Impact Of Food Additives Research Articles

Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage

Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage

Impact of Food Additives and Food Hybridization on Human Health W. R. T. Gara Visha

Food is an essential entity for all the living beings. Food habit is a key source of individual’s health. The quality of healthy life is dependent on the quality of food the person consumes. There are some protocols explained in Ayurveda for the processing and consumption of food through which one can achieve a healthy life and can increase the life expectancy. Since many years raw food is being processed with some or the other chemicals for its better Shelf-life, Taste, Appearance, Smell etc. for the purpose of mass distribution, attractiveness, large selling, Easy to cook, Easy to eat etc. And these all processing and generative methods fall under the term of Hybridization and Food additive criteria. In spite of being used with good purpose, a long term use of these products will give a bad impact on human health system. The health issues and deadly diseases which we are observing since last few decades could be probably due to these processing methods. The diseases like Cancer, Coronary diseases, Liver failure, Organ toxicity, all the metabolic and endocrinal disorders etc. are in a peak stage. And one among the reason could be the quality of food which is being used. These types of changes in life style will unknowingly lead to exposure of toxins in one or the other way. Which we can call it as a Gara visha (artificial/concealed poison). Gara visha is a type visha which is produced by combination of two or more non poisonous / poisonous substances. Through this poisoning symptoms/ disease may manifest in few weeks to months. Poisoning may generate through improper food habit, drugs , medications etc. Gara visha will produce symptoms such as Pandu(Anemia), Grahani(IBS), Hridrog(Heart diseases), Gulma(Tumors) etc.

Types and Characteristics of Food Additives and Their Impacts on Human Health

Given how frequently food additives are used in the food industry today, questions have been raised regarding how they affect human health and the environment. The impact of food additives on the environment and human health are examined in this paper. By preventing microbial growth and oxidation processes, food preservatives and antioxidants increase the shelf life of foods, guarantee their safety, and maintain their quality. Whether made naturally or chemically, food colourants give colour stability to guarantee uniform food look. Although there are problems, notably with regard to the potential carcinogenicity of saccharin, sweeteners provide a choice for enhancing sweetness with chemical stability and minimal calories. Food stabilisers and coagulants enhance mouthfeel, prevent component separation, and improve texture and stability. Whether natural, like the polyphenols in tea and ascorbic acid, or artificial, like BHA and BHT, antioxidants prevent the oxidation of lipids and dietary ingredients. Food additives raise health issues like allergies and cancer risks despite governmental control. By 2023, the World Health Organization wants to completely ban trans fats from industrial production. To guarantee customer safety and high-quality products, China implements strict rules through the Food Safety Law that includes the manufacturing, importation, use, and management of food additives.

Impact of food additives in ultra-processed food on human health

With the development of food processing, public concern was aroused by safety issues regarding the application of artificial additives. Ultra-ultra-processed food is made through a process by adding additives such as antioxidants, preservatives, and coloring agents to modify the properties of the food product and cater to customer demands. This essay focuses on food chemistry to research how additives present in ultra-processed food affect health. Moreover, common food additives used in food processing and their potential threats will be discussed. The fact is that many cases have proved that sodium benzoate, vitamin C, vitamin E, Yellow No.5, and Yellow No.6 do have an impact on human health. Other types of additives such as those present in nature do not have a significant relationship with cancer molarity and health problems. There need further studies on the relationship between synthesized additives and carcinogenicity. The purpose of studying chemical additives is to understand the chemical properties behind food additives will inform people of the actual harmful ingredients in ultra-processed food and avoid large dose intake.

MORPHOMETRICAL INDICES OF CECUM CRYPTS IN RATS UNDER INFLUENCE OF FOOD ADDITIVE COMPLEX

Due to the widespread use of various food additives, concerns about their potential harm to the human health and their safety of approved daily intake levels in food products are increasing. One area of debate is the impact of food additives on the gastrointestinal mucous membrane. Experimental evidence has shown that the consumption of certain food additives, even within acceptable doses, can exacerbate inflammatory processes and contribute to carcinogenesis in individuals with inflammatory bowel diseases. Evaluating the functions of intestinal digestion and absorption requires considering criteria such as the number of crypts in the intestinal mucosa, their depth, structure, and the degree of cellular infiltration. Previous studies have established that the type of food and the presence of certain substances in the diet can affect the depth of crypts, the proliferative activity of crypt cells, and the number of goblet cells in the large intestine. In this study, the dynamic changes in the cecum crypt metrics of rats were analyzed over a period of 16 weeks under the influence of a complex food additive including monosodium glutamate, sodium nitrite, and ponceau 4R.
 The rats of the experimental group, with access to water ad libitum, were administered with 0,6 mg/kg sodium nitrite, 20 mg/kg monosodium glutamate and 5 mg/kg ponceau 4R in 0.5 ml of distilled water once daily orally. The control group of rats (n=14) had access to drinking water without any additives and received oral saline administration. Collection of samples for histological examination was carried out at 1, 4, 8, 12 and 16 weeks.
 The morphometric parameters analyzed included the number of crypts in the field of view, their depth, outer diameter, lumen diameter, and the height of epitheliocytes. The results showed that the morphometric parameters of the cecum crypts in rats changed depending on the duration of exposure to the food additive complex of monosodium glutamate, sodium nitrite, and ponceau 4R. The changes observed in the crypt structure and number indicated a significant detrimental effect of the food additive complex on the cecum mucous membrane in rats during the early stages of the experiment.
 There was an incomplete recovery of the cecum crypts number and structures in the later stages of the experiment; however it occurred in the context of destructive and inflammatory changes in the mucous membrane.

Perturbation of intestinal stem cell homeostasis and radiation enteritis recovery via dietary titanium dioxide nanoparticles.

Small intestinal health and enteritis incidence are tightly coupled to the homeostasis of intestinal stem cells (ISCs), which are sensitive to dietary alterations. However, little is known about the impact of food additives on ISC pool. Here, we demonstrate that chronic exposure to low-dose TiO2 NPs, a commonly used food additive, significantly hampers primary human and mouse ISC-derived organoid formation and growth by specifically attenuating Wnt signal transduction. Mechanistically, TiO2 NPs alter the endocytic trafficking of the Wnt receptor LRP6 and prevent the nuclear entry of β-catenin. Notably, dietary TiO2 NPs elicit modest chronic stress in healthy intestines and considerably impede the recovery of radiation enteritis by perturbing the homeostasis of ISCs in vivo. Our results identify a health concern of TiO2 NP exposure on ISC homeostasis and radiation enteritis recovery. These findings suggest extra precaution during the treatment of radiation enteritis and provide new insights into food additive-ISC interaction.

The Impact of Food Additives on the Abundance and Composition of Gut Microbiota.

The gut microbiota has been confirmed as an important part in human health, and is even take as an 'organ'. The interaction between the gut microbiota and host intestinal environment plays a key role in digestion, metabolism, immunity, inflammation, and diseases. The dietary component is a major factor that affects the composition and function of gut microbiota. Food additives have been widely used to improve the color, taste, aroma, texture, and nutritional quality of processed food. The increasing variety and quantity of processed food in diets lead to increased frequency and dose of food additives exposure, especially artificial food additives, which has become a concern of consumers. There are studies focusing on the impact of food additives on the gut microbiota, as long-term exposure to food additives could induce changes in the microbes, and the gut microbiota is related to human health and disease. Therefore, the aim of this review is to summarize the interaction between the gut microbiota and food additives.

Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

In this paper, the anti-deterioration effect of microbial transglutaminase (MTGase) on rehydrated sea cucumber was studied, and the effects of salt, sugar, and oil on the MTGase-treated sea cucumbers were also investigated. For all groups, the textural strength decreased with the storage time, but compared with the control group, the MTGase-treated group exhibited a significantly stronger texture profile (p < .05), higher thermal denaturation temperature of sea cucumber, lower protein degradation level (characterized by free ammonia nitrogen content and hydroxyproline content), reduced water migration rate and a more compact microstructure under scanning electron microscope. Salt compacted sea cucumber through water removal; sugar protected α-chain from disintegration but destabilized the collagen hydrogel system of sea cucumber body wall. Oil was inhibitive to water migration at the early stage of storage but was promotive at the late stage. These results have suggested MTGase is potentially applicable in processing shelf-stable seasoned instant sea cucumber products. Novelty impact statement Instant sea cucumbers are susceptive to non-enzymatic deterioration during storage, which is a major reason limiting its product development. This study has found that MTGase could enhance the stability of sea cucumbers and the impact of food additives on the MTGase-treated sea cucumbers was also studied. These results suggested that MTGase is potentially applicable in producing seasoned instant sea cucumber products with better shelf-stability.

MODERN CONCEPTS ABOUT IMPACT OF DIFFERENT FOOD ADDITIVES ON THE HUMAN BODY

This article highlights the analysis of available data about the impact of food additives on a human body. We specified the meaning of the term "food additives", paid attention to the history of discovering and applying food additives, described the differences between natural and synthetic food additives. According to the literature, most food additives used in modern food industry can be considered quite safe. The safety of food additives is determined on the basis of extensive comparative studies, and the use of food additives is prohibited unless they have been tested and approved by the relevant authorities. But, with the development of analytical methods, the emergence of new experimental data, the question of the possible negative impacts of one or another additive on individual organs and systems of the human body can be reconsidered. In particular, certain food additives that were previously considered harmless, for example E 240, E 121, are now recognized as very dangerous and prohibited for use. It has been proven that food supplements that are harmless to one person can have a negative effect on another. Therefore, it is recommended to limit the use of food additives for children, the elderly and people prone to allergic reactions. The article describes in detail the results of experimental studies about the negative impact of specific additives, in particular ponceau 4R, sodium nitrite and monosodium glutamate on individual internal organs. Attention is focused on the group of food additives such as nitrogen compounds, which due to the biotransformation can result in the nitrite formation. An excess of the latter, in turn, according to some researchers, can provoke the development of malignant tumours in various organs, primarily in the terminal parts of the colon. Thus, the impact of various combinations of food additives on the morpho-functional state of the internal organs requires further detailed research.

Impact of Food Additives and Preservatives: Mini Review

Impact of Food Additives and Preservatives: Mini Review

Food Additives, Gut Microbiota, and Irritable Bowel Syndrome: A Hidden Track.

The interactions between diet, gut microbiota, and irritable bowel syndrome (IBS) have many complex mechanisms that are not fully understood. Food additives are one component of the modern human diet that deserves attention from science and government policies. This review aims at identifying the current knowledge about the impact of food additives on gut microbiota and their potential role in the development of IBS. To date, few data on the effect of food additives on gut microbiota in IBS patients are available. However, exposure to food additives could induce the dysbiosis and dysregulation of gut homeostasis with an alteration of the gut barrier and activation of the immune response. These microbial changes could exacerbate the gut symptoms associated with IBS, such as visceral pain, low-grade inflammation, and changes in bowel habits. Some additives (polyols) are excluded in the low fermentable oligo-, di- and monosaccharide, and polyol (FODMAP), diets for IBS patients. Even if most studies have been performed in animals, and human studies are required, many artificial sweeteners, emulsifiers, and food colorants could represent a potential hidden driver of IBS, through gut microbiota alterations. Consequently, food additives should be preventively avoided in the diet as well as dietary supplements for patients with IBS.

The impact of food additives, artificial sweeteners and domestic hygiene products on the human gut microbiome and its fibre fermentation capacity

PurposeThis study investigated the effect of food additives, artificial sweeteners and domestic hygiene products on the gut microbiome and fibre fermentation capacity.MethodsFaecal samples from 13 healthy volunteers were fermented in batch cultures with food additives (maltodextrin, carboxymethyl cellulose, polysorbate-80, carrageenan-kappa, cinnamaldehyde, sodium benzoate, sodium sulphite, titanium dioxide), sweeteners (aspartame-based sweetener, sucralose, stevia) and domestic hygiene products (toothpaste and dishwashing detergent). Short-chain fatty acid production was measured with gas chromatography. Microbiome composition was characterised with 16S rRNA sequencing and quantitative polymerase chain reaction (qPCR).ResultsAcetic acid increased in the presence of maltodextrin and the aspartame-based sweetener and decreased with dishwashing detergent or sodium sulphite. Propionic acid increased with maltodextrin, aspartame-based sweetener, sodium sulphite and polysorbate-80 and butyrate decreased dramatically with cinnamaldehyde and dishwashing detergent. Branched-chain fatty acids decreased with maltodextrin, aspartame-based sweetener, cinnamaldehyde, sodium benzoate and dishwashing detergent. Microbiome Shannon α-diversity increased with stevia and decreased with dishwashing detergent and cinnamaldehyde. Sucralose, cinnamaldehyde, titanium dioxide, polysorbate-80 and dishwashing detergent shifted microbiome community structure; the effects were most profound with dishwashing detergent (R2 = 43.9%, p = 0.008) followed by cinnamaldehyde (R2 = 12.8%, p = 0.016). Addition of dishwashing detergent and cinnamaldehyde increased the abundance of operational taxonomic unit (OTUs) belonging to Escherichia/Shigella and Klebsiella and decreased members of Firmicutes, including OTUs of Faecalibacterium and Subdoligranulum. Addition of sucralose and carrageenan-kappa also increased the abundance of Escherichia/Shigella and sucralose, sodium sulphite and polysorbate-80 did likewise to Bilophila. Polysorbate-80 decreased the abundance of OTUs of Faecalibacterium and Subdoligranulum. Similar effects were observed with the concentration of major bacterial groups using qPCR. In addition, maltodextrin, aspartame-based sweetener and sodium benzoate promoted the growth of Bifidobacterium whereas sodium sulphite, carrageenan-kappa, polysorbate-80 and dishwashing detergent had an inhibitory effect.ConclusionsThis study improves understanding of how additives might affect the gut microbiota composition and its fibre metabolic activity with many possible implications for human health.

Impact of Food Additives on Gut Homeostasis.

In physiological conditions, the gut is heavily infiltrated with various subsets of inflammatory cells, whose activity is tightly controlled by counter-regulatory mechanisms. Defects in such mechanisms can favour the development of chronic intestinal disorders, such as Crohn’s disease (CD) and ulcerative colitis (UC), the principal forms of inflammatory bowel diseases (IBD) in humans, as well as systemic disorders. Over the last years, the frequency of intestinal and systemic immune-inflammatory disorders has increased in previously low incidence areas, likely due to the Westernization of lifestyles, including dietary habits. The Western diet is characterized by high consumption of proteins, saturated fats and sweets, as well as by a broad use of food additives (e.g., emulsifiers, bulking agents), which are used to preserve and enhance food quality. Accumulating evidence suggests that food additives can perturb gut homeostasis, thereby contributing to promote tissue-damaging inflammatory responses. For instance, mice given the emulsifiers carboxymethylcellulose and polysorbate 80 develop dysbiosis with overgrowth of mucus-degrading bacteria. Such an effect triggers colitis in animals deficient in either interleukin-10, a cytokine exerting anti-inflammatory and regulatory functions, or Toll-like receptor 5, a receptor recognizing the bacterial flagellin. Similarly, the polysaccharide maltodextrin induces endoplasmic reticulum stress in intestinal goblet cells, thereby impairing mucus release and increasing host susceptibility to colitis. In this review, we report and discuss the current knowledge about the impact of food additives on gut homeostasis and their potential contribution to the development of inflammatory disorders.

The impact of food additives on the chemical composition in cod (Gadus morhua): a comparative study

To counteract water losses from processing fish and fish products, many water-binding food additives such as condensed phosphates, citrate, citric acid or carbonates may be used, which results in an increased weight of the products. 240 fillets of cod (Gadus morhua) were treated with water-binding food additive solutions in different treatment periods and temperatures. Tested parameters were the sensory aspects and texture, water content, protein, fat, salt, phosphate, carbonate, citrate, and pH. This study provides authentic and systematically determined information about the effects of water-binding food additives on the properties of cod fillets. The treatment with hydrogencarbonate or with triphosphate increased the water content up to 87.5% and 87.0%, respectively. Except for citric acid, where the least effect on the water content was observed, the treatment temperature at 25 °C achieved a greater uptake of water than at 0 °C. The determination of pH showed a shift to the alkaline side of up to 8.4 when hydrogencarbonate was used. The treatment with citric acid resulted in an acidic pH value of 4. Additionally, this study provides reference data of the mentioned parameters of untreated fillets originating from whole, uneviscerated cod. The results provide a potential tolerance limit for the water to protein ratio for untreated cod fillets of 4.7. In summary, the results facilitate the assessment of added water in fishery products to protect the consumer from food fraud.

Impact of food additives on the gut-brain axis.

The mammalian intestinal tract is heavily colonized with a complex community of micro-organisms, present at a very high density, and containing an estimated amount of 1014 bacteria. The microbiota generally benefits the host, as it plays a central role in maturing the immune system, protecting against infection by entero-pathogens such as Clostridium difficile, and favoring nutrient digestion/energy extraction in our intestine. An altered microbiota, however, can become detrimental and lead to inflammation, metabolic disorders, and even altered behavior/neuroinflammation. While there are many factors involved in regulating the intestinal microbiota composition and the way it interacts with its host, this review will focus on the role played by food additives on host/microbiota relationship.

HUBUNGAN PENGETAHUAN TENTANG ZAT ADITIF DENGAN SIKAP PEMILIHAN MAKANAN JAJANAN SISWA SMPN 74 JAKARTA

The junior high school students almost every day activities of the school to get an extra snack energy after a long day at school. However, snack food in schools and surrounding areas can not be secured, including the safety of additives. To avoid students from the negative impact of food additives, the needed knowledge about the additives. Knowledge of these additives have an important role in shaping the attitude of the selection of snack food. This study aim to determine correlation between knowledge of additives and attitude about selection of snack food students at SMPN 74 Jakarta. The research was conducted at SMPN 74 Jakarta on April-May 2016. The method of this study was descriptive method with survey techniques through correlational studies. The sample of this study was 166 students. Prerequisite test results showed that the data was normally distributed and homogeneous. Regression model Ŷ= 127.35 + 2.23X that was significant and had a linear correlation. Based on hypothesis testing, the value of the correlation coefficient of 0.76 and a coefficient of determination of 58%. Based on these results, it can be concluded that there was a positive correlation between knowledge about additives and attitude about selection of snack food students at SMPN 74 Jakarta and knowledge about additives contributed 58% to attitude about selection of snack food students at SMPN 74 Jakarta.

Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additives.

Dietary aluminum (Al) intake by young children, children, youths, and adults in Japan was estimated using the market basket method. The Al content of food category (I–VII) samples for each age group was determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The Al content in processed foods and unprocessed foods ranged from 0.40 to 21.7 mg/kg and from 0.32 to 0.54 mg/kg, respectively. For processed foods in all age groups, the Al content in food category VI samples, sugar and confections/savories, was the highest, followed by those in category II, cereals. The daily dietary Al intake from processed foods was much larger than that from unprocessed foods. The mean weekly percentages of the provisional tolerable weekly intake (PTWI, established by the joint FAO/WHO Expert Committee on Food Additives in 2011) from processed foods for all age groups are 43.1, 22.4, 17.6 and 15.1%, respectively. Only the highest consumer Al exposure value (>P95) of the young children group exceeded the PTWI.

食品添加物が水産練り製品価格にもたらす影響

食品添加物が水産練り製品価格にもたらす影響