Green Chemistry in Agriculture and Food Production Editors Vinay Kumar Department of Community Medicine Saveetha Medical College Saveetha Institute of Medical and Technical Sciences Chennai, India Kleopatra Tsatsaragkou Independent Researcher Melissia, Athens Greece Nilofar Asim Solar Energy Research Institute Universiti Kebangsaan Malaysia Bangi, Selangor Malaysia p, p, A SCIENCE PUBLISHERS BOOK A SCIENCE PUBLISHERS BOOK Cover illustration reproduced by kind courtesy of Dr. Vinay Kumar (first editor) First edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN © 2023 Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, LLC Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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For works that are not available on CCC please contact [email protected] Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data (applied for) ISBN: 978-0-367-25431-5 (hbk) ISBN: 978-1-032-43375-2 (pbk) ISBN: 978-0-429-28953-8 (ebk) DOI: 10.1201/9780429289538 Typeset in Times New Roman by Radiant Productions Preface This book titled “Green Chemistry in Agriculture and Food Production” is a comprehensive compilation of the applied aspects of green chemistry applications in agriculture and food production. It deals with the various aspects of green chemistry in agriculture. It discusses the green technologies used in crop-pest control; green fertilizers in agriculture, green chemistry in organic farming; eco-safe farming with microbes; marine algae as green agricultures; production of value-added products from waste processing using green technologies; green technologies in food processing; food chain and green chemistry; green technologies in reduction of toxins; green technologies in food analysis; green methods in agrochemical residues; functional food ingredients, and foodomics. This book will guide students, scientists, teachers and researchers in understanding green technology’s fundamentals and applications. Vinay Kumar Kleopatra Tsatsaragkou Nilofar Asim Contents Preface iii 1. Natural Product Chemistry in Agriculture 1 Divya Utreja, Komalpreet Kaur, N.K. Dhillon, Anupam and Sarbjit Singh 2. Green Technologies for Crop-Pest Control 29 Deepika Kumari, Lucky Duhan, Raman Manoharlal, G.V.S. Sai Prasad, Marlia Mohd Hanafiah and Ritu Pasrija 3. Green Fertilizer Technologies in Agriculture 56 Mohamed Abdelsattar, Vinay Kumar and Mohamed A. Abdelwahed 4. Green Chemistry in Organic Farming 68 Goutam B. Hosamani, S.S. Chandrashekhar, Pooja C.A. and Sivarama Krishna Lakkaboyana 5. Ecosafe Farming with Microbes 81 Ali Samy Abdelaal, Abeer Mohamed Mosalam, Sameh H. Youseif and Amal Samy Abdelaal 6. Marine Algae as Green Agriculture 99 Simranjeet Singh, Vijay Kumar, Shivika Datta, Satyender Singh, Daljeet Singh Dhanjal, Noyonika Kaul, Praveen C. Ramamurthy and Joginder Singh 7. Recovery of Value-Added Products and Biological Conversion of 111 Coffee and Citrus Processing Waste Using Green Technologies Erminta Tsouko, Sofia Maina, Maria Alexandri, Harris Papapostolou and Apostolis Koutinas 8. Green Technologies in Food Processing 150 Sofia Chanioti, Paraskevi Siamandoura and Constantina Tzia 9. Food Chain and Green Chemistry 198 Pritha Chakraborty, Marlia Mohd Hanafiah and Sivarama Krishna Lakkaboyana vi Green Chemistry in Agriculture and Food Production 10. Green Technologies for Reduction of Toxins in Food Production 225 and Processing Neha Kumari, Ankit Srivastava and Saurabh Bansal 11. Green Technologies for Food Analysis 245 Ana Paula Rebellato, Joyce Grazielle Siqueira Silva, Elem Tamirys dos Santos Caramês, José Luan da Paixão Teixeira and Juliana Azevedo Lima Pallone 12. Green Methods for Agrochemical Residues Analysis in Agriculture 269 Elem Tamirys dos Santos Caramês, Ana Paula Rebellato, Joyce Grazielle Siqueira Silva, José Luan da Paixão Teixeira and Juliana Azevedo Lima Pallone 13. Functional Food Ingredients Production Using Green Technologies 284 Kleopatra Tsatsaragkou, Paraskevi Paximada, Styliani Protonotariou and Olga Kaltsa 14. Foodomics and Green Analytical Technologies 304 Ruchi Khare, Mohammad Yasir, Alok Kumar Shukla, Sivarama Krishna Lakkaboyana and Rahul Shrivastava Index 313 Biographies 317 C 1 hapter Natural Product Chemistry in Agriculture Divya Utreja,1,* Komalpreet Kaur,1 N.K. Dhillon,2 Anupam2 and Sarbjit Singh3 India is blessed with rich biodiversity grown in different agroclimatic zones. Natural products are widely employed for the synthesis and commercialization of bio-based products. These products have a profound impact on the pharmaceutical, food, cosmetics, and agricultural industry. Natural products originated from co-evolutionary interactions and several biosynthetic pathways due to which they can survive in a stressful environment. Natural products constitute several primary and secondary metabolites. These two classes of metabolites consist of lignins, flavonoids, terpenes, alkaloids, phenolic compounds, nitrogenous compounds, aldehydes, ketones, alkaloids, glycosides, glucosinolates, isothiocyanates, limonoids, quassinoids, saponins, phenolics, flavonoids, quinones, piperamides, polyacetylenes, and polythienyls (Anulika et al. 2016). These are involved in growth, reproduction, development, and ecological function. In fact, it will be worth saying that nature constitutes incredible complex products that are of worth to mankind. Today, pharmaceutical industries are interested in research on natural products to explore and design them and develop novel bio-based products. Commercial insecticides in the agrochemical industry have been found to exhibit negative effects, such as mortality in various microbial communities, ground water contamination, human carcinogenicity, bird toxicity, soil pollution, and hazardous effects due to residues led to their withdrawal from the market and leading to decreased options for the farmers subsequently (Gad 2014, Baidoo et al. 2017, Qiao et al. 2012, Khalil 2014, Bernard et al. 2017). 1 Department of Chemistry, Punjab Agricultural University, Ludhiana - 141004, Punjab, India. 2 Department of Plant Pathology, Punjab Agricultural University, Ludhiana - 141004, Punjab, India. 3 Eppley Institute for Research in Cancer and Allied Diseases, University of Nebraska Medical Center, Omaha, Nebraska 68022, USA. * Corresponding author: [email protected] 2 Green Chemistry in Agriculture and Food Production The ever-increasing populations, changing climatic parameters, the outbreak of pandemic diseases, food requirements, and protection of the global economy are some of the interesting challenges that are being faced globally (Tsygankova et al. 2016). The crop ravages caused by various biotic and abiotic stresses negatively affect the growth and productivity curve of crops and are prime threats for sustaining agriculture productions (Atkinson et al. 2013, Narsai et al. 2013). Abiotic stress factors wrap extreme salinity, floods, radiation, temperature, mineral toxicity, heavy metals, and drought in it, while biotic stress factors comprise loss by fungi, viruses, viroid, insects, arthropods, bacteria, oomycetes, nematodes, mollusks, weeds, and other competitive plants (Dresselhaus and Huckelhoven 2018, Madani et al. 2018, Gull et al. 2019). Pathogenic infestations pose a threat to food security with an annual loss of 60 billion dollars (10–40%) and sometimes these lead to epidemics (Sharma et al. 2016, Anamika et al. 2019, Serge et al. 2019, Cal et al. 2012). These biotic factors badly affect the plants’ photosynthetic and transport systems as they develop a competitive atmosphere over attacked sites (Singla and Krattinger 2016). Plant-parasitic nematodes are destructive endoparasites that can negatively target numerous agricultural crops, especially vegetables, fruits, field crops, ornamental plants, and human health (Kaur et al. 2018, 2019, Jain et al. 2019, Kaur et al. 2020, 2021). The immense damage caused has been estimated to range from the US $80 billion to $1.58 billion per annum (21.3%) (Jain et al. 2007, Singh 2015). The nematode population favors sedentary infestations with other soil-borne pathogens leading to multifold effects and crop damage (Elling 2013, Ralmi et al. 2016). The chapter intends to orient the research toward the management of nematodes environmentally and economically beneficial manner. Brassicaceae family is reported with biofumigant properties and is widely investigated for its potential green manure technique to combat plant-parasitic nematodes. The family produce glucosinolate compounds, which on hydrolyzation by myrosinase in soil produces isothiocyanates containing -N=C=S group that in turn adheres to the target organism (Riga et al. 2004) and enhance fumigant activity. Isothiocyanates cause immediate cell death by uncoupling oxidative phosphorylation, interrupt energy metabolic pathways and aggregation of intracellular protein (Caboni and Ntalli 2014), interrupt coupling between electron transport and phosphorylation, inhibit ATP synthesis, and break -S-S- bridges that lead to cell death. Another important activity is the interaction of isothiocyanate with topoisomerase II resulting in DNA supercoiling and results in the removal of the knotting effect from the host genome. Glucosinolates such as epi-progoitrin (2(S)-2-hydroxy-3-butenyl-GLS), glucoerucin (4-methylthio-butyl-GLS) (-OH), Glucoiberin (3-methylsulfinylpropyl- GLS) (-S-), epi-progoitrin (-S=O) on hydrolysis by myrosinase boost their activity by 100%. These easily react with essential biological nucleophiles, such as thiol and amino groups of the nematode enzymes for the alkylation. The dead J appeared 2 straight, rigid with brown internal organs. It was reported that aliphatic isothiocyanate was more active in biofumigants than aromatic isothiocyanates. The allelochemicals secreted act as deterrents, repellants, oviposition inhibitors, and antifeedants (Caboni et al. 2012). Nematode from family can combat pathogens, such as Meloidogyne chitwoodi, Meloidogyne hapla, Meloidogyne incognita, as it contains six isolates Natural Product Chemistry in Agriculture 3 of glucosinolates (Curto et al. 2006). The study reported the integrated practices to combat nematode by the combination of Brassica green manures as biofumigants with commercialized nematicides 1,3-dichloropropene (1,3-D) reduced 35% cost and did not affect non-pathogenic Pseudomonas species. The economical and eco-friendly practice effectively reduced the population of Pratylenchus penetrans and M. chitwoodi, Paratrichodorus allius. The combination is a boon for the free- living nematodes and Pseudomonas spp. (Riga 2011). The term ‘biofumigation’ defines the suppressiveness exhibited by plants of the Brassicaceae family on noxious soil-borne pathogens and is related to the discharge of biocidal isothiocyanates (ITCs), particularly due to the glucosinolates hydrolysis (GSLs, thioglucosides) present in the residues of the crop, catalyzed by myrosinase (MYR, β-thioglucosideglucohydrolase) isoenzymes (Matthiessen and Kirkegard 2006, Motisi et al. 2010). Along with GSL hydrolysis products, the tissues of decomposing Brassica produce several volatile sulfur-containing toxins, viz. methyl sulfide, carbon disulfide, dimethyl disulfide, dimethyl sulfide, methanethiol, etc., which may participate in the process of biofumigation (Lord et al. 2011). The active sites of ITC mainly thiol and amine groups of various enzymes or other volatiles react with the biological nucleophiles of target nematodes (Avato et al. 2013). Charles et al. 2015 described the usefulness of formulations of Brassica against root- knot nematodes (M. javanica) in tomato crops. A glasshouse trial was conducted for evaluating the antinemic potential of varied sources of glucosinolate (radish, mustard, and cabbage) and Brassica-based formulations (cake, extract, and unmacerated) in decreasing population of M. javanica on tomato. The results revealed that mustard was the most influential brassica for managing nematodes, while other plant species cabbage and radish also reduced the population of M. javanica as compared to untreated control. The higher plants constitute an important class of secondary metabolites known as terpenoids, which exhibit a broad spectrum of biological activities (Ohri and Pannu 2009). Terpenoids are a large group of compounds derived from the combination of several isoprene units. These volatile plant extracts are extracted through the hydro-distillation process. The volatile characteristic of the family poses them to act as attractants, which are explored for their wide application in the agricultural industry. These differ from each other through a varied number of functional groups present on them and carbon skeleton. These are classified into hemiterpenes, monoterpenes, sesquiterpenes, diterpenes, sesterpenes, triterpenes, tetraterpenes, and polyterpenes (Kaur et al. 2019). Isoterpenoids are the subclass of the prenylipids, especially terpenes, sterols, and phenylquinones derived from isoprene units. In the simple form of terpenoids, rishitin (phytoalexin from Solanum tuberosum), α-humulene (Pinus massoniana), odaracin (Daphne odora), aldehydes hemigossypol, and 6-methoxyhemigossypol (Gossypium hirsutum) were found to be highly nematotoxic as these induce resistance against Ditylenchus dipsaci, Bursaphelenchus xylophilus, Aphelenchoides besseyi, and M. incognita. Others include the alantolactone, solavetivone, odoratrin, and humulene which induce resistance against various pathogenic nematodes (Khalil 2014). Terpenoids generally induce the genotoxic effect which in turn activates the octapaminergic receptors (Enan