Removal of pesticide residue from Brussels sprouts by hydrostatic pressure

Abstract

Abstract Food safety concerning polluted products has been of considerable interest in recent years. In our previous study, a pressurization technique was applied to cherry tomatoes laced with pesticides, and found that hydrostatic pressure treatment (HPT) reduces the amount of pesticides in samples. The objective of this study is to investigate whether HPT will affect Brussels sprouts, which have a rougher surface than cherry tomatoes. Samples were treated at several pressures (0.1–400 MPa) and at two temperatures (5 or 25 °C) for 30 min. Pesticide removed from samples accumulated in the surrounding water. Moreover, HPT was performed with ethanol solution as the surrounding medium, resulting in complete pesticide removal at comparatively low pressure. Under these conditions, visual changes did not occur, toxic intermediates from the pesticide were not detected, and nutrients from the samples were not found in the surrounding medium. Industrial relevance This article demonstrates that HPT with 10% ethanol solution is a potentially safe and harmless washing technology. It can remove pollutants from Brussels sprouts, which can then be collected from the surrounding medium, without breaking down the pollutant into more toxic materials. We believe that this washing process will be of interest to those involved with food safety, and may eventually be used for food safety during food production.