Effect of the Composition and Structure of Excipient Emulsion on the Bioaccessibility of Pesticide Residue in Agricultural Products.

Abstract

The influence of co-ingestion of food emulsions with tomatoes on the bioaccessibility of a model pesticide (chlorpyrifos) was studied. Emulsions were fabricated with different oil contents (0-8%), lipid compositions (medium chain triglyceride (MCT) and corn oil), and particle diameters (d32 = 0.17 and 10 μm). The emulsions were then mixed with chlorpyrifos-contaminated tomato puree, and the mixtures were subjected to a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine. The particle size, surface charge, and microstructure of the emulsions was measured as they passed through the GIT, and chlorpyrifos bioaccessibility was determined after digestion. The composition and structure of the emulsions had a significant impact on chlorpyrifos bioaccessibility. Bioaccessibility increased with increasing oil content and was higher for corn oil than MCT, but did not strongly depend on oil droplet size. These results suggest that co-ingestion of emulsions with fruits or vegetables could increase pesticide bioaccessibility.