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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) when used as food additives. Benzoic acid and its sodium and potassium salts are rapidly absorbed after oral administ...
Citations
... Consequently, it is commonly used as a preservative to extend the shelf life of various food products [19]. While generally recognized as safe for consumption in limited amounts, the excessive intake of benzoic acid could potentially lead to health issues, such as allergic reactions [20]. The significant concentration of benzoic acid detected in plant-based protein supplements raises intriguing questions. ...
The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assays) and total phenolic content (TPC) were evaluated using spectrophotometric tests. In the analyzed proteins, twenty-five polyphenols were detected, including eleven phenolic acids, thirteen flavonoids, and one ellagitannin. Hemp protein revealed the highest individual phenolics content and TPC value (1620 μg/g and 1.79 mg GAE/g, respectively). Also, hemp protein showed the highest antioxidant activity determined via ABTS (9.37 μmol TE/g) and DPPH (9.01 μmol TE/g) assays. The contents of p-coumaric acid, m-coumaric acid, kaempferol, rutin, isorhamnetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and TPC value were significantly correlated with antioxidant activity assays. Our findings indicate that plant-based protein supplements are a valuable source of phenols and can also be used in research related to precision medicine, nutrigenetics, and nutrigenomics. This will benefit future health promotion and personalized nutrition in the prevention of chronic diseases.
... The antimicrobial properties of benzoic acid have been shown to correlate with the pH of the growth medium (i.e., the concentration of the protonated form) [1]. However, the solubility of benzoic acid in water is quite limited (2.9 g L − 1 at 20 • C) [2]. Sodium benzoate is often used instead of benzoic acid due to the much higher solubility of the benzoate salt in water (556 g L − 1 at 20 • C) [2], but potassium benzoate and calcium benzoate are also approved for use as preservatives [3]. ...
... However, the solubility of benzoic acid in water is quite limited (2.9 g L − 1 at 20 • C) [2]. Sodium benzoate is often used instead of benzoic acid due to the much higher solubility of the benzoate salt in water (556 g L − 1 at 20 • C) [2], but potassium benzoate and calcium benzoate are also approved for use as preservatives [3]. Benzoic acid is also used as a preservative in cosmetics and pharmaceuticals, although it has been partially displaced by other compounds that are potent antimicrobials in a wider pH range [1]. ...
... The high benzoic acid content of some berries, such as lingonberry, makes them difficult to use in wine production without pretreatment due to the inhibition of the fermentation process by benzoic acid [5]. Benzoic acid and its sodium, potassium, and calcium salts are all generally regarded as safe to consume when the amounts are within the recommended limits set by various food safety authorities [1,2]. The European Food Safety Authority has set the acceptable daily intake at 5 mg benzoic acid per kg body weight [2]. ...
... EFSA issued five opinions on the safety and efficacy of the benzoic acid when used in feed for weaned piglets (EFSA, 2005), pigs for fattening (EFSA, 2007), pigs for reproduction (EFSA FEEDAP Panel, 2012a), an opinion assessing benzyl alcohols, benzaldehydes and benzoic acid as food flavourings (EFSA FGE Panel, 2012) 3 and another opinion on the safety and efficacy of benzoic acid as a technological feed additive for weaned piglets and pigs for fattening (EFSA FEEDAP Panel, 2019a). Benzoic acid as a food additive was re-evaluated by the EFSA Panel on Food Additives and Nutrient Sources Added to Food in 2016 (EFSA ANS Panel, 2016). In 2012, the European Chemical Agency performed a risk assessment and proposed a classification for benzoic acid (ECHA, 2012). ...
... The Panel notes that the composition and the conditions of use of the additive under assessment are the same as the one previously assessed and currently authorised for benzoic acid, and therefore, the studies assessed in the previous opinions can be used to support the safety in the present evaluation. In addition, the applicant referenced to the previous assessment on the safety of benzoic acid as a food additive (EFSA ANS Panel, 2016) or for the user (ECHA, 2012). ...
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of benzoic acid (Kalama®) as a zootechnical feed additive for weaned piglets at a level of 5000 mg/kg complete feed and for pigs for fattening at a minimum content of 5000 mg/kg and a maximum content of 10,000 mg/kg complete feed. The FEEDAP Panel concluded that benzoic acid is safe for weaned piglets at 5000 mg/kg complete feed and for pigs for fattening at 10,000 mg/kg complete feed. The Panel considered the use of benzoic acid under the proposed conditions of use to be of no concern for consumer safety and the environment. Benzoic acid poses a risk by inhalation, it is irritant to skin and corrosive to eyes, but no conclusions can be drawn on dermal sensitisation. The additive, benzoic acid, is efficacious as a zootechnical feed additive for weaned piglets and for pigs for fattening at the proposed conditions of use.
... No observed adverse effect concentrations (NOAECs) were also determined from the tested concentrations using "lme4". While there is a growing call to replace the NOAEC with the NEC (no-effect concentration, obtained by fitting statistical models) [32], we chose the NOAEC in order to compare our results with FAs' safety legislation, which is still primarily based on the no observed adverse effect level (NOAEL) from animal studies [33][34][35][36][37][38][39][40][41][42][43][44][45]. ...
The rising concerns about controversial food additives’ potential hazardous properties require extensive yet animal-minimized testing strategies. Zebrafish embryos are the ideal in vivo model representing both human and environmental health. In this study, we exposed zebrafish embryos to eight controversial food additives. Our results indicate that Sodium Benzoate is a Cat.3 aquatic toxicant, while Quinoline Yellow is a strong teratogen. At high concentrations, non-toxic chemicals induced similar phenotypes, suggesting the impact of ionic strength and the applicability of the darkened yolk phenotype as an indicator of nephrotoxicity. Three food additives showed unpredicted bioactivities on the zebrafish embryos: Brilliant Blue could weaken the embryonic yolk, Quinoline Yellow may interfere with nutrient metabolism, and Azorubine induced precocious zebrafish hatching. In conclusion, the zebrafish embryo is ideal for high throughput chemical safety and toxicity screening, allowing systematic detection of biological effects—especially those unexpected by targeted in vitro and in silico models. Additionally, our data suggest the need to reconsider the safety status of food additives Quinoline Yellow, Brilliant Blue, Sodium Benzoate, and other controversial food additives in further studies, as well as pave the way to further applications based on the newly found properties of Brilliant Blue and Azorubine.
... Therefore, the issue of the coexistence of certain hypersensitivities is still a matter of dispute and requires careful investigation. EFSA also believes that benzoate intolerances are associated with an already ongoing disease process [42]. ...
There have been reports of food hypersensitivity reactions to food additives (HFA) for many years. The mechanisms of HFA and their frequency are difficult to precisely define, as most of the data come from outdated studies with poor methodology. In 2020, the European Food Safety Authority completed a review of additives, examining their influence on the occurrence of HFA, but did not include all of them. The aim of this review is to systematise knowledge about selected groups of food additives (FAs) and the HFA induced by them. We also briefly discuss the issues of diagnosis and therapy in this disease. FAs are commonly used in prosscessed foods, but HFA appears to be a rare phenomenon. Identification of the FA responsible for hypersensitivity and its treatment is difficult. Diagnosis is a challenge for the clinician and for the patient. A food diary is a helpful diagnostic tool. It allows diet therapy to be monitored based on the partial or complete elimination of products containing a harmful additive. An elimination diet must not be deficient, and symptomatic pharmacotherapy may be necessary if its application is ineffective. Taking all this into account, we conclude that it is necessary to conduct randomised multicentre studies based on the double-blind placebo control protocol in this field.
... (38,39). Per a previous report, 80 mg/kg bw/d of benzoic acid promotes sub-chronic oral toxicity in mice (40). ...
Objective
This study aimed to investigate and compare the morphological and biochemical characteristics of the hippocampus and the spatial memory of young adult ApoE–/– mice on a standard chow diet, a low-fat diet (LFD), a high-fat diet (HFD), and an HFD supplemented with lingonberries.
Methods
Eight-week-old ApoE–/– males were divided into five groups fed standard chow (Control), an LFD (LF), an HFD (HF), and an HFD supplemented with whole lingonberries (HF+WhLB) or the insoluble fraction of lingonberries (HF+InsLB) for 8 weeks. The hippocampal cellular structure was evaluated using light microscopy and immunohistochemistry; biochemical analysis and T-maze test were also performed. Structural synaptic plasticity was assessed using electron microscopy.
Results
ApoE–/– mice fed an LFD expressed a reduction in the number of intact CA1 pyramidal neurons compared with HF+InsLB animals and the 1.6–3.8-fold higher density of hyperchromic (damaged) hippocampal neurons relative to other groups. The LF group had also morphological and biochemical indications of astrogliosis. Meanwhile, both LFD- and HFD-fed mice demonstrated moderate microglial activation and a decline in synaptic density. The consumption of lingonberry supplements significantly reduced the microglia cell area, elevated the total number of synapses and multiple synapses, and increased postsynaptic density length in the hippocampus of ApoE–/– mice, as compared to an LFD and an HFD without lingonberries.
Conclusion
Our results suggest that, in contrast to the inclusion of fats in a diet, increased starch amount (an LFD) and reduction of dietary fiber (an LFD/HFD) might be unfavorable for the hippocampal structure of young adult (16-week-old) male ApoE–/– mice. Lingonberries and their insoluble fraction seem to provide a neuroprotective effect on altered synaptic plasticity in ApoE–/– animals. Observed morphological changes in the hippocampus did not result in notable spatial memory decline.
... Calcium chloride (CC), as a commonly used food additive and processing aid, is widely used as an acidity regulator, a coagulant and a preservative in the food industry. 14 In addition, CC can be applied for clarifying pectin in juice, because coagulation and precipitation of pectins can be performed by calcium bridges between pairs of carboxyl groups of different pectin chains. 15 A previous study stated that CC increased the activity of pectin methylesterase. ...
... Comparing the effect of B and CC, it suggested that CC had an intensive effect on the total acidity, pH and dry extract, especially fermenting immediately at 25°C after treatments (CC0 and B&CC0). CC as food additive was widely accepted and used as acidity regulators in processed foods, 14 and addition of CC could precipitate organic acids. 24 Especially, CC plus B and fermentation immediately at 25°C obtained the greatest changes in total acidity, pH and dry extract ( Table 2). ...
BACKGROUND
Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively.
RESULTS
Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L⁻¹ and higher pectin content of 84.74 mg L⁻¹ were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l‐malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control.
CONCLUSIONS
It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
... In order to improve the protection against the growth and production of toxins by pathogenic E. coli and other microorganisms, the food industry uses antimicrobial compounds (food preservatives). These compounds are restricted to specific limits due to potential health risks [11,12]. In this line of thought, the search for suitable alternatives is a major topic of research and development in the food area, particularly for compounds from natural sources [13][14][15][16][17]. Essential oils (EOs) are natural compounds found in several plants that are involved in secondary metabolism. ...
Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.
... Benzoic acid (E 210) as a food additive has been evaluated by EFSA (EFSA ANS Panel, 2016 ...
Abstract The Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of VevoVitall® (benzoic acid) as a zootechnical feed additive for pigs for fattening. The additive is currently authorised for pigs for fattening with the effect of ‘urinary pH decrease’ at the minimum and maximum use of 5,000 and 10,000 mg/kg complete feed, respectively. The current application intends to support the use of the additive with the specific effect of ‘improvement of performance parameters’ at the minimum dose of 3,000 mg additive/kg complete feed, and keeping the same other conditions as for the use already authorised. The FEEDAP Panel assessed already the safety of the product when used in pigs for fattening in 2007 and 2017. The Panel confirms its former assessments that VevoVitall® used as a feed additive in pigs for fattening at the maximum level of 10,000 mg/kg is considered as safe for pigs for fattening, consumers of food derived from pigs fed the additive and the environment. VevoVitall® does not pose a risk by inhalation to users and is not a skin sensitiser but is a skin irritant and a severe eye irritant. Based on the results of three efficacy studies, the FEEDAP Panel concluded that VevoVitall® has the potential to increase the performance in pigs for fattening at the level of 3,000 mg/kg complete feed.
... The applicant proposed the addition of sodium benzoate (E 211) to Annex III of Regulation (EC) No 1333/2008 as a preservative for use in liquid formulations of Quillaia extracts (E 999). The Panel noted that exposure to sodium benzoate (E 212) at the levels proposed to be used in the preparation of Quillaia extract (E 999) would add at the maximum 0.13% to the exposure to benzoic acid-benzoates (E 210-213) as food additives, considering their use according to Annex II to Regulation No 1333/2008 and additional exposure from food categories which may contain benzoic acid-benzoates due to carryover, for which an exceedance of the ADI of 5 mg/kg bw per day, expressed as benzoic acid, was observed in the non-brand-loyal scenario for toddlers and children (EFSA ANS Panel, 2016). ...
... Exposure to benzoic acid-benzoates (E 210-213) from their authorised use according to Annex II (Regulation No 1333/2008) and via food categories which may contain benzoic acid-benzoates due to carry-over (for which data were available), was estimated to range between 0.8 mg/kg bw per day at the mean for adolescents and the elderly and 6.9 mg/kg bw per day at the 95th percentile for toddlers (EFSA ANS Panel, 2016). Based on these estimates and comparing the highest exposure estimate for benzoates (EFSA ANS Panel, 2016) to the lowest coming from Quillaia extract (current opinion) and the lowest exposure estimate for benzoates (EFSA ANS Panel, 2016) to the highest coming from Quillaia extract (current opinion), the Panel calculated that the additional exposure to sodium benzoate (E 212) coming from the use of Quillaia extracts (E 999) would be in the range 0.01% to 0.13%. ...
... Exposure to benzoic acid-benzoates (E 210-213) from their authorised use according to Annex II (Regulation No 1333/2008) and via food categories which may contain benzoic acid-benzoates due to carry-over (for which data were available), was estimated to range between 0.8 mg/kg bw per day at the mean for adolescents and the elderly and 6.9 mg/kg bw per day at the 95th percentile for toddlers (EFSA ANS Panel, 2016). Based on these estimates and comparing the highest exposure estimate for benzoates (EFSA ANS Panel, 2016) to the lowest coming from Quillaia extract (current opinion) and the lowest exposure estimate for benzoates (EFSA ANS Panel, 2016) to the highest coming from Quillaia extract (current opinion), the Panel calculated that the additional exposure to sodium benzoate (E 212) coming from the use of Quillaia extracts (E 999) would be in the range 0.01% to 0.13%. ...
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on Quillaia extract (E 999) when used as a food additive and the evaluation of the safety of its proposed extension of use as a food additive in flavourings. The Scientific Committee for Food (SCF) in 1978 established an acceptable daily intake (ADI) of 0–5 mg spray-dried extract/kg body weight (bw) per day for E 999. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established in its latest evaluation a group ADI of 0–1 mg/kg bw per day, expressed as quillaia saponins, for Quillaia extract for Type 1 and Type 2. The Panel considered it likely that intact Quillaia extract saponins are absorbed to a low extent, are hydrolysed in the gastrointestinal (GI) tract and that the aglycone is absorbed only to a limited extent. The Panel considered that the genotoxicity data available did not indicate a concern for genotoxicity. Taking into account the available toxicological database, various no observed adverse effect levels (NOAELs) relevant for the derivation of an ADI were identified. The Panel considered that the 2-year study in rats was the most robust and that the NOAEL of 1,500 mg Quillaia extract/kg bw per day could be used to derive the ADI for E 999. Considering that the adverse effects reported were due to the presence of saponins in the extract, that saponins were present in Quillaia extract Type 1 (around 20%) and using an uncertainty factor of 100, the Panel derived a ADI of 3 mg saponins/kg bw per day for E 999. None of the exposure estimates for the different population groups of the refined brand-loyal scenario exceeded the ADI of 3 mg saponins/kg bw per day. The proposed extension of use also would not result in an exceedance of this ADI for the refined scenario. The Panel proposed some recommendations for the European Commission to consider, in particular revising the EU specifications for E 999 in order to differentiate the extracts of Quillaia according to the saponins content and to include other parameters to better characterise the food additive. © 2019 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.
