Production Of Food Additives Research Articles

Development of android-based interface to determine color additives in food embedded with convolution neural networks technique

Recent advanced technology enables Android smartphone suitable for quality evaluation of food. In this research, image processing technique was used to detect food color additives. In this research, a smartphone application was developed to determine the availability of color additives in food products. Local food namely geplak was made by adding food grade (i.e. tartrazine and erythrosine) and non-food grade (Rhodamin B and Methanyl Yellow) additives in three concentrations. A mobile phone captured geplak images resulting 1200 images which were divided into 1000 images for training and 200 images for validation. Image data was processed with the python programming language of tensorflow function. The output of python in nominal weight was then trained and tested by using a convolutional neural networks (CNN) method. The weights were then processed by Android Studio version 3.2.1 using.java as backend from CNN and.xml as an application layout. Validation result showed that the program successfully determined class of food additive in high degree accuracy of 98 %.

Chemoenzymatic Conversion of Corncob to Furfurylamine via Tandem Catalysis with Tin-Based Solid Acid and Transaminase Biocatalyst

Furfurylamine (FLA) is known as an important biobased product for the production of food additives, fuel additives, polymers, fibers, perfumes, and pharmaceuticals. In this study, recombinant Esche...

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

AbstractCurcumin solutions were infused into cooked oysters by vacuum and the best solution was chosen to inhibit growth of total mesophilic and total psychrophilic bacteria in oysters during storage. Shelled cooked oysters were immersed in three different curcumin solutions (130 μg/mL): tween, ethanol (3.5% of alcohol), and white wine (3.5% of alcohol). Oysters immersed in curcumin solution were subjected to vacuum‐infusion at 200 mbar for 20 min. Raman spectra showed that curcumin was present in all solutions. However, the oysters infused with curcumin white wine solution showed best results. After that, oysters were immersed in curcumin white wine solution and vacuum‐infused under 200 mbar for 1, 3, and 20 min, packaged and stored at 4°C for 14 days. 27.30 μg of curcumin/g of oyster infused into oysters for 20 min was the most effective concentration against mesophilic and psychrophilic bacteria during storage. The physicochemical characteristics of oysters were preserved.Practical ApplicationCurcumin is a bioactive compound with antimicrobial and antioxidant properties and was used in this research. Positive antimicrobial effect was observed through increased shelf life of cooked oysters, opening up possibilities for industrial purposes. In addition, the vacuum infusion can be an alternative for incorporation of natural additives in food products as a substitute with chemical additives.

Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method

Co-encapsulation of lupulon and xanthohumol, as major bioactive components of hop in lecithin-based nanoliposomes was developed by sonication method. The procedure of production was optimized by considering the duration and the power of ultrasound device as well as the concentration of lecithin as variables for the Response Surface Methodology. The average particle size, ζ-potential, and the melting point of nanoliposomes were determined to be 167.2 nm, 36.4 mV, and 123.19°C, respectively. Encapsulation efficiency (EE%) of lupulon was 71.12%, while for xanthohumol it was 67.81%. Transmission Electron Microscopy confirmed the formation of nanoscale-liposomes. The IC50 indicating the antioxidant activity of xanthohumol/lupulon-loaded nanoliposomes was found to be 60.38 µg/ml. The minimum inhibitory concentration against Clostridium perfringens was equal to 32 mg/ml. This study shows the capability of lupulon and xanthohumol as nature products that simultaneously encapsulated in a liposomal coating to replace synthetic additives in model food such as meat products. Practical applications The global consumer trends to avoid synthetic additives in food products have been progressively increased in recent years. Lupulon and xanthohumol are two major components of hop extract which possess a number of promising biological activities. However, due to their bitter taste and strong flavor, these are not commercially used in food products in free state. In this study, lupulon and xanthohumol were simultaneously encapsulated in lecithin-based nanoliposome by employing the sonication method. The procedure of nanoliposome production was optimized based on the efficiency of encapsulated materials released from the encapsulants. The biological activities of the lupulon/xanthohumol nanoliposomes were evaluated. The promising results from this study suggested replacing of synthetic additives in real food systems such as meat products by these native components in the format of encapsulation.

Chemical composition of essential oils from the underground parts of Glycyrrhiza echinata L. accessions growing wild in Northern Iran

Glycyrrhiza echinata L. is a perennial plant of considerable commercial importance in medicine, pharmaceuticals, cosmetics, and tobacco industries and the production of food additives as flavoring and sweetening agent. This study, variation on composition and yield of essential oil from the underground parts of five accessions of G. echinata growing wild in northern Iran was investigated. Results showed high variability for the main constituents of essential oil among accessions of G. echinata. The presence of α-pinene and myrcene in two accessions suggests that these volatiles could serve as chemotaxonomic markers and also might be considered as potentially relevant for taste. The presence of β-caryophyllene and α- caryophyllene in three accessions could be strong potential for being used in medical applications (anticancer and analgesic properties). Generally, the essential oils from G. echinata and other species could be very competitive targets for phytochemical and food studies.

Classes of food additives in food products sold in Mauritius

PurposeFood additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives.Design/methodology/approachA market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ2 test was performed to establish any association between product origin and the number of classes of food additives.FindingsIn sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ2 test revealed a significant association (χ2 = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative.Research limitations/implicationsThe food products were sourced only from retailers selling labelled food products.Originality/valueThis novel study provides a basis for determining compliance of food products to the National Food Regulations.

A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums

The effects of the addition of edible gums (xanthan gum (XG), flaxseed gum (FG), konjac glucomannan (KGM) or tamarind seed gum (TSG)) on texture, gelatinisation and retrogradation of selected starches were investigated. XG and KGM significantly (p < 0.05) reduced syneresis of rich starch gels, from 62.5% to 13.1% and 62.5% to 21.2%, respectively. Moreover, the addition of gums resulted in softer binary gels, the hardness of lotus root starch was reduced from 39.07 to 14.08 g with the increase in XG content. Additionally, FG and TSG significantly increased the peak viscosity of mung bean starch (MBS) gels from 4372 to 10,285 cp. This facilitated the use of MBS gels as thickeners in foods. Binary gels improved the heat stability of starch gels, thus, widening its application in the preparation of baked foods. Binary gels could be used as additives in food production to improve the overall quality of foods.

Safety assessment of antioxidants and color fixatives for the Korean population using dietary intake monitoring

ABSTRACTFood additives such as antioxidants and color fixatives are substances used in food intentionally for technical effect, such as decolorizing or intensifying the color of food. Based on the necessity of re-evaluating food additives for safety and to improve consumer perception, we conducted safety assessments for food additives according to the Risk Assessment Guidelines of the Korean Ministry of Food and Drug Safety. These safety assessments evaluated new risk information based on toxicology data and estimates of dietary intake exposures to food additives in comparison with the acceptable daily intake (ADI). Estimated daily intakes (EDI) of food additives were calculated using food consumption data for the Korean population derived from the Korea National Health and Nutrition Examination Survey and monitoring data based on the analysis of food additives in food products. Unlike contaminants, antioxidants and color fixatives are purposely added as food additives, and they are largely consumed in processed foods. Therefore, EDI was compared with ADI to investigate the likelihood of potentially hazardous effects in humans. The risk likelihoods of food additives, evaluated by comparing the EDI with the ADI, were less than 2% in the total population. Thus, exposure levels to antioxidants and color fixatives do not exceed the ADI. Based on the safety assessments conducted in this study, we estimate exposure to food additives to be within safe limits for all population groups.

Isoleucine Serves as a Precursor for the Synthesis of β‐Alanine in Plants

The non‐protein amino acid β‐alanine serves as an athletic performance enhancer and as a key precursor in the production of food additives and pharmaceuticals. In plants, β‐alanine is important for the synthesis of pantothenate (vitamin B5) and subsequently coenzyme A through a condensation reaction with pantoate. It is well established that the source of pantoate is valine, however the synthesis of β‐alanine in plants is less‐well established. There is some evidence that plants synthesize β‐alanine from spermine (or other poly‐amines), uracil, and propionate, but evidence has only been recorded in very specific plant systems, such as stress‐tolerant Limonium latifolium. In this project we sought to confirm the synthesis pathway of β‐alanine in Arabidopsis and the more economically relevant grain, wheat. We hypothesized that another branched‐chain amino acid, isoleucine, could serve as a source of β‐alanine in plants. Isoleucine degradation concludes with the production of propionyl‐CoA, which is further metabolized to acetyl‐CoA in a similar manner to β‐oxidation. Therefore, in order for isoleucine to serve as a precursor, the intermediate malonate semialdehyde must react via an unknown aminotransferase to produce β‐alanine. Using transgenic Arabidopsis plants and Hard Red Winter wheat, seedlings were treated with isotopically‐labeled precursors and extracts were analyzed by both NMR and GC‐MS. Results show that β‐alanine can be synthesized from both propionate and isoleucine via the proposed propionyl‐CoA metabolic pathway. Given these new findings and the prior evidence that valine serves as the precursor for pantoate, branched‐chain amino acids look to play an important role in the synthesis of pantothenate and coenzyme A in plants.Support or Funding InformationClare Boothe Luce Undergraduate Scholars program funded by the Henry Luce Foundation (Grant #9601), Kenyon Summer Science Scholars Program funded by Kenyon College, Kenyon Summer Science Cascade Program funded by the Sherman Fairchild FoundationThis abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Polyalcohols as Hydrogen-Bonding Donors in Choline Chloride-Based Deep Eutectic Solvents for Extraction of Xanthones from the Pericarp of Garcinia mangostana L.

Mangosteen (Garcinia mangostana L.) is a fruit that is rich in xanthones, utilized as health supplements or additives in food products due to their high antioxidant activities. Choline chloride (ChCl)-based deep eutectic solvents (DESs) with polyalcohols (ethylene glycol, glycerol, propanediols, and butanediols) as hydrogen bonding donors (HBDs) were used to extract the xanthones from the pericarp of mangosteen. DESs with 1,2-propanediol, 1,3-propanediol, and 1,2-butanediol as HBDs (ChCl to HBD mole ratio of 1:3) afforded the highest extraction yields (2.40-2.63%) of α-mangostin, the most abundant component that represents xanthones. These DESs have intermediate Nile Red polar parameter values similar to that of ethanol and provide extraction yields with a quadratic dependence on the polar parameter. Polarity and viscosity, the important physicochemical properties to consider in the selection of DES as an extraction solvent, could be adjusted based on the consideration of the molecular structure of the polyalcohols. The following factors qualifies the ChCl-1,2-propanediol DES as a designer solvent for green extraction: It is selected from a set of DESs having a homologous class of HBDs to deliver the highest α-mangostin extraction yield, its extract composition similar to that obtained using ethanol, it has low or negligible vapor pressure, both of its components are generally recognized as safe chemicals so that direct utilization of a DES extract is possible, and this DES is used for utilization of agricultural waste products as the resource of bioactive compounds.

Food additives and microbiota.

The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additives is approved, their safety has always been questioned. To our knowledge, the effects of food additives on microbiota have not been investigated in a detailed manner in the literature so far. In this review, the effects of artificial sweeteners, sugar alcohols, emulsifiers, food colorants, flavor enhancers, thickeners, anticaking agents, and preservatives on microbiota were reviewed. Even though most of the results illustrated negative outcomes, few of them showed positive effects of food additives on the microbiota. Although it is difficult to obtain exact results due to differences in experimental animals and models, said the findings suggest that nonnutritive synthetic sweeteners may lead to glucose intolerance by affecting microbiota and a part of sugar alcohols show similar effects like probiotics.

Obtaining antioxidant mechanocomposite additive from green tea for functional products

In this paper, the possibility of producing composite particles from green tea and ascorbic acid is shown. Mechanocomposite particles are characterized by an increased yield of catechins during extraction. The possibility of using the obtained mechanocomposites as antioxidant additives in food products is demonstrated

BIOCONVERSION OF SECONDARY GRAIN TREATMENT PRODUCTS OF TRITICAL ON STARCH USING THE PLEUROTUS OSTREATUS 23 MUSHROOM

The aim of the research was to study the possibility of obtaining a mushroom preparation based on an extract formed during the production of starch from triticale grain by bioconversion with the fungus Pleurotus ostreatus 23. Technological parameters and conditions of the nutrient medium for the bioconversion process were developed, ensuring the growth of mycelium with the formation of biomass in the form of light powder cream colored. In the process of growth, the fungus assimilated xylose, glucose, squalene, synthesized arabinose, sorbose, lyxose, and proteins with a higher biological value than the original extract. The positive effect of whey in the medium on the properties of the drug, the mass fraction of protein, the amount of essential acids, the content of lysine, threonine, leucine, isoleucine. Triticale extract is a benign raw material source for the synthesis of microbial biomass. Further studies are directed to the study of safety, functional properties and the possibility of using the drug in the production of food additives and feed. Biotransformation of triticale extract allows you to solve the problem of organizing environmentally safe starch production by reducing liquid waste products, reducing the amount of water used to prepare nutrient media and expanding the range of biologically valuable food or feed products.

From the Chief Executive and IFST News

From the Chief Executive and IFST News

Recent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives

Algae have been considered as a source of high value bioactive compounds including pigments, lipids, fatty acids, polysaccharides, antioxidants and minerals. These compounds serve as a source of nutrition for both humans and animals and as additives in food production. Conventional solvent and/or green extraction techniques are mostly applied to extract these compounds from algae biomass. In this review, paper the most frequently used green extraction techniques such as supercritical fluid extraction, microwave assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, subcritical water extraction and pulsed electric field extraction were investigated in terms of their process conditions, applications, advantages and disadvantages.

Highly Sensitive Detection of Melamine Based on the Fluorescence Resonance Energy Transfer between Conjugated Polymer Nanoparticles and Gold Nanoparticles.

Adding melamine as additives in food products will lead to many diseases and even death. However, the present techniques of melamine detection require time-consuming steps, complicated procedures and expensive analytical apparatus. The fluorescent assay method was facile and highly sensitive. In this work, a fluorescence resonance energy transfer (FRET) system for melamine detection was constructed based on conjugated polymer nanoparticles (CPNs) and gold nanoparticles (AuNPs). The energy transfer efficiency is up to 82.1%, and the system is highly selective and sensitive to melamine detection with a lower detection limit of 1.7 nmol/L. Moreover, the interaction mechanism was explored. The results showed that the fluorescence of CPNs were firstly quenched by AuNPs, and then restored after adding melamine because of reducing FRET between CPNs and AuNPs. Lastly, the proposed method was carried out for melamine detection in powdered infant formula with satisfactory results.

Engineered Microorganisms for the Production of Food Additives Approved by the European Union-A Systematic Analysis.

In the 1950s, the idea of a single harmonized list of food additives for the European Union arose. Already in 1962, the E-classification system, a robust food safety system intended to protect consumers from possible food-related risks, was introduced. Initially, it was restricted to colorants, but at later stages also preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, sweeteners, and flavorings were included. Currently, the list of substances authorized by the European Food Safety Authority (EFSA) (referred to as “E numbers”) comprises 316 natural or artificial substances including small organic molecules, metals, salts, but also more complex compounds such as plant extracts and polymers. Low overall concentrations of such compounds in natural producers due to inherent regulation mechanisms or production processes based on non-regenerative carbon sources led to an increasing interest in establishing more reliable and sustainable production platforms. In this context, microorganisms have received significant attention as alternative sources providing access to these compounds. Scientific advancements in the fields of molecular biology and genetic engineering opened the door toward using engineered microorganisms for overproduction of metabolites of their carbon metabolism such as carboxylic acids and amino acids. In addition, entire pathways, e.g., of plant origin, were functionally introduced into microorganisms, which holds the promise to get access to an even broader range of accessible products. The aim of this review article is to give a systematic overview on current efforts during construction and application of microbial cell factories for the production of food additives listed in the EU “E numbers” catalog. The review is focused on metabolic engineering strategies of industrially relevant production hosts also discussing current bottlenecks in the underlying metabolic pathways and how they can be addressed in the future.

Single reference quantitative analysis of xanthomonasin A and B in Monascus yellow colorant using high-performance liquid chromatography with relative molar sensitivity based on high-speed countercurrent chromatography

Monascus yellow (MY) is a natural yellow food coloring. The main components from MY are xanthomonasin A (XA) and xanthomonasin B (XB) for natural yellow colorant of food additives. However, few chromatographic assays of XA and XB exist in food additive products because of unavailable standards for calibration curves. In this study, the single reference (SR) quantitative analysis of XA and XB in MY product is proposed by high-performance liquid chromatography with photodiode array detection (HPLC/PDA) using relative molar sensitivity (RMS). Moreover, high-speed countercurrent chromatography (HSCCC) purification with 1H quantitative NMR (qNMR) evaluation is necessary to separate the two analytes for the RMS to be demonstrated. For HSCCC separation, the biphasic solvent system (hexane/ethyl acetate/methanol/0.1% formic acid in water, 1/5/1/5) was used to obtain XA and XB fractions that were subjected to qNMR for the determination of their contents in each test solution. Using these solutions and SR solution of carbazochrome acid (CBZ), the RMS of XA and XB are calculated from slopes ratios of calibration curves (three ranges from 0 to 177 μM for XA and 0–126 μM for XB, r2 > 0.998). The averaged RMS of XA/CBZ and XB/CBZ were 8.75 ± 0.07 and 14.8 ± 0.26, respectively. The concentrations of XA and XB in MY can be determined from RMS, peak area and content of CBZ added in the samples; the concentrations were found to be 7.26 μmol/g and 2.53 μmol/g, respectively. The performance of HPLC/PDA using RMS was compared with an absolute calibration curve method. This developed HPLC/PDA using RMS is simple and reliable quantification that does not require native XA and XB standards based on HSCCC purification and qNMR evaluation.

Analysis of a variety of inorganic and organic additives in food products by ion-pairing liquid chromatography coupled to high-resolution mass spectrometry.

A reversed-phase ion-pairing chromatographic method was developed for the detection and quantification of inorganic and organic anionic food additives. A single-stage high-resolution mass spectrometer (orbitrap ion trap, Orbitrap) was used to detect the accurate masses of the unfragmented analyte ions. The developed ion-pairing chromatography method was based on a dibutylamine/hexafluoro-2-propanol buffer. Dibutylamine can be charged to serve as a chromatographic ion-pairing agent. This ensures sufficient retention of inorganic and organic anions. Yet, unlike quaternary amines, it can be de-charged in the electrospray to prevent the formation of neutral analyte ion-pairing agent adducts. This process is significantly facilitated by the added hexafluoro-2-propanol. This approach permits the sensitive detection and quantification of additives like nitrate and mono-, di-, and triphosphate as well as citric acid, a number of artificial sweeteners like cyclamate and aspartame, flavor enhancers like glutamate, and preservatives like sorbic acid. This is a major advantage, since the currently used analytical methods as utilized in food safety laboratories are only capable in monitoring a few compounds or a particular category of food additives. Graphical abstract Deptotonation of ion pair agent in the electrospray interface.

ANTIOXIDANT ACTIVITY OF AQUEOUS AND ETHANOL EXTRACTS OF CRATAEGUS MEYERI POJARK LEAVES AND CONTENTS OF VITAMIN, TRACE ELEMENT

The purpose of this study was to determine the antioxidant and antiradical activities in aqueous and ethanol extracts of Crataegus meyeri Pojark leaf, additionally, to examine some vitamins (A, E, C), trace elements (Cu, Zn, Mn, Se, Cr, Co). In this study, vitamin C, antioxidant and antiradical properties were determined using spectrophotometer. The results are compared with the reference antioxidants such as trolox, a-tocopherol and BHT. Levels of vitamin (A, E) measured using HPLC method. Trace elements were carried out using method of dry ashing with ICP-MS. The results of this study showed that C. meyeri leaf has a high antioxidant capacity and vitamin levels. C. meyeri is thought to be used as additives for food products and pharmaceutical industries with appropriate antioxidant properties and an antioxidant in future studies of experimental animal models, against free radicals generated in response to oxidative stress.