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Journal articles on the topic 'Preservative E200'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Esimbekova, Elena N., Anastasia A. Asanova, and Valentina A. Kratasyuk. "Alternative Enzyme Inhibition Assay for Safety Evaluation of Food Preservatives." Life 13, no. 6 (2023): 1243. http://dx.doi.org/10.3390/life13061243.

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While food additives are widely used in the modern food industry and generally are important in maintaining the ability to provide food for the increasing world population, the progress occurring in this field is much ahead of the evaluation of their possible consequences for human health. The present study suggests a set of single- and multi-enzyme assay systems for revealing toxic effects of the most widely spread food preservatives, such as sorbic acid (E200), potassium sorbate (E202), and sodium benzoate (E211) at the primary molecular level of their interaction with enzymes. The assay is

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2

Vu, Hoang Yen, and A. N. Zyablov. "Application of MIP-sensors to the determination of preservatives in non-alcoholic drinks." Industrial laboratory. Diagnostics of materials 88, no. 8 (2022): 10–16. http://dx.doi.org/10.26896/1028-6861-2022-88-8-10-16.

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The piezosensors modified with a molecularly imprinted polymer (MIP) with potassium sorbate (MIP-E202) and sodium benzoate (MIP-E211) imprints are tested and implemented in the determination of preservatives in soft drinks. Molecularly imprinted polymers were synthesized by noncovalent imprinting on the base of copolymer of 1,2,4,5-benzene tetracarboxylic acid dianhydride and 4,4’-diaminodiphenyl oxide in N,N-dimethylformamide (DMF) in the presence of templates. Piezoelectric sensors based on MIP and non-imprinted polymer (polyimide) were compared. High values of the imprinting factor (IF) and

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3

Korol-Bezpala, L., I. Bezpalyi, L. Bondarenko, A. Korol, and S. Narizhnyy. "Assessment of quality and safety of red caviar of salmon fish." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 97–102. http://dx.doi.org/10.32718/nvlvet-f10115.

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The health of the body largely depends on the necessary goods in the human diet. Therefore, quality and safety indicators are essential in monitoring their suitability. Red salmon caviar is no exception; it is considered a valuable food product and, due to its high price – a delicacy. Typically, this type of product must meet all regulatory requirements, which allows it to be safely used in the human diet. In terms of nutritional value, red caviar contains complete proteins, easily digestible fats, minerals, and vitamins, and its content is superior to that of some types of food products, even

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4

Popova, T. V., O. P. Strilets, and H. P. Kukhtenko. "Justification of preservative choice and its concentration in the composition of anti-allergic action gel." Farmatsevtychnyi zhurnal, no. 4 (July 30, 2020): 78–87. http://dx.doi.org/10.32352/0367-3057.4.20.08.

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Microbiological stability of medicines is an integral part of their quality, therefore, at the stage of pharmaceutical development, the issues of ensuring microbiological purity should be considered. To this end, various chemicals are added to the composition of semisolid medicines that actively inhibit the growth of microorganisms that enter the pharmaceutical system during production and reuse. Insufficient amount of a preservative can lead to the adaptation of microorganisms, and excess- to increase the toxicity of the drug. In the development of the composition of the anti-allergic action

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5

Orlova, Elena, Valentina Mordvinova, and Natal'ya Onosovskaya. "Sorbic acid in cheese making." Cheese- and buttermaking, no. 3 (September 17, 2024): 45–51. http://dx.doi.org/10.21603/2073-4018-2024-3-2.

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The domestic food industry is currently focusing on food products with long shelf life. Extended storage is usually a result of various aseptic packaging techniques. However, preservatives also prolong shelf-life. Such food additives can be applied only after a comprehensive and multifaceted study of their safety and possible impact on consumer health. New studies on negative effects of certain additives make it necessary to review their safety status. Sorbic acid and its salt E202 are common preservatives to be found in sauces, canned food, chocolate, jam, sausages, fruit juices, fish, bakery

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6

Zouaoui, Fatima Saida, Rachid Boukhari, Nabila Heroual, et al. "Estimation of Dietary Exposure to Sodium Benzoate (E211) and Potassium Sorbate (E202) of Children and Adolescents in the Oran Region, Algeria." Foods 13, no. 23 (2024): 3880. https://doi.org/10.3390/foods13233880.

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Sodium benzoate (E211) and potassium sorbate (E202) are two preservatives widely used alone or in combination in the food industry in Algeria. This study aims to estimate the dietary exposure of children and adolescents to these substances in Oran Province (Algeria) and to assess the risks incurred in consuming these two preservatives. For this, a total of 116 commercial food samples were analyzed for potassium sorbate and sodium benzoate content by HPLC, and a survey was carried out on 250 children and 765 adolescents using a consumption frequency questionnaire as the method. The concentratio

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7

Esimbekova, Elena N., Irina G. Torgashina, Elena V. Nemtseva, Anna A. Antashkevich, Polina Yu Sasova, and Valentina A. Kratasyuk. "Trypsin-Based Chemoenzymatic Assay for Detection of Pollutants and Safety Assessment of Food Additives." Chemosensors 11, no. 4 (2023): 237. http://dx.doi.org/10.3390/chemosensors11040237.

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Chemoenzymatic assay systems are widely used to detect toxicants in various samples, including food and environment specimens. These methods are based on the ability of various types of toxicant to specifically inhibit/activate the functions of individual enzymes or enzyme systems. The present study examines the possibility of using the proteolytic enzyme trypsin as a specific marker to detect protease inhibitors in different samples. The study shows that trypsin activity is not affected by various heavy metals, pesticides, or quinones at levels considerably greater than their maximum allowabl

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8

Karrer, B., and G. Ghoshal. "Preservation of network degree distributions from non-uniform failures." European Physical Journal B 62, no. 2 (2008): 239–45. http://dx.doi.org/10.1140/epjb/e2008-00147-4.

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9

Ivanov, Ivan M., Yordanka Gluhcheva, and Emilia Petrova. "SODIUM NITRITE (E250) AND ZINC AS MODULATORS OF THE BIOMECHANICAL PROPERTIES OF BLOOD IN SPORTS." Journal of Applied Sports Sciences 2024, no. 1 (2024): 91–101. http://dx.doi.org/10.37393/jass.2024.01.7.

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Nutritional supplements are often used by athletes to support their performance. However, if there is no nutrient deficiency, supplementation may not improve performance and may even have a detrimental effect on both performance and health. The aim of this study was to review the influence of sodium nitrite (NaNO2) and zinc (Zn) on the hemorheological status of different types of blood cells with application in sports. Sodium nitrite, known as food preservative E250, and zinc are proven modulators of the biomechanical properties of blood, influencing its hematometric and hemorheological proper

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10

Jaakkola, Seija. "The effect of cell wall degrading enzymes on the preservation of grass and on the silage intake and digestibility in sheep." Agricultural and Food Science 62, no. 1 (1990): 51–62. http://dx.doi.org/10.23986/afsci.72924.

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Two experiments were carried out to study the effects of cell wall degrading enzymes as silage additive. A primary growth of timothy was cut with a mower and picked up with a precision-chop forage harvester in Exp. I (early cut), and harvested as direct-cut with a precision-chop harvester in Exp. II (late cut). The additive treatments were in Exp. I: 1) unwilted formic acid (FA) applied as AIV II (4.5 l/t), 2) wilted untreated, 3) wilted FA (4 l/t), 4) wilted enzyme A (glucose oxidase (GO) + hemicellulase (HC) 150 ml/t + cellulase (C) 200 ml/t), 5) wilted enzyme B (HC 150 ml/t + C 200 ml/t); a

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11

Sattarov, Karim, Abror Jankurazov, and Javsurbek Khazratkulov. "Use of food additives in bakery products." Scientific Horizons 27, no. 11 (2024): 118–28. https://doi.org/10.48077/scihor11.2024.118.

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The influence of various food additives including emulsifiers (mono- and diglycerides of fatty acids (E471), lecithin (E322), sodium stearoyl-2-lactylate (E481) and preservatives (potassium sorbate (E202), sodium propionate (E281)) on the quality and shelf life of bakery products was investigated. The study was conducted on the basis of the enterprise in Gulistan (Uzbekistan) in order to improve organoleptic characteristics of products and extend their shelf life. To conduct the experiment, test batches of bread with the addition of the specified food additives in various combinations were mad

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12

Gómez-Otero, E., M. Costas, I. Lavilla, and C. Bendicho. "Ultrasensitive, simple and solvent-free micro-assay for determining sulphite preservatives (E220–228) in foods by HS-SDME and UV–vis micro-spectrophotometry." Analytical and Bioanalytical Chemistry 406, no. 8 (2013): 2133–40. http://dx.doi.org/10.1007/s00216-013-7293-3.

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13

Lempart-Rapacewicz, Anna, Edyta Kudlek, Katarzyna Brukało, Rafał Rapacewicz, Łukasz Lempart, and Mariusz Dudziak. "The Threat of Food Additive Occurrence in the Environment—A Case Study on the Example of Swimming Pools." Foods 12, no. 6 (2023): 1188. http://dx.doi.org/10.3390/foods12061188.

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Widespread use and the continuous increase in consumption has intensified the presence of food additives and their metabolites in the environment. The growing awareness that newly identified compounds in the environment may cause a real threat, both to the environment and to future generations due to the transformation they undergo in ecosystems, makes this topic a leading problem of engineering and environmental protection. This manuscript highlights the relevance of finding these compounds in water. The exposure routes and the threat, both to human health and to the aquatic environment, have

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14

Maria da Conceição de Araújo, Helena, and Isabel Lausanne Fontgalland. "Ecotourism and Sustainable Economy: Case Study of the Pedra do Altar Archaeological Complex in Barra de Santana/PB." REVISTA INTERDISCIPLINAR E DO MEIO AMBIENTE (RIMA) 5, no. 1 (2023): e220. http://dx.doi.org/10.52664/rima.v5.n1.2023.e220.

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Objectives: To analyze the potentiality of the Archaeological Complex of Pedra do Altar as ecological tourism through the understanding of the cultural heritage as a new source of tourist attractions and economic development for small towns, the identification of ecological trails related to the economy for sustainability and preservation of natural space and the relationship of Ecological Economy, Payment for Environmental Services and Tourism in the global/local scale. Methodology: The research is a case study regarding the potential of ecological tourism that the Archaeological Complex Pedr

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15

Hasenböhler, A., G. Javaux, M. Payen de la Garanderie, et al. "Food additive preservatives and antioxidants and risk of type 2 diabetes - NutriNet-Santé cohort." European Journal of Public Health 34, Supplement_3 (2024). http://dx.doi.org/10.1093/eurpub/ckae144.978.

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Abstract Background Experimental studies suggested potential detrimental effects of some food additive preservatives and antioxidants (PA) on metabolic health, but epidemiological data is lacking. This study aimed to investigate for the first time the associations between exposures to a wide range of PA and type 2 diabetes (T2D) risk in a large population-based cohort. Methods Participants (n = 108,723, 79.2% women, mean age=42.5y, SD = 14.6) from the French NutriNet-Santé prospective cohort (2009-2023) completed repeated 24h-dietary records including specific brands of industrial products. PA

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16

Athirah, Dayang Nur, Mohd Razip Asaruddin, Showkat Ahmad Bhawani, Aldrin Felix Simbas, and Kho Swen Jack. "Effect of preservative and preservation methods on physical, chemical and microbiological properties of nipa palm (Nypa fructicans) sap." BMC Research Notes 18, no. 1 (2025). https://doi.org/10.1186/s13104-024-07039-5.

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Abstract Objectives This study aimed to evaluate the effectiveness of the E’ food grade preservative – potassium sorbate (E202) and sodium metabisulfite (E223) in an aqueous form, and impact of the timing of preservative addition on the shelf-life, sugar and reducing sugars levels, organic acids content and microbial growth of nipa palm sap. Results The pH, sugar and reducing sugars levels, organic acids content, total bacterial count (TBC) and sensory characteristics of the sample were determined. The results showed that the treated samples were able to slow down the pH and sucrose content fr

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17

Tarasov, Aleksey, Natalia Zavorokhina, and Olga Chugunova. "Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems." Food Processing: Techniques and Technology, September 29, 2023, 504–12. http://dx.doi.org/10.21603/2074-9414-2023-3-2452.

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The food industry knows a lot of methods to determine the total antioxidant activity. The potentiometric method includes the mediator system of potassium hexacyanoferrates (K3[Fe(CN)6]/K4[Fe(CN)6]) and has proved to be quite effective in assessing the antioxidant activity of food products. This method is simple and cheap but its interference issues still remain understudied. This research covered 30 potential interfering substances in beverages and their reactivity toward the mediator system of potassium hexacyanoferrates.  The experiment featured carbohydrates (glucose, fructose, sucros

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18

Gherghel, Daniela, Cosmin-Teodor Mihai, Gabriela Vochita, and Craita Maria Rosu. "IN VITRO CYTOPHYSIOLOGICAL ASPECTS INDUCED BY FOOD ADDITIVES FROM THE CATEGORY OF PRESERVATIVES ON SOME MAMMALIAN CELL MODELS." Journal of Experimental and Molecular Biology, March 16, 2024. http://dx.doi.org/10.47743/jemb-2024-149.

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This research is focused on cellular response to sodium metabisulphite (E223), sodium benzoate (E211), and sodium nitrite (E250) application on two normal mammalian cells, namely MCF-12A (ATCC CRL-3598) and Vero (ATCC CCL-81). The monitored parameters were cell viability (MTT assay), cell morphology (optical microscopy) and cell survival (clonogenic assay). The treatment was applied in doses of 12.5; 25; 50 and 100 µg/mL. According to all tests assessed, our results proved a dose-response relationship, the most sensibility presented the MCF-12A cell line.

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19

БУГАЕЦ, Н. А., Л. В. ЛЮБИМОВА, and Н. В. ИЛЬЧИШИНА. "EVALUATION OF THE QUALITY OF SALADS OF INDUSTRIAL PRODUCTION, IMPLEMENTED IN THE TRADING NETWORK OF KRASNODAR." Известия вузов. Пищевая технология, no. 5-6(371-372) (December 25, 2019). http://dx.doi.org/10.26297/0579-3009.2019.5-6.28.

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Проанализированы результаты мониторинга качества и показателей безопасности салатов Столичный , Сельдь под шубой , Белорусский с печенью и грибами , заправленных майонезом, в вакуумной упаковке с пролонгированным сроком хранения 60 70 сут, реализуемых в торговой сети Краснодара. Признаков роста сапрофитной и патогенной микрофлоры бактериальной и грибной (плесени и дрожжи) природы в течение всего заявленного производителем срока годности не обнаружено. Установлено, что содержание консервантов сорбата калия (Е202) и бензоата натрия (Е211) соответствует требованиям ТР ТС 029/2012. Отмечено ухудше

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