Food Additives and Food Contaminants

2003 ◽  
pp. 242-251
Keyword(s):  
Food Additives ◽  
Food Contaminants

scholarly journals Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 281 ◽  
Author(s):  
Filipa A. Fernandes ◽  
Márcio Carocho ◽  
Sandrina A. Heleno ◽  
Paula Rodrigues ◽  
Maria Inês Dias ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Citric Acid ◽  
Phenolic Compounds ◽  
Sodium Benzoate ◽  
Food Additives ◽  
Antimicrobial Activities ◽  
Food Contaminants ◽  
Chemical Profiles ◽  
Natural Preservatives ◽  
Individual Profiles

Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving effects of the extracts, the chestnut flowers and the citric acid were the most effective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives.

Current Role of Nanotechnology Used in Food Processing Industry to Control Food Additives and Exploring Their Biochemical Mechanisms

2021 ◽  
Vol 23 ◽  
Author(s):  
Sudatta Dey ◽  
Asmita Samadder ◽  
Sisir Nandi
Keyword(s):  
Food Processing ◽  
Food Additives ◽  
Food Preservation ◽  
Food Contaminants ◽  
Literature Study ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Physiological Level ◽  
Fast Pace ◽  
Biochemical Mechanisms

Background: With the advent of food additives centuries ago, the human race has found ways to improve and maintain the safety of utility, augment the taste, color, texture, nutritional value, and appearance of the food. Since the 19th century, when the science behind food spoilage was discerned, the use of food additives in food preservation has been increasing worldwide and at a fast pace to get along with modern lifestyles. Although food additives are thought to be used to benefit the food market, some of them are found to be associated with several health issues at an alarming rate. Studies are still going on regarding the mechanisms by which food additives affect public health. Therefore, an attempt has been made to find out the remedies by exploiting technologies that may convey new properties of food additives that can only enhance the quality of food without having any systemic side effects. Thus, this review focuses on the applications of nanotechnology in the production of nano-food additives and evaluates its success regarding reduction in the health-related hazards collaterally maintaining the food nutrient value. Methodology: Ahorough literature study was performed using scientific databases like PubMed, Science Direct, Scopus, Web of Science for determining the design of the study, and each article was checked for citation and referred to formulate the present review article. Conclusion: Nanotechnology can be applied in the food processing industry to control the unregulated use of food additives and to intervene in the biochemical mechanisms at a cellular and physiological level for the ensuring safety of food products. The prospective of nano-additive of chemical origin could be useful to reduce risks of hazards related to human health that are caused majorly due to the invasion of food contaminants (either intentional or non-intentional) into food, though this area still needs scientific validation. Therefore, this review provides comprehensive knowledge on different facets of food contaminants and also serves as a platform of ideas for encountering health risk problems about the design of improved versions of nano-additives.

scholarly journals Comparison of points of departure between subchronic and chronic toxicity studies on food additives, food contaminants and natural food constituents

2020 ◽  
Vol 146 ◽  
pp. 111784
Author(s):  
Sabine Guth ◽  
Angelika Roth ◽  
Barbara Engeli ◽  
Dirk W. Lachenmeier ◽  
Alexander T. Cartus ◽  
...  
Keyword(s):  
Chronic Toxicity ◽  
Food Additives ◽  
Natural Food ◽  
Food Contaminants ◽  
Toxicity Studies

PENGETAHUAN PENGGUNAAN MONOSODIUM GLUTAMATE (MSG) IBU RUMAH TANGGA

2018 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Siti Nur Rochimiwati ◽  
Sukmawati Sukmawati ◽  
Budiman Budiman
Keyword(s):  
Health Hazard ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Descriptive Study ◽  
Interview Method ◽  
Level Of Knowledge ◽  
Lower Intelligence ◽  
Use Of Knowledge ◽  
Health Objective ◽  
Flavor Enhancer

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.

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