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Crit Rev Food Sci Nutr. 2015;55(6):839-63. doi: 10.1080/10408398.2012.677872.

A review on the fermentation of foods and the residues of pesticides-biotransformation of pesticides and effects on fermentation and food quality.

Author information

1
a Nutrition and Bromatology Group, Department of Analytical and Food Chemistry; Food Science and Technology Faculty , University of Vigo-Ourense Campus , E-32004 Ourense , Spain.

Abstract

Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases, this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of residues in fermentation can be rationalized in terms of the physical-chemical properties of the pesticide and the nature of the process. In addition, the presence of pesticides decrease the growth rate of fermentative microbiota (yeasts and bacterias), which provokes stuck and sluggish fermentations. These changes have in consequence repercussions on several aspects of food sensory quality (physical-chemical properties, polyphenolic content, and aromatic profile) of fermented food. The main aim of this review is to deal with all these topics to propose challenging needs in science-based quality management of pesticides residues in food.

KEYWORDS:

Pesticides; fermented food; metabolites; sensory quality losses

PMID:
24915365
DOI:
10.1080/10408398.2012.677872
[Indexed for MEDLINE]

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