Postharvest and Processed Food Preservatives

2004 ◽  
pp. 1543-1576
Author(s):  
Peter Simko ◽  
Jolana Karovicova
Keyword(s):  
Processed Food ◽  
Food Preservatives

scholarly journals Antioxidants versus Food Antioxidant Additives and Food Preservatives

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 542 ◽  
Author(s):  
Rafael Franco ◽  
Gemma Navarro ◽  
Eva Martínez-Pinilla
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Point Of View ◽  
Processed Foods ◽  
Antioxidant Action ◽  
Processed Food ◽  
Food Preservatives ◽  
Antioxidant Additives ◽  
Useful Life ◽  
Functional Point

Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented.

scholarly journals Does salt addiction exist?

Salud Mental ◽  
2016 ◽  
Vol 39 (3) ◽  
pp. 175-181
Author(s):  
José Alberto Soto-Escageda ◽  
◽  
Bruno Estañol ◽  
Carlos Alejandro Vidal-Victoria ◽  
Anaclara Michel ◽  
...  
Keyword(s):  
Food Addiction ◽  
Monosodium Glutamate ◽  
Reward System ◽  
Taste Perception ◽  
Processed Food ◽  
Health Consequences ◽  
Food Preservatives ◽  
High Sodium ◽  
Salt Consumption ◽  
Global Pandemic

Abstract Background. Salt consumption activates the brain reward system, inducing cravings and the search for salted food. Its excessive intake is associated with high blood pressure and obesity. The high quantity of salt in processed food is most likely a major cause of the global pandemic of hypertension (HT). Objective. To review the current information on the topic of salt addiction and the health consequences this has. Method. A search in PubMed, ScienceDirect, and EBSCOhost databases was conducted with the keywords “salt”, “salt addiction”, and “food addiction”. Articles with information relative to the topic of interest were checked, as were references of those articles and historical and culturally complementary information. Results. We described the historical relationship between man and salt, the physiology of salty taste perception, its role in the reward system and the health consequences of a high sodium diet. Discussion and conclusion. There is physiological and behavioural evidence that some people may develop a true addiction to food. Among these people, salt addiction seems to be of great importance in the development of obesity, HT and other diseases. Sodium is present in high quantities in processed food as salt and monosodium glutamate (MSG), used as flavour enhancers and food preservatives, including in non-salty foods like bread and soft drinks.

Highly Processed Food Withdrawal Scale for Children

2020 ◽  
Author(s):  
Lindsey Parnarouskis ◽  
Erica M. Schulte ◽  
Julie C. Lumeng ◽  
Ashley N. Gearhardt
Keyword(s):  
Processed Food

Nutrition in inflammatory bowel disease

2009 ◽  
Vol 150 (18) ◽  
pp. 839-845 ◽  
Author(s):  
János Banai
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Fast Food ◽  
Optimal Growth ◽  
Developed Countries ◽  
Aetiological Factor ◽  
Artificial Nutrition ◽  
Food Preservatives ◽  
Inflammatory Bowel

Aetiology of inflammatory bowel disease (IBD) is complex and probably multifactorial. Nutrition has been proposed to be an important aetiological factor for development of IBD. Several components of the diet (such as sugar, fat, fibre, fruit and vegetable, protein, fast food, preservatives etc.) were examined as possible causative agents for IBD. According to some researchers infant feeding (breast feeding) may also contribute to the development of IBD. Though the importance of environmental factors is evidenced by the increasing incidence in developed countries and in migrant population in recent decades, the aetiology of IBD remained unclear. There are many theories, but as yet no dietary approaches have been proved to reduce the risk of developing IBD. The role of nutrition in the management of IBD is better understood. The prevention and correction of malnutrition, the provision of macro- and micronutrients and vitamins and the promotion of optimal growth and development of children are key points of nutritional therapy. In active disease, the effective support of energy and nutrients is a very important part of the therapy. Natural and artificial nutrition or the combination of two can be choosen for supporting therapy of IBD. The author summarises the aetiological and therapeutic role of nutrition in IBD.

The comparative study among the MRSAcin, Nisin A and vancomycin, on biofilm formation by Methicillin resistance Staphylococcus aureus isolated from food sources.

2019 ◽  
Vol 9 (o3) ◽  
Author(s):  
¹Hind H. Muunim ◽  
Muna T Al-Mossawei ◽  
Mais Emad Ahmed
Keyword(s):  
Biofilm Formation ◽  
Methicillin Resistance ◽  
Microbial Control ◽  
Antibiotic Sensitivity ◽  
Raw Milk ◽  
Sensitivity Test ◽  
Food Sources ◽  
Resistant Bacteria ◽  
Biochemical Tests ◽  
Food Preservatives

Biofilms formation by pathogens microbial Control considered important in medical research because it is the hazarded virulence factor leading to becoming difficult to treat because of its high resistance to antimicrobials. Glycopeptide antibiotic a (Vancomycin) and the commercial bacteriocin (Nisin A) were used to comparative with purification bacteriocin (MRSAcin) against MRSA biofilm. One hundred food samples were collected from Baghdad markets from July 2016 to September 2016, including (cheese, yogurt, raw milk, fried meat, grilled meat, and beef burger). All samples were cultures; S. aureus was confirmation by macroscopic culture and microscopic examination, in addition to biochemical tests. Methicillin resistance S. asureus (MRSA) were identification by antibiotic sensitivity test (AST), Vitek 2 system. The result shown the 60(60%) isolate were identified as S. aureus and 45(75%) gave positive result as MRSA isolate, M13 isolate was chosen as MRSA isolates highest biofilm formation for treatment with MRSAcin, Nisin A(bacteriocin) and Vancomycin (antibiotic) to compared the more antimicrobial have bacteriocidal effect. The sensitivity test uses to determine the effect of MRSAcin, Nisin A, and Vancomycin MIC on MRSA planktonic cell by (WDA). The new study shows the impacts of new kind Pure Bacteriocins (MRSAcin) from methicillin-resistant S. aureus (MRSA) highly effects then (Vancomycin and Nisin A) at different concentration. In a current study aimed to suggest new Bacteriocin is potent highly for the treatment of resistant bacteria biofilm infections in food preservatives

Identification of Functional Variants Associated with Obesity in Pakistani Kindred

2020 ◽  
Vol 1 (1) ◽  
pp. 58-68
Author(s):  
Ayesha Aftab ◽  
Syed Babar Jamal ◽  
Syeda Marriam Bakhtiar
Keyword(s):  
Functional Analysis ◽  
Protein Stability ◽  
Treatment Strategies ◽  
Type Ii Diabetes Mellitus ◽  
Diagnosis And Treatment ◽  
Ratio Test ◽  
Processed Food ◽  
Pakistani Population ◽  
Functional Variants ◽  
Environmental Causes

Background: Obesity is an emerging pandemic considered to be an outcome of change in lifestyle owing to more processed food and the use of mechanical locomotives. Obesity has not only appeared as a problem in the esthetic appearance of an individual rather is a serious health issue due to its associations with various chronic diseases such as coronary and cardiovascular problems, hypertension, osteoarthritis, type-II diabetes mellitus, hyperlipidemia, and certain cancers. It is estimated that 30 percent of the world’s population, i.e. approximately 2.1 billion people, are victims of obesity. In addition to environmental causes, various genes and a group of genes are reported to be increasing the suceptibility of obesity. Objective: Pakistan is a heterogeneous population, an amalgam of various races, therefore, narrowing down the list of obesity-associated genes and their functional variance could help molecular biologists to select potential SNPs in the Pakistani population for molecular diagnosis and treatment. Method: The extraction of a set of obesity-associated genes has been performed by using Polysearch2. SNPs for each gene are retrieved from dbSNP. RegulomeDB and SNPinfo tools have been used for the functional analysis of SNPs retrieved against the Pakistani population. For the prediction of potential deleterious SNPs, SIFT, Polyphen-2, MUTTASTER, MUTASSESSOR, and LRT (likelihood ratio test) are utilized. Functional analysis of potential deleterious SNPs has been performed by studying protein stability and mapping of identified SNPs to protein structure. For the protein stability analysis, I-Mutant and SNPs3D have been used. Results: Four genes FTO, POMC, LEPR, and MC4R and further analysis revealed 3 deleterious SNPs in FTO, 4 in POMC, 1 in LEPR, and 1 in MC4R. Conclusion: This research was designed to identify obesity-associated genes and the most impactful deleterious SNPs in these genes. These findings will be helpful for the molecular biologists and pharmacists to design better and focused diagnosis and treatment strategies.

Early onset of overweight among children from low‐income families: The role of exclusive breastfeeding and maternal intake of ultra‐processed food

2021 ◽  
Author(s):  
Jayanne Mayara Magalhães Melo ◽  
Bruna Larine Lemos Fontes Silva Dourado ◽  
Risia Cristina Egito Menezes ◽  
Giovana Longo‐Silva ◽  
Jonas Augusto Cardoso Silveira
Keyword(s):  
Low Income ◽  
Exclusive Breastfeeding ◽  
Early Onset ◽  
Processed Food ◽  
Low Income Families
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