food processing and preservation applications. Also, it efficiently involves pesticide degradation and converts it into a nontoxic substance without influencing food quality. In the present study,...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266615432400098X |
| _version_ | 1797272405715976192 |
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| author | Murtaza Ali Lan Liao Xin-An Zeng Muhammad Faisal Manzoor Yasser Durrani Minahil Moazzam |
| author_facet | Murtaza Ali Lan Liao Xin-An Zeng Muhammad Faisal Manzoor Yasser Durrani Minahil Moazzam |
| author_sort | Murtaza Ali |
| collection | DOAJ |
| description | Dielectric barrier discharge (DBD) plasma is a novel, nonthermal, eco-friendly technology with broader food processing and preservation applications. Also, it efficiently involves pesticide degradation and converts it into a nontoxic substance without influencing food quality. In the present study, we probed the effect of DBD plasma on thiram (TH) fungicide reduction in tomato juice, vita ascorbic acid, total phenolics, antioxidant activity, and microbial and enzymatic activity. DBD plasma processing was carried out at different voltages (40 and 45 V) for 3, 4, and 5 min. GC-MS analyzed the TH fungicide reduction. Results revealed that the maximum decrease in TH in tomato juice was 74.1% at 45 V for 5 min. While based on the proposed degradation pathway, the thiram fungicide reduction depends on the loss or rupturing of C═S, S–S, and C–N through hydrolysis and oxidation process and formed substances like N-dimethyl thiocarbamoyl disulfide, dimethyl dithiocarbamate, and methyl dimethyldithiocarbamate etc. Increased DBD plasma voltage and treatment time significantly reduced the TH concentration (p ≤ 0.05). In contrast, more than the untreated sample, DBD plasma treatments significantly reduce (p ≤ 0.05) the TFC, ascorbic acid, and ORAC assay. Regarding juice safety, DBD plasma prolonged the shelf life by reducing the pectin methyl esterase (PME) and total viable count from 23.12 to 11.24 mmol/min/g and 5.63 to 1.38 log CFU/mL. From a future food industry perspective, DBD plasma processing can reduce organic residues (fungicides) and improve self-life. |
| first_indexed | 2024-03-07T14:27:51Z |
| format | Article |
| id | doaj.art-36026aef67344d50b5d6541596ba83eb |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-07T14:27:51Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-36026aef67344d50b5d6541596ba83eb2024-03-06T05:28:43ZengElsevierJournal of Agriculture and Food Research2666-15432024-06-0116101061Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juiceMurtaza Ali0Lan Liao1Xin-An Zeng2Muhammad Faisal Manzoor3Yasser Durrani4Minahil Moazzam5School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, 528225, ChinaGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, 528225, China; Corresponding author. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, 528225, China.School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, 528225, China; Corresponding author. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, 528225, China; Corresponding author. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.Department of Food Science and Technology, The University of Agriculture Peshawar, PakistanDepartment of Zoology, Wildlife and Fisheries, University of Agriculture Faisalabad, PakistanDielectric barrier discharge (DBD) plasma is a novel, nonthermal, eco-friendly technology with broader food processing and preservation applications. Also, it efficiently involves pesticide degradation and converts it into a nontoxic substance without influencing food quality. In the present study, we probed the effect of DBD plasma on thiram (TH) fungicide reduction in tomato juice, vita ascorbic acid, total phenolics, antioxidant activity, and microbial and enzymatic activity. DBD plasma processing was carried out at different voltages (40 and 45 V) for 3, 4, and 5 min. GC-MS analyzed the TH fungicide reduction. Results revealed that the maximum decrease in TH in tomato juice was 74.1% at 45 V for 5 min. While based on the proposed degradation pathway, the thiram fungicide reduction depends on the loss or rupturing of C═S, S–S, and C–N through hydrolysis and oxidation process and formed substances like N-dimethyl thiocarbamoyl disulfide, dimethyl dithiocarbamate, and methyl dimethyldithiocarbamate etc. Increased DBD plasma voltage and treatment time significantly reduced the TH concentration (p ≤ 0.05). In contrast, more than the untreated sample, DBD plasma treatments significantly reduce (p ≤ 0.05) the TFC, ascorbic acid, and ORAC assay. Regarding juice safety, DBD plasma prolonged the shelf life by reducing the pectin methyl esterase (PME) and total viable count from 23.12 to 11.24 mmol/min/g and 5.63 to 1.38 log CFU/mL. From a future food industry perspective, DBD plasma processing can reduce organic residues (fungicides) and improve self-life.http://www.sciencedirect.com/science/article/pii/S266615432400098XDBD plasmaThiram fungicidePhenolicsMicrobialEnzymatic |
| spellingShingle | Murtaza Ali Lan Liao Xin-An Zeng Muhammad Faisal Manzoor Yasser Durrani Minahil Moazzam Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice Journal of Agriculture and Food Research DBD plasma Thiram fungicide Phenolics Microbial Enzymatic |
| title | Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice |
| title_full | Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice |
| title_fullStr | Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice |
| title_full_unstemmed | Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice |
| title_short | Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice |
| title_sort | dielectric barrier discharge plasma processing impact on thiram fungicide degradation and quality of tomato juice |
| topic | DBD plasma Thiram fungicide Phenolics Microbial Enzymatic |
| url | http://www.sciencedirect.com/science/article/pii/S266615432400098X |
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