المؤلفون: Andrea Mesárošová, Marek Bobko, Lukáš Jurčaga, Alica Bobková, Katarína Poláková, Alžbeta Demianová, Judita Lidiková, Ondřej Bučko, Andrea Mendelová, Tomáš Tóth

المصدر: Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 184-191 (2024)

مصطلحات موضوعية: food additive, lipid oxidation, meat product, plant extract, polyphenols, Agriculture

الوصف: Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL.kg-1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde (MDA) was observed in the group with 5 mL.kg-1 of chokeberry extract, which was comparable to the group with ascorbic acid.

وصف الملف: electronic resource

العلاقة: https://cjfs.agriculturejournals.cz/artkey/cjf-202403-0002_chokeberry-aronia-melanocarpa-as-natural-antioxidant-for-the-meat-industry.phpTest; https://doaj.org/toc/1212-1800Test; https://doaj.org/toc/1805-9317Test

الوصول الحر: https://doaj.org/article/8e8e0f196fbf47ba9e2f6b8c7b90ca9cTest

المؤلفون: Osada R, Oshikata C, Kurihara Y, Terada K, Kodama Y, Yamashita Y, Nakadegawa R, Masumitsu H, Motobayashi Y, Takayasu H, Masumoto N, Manabe S, Zhu Y, Tanaka R, Kaneko T, Sasaki A, Tsurikisawa N

المصدر: Journal of Asthma and Allergy, Vol Volume 17, Pp 161-165 (2024)

مصطلحات موضوعية: food additive, mast cell, monosodium glutamate, food allergy, Immunologic diseases. Allergy, RC581-607

الوصف: Reeko Osada,1 Chiyako Oshikata,1– 3 Yuichi Kurihara,4 Kosuke Terada,1 Yuka Kodama,1 Yuga Yamashita,1 Ryo Nakadegawa,1 Hinako Masumitsu,1 Yuto Motobayashi,1 Hirokazu Takayasu,1 Nami Masumoto,1,3 Saki Manabe,1 Yingyao Zhu,4 Ryo Tanaka,4 Takeshi Kaneko,3 Aya Sasaki,5 Naomi Tsurikisawa1– 3 1Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan; 2Department of Allergy and Respirology, Hiratsuka City Hospital, Hiratsuka, Japan; 3Department of Pulmonology, Yokohama City University Graduate School of Medicine, Yokohama, Japan; 4Department of Dermatology, Hiratsuka City Hospital, Hiratsuka, Japan; 5Department of Clinical Laboratory, Tokyo Dental College Ichikawa General Hospital, Ichikawa, JapanCorrespondence: Naomi Tsurikisawa, Department of Respirology, National Hospital Organization Yokohama Medical Center, 3-60-2 Harajuku, Totsuka-ku, Yokohama, 245-8575, Japan, Tel +81-45-851-2621, Fax +81-45-851-3902, Email User831328@aol.comAbstract: Monosodium glutamate (MSG), a salt form of a non-essential amino acid, is widely used as a food additive, particularly in Asian cuisines, due to its unique flavor-enhancing qualities. Type I allergic reactions to MSG have not previously been reported. Our patient, a 21-year-old woman, was 14 years old when she first noticed swelling of her tongue (but no oral itching, diarrhea, or abdominal pain) after eating various snack foods. Current skin prick testing elicited a weak positive reaction to MSG. We then performed an oral challenge test during which our patient ingested potato snacks. Subsequent histology showed telangiectasia of the buccal mucosa, interstitial edema in the subepithelial submucosa, and mast cell infiltration. Oral mucosal challenge tests using sodium glutamate confirmed oral swelling in this patient. This report is the first to confirm a case of type 1 allergy to MSG by combining pathology findings with the results of challenge testing.Keywords: food additive, mast cell, monosodium glutamate, food allergy

وصف الملف: electronic resource

العلاقة: https://www.dovepress.com/a-case-of-type-iTest-food-allergy-induced-by-monosodium-glutamate-peer-reviewed-fulltext-article-JAA; https://doaj.org/toc/1178-6965Test

الوصول الحر: https://doaj.org/article/7d3319e9a0e64fdaba3585db7bdfa715Test

المؤلفون: Chunjian Li, Pengdong Sun, Guoqing Wei, Yuqi Zhu, Jingyuan Li, Yanfeng Liu, Jian Chen, Yang Deng

المصدر: Synthetic and Systems Biotechnology, Vol 9, Iss 1, Pp 99-107 (2024)

مصطلحات موضوعية: Creatine, Corynebacterium glutamicum, Whole-cell biocatalysis, Guanidinoacetate N-Methyltransferase, Food additive, Biotechnology, TP248.13-248.65, Biology (General), QH301-705.5

الوصف: Creatine is a naturally occurring derivative of an amino acid commonly utilized in functional foods and pharmaceuticals. Nevertheless, the current industrial synthesis of creatine relies on chemical processes, which may hinder its utilization in certain applications. Therefore, a biological approach was devised that employs whole-cell biocatalysis in the bacterium Corynebacterium glutamicum, which is considered safe for use in food production, to produce safe-for-consumption creatine. The objective of this study was to identify a guanidinoacetate N-methyltransferase (GAMT) with superior catalytic activity for creatine production. Through employing whole-cell biocatalysis, a gamt gene from Mus caroli (Mcgamt) was cloned and expressed in C. glutamicum ATCC 13032, resulting in a creatine titer of 3.37 g/L. Additionally, the study employed a promoter screening strategy that utilized nine native strong promoters in C. glutamicum to enhance the expression level of GAMT. The highest titer was achieved using the P1676 promoter, reaching 4.14 g/L. The conditions of whole-cell biocatalysis were further optimized, resulting in a creatine titer of 5.42 g/L. This is the first report of successful secretory creatine expression in C. glutamicum, which provides a safer and eco-friendly approach for the industrial production of creatine.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2405805X24000036Test; https://doaj.org/toc/2405-805XTest

الوصول الحر: https://doaj.org/article/b5e7f34660534b3f82caba838df79a36Test

المؤلفون: ROHADI, SAMPURNO, ADI, SUDJATINAH, AZKIA, MITA NURUL, HUDA, NURUL

المصدر: Current Research in Nutrition & Food Science; 2024, Vol. 12 Issue 1, p225-233, 9p

مصطلحات موضوعية: FOOD additive analysis, CARBOHYDRATES, RESEARCH funding, SURFACE properties, DIETARY fats, SOLUBILITY, DESCRIPTIVE statistics, FOOD industry, PLANT extracts, PHYSICAL & theoretical chemistry, FERMENTATION, DIETARY fiber, GLUCANS, SCANNING electron microscopy, VISCOSITY, ANALYSIS of variance, DATA analysis software, PLANT proteins

مستخلص: Modified flour is widely used in the food industry to enhance viscosity and texture. Previous research has investigated fermenting Bamboo Shoots Flour from Ampel Gading Bamboo which is rich in fiber. Physical process combination, like temperature changes, and chemical modifications using acids or bases, may alter the flour's gel-forming properties, thereby expanding its applications, including as a thickening agent. The objective of this study is to evaluate the physicochemical properties and potential applications of Modified Bamboo Shoots Flour (MBFS) as a thickening agent. The analysis demonstrated that MBSF comprises 28.41% carbohydrates, with 4.88% crude fiber and 18.68% starch, featuring 4.74% amylose and 13.94% amylopectin (wet basis). Additionally, it contains 28.10% protein and 11.17% fat (wet basis), maintaining the characteristic form of MBSF. Scanning Electron Microscope (SEM) evaluation revealed the presence of ovate-shaped, rough and irregular surface starch granules. Heating a 2% MBSF suspension to 100°C increases viscosity, solubility, and swelling power. Low acidity (pH 10) enhances swelling power without affecting viscosity significantly. Both low acidity and heat treatments enhance the thickening properties of the MBFS. This study offers fundamental insights into the physical and chemical characteristics of MBFS, thereby facilitating its potential application in final products. [ABSTRACT FROM AUTHOR]

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المؤلفون: EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, Birgit Dusemund, Alicja Mortensen, Dominique Turck, Detlef Wölfle, Stefania Barmaz, Agnieszka Mech, Alexandra Tard, Ursula Gundert‐Remy

المصدر: EFSA Journal, Vol 22, Iss 5, Pp n/a-n/a (2024)

مصطلحات موضوعية: E 412, food additive, guar gum, infants, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

الوصف: Abstract Guar gum (E 412) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to this assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety of guar gum (E 412) for its uses as food additive in food for infants below 16 weeks of age belonging to food categories 13.1.1 (Infant formulae) and 13.1.5.1 (Dietary foods for infants for special medical purposes and special formulae for infants). In addition, the FAF Panel was requested to address the issues already identified during the re‐evaluation of the food additive when used in food for the general population. The process involved the publication of a call for data to allow the interested business operators to provide the requested information to complete the risk assessment. In the response to EFSA requests, one IBO stated that E 412 is not used in food categories 13.1.1 and 13.1.5.1, but it is present in products under food category 13.1.5.2. The Panel concluded that the submitted data are not sufficient to support the safe use of guar gum (E 412) in food for infants (below and above 16 weeks of age) and young children under FC 13.1.1, 13.1.5.1 and 13.1.5.2. Additionally, the Panel concluded that the technical data provided by the IBO support further amendments of the specifications for E 412 laid down in Commission Regulation (EU) No 231/2012.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1831-4732Test

الوصول الحر: https://doaj.org/article/e15e45ca03aa49beb679c9cbeabe7329Test

المؤلفون: 21603/2074-9414-2023-4, Olga P. Bazhenova

المصدر: Техника и технология пищевых производств, Vol 53, Iss 4, Pp 689-697 (2023)

مصطلحات موضوعية: limnospira fusiformis, cyanoprokaryotes, cultivation, phytomass, food additive, western siberia, Food processing and manufacture, TP368-456

الوصف: Global food shortages make it necessary to look for alternative renewable bioresources. In the south of Western Siberia, the filamentous cyanoprokaryote Limnospira fusiformis triggers seasonal algae bloom in hypergaline alkaline Lake Solenoye. The species has valuable nutritional properties, and its phytomass is a potential source of proteins and biologically active substances. The O9.13F strain of L. fusiformis has a good potential as a bioadditive in animal feeding. The article offers a technology for cultivating O9.13F of L. fusiformis, isolated from Lake Solenoye. The research objectives were to establish the optimal cultivation conditions, medium, and periodicity. The study featured strain O9.13F of filamentous cyanoprokaryote L. fusiformis. The micropipette method made it possible to isolate pure culture from water samples taken from Lake Solenoye, Omsk, Russia, at the end of algae bloom. The cultivation involved a UT-6070 climatic chamber under uniform illumination with light intensity 10–30 μmol photons/m2s and 12-h light-dark circle at 20 ± 2°C on various media: natural habitat – water from the Solenoye Lake; mineral medium – liquid Zarrouk’s medium; agarized Zarrouk’s medium; composite variants, where the ratio of mineral medium vs. water varied from 1:9 to 9:1. Lake water inhibited the culture growth: the trichomes died and sank on day 10–15. Zarrouk’s agarized medium stopped the culture growth as early as on day 2. The most intensive growth and development of the culture was observed in the samples with Zarrouk’s mineral liquid medium and a composite mix of Zarrouk’s medium and sterilized water at a ratio of 5:5. Without stirring, full-fledged trichomes had no time to develop, and the increase in phytomass volume slowed down. O9.13F showed the highest rate of phytomass growth at a cultivation temperature of 20 ± 2°C and a light intensity of 10–30 μmol photons/m2s. The recommended light-dark circle was12:12 h. Zarrouk’s mineral liquid medium and a composite medium of Zarrouk’s medium and sterilized water proved to be optimal in a UT-6070 environmental chamber. Europolitext KV-06 or mechanical mixing could prevent sedimentation of phosphates after 20 days of cultivation. The optimal recultivation frequency was once every 5–7 days. The new cultivation technology made it possible to obtain a significant volume of L. fusiformis phytomass in a short time and with low financial expenses.

وصف الملف: electronic resource

العلاقة: https://fptt.ru/en/issues/22269/22216Test/; https://doaj.org/toc/2074-9414Test; https://doaj.org/toc/2313-1748Test

الوصول الحر: https://doaj.org/article/4991b301fc9649779255140689c2ef4eTest

المؤلفون: Wenli Wu, Yang Yang, Bee KangTan, Shaoling Lin, Yaping Chen, Jiamiao Hu

المصدر: Czech Journal of Food Sciences, Vol 41, Iss 6, Pp 393-405 (2023)

مصطلحات موضوعية: endocrine disruptor, food additive, obesity, metabolic disorder, Agriculture

الوصف: Endocrine disruptors, also known as endocrine-disrupting chemicals, could mimic or interfere with the body's hormones. Indeed, naturally occurring endocrine disruptors have been widely identified in daily foods. Moreover, industrialisation has resulted in increasing synthetic endocrine disruptors being produced and used as food additives or in food package materials, which makes exposure to endocrine disruptors become more common. Although the safety of synthetic chemicals has been extensively evaluated before entering into the food industry, increasing evidence has also highlighted that long-lasting exposure might influence long-term metabolic outcomes and be associated with the prevalence of obesity. Therefore, this review summarised the sources, detection methods, obesogenic effects and possible mechanisms of endocrine disruptors commonly found in foods, as well as discussed possible underlying mechanisms by which endocrine disruptors contribute to the increased risk of obesity. In conclusion, the review may provide useful information for understanding the association between endocrine disruptors and obesity, which could provide a new angle of view for preventing obesity prevalence.

وصف الملف: electronic resource

العلاقة: https://cjfs.agriculturejournals.cz/artkey/cjf-202306-0001_endocrine-disruptors-in-foods-overlooked-factors-contributing-to-the-prevalence-of-obesity.phpTest; https://doaj.org/toc/1212-1800Test; https://doaj.org/toc/1805-9317Test

الوصول الحر: https://doaj.org/article/cfcc98e82de24aacb6589cfb0a43e9a9Test

المؤلفون: Vijayasri Kadirvel, Gururaj P. Narayana

المصدر: Food Bioengineering, Vol 2, Iss 4, Pp 384-405 (2023)

مصطلحات موضوعية: edible gums, food additive, food industry, food rheology, stability, Food processing and manufacture, TP368-456

الوصف: Abstract In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2770-2081Test

الوصول الحر: https://doaj.org/article/f13af334526945ef94f3875b96f6624aTest

المؤلفون: Masami Yamada, Takayoshi Suzuki, Arihiro Kohara, Masamitsu Honma

المصدر: Genes and Environment, Vol 45, Iss 1, Pp 1-10 (2023)

مصطلحات موضوعية: Food additive, AF-2, Genotoxicity, Re-assessment, VSD, Ecology, QH540-549.5, Genetics, QH426-470

الوصف: Abstract Background Carcinogenic risk assessment studies have been repeatedly improved and are still being debated to find a goal. Evaluation might be changed if new approaches would be applied to some chemicals which means that new approaches may change the final assessment. In this paper, the risk assessment of a chemical, in particular the proper carcinogenicity, is examined using the long-banned food additive, 2-(2-furyl)-3-(5-nitro-2-furyl)-acrylamide, AF-2, as a case study. Results First, Ames tests were carried out using strains TA1535, TA100, TA1538, and TA98 and their nitroreductase-deficient strains YG7127, YG7128, YG7129, and YG7130. The results showed that mutagenic activity was reduced by about 50% in the nitroreductase-deficient strains, indicating that part of the mutagenic activity shown in Ames test was due to bacterial metabolism. Second, in vivo genotoxicity tests were conducted, including the one that had not been developed in 1970’s. Both a micronucleus test and a gene mutation assay using transgenic mice were negative. Third, assuming it is a genotoxic carcinogen, the virtual safety dose of 550 μg/day was calculated from the TD50 in rats with a probability of 10−5. Conclusion AF-2 has been shown to be carcinogenic to rodents and has previously been indicated to be genotoxic in vitro. However, the present in vivo genotoxicity study, it was negative in the forestomach, a target organ for cancer, particularly in the gene mutation assay in transgenic mice. Considering the daily intake of AF-2 in the 1970s and its virtually safety dose, the carcinogenic risk of AF-2 could be considered acceptable.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1880-7062Test

الوصول الحر: https://doaj.org/article/b42c2d763fe24571991782f598b59fc7Test

المؤلفون: Alicia Sandall, Leanne Smith, Erika Svensen, Kevin Whelan

المصدر: Public Health Nutrition, Vol 26, Pp 2256-2270 (2023)

مصطلحات موضوعية: Ultra-processed food, Food additive, Emulsifier, Food database, Public aspects of medicine, RA1-1270, Nutritional diseases. Deficiency diseases, RC620-627

الوصف: Abstract Objective: Ultra-processed foods (UPF), including those containing food additive emulsifiers, have received research attention due to evidence implicating them in the pathogenesis of certain diseases. The aims of this research were to develop a large-scale, brand-level database of UPF in the UK food supply and to characterise the occurrence and co-occurrence of food additive emulsifiers. Design: A database was compiled sampling all products from the food categories contributing to energy intake from UPF in the UK from the National Diet and Nutrition Survey (2008–2014). Every food in these categories were identified from online supermarket provision from the ‘big four’ supermarkets that dominate the market share in the UK, comprising Tesco, Sainsbury’s, Asda and Morrisons. Setting: Major supermarkets in the UK. Results: A total of 32 719 food products in the UK supermarket food supply were returned in searches. Of these, 12 844 products were eligible and manually reviewed for the presence of emulsifiers. Emulsifiers were present in 6642 (51·7 %) food products. Emulsifiers were contained in 95·0 % of ‘Pastries, buns and cakes’, 81·9 % of ‘Milk-based drinks’, 81·0 % of ‘Industrial desserts’ and 77·5 % of ‘Confectionary’. Fifty-one per cent of all emulsifier-containing foods contained multiple emulsifiers. Across emulsifier-containing foods, there were a median of two emulsifiers (IQR 2) per product. The five most common emulsifiers were lecithin (23·4 % of all products), mono- and diglycerides of fatty acids (14·5 %), diphosphates (11·6 %), and xanthan gum and pectin (8·0 %). Conclusions: Findings from this study are the first to demonstrate the widespread occurrence and co-occurrence of emulsifiers in UPF in the UK food supply.

وصف الملف: electronic resource

العلاقة: https://www.cambridge.org/core/product/identifier/S1368980023002021/type/journal_articleTest; https://doaj.org/toc/1368-9800Test; https://doaj.org/toc/1475-2727Test

الوصول الحر: https://doaj.org/article/8a437a349a35494bbf70eb20d2024e0fTest