Uso da tecnologia de ultrassom na remoção de resíduos de agrotóxicos em alimentos: uma revisão integrativa

Anelise Pigatto  Bissacotti; Ijoni Hilda Costabeber

doi:10.59171/nutrivisa-2024v11e13037

Authors

Anelise Pigatto Bissacotti • Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA), Centro de Ciências Rurais (CCR), Universidade Federal de Santa Maria (UFSM). Santa Maria, Rio Grande do Sul, Brasil. https://orcid.org/0000-0001-9151-7838
Ijoni Hilda Costabeber • Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA), Centro de Ciências Rurais (CCR), Universidade Federal de Santa Maria (UFSM). Santa Maria, Rio Grande do Sul, Brasil. https://orcid.org/0000-0001-8169-5112

DOI:

https://doi.org/10.59171/nutrivisa-2024v11e13037

Keywords:

agrochemicals; decontamination; ultrasonic.

Abstract

Ultrasound is an advantageous technology with various applications in the food industry. Given the potential of ultrasound, its efficiency in removing pesticide residues has been evaluated to make it a strategy for obtaining safe food for human consumption. Therefore, this integrative review sought to identify and analyze research that tested the efficiency of ultrasound in removing pesticide residues in food. The PubMed and Science Direct electronic databases were searched. Complete original studies published in English between 2012 and 2021 that tested the efficiency of ultrasound in removing pesticide residues in foods of plant and animal origin were considered eligible; nine articles comprised this review. Various percentages of ultrasound efficiency in pesticide removal were observed. Cavitation, frequency, intensity, power, ultrasound temperature and time, and physical and chemical properties of pesticides were shown to influence ultrasound efficiency in pesticide removal. Further research is necessary to improve the conditions that promote pesticide removal by ultrasound and thus guarantee significantly satisfactory results for obtaining safe and quality food for human consumption.

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