Food Additives, Drug Residues, and Food Contaminants

2013 ◽  
pp. 227-262
Keyword(s):  
Food Additives ◽  
Drug Residues ◽  
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.

Consumer Attitudes Toward Irradiated Food: Results of a New Study

1995 ◽  
Vol 58 (2) ◽  
pp. 193-196 ◽  
Author(s):  
A. V. A. RESURRECCION ◽  
F. C. F. GALVEZ ◽  
S. M. FLETCHER ◽  
S. K. MISRA
Keyword(s):  
Pesticide Residues ◽  
Food Additives ◽  
Environmental Issues ◽  
Consumer Attitudes ◽  
Growth Hormones ◽  
Drug Residues ◽  
Irradiated Food

A survey was conducted to determine current consumer attitudes toward irradiation. The mailed questionnaire was designed to be self-administered. Results were obtained from responses of 54% of 918 questionnaires mailed out to consumers in the metro-Atlanta area. Results indicated that 72% of consumers are aware of irradiation and, among these, 87.5% indicated that they have heard about irradiation but do not really know that much about it. Over 30% of consumers believe that irradiated food is radioactive. Consumers are less concerned about irradiation than they are about food additives, pesticide residues, animal drug residues, growth hormones, and bacteria. The risk to workers and environmental issues are among the top concerns regarding irradiation. The percentage of consumers who would buy irradiated food is 45%; 19% would not buy it, and others are undecided. Results indicate that a more favorable response will be observed when a choice of irradiated poultry, meats, and seafood is offered.

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