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Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to foods.These additives generally provide some type of benefit for the food producer, processor or consumer. For example: acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness. Some additives are directly added to food and ingredients, while others are added indirectly through contact with packaging materials as are, for example the preservatives BHA and BHT on the inside of breakfast cereal bags. The benefit of some food additives is enhancing health status or prevents disease; most benefits reflect economic considerations for food processors and sensory attributes and convenience for consumer.
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

. 



*claudia.pasca@usamvcluj.ro



INTRODUCTION

      

    
et al.
  



      
as:    
    
E.coli)      
      

    
      
 

      
  
     


    
     
    
    
    
     




 
        
Abstract
                
  


 


               

Keywordsnatural additives
72
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
et al.
   
    
    

       
       
     
      
      
     
    et al.,
et al.,


et al.,
st 
    
      
 nd    
   


et al.,
    
        


     
 et al.et al.,
       
      
et al., 


      

     
et al.
       
      
     
     
    
      


     
       


PRESERVATIVES
     

 
   
    
       
   
      
       
      


   

Tajkarimi et al.,     
     

      

   
       

       

et al.
       
     





      

       
    
et al.,

      

     
     

   
     
      
et al.,
Some in vitro


73
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018

     
      
et al.
      
      
 
 a
et al.,
      
       
    
     
       
    
     
in vitro.      

      
    

et al.,
et al.,
Table 1.et al.,
Name E number ADI Legislation
   

   


   




  




  




  

   

   

   

  



   

Sodium nitrate   

Sodium propionate   


74
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
     

et
al.,        



       

et al.,
et al.,
     
     
       
     
       
      

    status quo  
     
  quantum
satis      

      

    

     
 
     

     

et al.
 
      
   
       
   
    

       

       
    






et al.,
      
      

     
     
   

      
        
       
Table 2.et al.,
Name E number ADI Legislation
   


   


   


   

   


et al.
75
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
       
      
     Khan and
     
     
 

      
   in vitro   
  

     
  
      
    
      

    
    



NATURAL ANTIMICROBIALS
      

     


et al., used various compounds

      

 
      
  Cladosporium spp.,  
Aspergillus spp., Fusarium oxysporum, Botrytis
cinerea, Penicillium spp., Alternaria alternata and
Rhizopus oryzae.     
        
       
Aspergillus spp.      
      

et al.
 et al.    

     
     
  

        


     

et al.
et al.   et al.    
     
 et al.
      
      
  Aspergillus, Penicillium,
Emericella, and Fusarium species.
     
    Cladosporium spp. and
Aspergillus sppFusarium oxysporum,
Penicillium spp., Rhizopus oryzae, Botrytis cinerea
and Alternaria alternata.

et al.,
    
     
     in vitro on
       

NATURAL ANTIOXIDANTS
     
mushrooms are excellent natural addtitives such
    



     
    
   et al.,  
et al.,    
       




    
     
   
    

s  et al.   that use




76
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
 
     
      
 
      
      
      
     
        
      

ANTIBROWNING AGENTS
     
    
      
     o
     
     
  et al.,    
     
      

        
     
      

  o  
o     
o
et al.,et al.,
    


       
Table 3.

Name E number ADI Legislation

   


   

   

   


   

   


   

   


   

   


et al.
77
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
    
    

       
        
       
      
     
    

       

      
     
     
et al.,
COLORING AGENTS
       

 

    
     
   et al.,   
quantum satis status is calcium
 
      
       






   

      
 

         
et al.,





et al.,



    
      

  
     



    
       
     

et al.,

 


CONCLUSION



       
      

   
  

REFERENCES
        
     
      
        

   Shahidi      

     

   
      

        


 
       

       

         
      
     
      

78
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
     

     

       


 
     
     

 





 
    
       

       
    

     


      

       
        



       

    
codexalimentarius.net/ 
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


       
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        
 


   
        http://
 

        
         


      
       


       
       
   
methods/nra/en/index. 

     

  

      
     
       
    

         
    
       

  Sondermann    Wiese  
 



      
     
    

        


     
        
       
       




    
      


      


        
      

   Badrul BS, Mohamed MJ, Nizamuddin
SS       
     
 

et al.
79
Bulletin UASVM Animal Science and Biotechnologies 75(2) / 2018
        
      




       


       
 
       

         
     






         

 
    
      




Shahidi      



        



      

         
        
     
 

       
       

       
sodium propionate and potassium propionate on the
        
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     
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... Food Additives have had different applications, including creating specific colors and flavors and preventing food spoilage and microbial growth [1]. ...
... Jafarzadeh) DOI: 10 [2]. According to their origins, food additives have been categorized into natural food additives, extracted from organic sources, modified natural additives, and synthetic food additives [1,2]. In general, these additives benefit the producers, processors, and consumers of food products. ...
... whereas the rest such as BHA and BHT, are indirectly added to the storage bag following production [1,2]. ...
Article
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Food additives are substances that have long been applied in processed foods, either natural or synthetic. Several purposes have been fulfilled by the application of food additives, the two most notable of which are known to be preventing food spoilage and providing specific colors and flavors. Some food additives are added to food products through direct contact, whereas the rest are added indirectly e.g., through their packaging bags. In addition to the economic and commercial benefits provided by food additives, over the past two decades, studies have demonstrated a significant correlation between excessive consumption of the foods containing such additives (e.g., BHA and BHT) and several adverse health effects, e.g., the incidence of cancer and skin conditions, among others. Through different age groups, children have been found to be the population at the highest risk for such adverse effects induced by food additives. Indeed, it has been reported that food additives may give rise to attention deficit hyperactivity disorder (ADHD) among the child population. Emerging evidence has shown that emulsifiers (e.g., carboxymethyl cellulose and polysorbate), employed as food additives, might alter gut microbiota composition, leading to ulcerative colitis, affecting immune and inflammatory responses, and mental health problems. Therefore, in this review, alongside the beneficial impact of food additives, their adverse health effects as well as their acceptable daily intake have been investigated
... Jams/Jellies last for a longer time as compared to cakes or other sweets because Jams/Jellies contain more sugar as compared to cakes and other sweets. Through osmosis, sugar extracts the water from the fruit which helps in the preservation of food [3][4][5]. ...
... Despite a number of misgivings about their safety, our increasing demand for greater choice, ease and convenience of foods, and our high standard of food safety, makes them a vital component in our food systems. Let's explore the varying ways preservatives keep our foods fresh, safe, and shelf stable [5][6]. ...
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Water is the principal component of fresh fruits and Vegetable which constitutes between 80 to 90% of a produce's fresh weight. Fruits are covered by a layer of natural wax which acts as a barrier to reduce moisture loss and at the same times give the fruit a shiny surface. Besides orange shellac, other common materials used for these purposes include starch, carrageenan, alginates, wood rosin and various waxes. Panko breadcrumbs are crucial to the vegetables being very crispy. The coatings are typically made from natural materials, such as CHI, cellulose, and pectin that are safe for human consumption. The multilayer coating method has been shown to be effective in extending the shelf life of a variety of fresh fruits and vegetables, including apples, strawberries, tomatoes, and cucumbers. Both natural waxes (carnauba, shellac, beeswax or resin) and petroleum-based waxes (usually proprietary formulae) are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. However, chemical treatments, such as copper sulfate, rhodamine oxide, malachite green, and deadly carbide, used on green vegetables to enhance coloration and freshness, are often counterproductive to their nutritional value. There is multiple health risks associated with these chemicals. This study reveals that food preservatives have made a big difference in eating food every day. They help keep the food safe because they add these chemicals to prevent spoilage and retard prevent or control undesirable changes in flavor, color, texture, or consistency of food and nutritive value of food which means the Control natural spoilage of food.
... Although commercial foods are time and energy saving, they adversely impacted the health of consumers as their manufacturing needs the addition of food additives to prevent the growth of microorganisms that cause spoilage or foodborne illness and to increase the consumer acceptability (Miyaki et al., 2016;Pasca et al., 2018;Chakraborty, 2019). In this regard, monosodium glutamate (MSG), a sodium derivative of L-glutamate, is still globally incorporated in a broad spectrum of food preparations (Hajihasani et al., 2020) for its umami taste and flavor enhancement properties (Henry-Unaeze, 2017). ...
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Monosodium glutamate (MSG) consumption is responsible for a wide spectrum of health hazards including nephrotoxicity. The search for phytochemical strategies having broad safety profile to counter MSG toxicity is worthwhile. Nigella sativa L. seed (NSS) is very promising in this regard owing to its antioxidant and cytoprotective nature. Therefore, we attempted to investigate the potential protective effect of NSS on MSG-induced renal toxicity in rats. To accomplish this objective, fifteen adult Wistar albino rats were randomly and equally divided into three groups for 21 days: the control group received no treatment, MSG group supplemented with MSG at a dose of 30 g/kg feed, and MSG + NSS group supplemented with MSG at the same previous dose in conjugation with NSS at a dose of 30 g/kg feed. MSG and its combination with NSS failed to cause any significant difference in the kidney function parameters in comparison with the control. A significant elevation in lipid peroxides (LPO) level, glutathione-S-transferase activity and total antioxidant capacity (TAC) and a significant reduction in superoxide dismutase activity were found in MSG group. LPO level and TAC in MSG intoxicated rats significantly normalized by NSS ingestion. NO level showed absence of significant difference among all experimental groups. MSG elicited histopathological lesions such as depleted glycogen content and fibrosis however, NSS succeeded in enhancing all these features. MSG group showed positive glutathione reductase and superoxide dismutase two immuno-expression whereas, MSG + NSS group showed weak immunostaining. A significant increase in the number of apoptotic cells was observed in MSG group compared to the control. On the other hand, MSG + NSS group exhibited a significant decrease in the number of apoptotic cells. NSS mitigated MSG-induced renal impairments by ameliorating oxidative stress and exerting anti-apoptotic effect.
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The expansion of food technology facilitated the widespread integration of additives into the food supply, driven by factors, such as convenience, urbanization, and increased disposable incomes. Regulated by authorities like the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), these additives are vital for maintaining the quality of large-scale food production but harbor health risks when consumed excessively. Common food additives, such as flavor enhancers, preservatives, antioxidants, coloring agents, and emulsifiers, constitute integral components of the food industry. The comprehensive toxicity assessment and safety assessment framework employ diverse methodologies from in silico modeling to validation and hazard identification to decision-making, respectively. Ongoing research aims to address uncertainties and contribute to informed regulatory decisions for consumer safety, given the potential health issues associated with excessive additive consumption. Transparent labeling, vital for consumer empowerment, is a complex numerical coding system, hence, it is to be revised as clear and informative. Despite regulatory measures, continuous research explores health implications. A study examining the consumption patterns of about 106 K individuals has highlighted the widespread use of antioxidants and emulsifiers—indicating pervasive consumption and potential health risks. The envisioned future entails a shift toward sustainable alternatives and personalized nutrition, necessitating a strategic approach, careful consideration of health implications, and collaborative efforts for transparent communication and informed decision-making.
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This paper presents a case study on the management of a food fraud associated with health risks: the illegal use of sulphites in meat preparations and minced meat in Slovenia in 2019. The purpose is to highlight the shortcomings of existing systems for ensuring food safety in case of food frauds and highlight challenges for improvements. Sulphites are food additives but also have significant allergenic potential, hence they may cause serious reactions in sensitized consumers. Labelling of foods treated with sulphites is mandatory, and their use in meat and meat preparations in Europe is not allowed. However, certain food business operators may intentionally add sulphites into meat preparations to improve the sensory properties; besides being a food fraud, this exposes unaware consumers to health risks. The case started with the notification of an allergic-like reaction by a consumer following the consumption of a meat product. While the public authorities reacted by intensifying controls on markets and retailers, the analysis of risk management and risk communication aspects showed a number of shortcomings: slow response time; lack of recall of sulphite-treated meat products and of an in-depth risk assessment. The evaluation of this case study identified violations of food law regulations and consumer protection legislation. Effective risk management requires an interdisciplinary approach, integrating timely and targeted official control and risk communication throughout the food chain to protect consumers from unfair practices. Consistent, effective, and transparent communication among all actors who share responsibility in ensuring food safety is necessary to achieve improvements. This serious case of food fraud with actual risks to consumer health provided an opportunity for lessons to be learnt regarding managing health hazards from intervention to prevention.
Chapter
In recent years, there has been a notable advancement in the field of food science and technology, with a growing emphasis on adopting sustainable practices in food production. This includes a focus on the selection and sourcing of food additives. Food additives are widely acknowledged for their significant contribution to enhancing the overall quality and stability of food products. These additives serve various purposes, such as imparting color, flavor, and texture, as well as preserving the food and enhancing its resistance to transportation and handling. The utilization of additives is deemed acceptable solely when they contribute to enhancing the overall quality and organoleptic characteristics of food while posing no threats to humans’ health. The physicochemical and sensory properties of food products may undergo changes due to various deterioration processes, including microbiological, enzymatic, physical, and chemical factors. These processes can lead to a decline in both the nutritional quality and food safety of the products. In order to safeguard the well-being of consumers, preservatives (antimicrobials, and anti-browning agents), antioxidants from natural sources, natural pigments as food colorants (anthocyanins, carotenoids, betalains, and chlorophyll), and hydrocolloids (carboxymethylcellulose, xanthan, β-glucans) are included in the food. Unfortunately, depending on the dosage, there is a fine line between safe and hazardous. However, regulatory agencies and law enforcement organizations are responsible for overseeing the development of the food industry and have implemented rigorous laws to regulate the licensing and supervision of food additives.
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Food additives are considered a high-risk factor by the EU and Slovenian consumers, although they are strictly regulated by the authorities and pose a low risk to consumers. However, risk communication about food additives is challenging and involves the interactive exchange of information about hazards, taking into account the risk perception of the target groups. A plan for communication activities aimed at improving public perception of food additives was structured based on the review of scientific literature and the overview of previous communication efforts communicated by various information sources to raise awareness among the Slovenian public from January 2015 to January 2022. The overview included governmental and nongovernmental organizations that are credible sources of information on food safety for Slovenian consumers at the national and EU level. The objective was to develop an effective communication plan on food additives with defined objectives, target groups, key communication messages, communication activities, tools, and channels. The proposed plan can serve as a good basis for launching an effective awareness campaign on food additives to reduce public concern and improve the knowledge of averageconsumers about the use of additives in food.
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Background Curcumin, a polyphenol compound derived from the Curcuma longa L, and crocin, a hydrophilic carotenoid from Crocus Sativus Linnaeus, are traditionally used in food preparations in many countries and could act as chemopreventive compounds against several diseases, including cancer. In this study, the synergistic effect of curcumin and crocin was investigated for the first time on inducing apoptosis and suppressing colorectal cancer cells (SW-480 cell line).Methods and ResultsMTT, Annexin V-FITC/PI, and DAPI staining tests were employed to evaluate cell viability and apoptosis induction, respectively. The combined effect of curcumin and crocin on the expression of genes involved in apoptosis and proliferation was quantified using real-time PCR. The combination therapy effect on cell cycle progression was also evaluated by flow cytometry. Based on the obtained results, curcumin and crocin treatment could cooperatively reduce cell viability and induce apoptosis in SW-480 cells by modulating the expression of Bax, Bcl-2, Caspase-3, Caspase-8, Caspase-9, Jak2, Stat3, and Akt1 genes. Besides, curcumin and crocin were able to synergistically increase the cell cycle arrest at the sub G1 phase, induce autophagy and decrease the clonogenic ability of SW-480 cells. Conclusions These results suggested that curcumin and crocin combination could be considered a more effective therapeutic strategy for inhibiting colorectal cancer.
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During tattooing, high amounts of tattoo colorants, which usually contain various substances, are injected into skin. The major ingredient in tattoo colorants is the coloring component, which can be assigned to two different groups. First, amorphous carbon particles (Carbon Black) are found almost exclusively in black tattoos. Second, tattooists use azo and polycyclic pigments to create nearly all colors of the visible spectrum. Due to their different chemistries, those tattoo colorants usually contain various compounds, such as by-products and impurities. Professional tattooists inject the colorant mixture into skin using the solid needles of tattoo machines, and studies have shown that about 2.5 mg of tattoo pigment is injected to stain about 1 cm(2) of skin. Animal experiments revealed that about one-third of that amount disappeared from skin within weeks after tattooing, and this finding was confirmed by pigment extraction from long-existing tattoos. It is assumed that some of the tattoo colorants stay in the skin because the pigment particles are insoluble and too large to be transported. The other part of the tattoo colorants shows up at least in the lymph nodes located next to the tattoo. To date, no investigations determining whether and to what extent tattoo colorants can be found in any other organs of the human body have been performed. Thus, tattooing of colorants into skin entails a complex reaction of the skin that triggers the immune system and launches manifold transport processes, which might pose additional health risks not only to skin but also to other organs of humans. © 2015 S. Karger AG, Basel.
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Maintenance of equilibrium between free radical production and antioxidant defences (enzymatic and non enzymatic) is an essential condition for normal organism functioning. When this equilibrium has a tendency for the production of free radicals we say that the organism is in oxidative stress. In this situation, excess free radicals may damage cellular lipids, proteins and DNA, affecting normal function and leading to various diseases. In aerobic organisms, the free radicals are constantly produced during the normal cellular metabolism, mainly in the form of Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS). Exposition of the organism to free radicals has led to the development of endogenous defence mechanisms to eliminate them. These defences were the response of evolution to the inevitability of ROS production in aerobic conditions. Natural products with antioxidant activity may help the endogenous defence system. In this perspective the antioxidants present in the diet assume a major importance as possible protector agents reducing oxidative damage. Particularly, the antioxidant properties of wild mushrooms have been extensively studied by our research group and by others, and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. We will review the compounds identified so far in mushrooms, as well as the mechanism of action involved in their antioxidant properties. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present.
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Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation reactions, which lead to the formation of off-flavor, due to side-reaction products that potentially have toxic effects and reduce shelf-life. The Maillard reaction products (MRPs) are widely produced in foods containing reducing sugars and amino-bearing compounds during thermal processing and storage. MRPs possess excellent antioxidant ability in many food products, through chelation of metal ions, breakdown of radical chains and hydrogen peroxide, and scavenging of reactive oxygen species. This review presents an overview of the antioxidant activity of MRPs in model and real food systems. It also provides the pros and cons of the Maillard reaction, some available antioxidant assays to evaluate the antioxidative ability of MRPs, and parameters influencing their functional properties. In addition, metal chelation-based antibrowning ability of MRPs to inhibit the enzymatic browning reaction in fruits and vegetables is discussed.
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Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens. Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.
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As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients. Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients.
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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized.
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Many studies have been conducted with regard to free radicals, oxidative stress and antioxidant activity of food, giving antioxidants a prominent beneficial role, but, recently many authors have questioned their importance, whilst trying to understand the mechanisms behind oxidative stress. Many scientists defend that regardless of the quantity of ingested antioxidants, the absorption is very limited, and that in some cases prooxidants are beneficial to human health. The detection of antioxidant activity as well as specific antioxidant compounds can be carried out with a large number of different assays, all of them with advantages and disadvantages. The controversy around antioxidant in vivo benefits has become intense in the past few decades and the present review tries to shed some light on research on antioxidants (natural and synthetic) and prooxidants, showing the potential benefits and adverse effects of these opposing events, as well as their mechanisms of action and detection methodologies. It also identifies the limitations of antioxidants and provides a perspective on the likely future trends in this field.