Influence Of Food Additives Research Articles

Morphometric assessment of the effects of monosodium glutamate on the carotid sinus wall: an experimental study

The increase in global burden of stroke is hard to overestimate. Every year it continues to be a leading cause of mortality worldwide. Extracranial pathology of the carotid arteries is a major underlying reason of stroke. Given the role of alimentary factors in the development of atherosclerosis of the carotid arteries, possible influence of food additives on the carotid sinus structure is of special interest. Monosodium glutamate is one of the most common food additives that is allowed for consumption in many countries due to it being considered relatively safe. Recent scientific research however points towards the possible adverse effects of monosodium glutamate on the living organism. The aim of this study was to analyze qualitative and quantitative parameters of carotid sinus structural organization of white male albino rats under normal conditions, in the setting of oral monosodium glutamate consumption and after its withdrawal. Carotid sinuses of 30 white male albino rats that had been daily consuming 10 mg/kg of monosodium glutamate for 4 or 8 weeks with subsequent withdrawal for 2 weeks were subjected to qualitative and quantitative analysis at different time-points of the experiment. The data obtained was compared with the results of morphologic and morphometric study of carotid sinuses of 9 rats of the control group. For morphometric analysis, the following parameters were considered: intima thickness, media thickness, adventitia thickness, diameters of the arterioles, venules and capillaries of the carotid sinus vasa vasorum. Summarizing the morphometric analysis results, it is worth noting that, for the duration of 8 weeks of the experiment, steady increase in the thickness of all layers of the vascular wall, but especially intima and adventitia, was observed in the study group. At the same time, the diameter of the arterioles located in the carotid sinus adventitia was decreasing, while venules and capillaries demonstrated invariable increase of their lumen diameter. After 2 weeks of monosodium glutamate withdrawal, the thickness of intima and adventitia continued to increase, while media thickness had somewhat decreased, probably due to fibrosis and dystrophy. The tendency towards narrowing of the arterioles’ lumen and widening of the venules and capillaries persisted for at least 2 weeks despite discontinuation of monosodium glutamate. Therefore, systematic consumption of monosodium glutamate may lead to impairment of carotid sinus structural organization, particularly endothelial proliferation, fibrotic and dystrophic changes of media, adventitia thickening as well as microcirculatory vessels damage, that continue to persist despite the food additive withdrawal.

Influence of food additives from fish milt roe and glycerin on productivity parameters of sturgeon fish

The effect of a new feed additive “GLINMOL” in the form of emulsion on productivity of sturgeons was studied. The aim of the research was to study the effect of newly developed feed additives based on fish milt roe and glycerin on sturgeon fish productivity. The experiment consisted of two parts; groups of fish of 3-4 and 4 maturity stages were formed. The first group (control) received complete mixed feed without additives, the second - 2.0% of glycerin of total feed weight; the third - feed additive “GLINMOL” at a dose of 2.0% of total feed weight. The largest gross increase of live weight for the entire rearing period was noted when “GLINMOL” feed additive was used - 11.9% (P<0.01) higher than the control parameter. Glycerin application in the second group also exceeded the control value of live weight increase by 8.1% (P<0.05). The final body length of sturgeons in the second experimental group was almost equal to the control. In the third group, this parameter significantly exceeded the control by 0.5% (P<0.05). The values of the fatness coefficient did not differ significantly among the groups and were in the range of 1.11-1.13.

The influence of food additives on the production technology and quality indicators of whole grain bread

The innovative development of sustainable food systems is primarily aimed at preserving the health of the population, providing it with safe and nutritious products. The current trend in the consumer market is the growing demand for bakery products with the addition of cereals. The approach to solving the problem is provided through the development of prescription formulations and technologies of new types of bakery. In the course of the conducted research, recipes for whole-grain wheat-rye bread based on hop ferments were developed. The use of rye bran in bread recipes and the use of starter cultures with the addition of hops, unfermented malt and licorice root allows you to get a product with high organoleptic characteristics. The products acquire a golden color, have the right shape, a pleasant bread taste and smell. The use of the developed recipes of sourdough for bread has an effect on porosity, reduces the acidity and moisture content of the crumb, allows you to slow down the process of moisture loss during storage. Thanks to the components used in bread recipes, the content of dietary fiber, vitamins B1, B2, B9, E, PP, A and β- Carotene increases, bread is enriched with a number of macronutrients.

The influence of food additives on the production technology and quality indicators of bread

Recently, the focus has been on the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat and rice flour occupy a special place. The use of apple pomace in the bread recipe improves the organoleptic and physicochemical properties of the product. It also allows you to make adjustments to the traditional technology of bread production: to reduce the fermentation process by increasing the rate of formation of acids in the dough. The duration of the technological process for the production of bread with the addition of rice flour is increased by increasing the duration of soaking apple pomace in vegetable oil for better binding capacity in the future with rice flour and reducing the moisture content of the dough. In order to adjust the chemical composition, recipes for wheat bread were developed with a partial replacement for buckwheat and rice flour (sample No. 1 and sample No. 2, respectively) and the addition of 9.43% apple pomace. The introduced components will improve the structural and mechanical properties of the dough. The use of apple pomace and flour of cereal crops (buckwheat and rice) in the food industry makes it possible to enrich the chemical composition of bread with dietary fiber, vitamins of group B, K, mineral components (magnesium, calcium, iron, phosphorus, manganese, selenium). Vitamin B2 helps to absorb iron and, together with vitamin B1, helps to maintain the level of this trace element in the blood. From the results of the analysis of the vitamins, it follows that the finished product contains vitamins B1, B2, B5, B6 and K, which can be used for preventive nutrition. The use of food additives of plant origin in the formulation of wheat bread leads to an increase in the biological value of the product and a decrease in its calorie content.

Research Of Prospective And Developed Influence Of Food Additives On Product Quality

This work is devoted to the study of the influence of certain types of local green tea on the change in the physical and biological properties of non-alcoholic products.

Influence of food additives on blister formation in tinplate can of coconut milk

Abstract Blistering is one of the major issues in processed canned coconut milk that contain several food additives. The goal of this work is to investigate the effect of five different food additives, guar gum, sodium carboxymethyl cellulose (CMC), polysorbate 60 (tween 60), citric acid (C6H8O7), and sodium metabisulfite (Na2S2O5), on blister formation in epoxy-phenolic coated tinplate cans using electrochemical impedance spectroscopy (EIS) and surface microscopy. Cathodic stripping at −6 V (Ag/AgCl) for 30 min was applied in order to provoke blisters. The results revealed that the sterilizing process deteriorated the coating performance, however, without food additives, blisters did not form even after an applied potential. Na2S2O5 and CMC were the most aggressive food additives for which blisters were observed for both non-sterilized and sterilized conditions. Na+ ions, together with water and oxygen in the solution, permeated through the coating initiating and accelerating the blister formation.

Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions

Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum seed gum (AHSG), in presence of sucrose and lactose. The model of Tanglertpaibul & Rao was selected as the best model for the estimation of the intrinsic viscosity. It was shown that except for water, the solutions of sucrose and lactose are poor solvents for AHSG as indicated by a decrease in intrinsic viscosity, swollen specific volume, shape function, and coil dimensions. As the sucrose and lactose concentrations increased, the coil radius decreased. The reduction in the shape and swollen volume parameters in the presence of sucrose and lactose as compared to the sugar-free solution indicated the negative effect of the opted sugars on the molecular volume of the gum. Evaluations of the dilute solution properties of the gum in sucrose and lactose solutions revealed that the existence of a conformation tending to ellipsoidal shape and the probability of the conformation of random coil with no molecular entanglements in AHSG solutions.

Effects of Cooking on Toxins Levels and Influence of Food Additives on Toxins Level in Food Products

Herbal products are a major source of mercury contaminant in the diet of humans. Currently, monitoring of mercury is carried out by instrument such as Flow Injection Mercury System which utilizes the cold vapour atomic fluorescence spectroscopic technique. The handling and operation of these instruments are costly, time consuming and need skilled operators. In this work, the use of the papain assay to determine mercury in digested herbal samples after neutralization is demonstrated. About 20% of the samples tested showed positive results for mercury at levels higher than the maximum permissibility limit (MPL) and the results were validated using FIMS. The papain assay is low in cost, rapid and could be carried out in a microplate format. The papain assay can be the preliminary screening assay and only positive samples are sent for instrumental validation. This marriage between enzyme-based assay and instrumental method could increase monitoring frequency and results could be obtained faster

Reduction of carcinogenic 4(5)-methylimidazole in a caramel model system: influence of food additives.

The effect of various food additives on the formation of carcinogenic 4(5)-methylimidazole (4-MI) in a caramel model system was investigated. The relationship between the levels of 4-MI and various pyrazines was studied. When glucose and ammonium hydroxide were heated, the amount of 4-MI was 556 ± 1.3 μg/mL, which increased to 583 ± 2.6 μg/mL by the addition of 0.1 M of sodium sulfite. When various food additives, such as 0.1 M of iron sulfate, magnesium sulfate, zinc sulfate, tryptophan, and cysteine were added, the amount of 4-MI was reduced to 110 ± 0.7, 483 ± 2.0, 460 ± 2.0, 409 ± 4.4, and 397 ± 1.7 μg/mL, respectively. The greatest reduction, 80%, occurred with the addition of iron sulfate. Among the 12 pyrazines, 2-ethyl-6-methylpyrazine with 4-MI showed the highest correlation (r = -0.8239).

Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage.

Until now, little is known about the influence of food additives on heat inactivation of noroviruses. Only a few studies have shown a protective or inhibiting effect on virus infectivity caused by the food matrix. Therefore, the aim of this study was to examine the influence of sodium chloride, sucrose and milk on heat stability of the surrogates murine norovirus (MNV) and MS2 phage at 60°C for 1-5min in PBS for MNV and for 5-120min in suspension medium buffer for MS2 phage. Different concentrations of sodium chloride (5, 10%) and sucrose (5, 50%) were added to the respective buffers. In addition, commercially available milk with different fat concentrations (0.3, 1.5, 3.5%) was investigated in this study. In general, a linear titre reduction for MNV and MS2 phage could be observed, except for the heat treatment of MNV in PBS with 50% sucrose. A protective effect of PBS with 50% sucrose and of the matrix milk on MNV could be concluded. All other tested conditions did not show any influence on virus inactivation. However, MS2 phage did show a higher heat resistance throughout the experiments compared to MNV. In future investigations, it should be tested, whether the achieved data may be considered in risk assessments of heat-treated food products with high concentrations of sugar. Furthermore, it should be clarified, whether these results can also be referred to complex food matrices.

방사선조사된 패티용 분쇄우육의 가열전 품질특성

본 연구에서는 단체급식이나 외식용으로 주로 사용하고 있으나 미생물 오염에 쉽게 노출될 수 있는 패티용 분쇄우육에 방사선조사기술을 적용하였을 때 나타나는 미생물 감균효과, 품질특성 및 관능품위에 미치는 영향을 살펴보았다. 방사선조사 직후의 냉장육 초기 미생물은 식품첨가물에 관계없이 <TEX>$10^5$</TEX> CFU/g수준이었으나 3 kGy 선량의 방사선조사에 의하여 <TEX>$10^2-10^3$</TEX> CFU/g 수준으로 감균되었으며, 7 kGy에서는 미생물이 검출되지 않았다. 반면에 <TEX>$-20^{\circ}C$</TEX>에서 90일 저장한 냉동육의 미생물은 <TEX>$10^3-10^4$</TEX> CFU/g 수준으로 낮아졌고 3 kGy이상의 조사선량에서 미생물이 검출되지 않았다. 분쇄우육 제조시 가공적성 또는 맛을 개선하기 위하여 사용되는 아질산염, 소금, 인산염 및 아스콜빈산과 같은 식품첨가물은 미생물의 방사선 감수성에 큰 영향을 주지 않는 것으로 나타났다. 분쇄우육의 보수력에 미치는 방사선조사의 영향은 크지 않았으며, 방사선조사와 관계없이 냉장육에 비하여 냉동육의 보수력이 높았는데 pH 변화와 관계가 있는 것으로 생각되었다. 해동감량에 미치는 방사선조사의 영향은 보수력과 마찬가지로 방사선조사선량에 따라 유의적 차이를 나타내지 않았으나 소금과 인산염이 첨가된 시료구에서는 해동감량이 적게 나타났다. 냉장육의 경우 방사선조사선량이 증가할수록 TBARS값이 증가하는 경향을 보였으나 첨가물이 함유된 시료구는 대조구보다 낮은 TBARS 값을 보였고, 냉동육은 냉동변성에 의한 육질의 물리적 특성 변화가 TBARS 간에 일부 영향을 미치는 것으로 예상되었다. 적색도는 냉장육 대조구의 경우 방사선조사에 의하여 약간 증가하는 경향을 보였으나 식품첨가물이 첨가된 시료구에서는 3 kGy에서 가장 높은 적색도를 보인 이후 7 kGy 이상에서 감소하는 경향을 보였다. 그러나 냉동육은 방사선조사 및 식품첨가물의 영향에 따른 뚜렷한 경향을 찾을 수 없었다. 한편, 냄새 및 색깔에 대한 관능특성을 보면 방사선조사에 의하여 불쾌취가 높았으나 이러한 불쾌취는 아스콜빈산 첨가에 의하여 일정부분 상쇄되는 것으로 나타났다. 색깔의 경우 전반적으로 시료구에 관계없이 3 kGy 방사선조사에서 관능적으로 양호하였으며 이는 적색도와 유사한 결과를 보였다. 특히, 아스콜빈산이 함유된 시료구에서 색깔 및 냄새에 대하여 양호한 점수가 나온 결과에서 방사선조사된 고기의 냄새와 색깔에 미치는 아스콜빈산의 영향에 대한 추가 연구가 필요할 것으로 생각되었다. Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

Influence of food additives on the control of postharvest rots of apple and peach and efficacy of the yeast-based biocontrol product aspire

The effects of calcium propionate, sodium bicarbonate, and sodium ethylenediamine-tetraacetic acid (EDTA) on postharvest pathogens of apple and peach, and on improving the efficacy of the biocontrol product Aspire were evaluated. All three materials had a distinct inhibitory effect on the radial growth of Botrytis cinerea and Penicillium expansum in vitro. The inhibitory effect increased with the concentration of each material. When tested on apple, sodium bicarbonate and EDTA exhibited only a curative effect (control of pre-existing infections) against infections caused by B . cinerea . Ca-propionate, however, provided both protective and curative effects against infections caused by B . cinerea . In the case of P . expansum, sodium bicarbonate, at concentrations up to 0.4% and EDTA, at all concentrations tested, failed to provide any curative or protective activity against infections by P . expansum on apple. Sodium bicarbonate at 2% was the most consistent in providing a measure of fungicidal activity when used alone. In combination with Aspire, 2% sodium bicarbonate exhibited a consistent ability to significantly enhance its biocontrol performance (curative and protective effect) against Botrytis and Penicillium rot in apple and Monilinia and Rhizopus rot in peach. Based on these results, it appears that the use of additives, such as sodium bicarbonate, is a useful approach to improve the efficacy of yeast antagonists used for postharvest disease control. # 2002 Elsevier Science B.V. All rights reserved.

The influence of food additives and related materials on lower bowel structure and function.

Food additives, drugs, and other chemicals are known to influence the lower gastrointestinal tract under some defined conditions, resulting in morphological alterations in the mucosa and other tissues, deranged absorption and excretion of nutrients, and, in some cases, injury to other organs and tissues as a secondary phenomenon. Generally, in rats, hamsters, and dogs, there is increased absorption and urinary excretion of calcium, soft stools or diarrhea, and cecal enlargement. In the rat, hamster, and dog, renal lesions accompany the hypercalcemia and elevated excretion of calcium. These signs, symptoms, and lesions are typical of exposure to sugar alcohols (sorbitol, mannitol, xylitol, lactitol), lactose and caramel, some of the chemically modified food starches, and synthetic polydextrose. Soft stools and diarrhea, as well as cecal enlargement and variable hyperplasia of the colon mucosa, occur frequently when substances are absorbed incompletely in the small intestine and subjected to microbial metabolism in the cecum and colon. The remarkable cecal enlargement, mucosal hyperplasia and, when present, colonic mucosal hyperplasia are reversible, even when long-standing. Renal lesions are reversible only if exposure is of short duration, before significant mineralization and scarring has occurred. Morphological and functional anomalies associated with some of these substances are described and illustrated.