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Academic literature on the topic 'Food additives industry'
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Journal articles on the topic "Food additives industry"
1
Nieto, Gema, Lorena Martínez-Zamora, Rocío Peñalver, et al. "Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry." Foods 13, no. 1 (2023): 47. http://dx.doi.org/10.3390/foods13010047.
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According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
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Xu, Bo. "Safety and Management of Food Additives in the United States." Advanced Materials Research 781-784 (September 2013): 1328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1328.
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Food safety is an important issue related to the government regulatory authorities, food industry and food consumers. And the increasing use of food additives has become a matter of public and administrative concern, so an extensive safety evaluation on food additives must be carried out and the use of the additives in food should be controlled by law. In the United States, the Congress has entrusted the FDA with the responsibility to ensure that new additives to be used in foods and the foods the consumers purchase are safe. This paper discusses the supervision and management system of food additives in the United States. The conclusion is that FDA has developed a scientifically rigorous, sound and dependable system to assure the safety of food, thus a new food additive must be approved by FDA before it can be used in food. Management of food additives in the United States is also a helpful reference for government food control agencies in other countries.
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Mariyam, Siti, Huseyin Bilgic, Ivonne M. C. M. Rietjens, and Devi Yuni Susanti. "Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review." Indonesian Journal of Halal Research 4, no. 1 (2022): 19–25. http://dx.doi.org/10.15575/ijhar.v4i1.12097.
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Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.
4
ÖZTÜRK, Neslihan, and Hamid CEYLAN. "Frequently Used Additives in the Food Industry and Their Toxicological Effects on Human Health." International Conference on Recent Academic Studies 1 (May 12, 2023): 232–37. http://dx.doi.org/10.59287/icras.700.
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Food additives are chemicals added to foods to keep foods fresh, improve their flavor andtexture, and extend shelf life by preventing the growth of microorganisms. Many additives used for thesepurposes are considered safe by international organizations and are carefully regulated. It is thought thatthe intensive use of food additives, which contributes to the rapid growth of today's food industry, bringswith its undesirable health consequences that directly affect public health. Recent clinical findings andanimal experiments have shown that additives such as artificial sweeteners, food dyes, sodium nitrite, andmonosodium glutamate can cause health problems such as heart problems, diabetes, obesity, and insulinresistance. Therefore, it is necessary to monitor both the use and risk assessments of food additives. Thisreview, it is aimed to evaluate the harmful effects and toxic potentials of some commonly used foodadditives on human health.
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Lu, Ziqi. "The Potential Health Issues of Nanoscale Additives in Food Industry." Highlights in Science, Engineering and Technology 40 (March 29, 2023): 149–53. http://dx.doi.org/10.54097/hset.v40i.6587.
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Nanotechnology is widely used in medicine, electronics and food industries. Among them, in the food industry, nanotechnology is mainly used in the fields of food packaging and food additives. Many foods now contain food additives, and nanotechnology has become an important part of it. However, it is not known whether these nanoparticles are actually beneficial to the environment and the body. There is proof that they also negatively impact human health by looking up and examining online scientific papers and experimental data. This paper introduces metal particles like silver and gold nanoparticles used as food additives which protects food and applies coloring, Moreover, inorganic substances with nutritional benefits like titanium dioxide and zinc oxide were utilized as food dyes, then discusses the nanoscale additives’ negative effects on human body like toxicity or cell death, following the damage to human body for instances gut and liver damage, DNA and cell damage, inflammation of the liver, kidney and spleen.
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Fermanto, Fermanto, and Muhammad Athoillah Sholahuddin. "Scientific studies of halal food additives for consumption and good for health." Journal of Halal Product and Research 3, no. 2 (2020): 95. http://dx.doi.org/10.20473/jhpr.vol.3-issue.2.95-105.
Full textAbstract:
Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health
7
Jain, Arushi, and Pulkit Mathur. "Evaluating Hazards Posed by Additives in Food: A Review of Studies Adopting a Risk Assessment Approach." Current Research in Nutrition and Food Science Journal 3, no. 3 (2015): 243–55. http://dx.doi.org/10.12944/crnfsj.3.3.08.
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Processing and packaging has increased the use of food additives in the food industry. Some of these additives have associated health risks. This review looks at studies on risk assessment of food additives published between 2000-2015. These studies have majorly focused on synthetic food colors and preservatives like benzoate, sorbate, nitrite and nitrate. Most of the studies have shown that the intake was below the acceptable daily intake (ADI) for average consumers. For extreme consumers (95th percentile), intake was found to be above the ADI or approaching ADI for additives like sunset yellow FCF, erythrosine, tartrazine, sulphite, benzoate and nitrite. It is advisable to look at multiple scenarios of dietary exposure while evaluating risk. A surveillance system which documents adverse effects to food additives as well as monitors risk on a regular basis is important for every country to have. Such data would be beneficial to regulatory authorities as well as the industry in fixing usage levels of the additive in an effort to minimize health risk.
8
Wang, Jiyu. "The Problems of TiO2 Nanoparticle Additives in Food Additives." Highlights in Science, Engineering and Technology 40 (March 29, 2023): 161–66. http://dx.doi.org/10.54097/hset.v40i.6592.
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With the improvement of people's living standards and the development of the food industry, TiO2, as a food additive, has been increasingly applied in the food processing industry, such as a preservative, colorant, antioxidant, thickening agent, etc. It can play an antibacterial role in food processing, but can cause allergic reactions if used for a long time or in large quantities. For example, when TiO2 comes into contact with food, it will make the taste of some food deteriorate and even lead to severe food poisoning. In addition, if TiO2 cannot be completely decomposed during processing, some harmful substances will remain. Research shows that in most areas of our country there are some people with food allergies. It can be seen that TiO2, as a food additive, may have an impact on human body during food processing. Therefore, mixing with other substances should be avoided as far as possible. TiO2 nanoparticles have excellent nanoscale effect and dispersion, as well as high mechanical strength and chemical stability, so they have a broad application prospect in food additives. TiO2 nanoparticles can be used as food additives, mainly by the covalent bonding of iron and non-iron ions in polymer organic materials to form nano-scale TiO2 gel. The gel has a high specific surface area and porosity, and can be added to food as an anti-coagulant. Due to the size effect and dispersion of nanoparticles, nano-TiO2 gel has advantages such as better, faster synthesis speed and lower cost compared with traditional dispersants.
9
Dey, Sudatta, Asmita Samadder, and Sisir Nandi. "Exploring Current Role of Nanotechnology Used in Food Processing Industry to Control Food Additives and their Biochemical Mechanisms." Current Drug Targets 23, no. 5 (2022): 513–39. http://dx.doi.org/10.2174/1389450123666211216150355.
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Background: With the advent of food additives centuries ago, the human race has found ways to improve and maintain the safety of utility, augment the taste, color, texture, nutritional value, and appearance of the food. Since the 19th century, when the science behind food spoilage was discerned, food additives in food preservation have been increasing worldwide and at a fast pace to get along with modern lifestyles. Although food additives are thought to be used to benefit the food market, some of them are found to be associated with several health issues at an alarming rate. Studies are still going on regarding the mechanisms by which food additives affect public health. Therefore, an attempt has been made to find out the remedies by exploiting technologies that may convey new properties of food additives that can only enhance the quality of food without having any systemic side effects. Thus, this review focuses on the applications of nanotechnology in the production of nano-food additives and evaluates its success regarding reduction in the health-related hazards by collaterally maintaining the food nutrient value. Methodology: A thorough literature study was performed using scientific databases, like PubMed, Science Direct, Scopus, and Web of Science, for determining the design of the study, and each article was checked for citation and referred to formulate the present review article. Conclusion: Nanotechnology can be applied in the food processing industry to control the unregulated use of food additives and intervene in the biochemical mechanisms at a cellular and physiological level for ensuring the safety of food products. The prospective of nano-additive of chemical origin could be useful to reduce risks of hazards related to human health that are caused majorly due to the invasion of food contaminants (either intentional or non-intentional) into food, though this area still needs scientific validation. Therefore, this review provides comprehensive knowledge on different facets of food contaminants and also serves as a platform of ideas for encountering health risk problems about the design of improved versions of nano-additives.
10
Donets, I. M., H. A. Yeroshenko, A. S. Hryhorenko, K. V. Shevchenko та O. V. Kinash. "IMPACT OF SODIUM NITRITE AND PONСEAU 4R ON RESPIRATORY SYSTEM: THEORETICAL GROUNDING AND SIGNIFICANCE". Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 21, № 4 (2021): 173–77. http://dx.doi.org/10.31718/2077-1096.21.4.173.
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Nowadays, food industry is growing quite rapidly. Today food industry uses hundreds of food additives in order to obtain new products and achieve certain technological goals. In most European countries, food industry applies more than 540 known food additives; in the United States their number, including the corresponding mixtures, exceeds 1.500, in Russia – 450 positions, in Ukraine until 2019, 300 food additives were allowed to be applied. At present, a large number of complex food additives are getting more and more in use. They are the mixtures of additives for a single peculiar or different technological purpose. The main requirement for food additives is their safety, non-toxicity, non-carcinogenicity, non-mutagenicity, no teratogenic effects (on the foetus) and no allergic effects. The safety of a food supplement depends on its dose, i.e., the amount of food additive substance that enters the body per day. Dangerous dietary supplements that should be avoided include sodium nitrite, monosodium glutamate, and ponceau 4 R. These supplements are strictly prohibited in many countries because of their potential risks and fatal outcomes for the human health. In recent years, the consumption of food supplements has increased significantly, therefore the study of the effects of sodium nitrite and ponсeau 4R on the respiratory system is one of an urgent clinical and dietary problem. The aim of this study is to highlight the theoretical aspects of the effects of sodium nitrite and ponceau 4 R on the respiratory system, as well as to collect, analyse and synthesise literature data on the issue of food additives and their detrimental effect on human health. Numerous studies show that consumption of sodium nitrite and ponceau 4 R increases the potential risk of cancer, diabetes, lung disease, and Parkinson's and Alzheimer's disease. These supplements increase the hyperactivity of children; they can also provoke allergic reaction and cause anaphylactic shock, or trigger asthma attacks or breathing problems in people with aspirin intolerance, therefore, the study of the effects caused by food additives is appropriate, clinically and socially relevant.