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Food additives are natural or synthetic substances that can be added to foodstuff in small amounts to perform technological functions, namely colour, sweetness or to extend shelf life. In the European Union an E number identifies all food additives. According to the technological functions twenty-five categories of food additives have been defined....
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... use of antibiotics in food preservation is problematic since it can lead to the development of resistant microorganisms, with the consequent negative effects that this implies in its therapeutic application. Antibiotics nisin (E234) and pimaricin (natamycin -E235) have been used as food preservatives (Table 7; Fig. ...
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... In addition, the high frequency of alert notifications for herbs and spices and cereals, and bakery products suggests that these categories may be particularly prone to issues related to food additives and flavourings. In view of the situation in the rest of the countries around the world, it is somewhat similar, as many authors in many different countries were interested in assessing the risks associated with the excessive presence of food additives in vegetables and fruits (Carlos et al., 2019;Mischek & Krapfenbauer-Cermak, 2012;Sebaei & Refai, 2021;Zhang et al., 2014) that in addition to recent worldwide systematic reviews represented thousands of articles concerning such food additive contaminants in fruits and vegetables (Abdulmumeen et al., 2012;Hosseini et al., 2023;Silva & Lidon, 2016). ...
Food additives are increasingly used in processed foods worldwide, resulting in rising health exposure. Herin, 3338 Rapid Alert System for Food and Feed (RASFF) notifications related to food additives from 2000 to 2022 were analyzed to identify the notification evolution, the most notified origin countries, the most notified product categories, products and hazards, and actions taken. Fruits and vegetables accounted for 26.6% of all notifications, driven by sulfite (70%). Crustaceans accounted for 14.7% of all notifications, also mainly due to sulfite (92.8%). The top 5 notified products were shrimps (12.0%), apricots (11.1%), soft drinks (4.4%), jelly cups (3.4%), and food supplements (3.2%), while the top 5 hazards were sulfite (40.6%), benzoic acid (9.4%), sunset yellow (6.7%), tartrazine (5.0%), and erythrosine (4.5%) of all notifications. Re-dispatching (17.9%), withdrawals (15.2%), and destructions (11.2%) were the most common actions taken. Hazard Index estimation showed sulfites posed potential health risks in certain high-exposure scenarios. Many notifications regarding processed food products contain one or more additives and flavouring that exceed the permissible limits and consumers should be aware of these foodstuffs to avoid excessive exposure. We recommend further research is needed to assess if exposure to multiple additives and flavourings has synergistic, additive, or antagonistic effects on human health.
... other hand, chemical preservation involves the incorporation of preservatives into food. Preservatives are intentionally added to food items to hinder or postpone microbial, enzymatic, or chemical alterations that can lead to nutrient degradation [7]. Common antimicrobial preservatives in the food industry include sodium and potassium salts of benzoic acid and sorbic acid. ...
... Незважаючи на те, що під час процесу випікання температура в печі сягає понад 200 °С, температура у середині м'якуша коливається в межах 90 °С. Дана температура недостатня для знищення спороутворюючої групи бактерій роду Bacillus, які є збудниками псування хліба під час його зберігання (Oliveira et al., 2014;Silva & Lidon, 2016;Voitko & Kukhtyn, 2021). Тому для запобігання розвитку даної групи мікроорганізмів застосовують різні добавки до пшеничного хліба. ...
Bread is one of the most important and basic food products consumed by people all over the world. The aging of wheat bread is a natural process that shortens its storage and sale periods and occurs under the influence of several factors, in particular due to the development of technically harmful microorganisms. Therefore, in the bakery industry, safe chemical preparations are widely used, which can inhibit the occurrence of microbiological defects and thus prolong the freshness of bread throughout the entire storage period. The aim of the work was to investigate the influence of organic acids on the microbiological, physicochemical and technological indicators of wheat bread. For the study, generally recognized microbiological and physicochemical methods were used to determine the quality indicators of raw materials and finished bakery products. It was found that flour of the highest and first grades, as the main raw material for the production of bread, always contains spore-forming bacteria, which, if the production technology and the temperature-humidity regime of storage are not followed, can be the cause of potato disease of bread. It was established that the addition of organic acids to flour during the production of wheat bread, on average, increases the titrated acidity of the finished product by 1 degree. According to physico-chemical parameters (moisture, porosity), the test samples of bread did not differ significantly, compared to the control sample, and these values were within the normative value. At the same time, the fragility of the test samples was, on average, 1.4 times lower than in the control bread.This indicates that products containing organic acids will be less likely to go rancid and have better organoleptic properties during storage. During the organoleptic evaluation of the test samples of bread, it was established that all of them met the satisfactory requirements for the main parameters, such as appearance, color and consistency, that is, they did not differ from the control sample. Therefore, the combination of organic acids and the creation of acidifying preparations for wheat dough will improve the quality of finished products and their shelf life.
... When used in excess, it might cause negative effects such skin rashes and itching, breathing problems, sneezing, or stomach issues (Silva and Lidon., 2016). M. M. Silva and F. Lidon, 2016. ...
... When used in excess, it might cause negative effects such skin rashes and itching, breathing problems, sneezing, or stomach issues (Silva and Lidon., 2016). M. M. Silva and F. Lidon, 2016. Certain food preservatives are classi ed as carcinogens or cancer-causing agents due to their hazardous effects on human health. ...
... 2.11. Cytotoxicity assay: (30), odor (30), color (20), texture (20), acceptability (score 100). ...
Due to the potential health risks of synthetic food preservatives, there has been a noticeable increase in interest in finding natural food preservatives during the past few decades. The goal of this study was to investigate the use of a natural extract of Commiphora Myrrh as an antimicrobial agent. The antioxidant properties of Myrrh resin extract (MRE) were analyzed using HPLC and GC-MS. The results showed that MRE contained potent antioxidant compounds, including 19 compounds, with the dominant compound being kaempferol, which had the highest value of 1896 µg/g. Quercetin was found to be the second most abundant compound, with a value of 520 µg/g. The efficacy of MRE as an antimicrobial agent against both Gram-positive and Gram-negative bacteria was tested, and its application in Cacao beverage was also studied. The results demonstrated that MRE was highly effective against all the tested bacteria both in vitro and in the total bacterial count of the produced cacao beverage. Additionally, the fungi in the cacao beverage were completely inhibited at all tested concentrations of MRE. The total soluble solids (TSS), pH value, and acidity of the produced untreated, treated cacao beverage with MRE and sodium benzoate were carried out, and all values mentioned were almost the same, with no differences noted. The sensory evaluation of Cacao beverage showed that the MRE had a minor impact on taste, odor, color, and texture of the produced cacao beverage in comparison with the control sample, which was very acceptable for judgments and recorded 95, 88, and 94 for the control and treated samples, respectively. Furthermore, the anti-cancer properties of MRE were evaluated, revealing significant cytotoxic effects against colon cancer (HCT) and liver cancer (HEPG2) cell lines. The IC50 values for HCT and HEPG2 cells were 55.69 µg/ml and 70.78 µg/ml, respectively, indicating the potential of MRE as an anti-cancer agent.
... In the traditional meat processing in the past, most food companies usually choose to use polyphosphates, nitrates, sorbic acid and its salts, etc [5], to enhance the quality of meat products. However, if these chemically synthesised food additives are consumed by humans in excessive amounts over a long period of time, they will cause serious harm to their health [6]. With the implementation of the "Healthy China 2030" programme and the increasing awareness of people's health, green and healthy meat products are bound to receive widespread attention from society and consumers [7]. ...
In order to solve the problems of loose texture and low quality of brined beef in the actual production process, this study took beef tendon as raw material, firstly, carried out the study of quantitative brining process to determine the optimal brining process; then, used the brine injection technique to add curdlan gel, and then used texture profile analysis (TPA) to study the effect of different types and amounts of curdlan gel (0%, 1%, 2%, 3% and 4%) on the textural properties of the brined beef. (TPA) was used to study the effects of different types and amounts of curdlan gel (0%, 1%, 2%, 3% and 4%) on the textural properties of brined beef. The optimum quantitative brining conditions for brined beef were determined by one-way and orthogonal tests: marinating time of 6 hours, brining time of 40 minutes and simmering time of 20 minutes, which gave the highest overall acceptability score. The results of the test calculations showed that the content of curdlan gel No. 1 was 71% and the content of curdlan gel No. 2 was 45%. The results of texture analysis showed that the hardness, stickiness and chewiness of the brined beef in the group added with curdlan gel gum No.1 decreased significantly (P<0.05), while the changes of elasticity, cohesiveness and reactivity were not significant (P>0.05); the hardness of the brined beef in the group added with curdlan gel gum No.2 increased slightly, and the changes of stickiness, chewiness, elasticity, cohesiveness and reactivity were not significant (P>0.05), indicating that the hardness of meat products did not necessarily just show a decreasing trend with the increase of the content of curdlan gel gum. After comprehensive analysis, it was concluded that, since the content of the available natural gum No.1 was significantly higher than that of No.2, the effect on the texture was also significantly higher than that of No.2, among which the effects on hardness, viscosity and chewiness were significant (P>0.05). Moreover, regardless of the curdlan gel No.1 or No.2, the overall analysis revealed that the effect on the texture of marinated beef was the greatest when the added amount of curdlan gel gum was 2%. Therefore, the addition of appropriate amount of curdlan gel gum during the processing of marinated meat products can effectively improve the quality of meat and prolong its shelf-life.
... Similarly, evidences for excessive sodium benzoate causing urticaria have been provided since 1973 [4,[8][9][10][11]. Benzoic acid may produce allergic reactions [12], and its sodium salt is claimed to inhibit certain enzyme activities [13] related to neurotoxic effects and fetal abnormalities [14]. ...
... Food Composition Databases (FCDBs) provide data on the content of commercial products. The main ingredients used to manufacture commercial drinks and foods are preservatives [1,2], sweeteners [3], color additives [1], nutrients [4], emulsifiers [5], binders [5], flavors and color [6], flavor enhancers [6], and many others. Flavors and flavor enhancers are added to most processed foods and drinks to provide a representative olfactory and taste sensory image [6]. ...
Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic–mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provides a rapid and reliable system for assessing the volatile profile of these beverages. The analysis reveals the presence of a total of 40 volatile organic compounds, including esters, terpenes/terpenoids, alkenes, aldehydes, aromatic hydrocarbons, and alcohols. Medium-chain esters were found to dominate the volatile profile of the beverages, suggesting a significant contribution to their fragrance and taste. This study offers valuable insights into the volatile profile of commercial beverages, creating awareness among consumers about the flavor components present in these products. By understanding the volatile composition, consumers can make informed choices regarding their beverage consumption. The comprehensive analysis provided by this research serves as a foundation for further studies related to flavor characterization and optimization in commercial beverages.
... Based on past studies, the addition of BA preservatives inside the sauce is due to the antimicrobial activities of yeast and fungus [53]. Another study has shown that the addition of the SD inside the food can prevent the growth of yeast, fungus, and bacteria [54]. The next sample that was tested was sardine in tomato sauce and there was no reading on the SD, BA, and SA preservatives in both samples and therefore it is said that the food product is safe to be eaten. ...
... The selection of these preservatives is crucial as they can harm human health if taken in excess. Among the side effects of SD are asthma, rashes, high blood pressure, diarrhea, and stomachache [54,62]. Overconsumption of BA can result in allergies and difficulty in breathing while SA can cause diarrhea, skin redness, headache, vomiting, and stomach cramps. ...
Canned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer. Therefore, food preservative detection in food samples is essential for safe consumption and health well-being. This paper proposed a fuzzy logic framework to determine the safety of food products based on the concentration of sulphur dioxide (SD), benzoic acid (BA), and sorbic acid (SA) in five different food categories as referred to the Food Acts 1983 and Food Regulations 1985 in Malaysia. The fuzzy logic framework comprises of Mamdani inference system design with 90 fuzzy rules, 15 and 5 membership functions for both the input and output parameters respectively. 50 random values and 10 lab analysis results based on the industrial samples were used to validate the developed algorithms in ensuring the safety of the food products. The membership functions generated for the three inputs (SD, BA, and SA) during the fuzzification steps are based on the maximum allowable limit from the food acts. The defuzzification of fuzzy logic gave an average output value of 0.1565, 0.1350, 0.1150, 0.1100, and 0.1550 for chicken curry with potatoes, satay sauce, sardine in tomato sauce, anchovies paste, and sardine spread accordingly. Results obtained from the fuzzy logic framework concluded that all the industrial samples are safe to be eaten and comply with the Sixth Schedule, Regulation 20 in both Acts.
... The addition of preservatives like sorbic acid (H-Sorb) and its salts, as potassium sorbate (K-Sorb), are common chemical substances widely used in the food industry [1,4] and are also permitted by the Brazilian food law [5]. Although the undissociated form (H-Sorb) is the potent antimicrobial, the soluble dissociated form (K-Sorb) is the preferred additive [2,[6][7][8]. ...
The method (RP-HPLC ISO 9231| IDF 139) for sorbic acid (H-Sorb) determination in Dulce de Leche (DL) was investigated and fulfilled the acceptance criteria: selectivity (single peak), linearity (3.1–50.0 μg/mL; R² = 0.9977), precision (CV = 0.66–2.04%), accuracy (recoveries = 93.6–101.9%), detection limit (0.72 μg/mL) and quantification limit (2.17 μg/mL). In DL samples, the accuracy of H-Sorb determination from added K-Sorb before/after heat treatment varied from 88.8 to 96.5%. Addition of K-Sorb before/after evaporation (pH ~ 6.9, 100 min and 120 ºC) did not interfere with the final H-Sorb concentration. The evaluation of the thermal stability of K-Sorb in aqueous sucrose solutions at different pH values showed that H-Sorb losses were pH dependent. At pH ≤ pKa evaporation losses of H-Sorb occurred. H-Sorb analysis of commercial samples (n = 10) showed that their concentrations (265–572 mg/kg) were within Brazilian DL regulations, except for one sample that was mislabeled.
... Te analysis also identifed organic acids, such as citric acid, renowned for their use in the food industry to preserve color by decelerating oxidation rates. Citric acid enhances favor, functions as an emulsifer, and adds value to processed products like jams and canned food as an antibacterial agent, thus promoting a longer shelf life [58]. Te range and potency of polyphenols observed in the B. pilosa extract validate their use for health benefts and utility in broader industrial product development. ...
Chitosan (Ch) was functionalized with Bidens pilosa (BP) extract at 1, 3, or 5% to form Ch-1 BP, Ch-3 BP, and Ch-5 BP, respectively. Ch without plant extract was used as a control. The composite films were characterized and tested for antifungal properties in the agar disc diffusion approach and antioxidant capacity in the 2,2-diphenyl-1-picrylhydrazyl assay. Chitosan films fused with B. pilosa extract inhibited the growth of P. expansum with a 10 mm inhibition diameter compared to control films (3.33 mm). Ch-1 BP exhibited the highest (79.13%) radical scavenging activity (RSA), and control films had the lowest RSA (50.97%). Liquid chromatography-mass spectrometry analysis identified 20 metabolites, including phenolic acids (9), organic acids (8), monosaccharides (1), amino acids (1), flavonoids (1), and six unknown polyphenols. Chitosan-based composite coating (Ch-1% BP) exhibited the lowest weight loss percentage (16.74%) and decay incidence (17.3%), while the untreated fruit showed higher weight loss and decay incidence (48.33% and 83.2%, respectively). The effectiveness of chitosan-enriched coating in maintaining the postharvest quality of raspberry fruit suggests that this plant could be a postharvest agent for controlling microbial spoilage and protecting against oxidative stress, ultimately resulting in extended storage in horticultural crops.
