Portable solid-state potentiometric sensor based on polymeric ion-exchanger for the assay of the controversial food colorant (sunset yellow)

2021 ◽  
Author(s):  
Manar Omar Heragy ◽  
Azza Mustafa ◽  
Eman Elzanfaly ◽  
Ahmed Sayed Saad
Keyword(s):  
Solid State ◽  
Food Additives ◽  
Daily Intake ◽  
Food Products ◽  
Potentiometric Sensor ◽  
Ion Exchanger ◽  
Sunset Yellow ◽  
Food Colorant

Food additives are chemicals added to enhance appearance, taste, or lifetime of food products. Authorities continuously update lists of the allowed additives and their daily intake limits. Thus, authorities and...

Utilization of Agro Waste

2020 ◽  
pp. 129-159
Author(s):  
Savita Budhwar ◽  
Manali Chakraborty
Keyword(s):  
Food Security ◽  
Solid State ◽  
Rural Development ◽  
Natural Resources ◽  
Solid State Fermentation ◽  
Food Additives ◽  
Food Products ◽  
Human Consumption ◽  
Normal Human ◽  
Anti Inflammatory

Agro-wastes are one of the major sources for nutritional and therapeutic purposes along with other beneficial properties according to some ongoing studies. Yet they are not being utilized properly; instead, these wastes are being discarded in open air, causing pollution. Conservation of such natural resources is a healthy approach, and it's economic and eco-friendly. too. Novel formulated food products from these agro-wastes can be utilized as an unconventional source of nutrients and a therapeutic weapon for diseases such as diabetes, hypertension, etc. along with normal human consumption. Utilization of such agro-wastes as food products will also be useful to combat malnourished state leading to rural development and maintenance of food security in cheap prices for a healthy seeks. It also shows a possible role as antibiotics, antioxidants, anti-inflammatory agents, adsorbents, enzyme extracting sources, insulators, and food additives along with its contribution in solid state fermentation, beneficial in dairy industries.

scholarly journals Occurrence and Risk Assessment of Fumonisin B1 and B2 Mycotoxins in Maize-Based Food Products in Hungary

Toxins ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 709 ◽  
Author(s):  
Andrea Zentai ◽  
Mária Szeitzné-Szabó ◽  
Gábor Mihucz ◽  
Nóra Szeli ◽  
András Szabó ◽  
...  
Keyword(s):  
Food Additives ◽  
Daily Intake ◽  
Fumonisin B1 ◽  
Food Products ◽  
Average Concentration ◽  
Expert Committee ◽  
Food Category ◽  
Potential Health ◽  
Dietary Record ◽  
Two Samples

Fumonisins are toxic secondary metabolites produced mainly by Fusarium verticillioides and Fusarium proliferatum. Their toxicity was evaluated, and health-based guidance values established on the basis of both Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA) recommendations. This study presents the results of fumonisin analyses in different maize- and rice-based food products in Hungary and the potential health risk arising from their dietary intake. In total, 326 samples were measured in 2017 and 2018 to determine fumonisins B1 and B2 levels. Three-day dietary record data were collected from 4992 consumers, in 2009. For each food category, the average concentration values were multiplied by the relevant individual consumption data, and the results were compared to the reference values. With respect to the maximum limits, one maize flour, two maize grits, and two samples of other maize-based, snack-like products had total fumonisin content minimally exceeding the EU regulatory limit. The mean daily intake for all maize-product consumers was 0.045–0.120 µg/kg bw/day. The high intake (95 percentile) ranged between 0.182 and 0.396 µg/kg bw/day, well below the 1 µg/kg bw/day tolerable daily intake (TDI) established by EFSA. While the intake calculations resulted in comforting results, maize-based products may indeed be contaminated by fumonisins. Therefore, frequent monitoring of fumonisins’ levels and evaluation of their intakes using the best available data are recommended.

scholarly journals Evaluating Hazards Posed by Additives in Food: A Review of Studies Adopting a Risk Assessment Approach

2015 ◽  
Vol 3 (3) ◽  
pp. 243-255 ◽  
Author(s):  
Arushi Jain ◽  
Pulkit Mathur
Keyword(s):  
Risk Assessment ◽  
Health Risks ◽  
Food Industry ◽  
Food Additives ◽  
Daily Intake ◽  
Dietary Exposure ◽  
Acceptable Daily Intake ◽  
Sunset Yellow ◽  
Assessment Approach ◽  
Multiple Scenarios

Processing and packaging has increased the use of food additives in the food industry. Some of these additives have associated health risks. This review looks at studies on risk assessment of food additives published between 2000-2015. These studies have majorly focused on synthetic food colors and preservatives like benzoate, sorbate, nitrite and nitrate. Most of the studies have shown that the intake was below the acceptable daily intake (ADI) for average consumers. For extreme consumers (95th percentile), intake was found to be above the ADI or approaching ADI for additives like sunset yellow FCF, erythrosine, tartrazine, sulphite, benzoate and nitrite. It is advisable to look at multiple scenarios of dietary exposure while evaluating risk. A surveillance system which documents adverse effects to food additives as well as monitors risk on a regular basis is important for every country to have. Such data would be beneficial to regulatory authorities as well as the industry in fixing usage levels of the additive in an effort to minimize health risk.

Separation of Sucralose in Food Samples using Amines as Background Electrolyte Supported with DFT Calculations

2020 ◽  
Vol 16 ◽  
Author(s):  
Bathinapatla Ayyappa ◽  
Suvardhan Kanchi ◽  
Myalowenkosi I. Sabela ◽  
Krishna Bisetty
Keyword(s):  
Background Electrolyte ◽  
Food Additives ◽  
Daily Intake ◽  
Food Samples ◽  
Uv Detection ◽  
Migration Time ◽  
Artificial Sweetener ◽  
Buffer Concentration ◽  
Electrophoretic Method ◽  
Amine Buffers

BACKGROUND: Sucralose is a high intensity artificial sweetener sucralose and chemically known as 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside. It is used as a sweetener and flavour enhancer in foods and beverages. Due to its high stability at wider temperatures and pH, made its applicability in various food products throughout the world. As per Joint FAO/WHO Expert Group on Food Additives (JECFA) in 1990, the daily intake of sucralose is 0-15 mg/kg body weight. The literature reports suggest that sucralose has a possible health threat due to the presence of chlorine groups, thereby leading to the several illnesses. The growing interest on the use of SUC in the foods, makes it necessary in developing a fast, reliable, cost effective and reproducible analytical method to determine SUC in food samples. The detection of sucralose and other carbohydrates like fructose, glucose and sucrose is a challenging task owing to its: (i) unavailability of the charged functions and (ii) lack of absorption of strong chromophoric nature in the UV region. Therefore, separation of non-absorbing neutral molecules needs a careful procedure with the suitable electrolyte systems. METHODOLOGY: An indirect UV detection capillary electrophoretic method is described for the separation of sucralose in different food samples. It was achieved by nucleophile substitution (SN2) in the presence of amine as background electrolytes. The morpholine buffer showed good buffering capacity in terms of migration time (< 8.0 min) and baseline stability when compared to other amine buffers (ethylamine, piperidine, triethylamine). The analytical applications of proposed method showed by recovery percentages of sucralose in real and spiked samples on intra and inter-day basis at optimum experimental conditions of 0.2 M buffer concentration and pH 12.0 at 230 nm UV detection. RESULTS: The selection of BGE, UV detection wavelength, buffer concentration, buffer pH, cassette temperature and applied voltage were optimized to enhance the sensitivity and selectivity of the separation method. Recoveries obtained were ranging from 96.87 to 98.82 % for real samples and 94.45 to 98.06 % for spiked samples respectively. Linearity was studied in the range of 2-10 mM, and showed a correlation coefficients of 0.9942 with LOD and LOQ found to be 0.3804 mg L-1 and 1.5215 mg L-1 with % RSD (n = 5) ± 1.27 and 1.19 % with respect to migration time and peak area. Furthermore, to better understand the separation of sucralose with amine buffers were investigated computationally using HOMO-LUMO calculations. The obtained results showed that the band gap decreases in the presence of amine moiety irrespective of its nature. CONCLUSION: In the study, novel background electrolytic system was successfully applied to separate sucralose using indirect UV detector with capillary electrophoresis. The FT-IR results confirmed that the interaction of sucralose with different amine buffers to better understand the separation chemistry behind sucralose and amine complexes. Moreover, computational results indicate that the direction of charge transfer from the amine functionality to the glucofuranosyl ring in each amine derivative of sucralose confirms the strong interaction between sucralose and amines, which led in the baseline separation of sucralose in different food samples.

scholarly journals Eating Behaviour and Food Preferences of Tîrgu Mures High School Students

2018 ◽  
Vol 64 (4) ◽  
pp. 157-160
Author(s):  
Maria Salcudean ◽  
Victoria Rus ◽  
Florina Ruta ◽  
Catalin Moise Dogar ◽  
Iustinian Simion ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Dietary Habits ◽  
Food Additives ◽  
Eating Behaviour ◽  
Food Products ◽  
Background Information ◽  
Young Generation ◽  
School Students ◽  
Health Lifestyle

AbstractIntroduction. Due to a busy and exhausting urban lifestyle parents do not always have the necessary time to pay sufficient attention to the quality of the dietary habits of their children.Objective. Starting from the premise that teenagers have insufficient information about healthy eating, the present study aimed to highlight eating behaviours and nutrition knowledge deficits in a group of 427 high school students from Tîrgu Mures.Methods. An observational study based on lifestyle and food frequency consumption was conducted. In 2017, students in fifteen classes from several High School Institutions from Targu Mures, Romania, were asked to complete a questionnaire with questions relating to the current state of health, lifestyle characteristics, anthropometric indicators, frequency of daily meal consumption, significance and intake of food additives, leisure activities performed and also teenagers’ preferences for food products.Results. The average age of the respondents was 16.1 years old, 72.6% were boys, and 82% lived in the city. 43.6% of respondents stated that food is a necessity, while 22% asserted that food characterizes a pleasure for them. Concerning the calorific value of foods, 32.8% stated that they have no interest in the calorie content of different food products while only 26%, mainly girls, took notice of these. 31.10% of respondents indicated that they include the recommended amount of vegetables in their daily diet, 22% prefer to eat preserved foods while increased consumption of sweets was observed in 39.80%. 55.50% of respondents ate breakfast on a regular basis, and 37% read food labels.Conclusions. The results emphasise the necessity to develop more effective educational programs designed to create necessary background information for a young generation, change adolescent dietary behaviours for the better, and thus prevent dietary related diseases.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

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