Industrial Food Additives Research Articles

Fortification of Vegetable Oils – A review

This study was conducted for the purpose of knowing the benefits of fortification of oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physicochemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties Multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. This study was conducted in order to find out the benefits of strengthening oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physical and chemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties to multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. Usually, the oil is fortified before the oil is filled and preserved, where a mixture of natural ingredients such as (vitamins, spices, and herbs) is added, or synthetic ingredients such as (BHA, BHT, or TBHQ) are added. Oil fortification as a concept, technology, and quality control processes have been around long enough to be reliable for long-term national production.

Environmental life cycle assessment of production of the non-nutritive sweeteners aspartame (E951) and neotame (E961) from chemical processes: The SWEET project

Consumption of added sugar is a cause of concern due to links with non-communicable diseases. Non-nutritive sweeteners (NNSs) are increasingly seen as a viable alternative. Health and safety of NNSs are well studied, but not their environmental impact. In this study the environmental impact of NNSs aspartame and neotame are presented. This is the first such study attempting to quantify environmental impact of neotame. Life cycle data are derived from literature, alongside stoichiometric reaction equations and resulting heat changes. Global warming potential (GWP) of 1 kg aspartame is found to be 29.25 kgCO2-eq/kg, and 1 kg neotame to be 43.42 kgCO2-eq/kg. It is found that both NNSs have great potential to replace the sweetness of added sugar with reduced environmental impact, e.g., GWP of neotame is found to be 0.4–0.7%, and aspartame 10.5–18.4%, of an equivalent sweetness for sucrose. This study demonstrates that environmental impact of the additional resources required to make neotame from aspartame are more than offset by the increase in perceived sweetness, from 200 to 8000-times. It is shown that there are significant uncertainties related to life cycle inventory data and data derivation method. Therefore, this work further highlights the difficulties of conducting a life cycle assessment of highly refined industrial food additives and the need for good industrial collaboration in obtaining data.

Engineering Tools for the Development of Recombinant Lactic Acid Bacteria.

Lactic acid bacteria (LAB) is mainly used in food fermentation. In addition, LAB fermentation technology has been studied in the development of industrial food additives, nutrients, or enzymes used in food processing. In the field of red biotechnology, LAB is approved and is generally recognized as a safe organism and is considered safe for biotherapeutic treatments. Recent clinical trials have demonstrated the medicinal value of therapeutic recombinant LAB and the suitability of innate mechanisms of secretion and anchoring for therapeutic applications such as antibody or vaccine production. However, the gram-positive phenotypic trait of LAB creates challenges for genetic modifications when compared to other conventional workhorse bacteria, resulting in exclusive developments of genetic tools for engineering LAB. In this review, several distinct approaches in gene expression for engineering LAB are discussed.

GUT-the Trojan Horse in Remote Organs’ Autoimmunity

Human beings assemble and maintain a diverse but host-specific gut microbial community along the longitudinal axis of the intestines. Helped by a functional tight junction, the default response to commensal microbes is tolerance, whereas the default response to pathogens is an intricately orchestrated immune response, resulting in pathogen clearance. Nutrients and industrial food additives were suggested to impact the intestinal ecosystem and to breach tight junction integrity. Taken together, certain nutritional components, increased intestinal permeability, disease specific dysbiotic pathobionts and their capacity of post translation modification of proteins, are luminal events that impact autoimmunogenesis. The present review expands on the multi gut originated axes and their relationship to remote organ autoimmune diseases. Brain, joint, bone, endocrine, liver, kidney, heart, lung and skin autoimmune diseases are connected to the intestinal luminal compartmental deregulated events to form the gut-systemic organs axes.

Nutrigenomics of Essential Oils and their Potential Domestic Use for Improving Health

The use of essential oils as industrial food additives is notorious, like their medicinal properties. However, their use in household food spicing is for now limited. In this work, we have made a review to reveal the nutrigenomic actions exerted by their bioactive components, to promote awareness of their modulating gene expression ability and the potential that this implies. Also considered is how essential oils can be used as flavoring and seasoning after cooking and before consumption, such as diet components which can improve human health. Genetic mechanisms involved in the medicinal properties of essential oils for food use are identified from literature. These genetic mechanisms reveal nutrigenomic actions. Reviews on the medicinal properties of essential oils have been particularly considered. A wide diversity of nutrigenomic effects from essential oils useful potentially for food spicing is reviewed. General ideas are discussed about essential oils and their properties, such as anti-inflammatory, analgesic, immunomodulatory, anticancer, hepatoprotective, hypolipidemic, anti-diabetic, antioxidant, bone-reparation, anti-depressant and mitigatory for Alzheimer's disease. The essential oils for food use are potentially promoting health agents, and, therefore, worth using as flavoring and condiments. Becoming aware of the modulating gene expression actions from essential oils is important for understanding their potential for use in household dishes as spices to improve health.