food chemistry, 2023, https:// doi: 10.1016/j.foodchem.2023.135728
abstract
to evaluate the safety of orange treated with preservatives, we analyzed the distribution, migration and changes of the three most common preservatives (prochloraz, imazalil, and thiophanate-methyl) during orange storage and processing. after treatment, preservatives entered orange rapidly within 2 h, and with the greatest levels being in the outer yellow peel, followed by the stem, middle white peel, and finally pulp. the intra-fruit migration ability of the three preservatives correlated inversely with their octanol/water partition coefficients. residual preservatives and their metabolites in orange pulp were less than 0.84 mg/kg in storage duration. orange juice and pectin processing could effectively remove the residues, with processing factors (pfs) of 0.159-0.446 and 0.014-0.059. for tangerine peel, however, the process increased the levels of residual preservatives with pfs of 2.964-6.004. therefore, concern is warranted with regard to the risk of dietary exposure to tangerine peel and essential oil.
food chemistry,if=8.8
