U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject term food additives Remove constraint Subject term: food additives
Start Over

Search

4,400  Search Results

« Previous | 1 - 100 of 4,400 |
Number of results to display per page

Search Results

1. Acetylation modification and antioxidant activity of polysaccharides from Agrocybe cylindracea

Author:
Yingyun Peng; Jiehan Zhang; Huangling Yang; Zhifeng Yang; Haibo Xue; Fan Wu; Zeyujin Wang; Lin Xie; Yiyong Chen
Source:
Journal of food measurement & characterization 2022 v.16 no.3 pp. 1911-1919
ISSN:
2193-4126
Subject:
Agrocybe; acetic anhydride; acetylation; antioxidant activity; food additives; measurement; polysaccharides; superoxide anion; temperature
Abstract:
... In this paper, polysaccharides from Agrocybe cylindracea (ACPs) were chemically acetylated. Effects of reaction time, reaction temperature and acetylated reagent amounts (acetic anhydride) on the degree of substitution (DS) of acetylated groups were investigated based on single factor experiments. Response surface analysis method was used to optimize acetylation process of ACPs. The maximum DS of ...
DOI:
10.1007/s11694-022-01315-3

2. Acinetobacter indicus CCS-12: A New Bacterial Source for the Production and Biochemical Characterization of Thermostable Chitinase with Promising Antifungal Activity

Author:
Fatima Akram; Ikram ul Haq; Ayesha Roohi; Rabia Akram
Source:
Waste and biomass valorization 2022 v.13 no.7 pp. 3371-3388
ISSN:
1877-2641
Subject:
Acinetobacter; agitation; antifungal properties; biological control; biological control agents; biomass; calcium; chitin; chitinase; enzyme activity; food additives; half life; malt extract; molecular weight; pH; phosphates; plant pathogens; polyacrylamide gel electrophoresis; temperature; thermal stability; wastes
Abstract:
... BACKGROUND: In the recent epoch, chitinolytic enzymes have attained much attention as promising biocontrol agents and ability to convert recalcitrant chitinous wastes into valuable products. Some chitinolytic microorganisms have emerged as the potential candidate to carry a noticeable ability to degrade this polysaccharide in nature. OBJECTIVE: Therefore, in this study, a new bacterial strain Acin ...
DOI:
10.1007/s12649-022-01753-6

3. Alarming impact of the excessive use of tert-butylhydroquinone in food products: A narrative review

Author:
Arezou Khezerlou; Amir pouya Akhlaghi; Adel Mirza Alizadeh; Parvin Dehghan; Parham Maleki
Source:
Toxicology reports 2022 v.9 pp. 1066-1075
ISSN:
2214-7500
Subject:
carcinogenicity; chronic exposure; cytotoxicity; food additives; hydroquinone; mechanism of action; mutagens; public health; safety assessment; therapeutics; toxicology
Abstract:
... Tert-butyl hydroquinone (TBHQ) is a food additive commonly used as a more effective protectant in the food, cosmetic and pharmaceutical industries. However, the long-term exposure to TBHQ at higher doses (0.7 mg/kg) results in substantial danger to public health and brings a series of side effects, including cytotoxic, genotoxic, carcinogenic, and mutagenic effects. As a result, the global burden ...
DOI:
10.1016/j.toxrep.2022.04.027

4. Aluminum sulfate inhibits green mold by inducing chitinase activity of Penicillium digitatum and enzyme activity of citrus fruit

Author:
Shuqi Liu; Yuling Du; Deyao Zhang; Fan Yang; Xiang He; Chaoan Long
Source:
Food control 2022 v.136 pp. 108854
ISSN:
0956-7135
Subject:
Citrus; Penicillium digitatum; aluminum sulfate; antifungal properties; antistaling agents; calcium; cell walls; chitinase; citrus fruits; culture media; enzyme activity; fluorescence; fluorides; food additives; food safety; minimum inhibitory concentration
Abstract:
... Aluminum sulfate (AlS), a common food additive, was evaluated for the inhibitory mechanisms that control citrus green mold. In vitro antifungal activity of AlS against P. digitatum was assayed on potato dextrose agar (PDA) Petri dishes with AlS concentrations of 0.38, 0.75, 1.5, 3, 6 mmol/L (mM) after 2 d and 4 d of incubation at 25 °C. The minimum inhibitory concentration (MIC) and minimum fungic ...
DOI:
10.1016/j.foodcont.2022.108854

5. Antioxidant Potential and Inhibitory Effect of Essential Oil from the Aerial Parts of Origanum vulgare L. Against Salmonella Poultry in Morocco

Author:
F. Moukhfi; M. Dakir; I. Nait Irahal; J. Chninigue; A. Outlioua; J. JamalEddine; N. Chadli
Source:
Journal of essential oil-bearing plants 2022 v.25 no.3 pp. 456-467
ISSN:
0976-5026
Subject:
Origanum vulgare; Salmonella; agar; ammonium; antibacterial properties; antioxidant activity; antioxidants; birds; carvacrol; essential oils; food additives; hydrodistillation; molybdates; poultry; traditional medicine; Morocco
Abstract:
... Origanum vulgare L. is an aromatic plant well-known in traditional medicine and widely applied as a food additive due to its great antimicrobial potential. This study aims to investigate the chemical composition of the essential oil (EO) of O. vulgare L. using gas chromatography/mass spectroscopy (GC/MS) and evaluate their antioxidant and antibacterial activities against three strains of Salmonell ...
DOI:
10.1080/0972060X.2022.2091955

6. Bacterial microcompartments in food-related microbes

Author:
Zhe Zeng; Alexander Dank; Eddy J. Smid; Richard A. Notebaart; Tjakko Abee
Source:
Current opinion in food science 2022 v.43 pp. 128-135
ISSN:
2214-7993
Subject:
Listeria monocytogenes; Propionibacterium freudenreichii; bacteria; ethanolamine; food additives; food pathogens; gastrointestinal system; genome; organelles
Abstract:
... Bacterial microcompartments (BMCs) are protein-based organelles that enhance a variety of metabolic functions in diverse bacteria and recent studies unveiled the importance of BMCs in bacterial adaptation from foods to gut. Comparative whole genome sequencing has shown a broad distribution of BMC-dependent metabolic pathways, but studies addressing the role of BMCs in food-related microbes are sca ...
DOI:
10.1016/j.cofs.2021.11.011

7. A Biosurfactant from Candida bombicola: Its Synthesis, Characterization, and its Application as a Food Emulsions

Author:
Maria Isabel Silveira Pinto; Jenyffer Medeiros Campos Guerra; Hugo Morais Meira; Leonie Asfora Sarubbo; Juliana Moura de Luna
Source:
Foods 2022 v.11 no.4 pp. -
ISSN:
2304-8158
Subject:
Allium cepa; Artemia salina; Candida; Starmerella bombicola; acute toxicity; bioreactors; biosurfactants; carboxymethylcellulose; corn steep liquor; food additives; germination; molasses; sugarcane; vegetables; wastes; yeasts
Abstract:
... The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.0, and 50 L to simulate a real production scale. The products obtained an excellent reduction in surface te ...
DOI:
10.3390/foods11040561

8. Chemical analysis, biological and therapeutic activities of Olea europaea L. extracts

Author:
Alessio Alesci; Anthea Miller; Roberta Tardugno; Simona Pergolizzi
Source:
Natural product research 2022 v.36 no.11 pp. 2932-2945
ISSN:
1478-6427
Subject:
Olea europaea; antioxidants; chemical analysis; cytotoxicity; food additives; research; therapeutics
Abstract:
... The Olea europaea L. is a very well-known and widely used plant, especially for its nutritional qualities. Its extracts from leaves and fruits are widely used in contrasting and preventing various pathologies. In this review, the collected data highlight important chemical analyses and biological effects of this plant extracts. It exhibits cholesterol-lowering, hypoglycemic, cytotoxic, antibacteri ...
DOI:
10.1080/14786419.2021.1922404

9. Chemical elucidation and rheological properties of a pectic polysaccharide extracted from Citrus medica L. fruit residues by gradient ethanol precipitation

Author:
Ruiyi Fan; Genlin Mao; Hongqi Xia; Jiwu Zeng
Source:
International journal of biological macromolecules 2022 v.198 pp. 46-53
ISSN:
0141-8130
Subject:
Citrus medica; Fourier transform infrared spectroscopy; arabinose; essential oils; ethanol; food additives; fruits; galacturonic acid; molecular weight; pectins; plant-based foods; rhamnose; temperature; thermal stability; thermogravimetry
Abstract:
... Citron (Citrus. medica L.) fruits are commonly utilized in the production of essential oil, therefore, the fruits residues turn out to be industrial byproducts. In the present study, a crude polysaccharide was extracted from citron fruit residues by hot water extraction and precipitation of ethanol (95%), after deproteinization, a major polysaccharide component (CMLP-2) was obtained by gradient et ...
DOI:
10.1016/j.ijbiomac.2021.12.131

10. Citrus peel as a renewable bioresource: Transforming waste to food additives

Author:
Nishala Erandi Wedamulla; Meiqi Fan; Young-Jin Choi; Eun-Kyung Kim
Source:
Journal of functional foods 2022 v.95 pp. 105163
ISSN:
1756-4646
Subject:
Citrus; antioxidants; citrus peels; food additives; food coloring; food industry; food waste; polyphenols; renewable resources; waste utilization
Abstract:
... This review summarizes the potential use of citrus peels in the food industry. The present work is an overview of different compounds extracted from various species of citrus peel and the functional properties of different compounds, along with their potential applications as valuable ingredients in food-based products. Citrus peel is a valuable natural source of diverse bioactive compounds, inclu ...
DOI:
10.1016/j.jff.2022.105163

11. Coccinia grandis alleviates flavor‐enhancing high‐lipid diet induced hepatocellular inflammation and apoptosis

Author:
Arnab Banerjee; Sandip Mukherjee; Bithin Kumar Maji
Source:
Journal of food biochemistry 2022 v.46 no.5 pp. e14092
ISSN:
0145-8884
Subject:
Coccinia grandis; apoptosis; biomarkers; caspases; chemical constituents of plants; dietary supplements; ethanol; exercise; fast foods; food additives; hepatocytes; high fat diet; hunger; inflammation; liver; monosodium glutamate; reactive oxygen species; shrinkage; society; taste; transcription factor NF-kappa B
Abstract:
... In the present socioeconomic era, people are consuming ready‐made fast‐food regularly with minimal physical exercise. Food processors use monosodium glutamate, saturated fatty acids, and hydrogenated fats to prepare flavor‐enhancing high‐lipid diet (FHD), which cause oxidative damage to different experimental animals and humans through the generation of reactive oxygen species. This study aimed to ...
DOI:
10.1111/jfbc.14092

12. Considerations on the Analysis of E-900 Food Additive: An NMR Perspective

Author:
Héctor Palacios-Jordan; Anna Jané-Brunet; Eduard Jané-Brunet; Francesc Puiggròs; Núria Canela; Miguel A. Rodríguez
Source:
Foods 2022 v.11 no.3 pp. -
ISSN:
2304-8158
Subject:
food additives; food industry; food safety; laws and regulations; liquid-liquid extraction; nuclear magnetic resonance spectroscopy; polydimethylsiloxane; public health; quantitative analysis; shelf life; silicon
Abstract:
... Food additives are in widespread use in the food industry to extend the shelf life of food, improve its organoleptic characteristics or facilitate industrial processing. Their use is not without controversy, which makes regulation and control crucial for food safety and public health. Among food additives, silicone-based antifoaming agents (polysiloxanes or E900) are difficult to analyze and quant ...
DOI:
10.3390/foods11030297

13. Cultivation techniques and drying process can affect the inflorescence essential oil composition of three selections of Salvia officinalis

Author:
Giorgio Tibaldi; Saeid Hazrati; Seyed Jaber Hosseini; Andrea Ertani; Roberta Bulgari; Silvana Nicola
Source:
Industrial crops and products 2022 v.183 pp. 114923
ISSN:
0926-6690
Subject:
European Union; Salvia officinalis; chemical compounds; essential oils; food additives; food industry; ingredients; oils; postharvest technology; raw materials; sage; temperature; weed control
Abstract:
... Salvia officinalis is commonly used as an ingredient in the food industry and has been shown to possess several biological activities. The essential oil (EO) of S. officinalis is characterized by thujones compounds, which are subjected to certain limits in the European Union (EU), as food additive. Sage inflorescences have different profile compared to leaves, with lower content in thujones, and c ...
DOI:
10.1016/j.indcrop.2022.114923

14. Curcumin- A Bio-based Precursor for Smart and Active Food Packaging Systems: A Review

Author:
Hetvi Tambawala; Sukanya Batra; Yogita Shirapure; Aarti P. More
Source:
Journal of polymers and the environment 2022 v.30 no.6 pp. 2177-2208
ISSN:
1566-2543
Subject:
Candida albicans; Escherichia coli; Listeria monocytogenes; Penicillium; Staphylococcus aureus; bioavailability; curcumin; dietary supplements; encapsulation; environment; ferulic acid; food additives; fungi; industry; pH; polyethylene; polylactic acid; polyvinyl acetate; polyvinyl alcohol; turmeric; zinc
Abstract:
... The current scenario of global trends impacts the way in which food is consumed and packed, meaning that change is inevitable and just around the horizon in terms of making food packaging eco-friendlier and more sustainable. Scientific advancements over the past decades have led to a wide spectrum of solutions to this problem in terms of smart, active, and antimicrobial packaging systems. The incr ...
DOI:
10.1007/s10924-022-02372-x

15. Deciphering the antibacterial activity and mechanism of p-coumaric acid against Alicyclobacillus acidoterrestris and its application in apple juice

Author:
Jun Li; Ning Zhao; Ruoyun Xu; Guomin Li; Huayu Dong; Bingyi Wang; Zhicheng Li; Mingtao Fan; Xinyuan Wei
Source:
International journal of food microbiology 2022 v.378 pp. 109822
ISSN:
0168-1605
Subject:
Alicyclobacillus acidoterrestris; DNA; abnormal development; agarose; antibacterial properties; apple juice; cell membranes; cold storage; color; fluorescence emission spectroscopy; food additives; food microbiology; gels; germination; minimum inhibitory concentration; p-coumaric acid; pH; pasteurization; spoilage; storage temperature
Abstract:
... Alicyclobacillus acidoterrestris has been regarded as the main hazardous factor causing the spoilage of commercially pasteurized fruit juice due to its unique thermo-acidophilic properties. p-Coumaric acid, primarily isolated from plants and having high biological activity, is supposed to be a viable food additive. Herein, the antibacterial activity and mechanism of p-coumaric acid against A. acid ...
DOI:
10.1016/j.ijfoodmicro.2022.109822

16. Dual-Stage Blue-Light-Guided Membrane and DNA-Targeted Photodynamic Inactivation Using Octyl Gallate for Ultraefficient Eradication of Planktonic Bacteria and Sessile Biofilms

Author:
Yu-gang Shi; Shan Lin; Wen-xuan Chen; Lai Jiang; Qing Gu; Dong-hui Li; Yue-wen Chen
Source:
Journal of agricultural and food chemistry 2022 v.70 no.24 pp. 7547-7565
ISSN:
1520-5118
Subject:
DNA; Staphylococcus aureus; Vibrio parahaemolyticus; antibacterial properties; biofilm; blue light; cell death; food additives; food chemistry; food industry; irradiation; membrane proteins; microbiological quality; photosensitizing agents; plankton; reactive oxygen species
Abstract:
... This study aimed to investigate the synergistic bactericidal activity and mechanism of dual-stage light-guided membrane and DNA-targeted photodynamic inactivation (PDI) by the combination of blue light (BL, 420 nm) and the food additive octyl gallate (OG) against Vibrio parahaemolyticus in planktonic and biofilm growth modes. While OG serves as an outstanding exogenous photosensitizer, the plankto ...
DOI:
10.1021/acs.jafc.2c01667

17. Effect of TiO2 on Selected Pathogenic and Opportunistic Intestinal Bacteria

Author:
Ewa Baranowska-Wójcik; Dominik Szwajgier; Klaudia Gustaw
Source:
Biological trace element research 2022 v.200 no.5 pp. 2468-2474
ISSN:
0163-4984
Subject:
food additives; intestinal microorganisms; intestines; research; titanium dioxide; trace elements
Abstract:
... Food-grade titanium dioxide (TiO₂) containing a nanoparticle fraction (TiO₂ NPs-nanoparticles) is widely used as a food additive (E171 in the EU). In recent years, questions concerning its effect on the gastrointestinal microbiota have been raised. In the present study, we examined interactions between bacteria and TiO₂. The study involved six pathogenic/opportunistic bacterial strains and four di ...
DOI:
10.1007/s12011-021-02843-7

18. Effect of organic acids on the morphology and particle size of titanium dioxide (E171) in processed food

Author:
Ke Luo; Ye-lin Yoon; Hyein Park; Soo-Jin Choi; Young-Rok Kim
Source:
Journal of hazardous materials 2022 v.432 pp. 128666
ISSN:
0304-3894
Subject:
acetic acid; ascorbic acid; candy; citric acid; cytotoxicity; food additives; magnetic separation; pH; particle size; processed foods; titanium dioxide
Abstract:
... TiO₂ (E171) is widely used in processed food as a coloring agent. However, growing concerns about the potential health effects of TiO₂ nanoparticles (< 100 nm) have necessitated the need for monitoring the size distribution and cytotoxic properties of food additive TiO₂ present in commercial food. In this study, we employed magnetic separation method to extract food additive TiO₂ from 100 commerci ...
DOI:
10.1016/j.jhazmat.2022.128666

19. Effect of sodium carbonate on rheological, structural, and sensory properties of wheat dough and noodle

Author:
Fei Xu; Jie Chen; Jia‐Ying Ren; Shu‐Hang Liu; Lei Wang; Yuan‐hui Wang
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16148
ISSN:
0145-8892
Subject:
color; crosslinking; dough; dough quality; food additives; gluten; hardness; light microscopes; microstructure; noodles; palatability; rheometers; sensory evaluation; sodium carbonate; staple foods; starch; stress relaxation; texture; viscoelasticity; wheat; China
Abstract:
... The effect of alkali on the rheological properties and microstructure of dough was investigated. Also, the color and sensory properties of alkali‐added noodles were evaluated. The results showed that the dough quality indexes and tensile properties increased with the addition of alkali. The test results of frequency sweep, stress relaxation, and creep recovery showed that the elasticity, hardness, ...
DOI:
10.1111/jfpp.16148

20. Effectiveness and efficiency of Monosodium Glutamate as a potential mutagen inducing polyploidy in Drimia indica (Roxb.) Jessop

Author:
Richa Sinha
Source:
Genetic resources and crop evolution 2022 v.69 no.5 pp. 1919-1939
ISSN:
0925-9864
Subject:
Drimia indica; Liliaceae; evolution; fertilizers; food additives; medicinal plants; monosodium glutamate; mutagens; mutants; nitrogen; polyploidy; therapeutics
Abstract:
... Monosodium Glutamate is a well-known food additive with widespread usage in food industries. Contrary to that it has long been used as a cheap source of fertilizer owing to the presence of high nitrogen contents in it. Moreover, it also shows genotoxic effects on plants. However, its potential as a mutagen has never been established. Hence, the present research was extended not only to explore the ...
DOI:
10.1007/s10722-022-01354-1

21. Effects of different drying methods on the quality of daylily powder

Author:
Yao Ma; HaiHon Zhang; XueMei Ma; HuiHui Hao; JingHui Yang
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16467
ISSN:
0145-8892
Subject:
air; amino acid composition; ascorbic acid; bulk density; color; edible flowers; flavor; flowering; food additives; freeze drying; industry; nutrition; oils; particle size; protein content; surface area; wastes; China
Abstract:
... Daylily is an edible flower in China. Daylily powder is prepared from the flowered or damaged by‐products during its processing, which accounts for 10% of the total amount. In order to optimize the drying methods, the powder properties, internal structure, nutrition, and color of daylily powder prepared by natural air drying (ND), hot air drying (HD), vacuum freeze‐drying (FD), and spray drying (S ...
DOI:
10.1111/jfpp.16467

22. Effects of low and high levels of nano-selenium on intestinal microbiota of Chinese tongue sole (Cynoglossus semilaevis)

Author:
Lei Jia; Chunxiu Chen; Na Zhao; Xiaoxu He; Bo Zhang
Source:
Aquaculture and fisheries 2022 v.7 no.6 pp. 623-631
ISSN:
2468-550X
Subject:
Acinetobacter; Arthrobacter; Cynoglossus semilaevis; aquaculture; bioavailability; community structure; diet; fish; fish nutrition; food additives; growth performance; intestinal microorganisms; intestines; toxicity; weight gain
Abstract:
... Nano-selenium (Se) has attracted growing attention due to its high bioavailability, low toxicity and its possible applications in the prevention of oxidative damage in animal tissues. Recent research works have conveyed that the use of nano-seleniumas food additive could have positive effects on the nutrition of aquatic animals.In this study, the intestinal bacterial communities associated with lo ...
DOI:
10.1016/j.aaf.2021.03.004

23. Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

Author:
Yusong Wang; Ka‐Young Song; Yookyung Kim
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16139
ISSN:
0145-8892
Subject:
Lactobacillus; acidity; anthocyanins; antioxidant activity; antioxidants; astringency; bitterness; fermentation; food additives; green tea; heat treatment; leaf extracts; mulberries; nutrient content; odors; off flavors; silkworms; sourness; sweetness; traditional medicine; yogurt; Asia
Abstract:
... Mulberry leaf extract (MLE) was used to enhance the functionality of yogurt. Yogurt was fermented with 15% MLE prepared using different thermal treatment methods: no treatment (MY), steamed (SMY), and roasted (RMY). The controls were yogurt with no MLE (Y) and green tea extract (GY). Yogurt acidity was not significantly different among the samples after 8 hr of fermentation. Lactobacilli count was ...
DOI:
10.1111/jfpp.16139

24. Elucidating the physicochemical properties and sensory acceptability of pineapple (Ananas comosus) drinks as influenced by dried sour plum concentrations

Author:
Siti Hajar Hamzah; Norizah Mhd Sarbon
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16490
ISSN:
0145-8892
Subject:
Ananas comosus; ascorbic acid; beverage industry; calcium; color; commercialization; flavor; food additives; humans; pH; pineapple juice; pineapples; plums; potassium; taste; turbidity
Abstract:
... The aim of this study was to elucidate the physicochemical properties and sensory acceptability of pineapple drinks with different concentrations (0%–6%) of dried sour plum. The physicochemical properties (pH, total soluble solids [TSS], turbidity, color, minerals, vitamin C) were determined, and sensory evaluations were conducted. The results showed that the addition of dried sour plum contribute ...
DOI:
10.1111/jfpp.16490

25. Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant salamander fillets preservation

Author:
Yu-gang Shi; Dong-hui Li; Yi-ming Kong; Run-run Zhang; Qing Gu; Meng-xin Hu; Shi-yi Tian; Wen-gang Jin
Source:
International journal of food microbiology 2022 v.361 pp. 109460
ISSN:
0168-1605
Subject:
Andrias davidianus; Fourier transform infrared spectroscopy; Pseudomonas fluorescens; Vibrio parahaemolyticus; X-ray diffraction; antibacterial properties; calorimeters; electron transport chain; fillets; food additives; food microbiology; nanofibers; polylactic acid; seafoods; shelf life; solubility
Abstract:
... A series of alkyl gallates were evaluated for the antibacterial activity against two common Gram-negative foodborne bacteria (Pseudomonas fluorescens and Vibrio parahaemolyticus) associated with seafood. The length of the alkyl chain plays a pivotal role in eliciting their antibacterial activities and octyl gallate (OG) exerted an excellent inhibitory efficacy. To extend the aqueous solubility, st ...
DOI:
10.1016/j.ijfoodmicro.2021.109460

26. Evaluation of the membrane damage mechanism of thymol against Bacillus cereus and its application in the preservation of skim milk

Author:
Xuyang Wang; Lu Tian; Jiapeng Fu; Sichen Liao; Siqi Yang; Xinyi Jia; Guoli Gong
Source:
Food control 2022 v.131 pp. 108435
ISSN:
0956-7135
Subject:
Bacillus cereus; adenosine triphosphate; cold storage; fluorescence emission spectroscopy; food additives; food safety; membrane potential; minimum inhibitory concentration; pH; skim milk; thymol
Abstract:
... The goal of this study was to elucidate the mechanism by which thymol caused membrane damages in Bacillus cereus cells and the feasibility of its application in the preservation of skim milk. The minimum inhibitory concentration (MIC) of thymol was determined using the broth microdilution method. The membrane potentials, intracellular adenosine triphosphate (ATP) concentrations, and pH gradients a ...
DOI:
10.1016/j.foodcont.2021.108435

27. From saffron residues to natural safranal: Valorization of waste through a β-glucosidase

Author:
Giorgia Catinella; Gigliola Borgonovo; Sabrina Dallavalle; Martina L. Contente; Andrea Pinto
Source:
Food and bioproducts processing 2022 v.131 pp. 144-148
ISSN:
0960-3085
Subject:
Alicyclobacillus; Crocus sativus; anticonvulsants; biobased products; food additives; saffron; tranquilizers; wastes
Abstract:
... Saffron (Crocus sativus L.) spice, traditionally used as food additive for its coloring and flavoring properties, has shown great potential to promote health. Among the main constituents of saffron spice, safranal has been shown to alleviate and prevent gastric disorders, cardiovascular diseases and to exert anticonvulsant, anxiolytic, antidepressive and neuroprotective activities. In this work, w ...
DOI:
10.1016/j.fbp.2021.11.002

28. Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase

Author:
Min-Kyeong Lee; Youn-Hwan Hwang; Heeyeon Ryu; Ami Lee; Hyeon Hak Jeong; Jiwon Baek; Myeong-Jin Kim; Ji Yun Lee; Ji Yun Van; Yunshan Liu; Chun Whan Choi; Min Soo Kim; Bonggi Lee
Source:
Food chemistry 2022 v.383 pp. 132277
ISSN:
0308-8146
Subject:
antioxidant activity; apple juice; ascorbic acid; catechol oxidase; food additives; food chemistry; phytochemicals; toxicity; traditional medicine
Abstract:
... Although Galla rhois has been used as a traditional medicine in Asian countries, there was no application of it in anti-browning food additives. Here, we tested whether Galla rhois inhibits apple juice browning. Apple juice browning was blocked at 250–1000 µg/ml of Galla rhois for 16 days but the effect of vitamin C did not last until a day. In vitro assays showed that the antioxidant capacity of ...
DOI:
10.1016/j.foodchem.2022.132277

29. Garlic (Allium sativum L.) peel extracts: from industrial by-product to food additive

Author:
Paula Correia Medeiros dos Santos; Larissa Morais Ribeiro da Silva; Francisco Ernani Alves Magalhaes; Fernando Eugenio Teixeira Cunha; Maria Jaiana Gomes Ferreira; Evânia Altina Teixeira de Figueiredo
Source:
Applied food research 2022 pp. 100186
ISSN:
2772-5022
Subject:
Allium sativum; Danio rerio; adults; antibacterial properties; antioxidant activity; antioxidants; bulbs; coproducts; ethanol; food additives; food matrix; food research; garlic; industrial byproducts; industry; maceration; sedatives; spices; toxicity
Abstract:
... Garlic (Allium sativum L.) is a spice widely used both as food and for its medicinal effects, however, much of the research on A. sativum is limited to the study of the bulb, even though the garlic peel corresponds to 25% of total production and is generally discarded by industry. In order to obtain a use of this co-product, the objective of this work was to elaborate plant extracts from the peel ...
DOI:
10.1016/j.afres.2022.100186

30. Genotoxicity assessment of food-flavoring chemicals used in Japan

Author:
Masamitsu Honma; Masami Yamada; Manabu Yasui; Katsuyoshi Horibata; Kei-ichi Sugiyama; Kenichi Masumura
Source:
Toxicology reports 2022 v.9 pp. 1008-1012
ISSN:
2214-7500
Subject:
Japan; chromosome aberrations; food additives; food safety; genes; genotoxicity; mice; micronucleus tests; mutation; risk assessment
Abstract:
... We assessed the genotoxicity of 30 food-flavoring chemicals used in Japan that have not been investigated before. These 30 food-flavoring chemicals have representative chemical structures belonging to 18 chemical classes. The Ames and chromosomal aberration (CA) tests (in vitro tests) were first conducted in accordance with the “Food Additive Risk Assessment Guidelines” of the Japan Food Safety Co ...
DOI:
10.1016/j.toxrep.2022.04.026

31. Green Solvents to Value Annona muricata L. Leaves as Antioxidants Source: Process Optimization and Potential as a Natural Food Additive

Author:
Fernando Castro Leal; Fabiane Oliveira Farias; Wanderlei do Amaral; Aline Theodoro Toci; Marcos R. Mafra; Luciana Igarashi-Mafra
Source:
Waste and biomass valorization 2022 v.13 no.2 pp. 1233-1241
ISSN:
1877-2641
Subject:
Annona muricata; antioxidant activity; antioxidants; biomass; catechin; chlorides; energy costs; food additives; food industry; glycerol; hydrogen bonding; oils; petroleum; process energy; protective effect; rutin; solvents; soursops; soybeans; temperature; thermal degradation; ultrasonic treatment; ultrasonics; wastes; xylitol
Abstract:
... PURPOSE: The development of a green route to obtain bioactive compounds is of great interest, contributing to the value of underused matrices such as the Soursop leaves. METHODS: Deep eutectic solvents (DES) using cholinium chloride as HBA, and alcohols and sugars as HBD, were combined with the ultrasound-assisted solid–liquid extraction (UA-SLE) to obtain bioactive compounds from soursop leaves. ...
DOI:
10.1007/s12649-021-01581-0

32. History of titanium dioxide regulation as a food additive: a review

Author:
Sophie Boutillier; Sophie Fourmentin; Blandine Laperche
Source:
Environmental chemistry letters 2022 v.20 no.2 pp. 1017-1033
ISSN:
1610-3653
Subject:
cosmetics; energy; environmental science; food additives; food safety; governance; human health; industry; photocatalysis; precautionary principle; risk assessment; stakeholders; titanium dioxide; Europe
Abstract:
... Since its discovery in the late eighteenth century and mass production in the early twentieth century, titanium dioxide has been used in a wide range of applications such as paints, cosmetics, energy storage, photocatalysis and food. Health concerns regarding TiO₂ use as a food additive, named E171 in Europe, are mainly due to the presence of nanoparticles, whereas it should contain only micropart ...
DOI:
10.1007/s10311-021-01360-2

33. Identification of Sterols from Anabasis articulata (Forssk.) Moq. (Chenopodiaceae) Growing in Algeria and Study of Their Potential Bioactivity

Author:
Dounia Ben Menni; Nabila Belyagoubi-Benhammou; Assia Benmahieddine; Hanane Ben Menni; Angelo Gismondi; Valentina Monteleone; Gabriele Di Marco; Alessia D’Agostino; Antonela Canini; Houari Benamar; Fawzia Atik-Bekkara
Source:
Waste and biomass valorization 2022 v.13 no.7 pp. 3283-3295
ISSN:
1877-2641
Subject:
Anabasis; acetylcholinesterase; aerial parts; antioxidant activity; antioxidants; biomass; diabetes; eczema; edema; fever; food additives; humans; kidneys; neoplasm cells; plant extracts; sterols; toxicity testing; traditional medicine; wastes; Algeria; Jordan; Lebanon; Mauritania; Morocco; Saudi Arabia; Spain
Abstract:
... PURPOSE: Anabasis articulata (Forssk.) Moq. (Chenopodiaceae), also called Eshnan, Ajremor Berry bearing glasswort, is widely distributed in Syrian, Algerian, Jordan, Lebanon, Saudi Arabia, Egyptian and Iraqi desert, Spain (Alicante, Almería, Granada and Murcia provinces), Mauritania, Western Sahara and Morocco. Anabasis articulata is broadly used in folk medicine to treat diabetes, fever, eczema a ...
DOI:
10.1007/s12649-022-01717-w

34. Impact of dandelion polysaccharides on growth and immunity response in common carp Cyprinus carpio

Author:
Sib Sankar Giri; Sang Guen Kim; Kang Jeong Woo; Won Joon Jung; Sung Bin Lee; Young Min Lee; Su Jin Jo; Ji Hyung Kim; Se Chang Park
Source:
Fish & shellfish immunology 2022 pp. -
ISSN:
1050-4648
Subject:
Aeromonas hydrophila; Cyprinus carpio; Taraxacum; alkaline phosphatase; animal growth; antioxidants; blood serum; carp; catalase; disease resistance; erythrocytes; food additives; gene expression; growth performance; hematocrit; immune response; interleukin-10; intestines; kidneys; lysozyme; malondialdehyde; mucosal immunity; occludins; pathogens; peroxidase; polysaccharides; protein content; shellfish; specific growth rate; weight gain
Abstract:
... Natural products have gained considerable attention for improving fish growth performance and immunity to enhance disease resistance. This study evaluated the effect of dandelion polysaccharides (DP) on skin mucosal immune parameters, immune-related gene expression, and susceptibility to pathogen challenge in the Common carp Cyprinus carpio. Diets containing four different concentrations of DP (g ...
DOI:
10.1016/j.fsi.2022.08.008

35. Improving oxidative stability of foods with apple‐derived polyphenols

Author:
Olalla López‐Fernández; Benjamin M. Bohrer; Paulo E.S. Munekata; Rubén Domínguez; Mirian Pateiro; José Manuel Lorenzo
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 296-320
ISSN:
1541-4337
Subject:
antioxidant activity; antioxidants; apple cider; apple juice; apple pomace; apples; breads; environmental impact; fish; food additives; food safety; lipid peroxidation; meat; oxidative stability; polyphenols; solvents; storage time; temperature; ultrasonics
Abstract:
... Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a large quantity of polyphenolic compounds. The extrac ...
DOI:
10.1111/1541-4337.12869

36. Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran

Author:
Sheng Li; Nannan Hu; Jinying Zhu; Mingzhu Zheng; Huimin Liu; Jingsheng Liu
Source:
Food chemistry: X 2022 v.14 pp. 100298
ISSN:
2590-1575
Subject:
adsorption; bioactive properties; corn bran; dietary fiber; enzymatic hydrolysis; enzymatic treatment; extrusion; food additives; food chemistry; functional foods; gels; molecular weight; nitrites; oils; ultrasonic treatment; ultrasonics
Abstract:
... Soluble dietary fiber (SDF), which is a component of dietary fibers exhibit many physiological functions, biological activity, and good gel forming ability. In this study, extraction of SDF from corn bran was evaluated using twin-screw extrusion and ultrasonic treatment and the combinations of the respective methods with dual enzyme hydrolysis. The monosaccharide compositions, molecular weight, ph ...
DOI:
10.1016/j.fochx.2022.100298

37. Inhibition Mechanism of Berberine on α‐Amylase and α‐Glucosidase in Vitro

Author:
Jinjin Zhao; Zhangtie Wang; Emad Karrar; Deping Xu; Xiulan Sun
Source:
Stärke = 2022 v.74 no.3-4 pp. e2100231
ISSN:
0038-9056
Subject:
alpha-amylase; berberine; circular dichroism spectroscopy; enzymatic reactions; fluorescence; food additives; glycemic effect; hydrophobic bonding; hydrophobicity; reaction kinetics
Abstract:
... Berberine is separated from medical plants and food raw materials, and shows excellent anti‐diabetic activity and could be used as a food additive in some countries and regions. However, its inhibitory mechanisms on α‐amylase and α‐glucosidase have hardly ever been revealed in vitro. In this study, enzymatic reaction kinetics, fluorescence quenching, circular dichroism spectroscopy, and molecular ...
DOI:
10.1002/star.202100231

38. Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules

Author:
Yaşar Özlem Alifakı; Özge Şakıyan; Asli Isci
Source:
Food and bioprocess technology 2022 v.15 no.5 pp. 1115-1132
ISSN:
1935-5130
Subject:
Viburnum opulus; antioxidant activity; bioprocessing; bulk density; color; food additives; freeze drying; fruits; functional foods; gum arabic; hygroscopicity; maltodextrins; microencapsulation; particle size; solubility; storage quality; ultrasonic treatment; water content
Abstract:
... In this study, the effects of different coating materials (maltodextrin and gum arabic), ultrasonication time (10–20–30 min), and core to coating ratio (1:10, 1:20, and 1:30) on microencapsulation of cranberrybush fruit were investigated. Freeze drying was applied for 48 h to obtain the microcapsules. The dependent variables of the research were encapsulation efficiency, antioxidant activity, colo ...
DOI:
10.1007/s11947-022-02805-4

39. Investigation of the genotoxicity of digested titanium dioxide nanomaterials in human intestinal cells

Author:
Adriana Vieira; Nádia Vital; Dora Rolo; Rossana Roque; Lídia M. Gonçalves; Ana Bettencourt; Maria João Silva; Henriqueta Louro
Source:
Food and chemical toxicology 2022 v.161 pp. 112841
ISSN:
0278-6915
Subject:
digestion; digestive tract; food additives; genotoxicity; humans; hydrodynamics; intestines; micronucleus tests; oral exposure; reactive oxygen species; risk; titanium dioxide; toothpaste
Abstract:
... The widespread use of titanium dioxide nanomaterials (TiO₂ NMs) in food and consumer products such as toothpaste or food contact materials, suggests the relevance of human oral exposure to these nanomaterials (NMs) and raises the possibility of adverse effects in the gastrointestinal tract (GIT). We previously showed that the in vitro digestion of TiO₂ NMs may increase their toxicity in intestinal ...
DOI:
10.1016/j.fct.2022.112841

40. Investigation of the interactions between food plant carbohydrates and titanium dioxide nanoparticles

Author:
Zhao Qiaorun; Shan Honghong; Li Yao; Jiang Bing; Xu Xiao; David Julian McClements; Cao Chongjiang; Yuan Biao
Source:
Food research international 2022 v.159 pp. 111574
ISSN:
0963-9969
Subject:
Fourier transform infrared spectroscopy; adsorption; digestive system; food additives; food matrix; food plants; food research; humans; in vitro digestion; polysaccharides; titanium dioxide
Abstract:
... Titanium dioxide (TiO₂) is commonly used as food whitening in candies, chocolates, and cakes with high carbohydrate contents. The potential interaction between the food carbohydrate and food grade TiO₂ nanoparticle was little known. Therefore, we explored the interaction between TiO₂ nanoparticles and seven common carbohydrates, including monosaccharides, disaccharides, and polysaccharides. The re ...
DOI:
10.1016/j.foodres.2022.111574

41. Isolation and control of Botrytis cinerea in postharvest green pepper fruit

Author:
Luyao Wang; Jiepan Hu; Dongsheng Li; Okwong Oketch Reymick; Xiaoli Tan; Nengguo Tao
Source:
Scientia horticulturae 2022 v.302 pp. 111159
ISSN:
0304-4238
Subject:
Botrytis cinerea; antifungal properties; cell respiration; chlorophyll; disease severity; food additives; fruits; fungi; gray mold; pathogens; pepper; phylogeny; sequence alignment; sodium; sweet peppers; weight loss; Pakistan
Abstract:
... Botrytis cinerea is a necrotrophic fungus that causes severe losses of postharvest pepper fruit. Moreover, this fungus is indiscriminate, causing severe disease in a variety of plant species, thus isolation and identification of the individual strains are crucial for the development of strain specific antifungal agents. In this study, B. cinerea was isolated from naturally infected green pepper fr ...
DOI:
10.1016/j.scienta.2022.111159

42. LC‐ESI‐MS/MS‐based phytochemicals and cytotoxic, antioxidant, and enzyme inhibitory activities of Scorzonera mollis subsp. szowitzii: A new reserve of bioactive compounds

Author:
Ebru Deveci
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16478
ISSN:
0145-8892
Subject:
Scorzonera; acetone; alpha-amylase; antioxidant activity; antioxidants; chemical constituents of plants; chlorogenic acid; colon; colorectal neoplasms; cytotoxicity; diabetes; enzyme inhibitors; fibroblasts; food additives; gallic acid; hexane; humans; hypertension; kidneys; methanol; phytochemicals; rheumatoid arthritis; traditional medicine; urease
Abstract:
... Scorzonera L. species are important species used in folk medicine against as hypertension, arteriosclerosis, diabetes, kidney diseases, and rheumatism. In this study, phytochemical compounds, cytotoxic (against DLD‐1 (colorectal cancer) and CCD‐18Co (human colon fibroblast cell line)), antioxidant and enzyme inhibitory (against cholinesterases, tyrosinase, urease, α‐amylase, and α‐glucosidase) act ...
DOI:
10.1111/jfpp.16478

43. Loading natural emulsions with nutraceuticals by ultrasonication: Formation and digestion properties of curcumin-loaded soybean oil bodies

Author:
Yufan Sun; Mingming Zhong; Lichun Wu; Qi Wang; Yang Li; Baokun Qi
Source:
Food hydrocolloids 2022 v.124 pp. 107292
ISSN:
0268-005X
Subject:
bioavailability; curcumin; dietary supplements; digestion; drugs; encapsulation; food additives; hydrocolloids; hydrophobicity; infrared spectroscopy; intestines; lipid bodies; polyacrylamide gel electrophoresis; slurries; soybean oil; soybeans; ultrasonic treatment; ultrasonics; water solubility
Abstract:
... Curcumin is often used as a natural food additive because of its many drug functions and biological properties; however, its poor water solubility, chemical instability, ease of degradation, relatively high rate of metabolic degradation, and low bioavailability has limited its use in functional foods and medicines. In this study, we prepared curcumin oil body (COB) emulsions by loading curcumin in ...
DOI:
10.1016/j.foodhyd.2021.107292

44. MALDI mass spectrometry imaging: From constituents in fresh food to ingredients, contaminants and additives in processed food

Author:
Julia Kokesch-Himmelreich; Oliver Wittek; Alan M. Race; Sophie Rakete; Claus Schlicht; Ulrich Busch; Andreas Römpp
Source:
Food chemistry 2022 v.385 pp. 132529
ISSN:
0308-8146
Subject:
acrylamides; anthocyanins; beta-carotene; cheeses; chemical species; food additives; food analysis; food chemistry; gingerbread; matrix-assisted laser desorption-ionization mass spectrometry; meat; natamycin; processed foods; spatial data
Abstract:
... Mass Spectrometry imaging (MS imaging) provides spatial information for a wide range of compound classes in different sample matrices. We used MS imaging to investigate the distribution of components in fresh and processed food, including meat, dairy and bakery products. The MS imaging workflow was optimized to cater to the specific properties and challenges of the individual samples. We successfu ...
DOI:
10.1016/j.foodchem.2022.132529

45. Microbial transformation of capsaicin by several human intestinal fungi and their inhibitory effects against lysine-specific demethylase 1

Author:
Ying Deng; Yan Wang; Xiaokui Huo; Sa Deng; Lingling Jin; Houli Zhang; Zhenlong Yu; Jing Ning; Xiaochi Ma; Chao Wang
Source:
Phytochemistry 2022 v.202 pp. 113365
ISSN:
0031-9422
Subject:
Capsicum; acetylation; bioassays; capsaicin; food additives; humans; hydroxylation; intestines; metabolites; plant biochemistry; spectral analysis
Abstract:
... Capsaicin widely exists in the Capsicum genus (e.g., hot peppers) and is commonly used as a food additive or medicinal material. In this work, microbial transformation of capsaicin was performed based on the three cultivated human intestinal fungi. Fourteen metabolites were obtained, and their chemical structures were elucidated by spectroscopic data analysis, including 13 compounds with undescrib ...
DOI:
10.1016/j.phytochem.2022.113365

46. Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system

Author:
Pengpu Wang; Guoyu Sun; Pei Lu; Yanbing Liu; Yuchen Zhu; Fang Chen
Source:
Food chemistry 2022 v.378 pp. 132095
ISSN:
0308-8146
Subject:
Maillard reaction; acrylamides; apples; asparagine; carcinogens; esterification; food additives; food chemistry; galacturonic acid; heat; molecular weight; pH; pectins; schiff bases; temperature
Abstract:
... Acrylamide (AA) is a potential carcinogen formed during the process of food heating. Pectin is natural food additive widely presented in fruits and vegetables. This study aimed at investigating the influence of the addition of high methoxyl apple pectin (esterification degree: 82.6%) on AA inhibition in the asparagine (Asn)/glucose (Glc) model system. Results showed that temperature (120–180 °C), ...
DOI:
10.1016/j.foodchem.2022.132095

47. Mitochondria-Targeted Fluorescent Turn-On Probe for Rapid Detection of Bisulfite/Sulfite in Water and Food Samples

Author:
Keli Zhong; Yuan Yao; Xiaofei Sun; Yutong Wang; Lijun Tang; Xuepeng Li; Jinglin Zhang; Xiaomei Yan; Jianrong Li
Source:
Journal of agricultural and food chemistry 2022 v.70 no.16 pp. 5159-5165
ISSN:
1520-5118
Subject:
bisulfites; chemical species; color; density functional theory; detection limit; electron transfer; fluorescence; food additives; food chemistry; mitochondria; pH; rapid methods; sugars; sulfites
Abstract:
... Bisulfite (HSO₃–)/Sulfite (SO₃²–) is widely used as a food additive, but excessive use often leads to serious consequences, so the detection of HSO₃–/SO₃²– is of great importance. In this paper, a novel 1,4-diethylpiperazine-modified coumarin-benzopyran derivative (probe QLP) has been synthesized and characterized. In PBS (10 mM, pH = 7.4), QLP displays good selectivity and is sensitive for HSO₃–/ ...
DOI:
10.1021/acs.jafc.2c00820

48. Molecular mechanism of two functional protein structure changes under 2,3-butanedione-induced oxidative stress and apoptosis effects in the hepatocytes

Author:
Xinyu Ni; Miao Zhang; Jing Zhang; Zhen Zhang; Sijun Dong; Lining Zhao
Source:
International journal of biological macromolecules 2022 v.218 pp. 969-980
ISSN:
0141-8130
Subject:
apoptosis; bovine serum albumin; death; fluorescence; food additives; food safety; food security; glutathione; hepatocytes; lipid peroxidation; liver; lysozyme; malondialdehyde; mice; mitochondrial membrane; occupational exposure; oxidative stress; protein structure; reactive oxygen species; risk assessment; risk factors; skeleton; toxicity
Abstract:
... Food security has become closely watched with the occurrence of a series of food safety incidents in recent years. The widespread adoption of 2,3-butanedione (BUT), as a food additive, is an unpreventable significant risk factor to food security. Based on this, mouse hepatocyte AML-12 cells and two functional proteins (bovine serum albumin and lysozyme) were utilized as targeted receptors to study ...
DOI:
10.1016/j.ijbiomac.2022.07.171

49. Myrtus communis L. (Myrtle) plant parts: Comparative assessment of their chemical compositions, antioxidant, anticancer, and antimutagenic activities

Author:
Etil Guzelmeric; Pırıl Ugurlu; Cansel Celik; Nisa Beril Sen; Sinem Helvacıoglu; Mohammad Charehsaz; Murat Erdogan; Mehmet Ali Ockun; Hasan Kırmızıbekmez; Ahmet Aydın; Erdem Yesilada
Source:
South African journal of botany 2022 pp. -
ISSN:
0254-6299
Subject:
Ames test; Myrtus communis; antineoplastic activity; antioxidant activity; colorectal neoplasms; food additives; gallic acid; humans; luteolin; mutagens; myricetin; neoplasm cells; nuclear magnetic resonance spectroscopy; quercitrin; superoxide anion; xanthine oxidase
Abstract:
... Myrtus communis L. (Myrtle) plant parts have been traditionally used to treat various disorders. Herein, we aimed to compare the chemical compositions, antioxidant, anticancer, and anti/-mutagenic activities of the hydroalcoholic extracts prepared from floral buds, flowers, leaves, and fruits of Myrtle. Quercitrin, myricitrin, and myricetin 3-O-β-galactopyranoside were identified in all plant part ...
DOI:
10.1016/j.sajb.2022.07.043

50. Non-volatile compounds of Hyssopus cuspidatus Boriss and their antioxidant and antimicrobial activities

Author:
Kariyemu Aihaiti; Jun Li; Saimijiang Yaermaimaiti; Liu Liu; Xuelei Xin; Haji Akber Aisa
Source:
Food chemistry 2022 v.374 pp. 131638
ISSN:
0308-8146
Subject:
antioxidants; chemical composition; ethanol; ethyl acetate; food additives; food chemistry; rosmarinic acid; spices; vegetables
Abstract:
... Hyssopus cuspidatus is a famous spice and an aromatic vegetable. Few information could be available concerning its non-volatile chemical composition and bioactivities. Preliminary bioactive evaluations on the crude ethanol extract and its four fractions disclosed that the ethyl acetate fraction (EAF) exhibited antioxidant and antimicrobial bioactivities. LC-MS/MS analysis of EAF helped to identify ...
DOI:
10.1016/j.foodchem.2021.131638

51. Nucleobases, Nucleosides and Nucleotides Determination in Yeasts Isolated from Extreme Environments

Author:
Marta Pastor-Belda; Natalia Arroyo-Manzanares; Natalia Campillo; Pilar Viñas; Crystal Guluarte; Carlos Angulo; María Ángeles Esteban
Source:
Chromatographia 2022 v.85 no.4 pp. 353-363
ISSN:
0009-5893
Subject:
Debaryomyces hansenii; Kluyveromyces marxianus var. lactis; RNA; Yarrowia lipolytica; adenosine; animal production; aquaculture; chemical species; electrospray ionization mass spectrometry; food additives; formic acid; guanosine; immunostimulants; methanol; nucleobases; nucleotides; ultra-performance liquid chromatography; yeasts
Abstract:
... Nucleobases, nucleosides and nucleotides can act as chemical markers and immunnostimulants. Ultra-high-performance liquid chromatography with electrospray ionization and quadrupole time of flight-mass spectrometry was used to determine bioactive compounds from different yeast species isolated from extremal marine environments, Yarrowia lipolytica, Sterygmatomyces halophilus, Kluyveromyces lactis a ...
DOI:
10.1007/s10337-022-04138-y

52. One-pot isolation of nanocellulose using pelagic Sargassum spp. from the Caribbean coastline

Author:
L. Chávez-Guerrero; A. Toxqui-Terán; O. Pérez-Camacho
Source:
Journal of applied phycology 2022 v.34 no.1 pp. 637-645
ISSN:
0921-8971
Subject:
Sargassum; algology; biopolymers; cellulose; cellulose nanofibers; coasts; dietary fiber; evaporation; food additives; light microscopes; neutralization; raw materials; thermogravimetry; transmittance; Caribbean
Abstract:
... There is a growing demand for biopolymers for packaging, dietary fiber, and as a food additive, where nanocellulose has become an important material for such purposes. In this study, a process utilizing successive steps in the same container was used, avoiding washing and neutralization between stages, showing nanocellulose isolation using a brown alga with a yield of 14.9%. Transparent films of p ...
DOI:
10.1007/s10811-021-02643-5

53. Optimization of extraction process of proanthocyanidins from Zijuan tea (Camellia sinensis var. kitmaura) by response surface design

Author:
Wang Qi; Cheng Zhou; Liu Kunyi; Mao Dongmei; Liang Zhengwei
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16213
ISSN:
0145-8892
Subject:
2,2-diphenyl-1-picrylhydrazyl; Bacillus subtilis; Camellia sinensis; Escherichia coli; Saccharomyces cerevisiae; Staphylococcus aureus; antimicrobial properties; antioxidant activity; citric acid; experimental design; food additives; foods; hydroxyl radicals; proanthocyanidins; response surface methodology; tea; temperature; ultrasonics
Abstract:
... In order to broaden the application field of proanthocyanidins (PCs) from Zijuan tea, it is necessary to establish an environmental and economic extraction method of PCs from Zijuan tea. Based on the single‐factor experiment, Box‐Behnken response surface methodology was used to study the effects of solid–liquid ratio, the concentration of citric acid solution, ultrasonic power, ultrasonic time, an ...
DOI:
10.1111/jfpp.16213

54. Oral administration of tetrahydrocurcumin entrapped hybrid colloid as a food additive ameliorates atopic dermatitis

Author:
Jae Won Lee; Ee Taek Hwang
Source:
Journal of functional foods 2022 v.90 pp. 104972
ISSN:
1756-4646
Subject:
antioxidants; atopic dermatitis; blood serum; calcium carbonate; chemoprevention; childhood; curcumin; dust mites; ears; etiology; food additives; gene expression; hybrids; infancy; interleukin-13; interleukin-5; mast cells; metabolites; mice; oral administration; pathogenesis; pruritus
Abstract:
... Atopic dermatitis (AD) is a chronic relapsing inflammatory disease that is primarily characterized by pruritus. AD is a multifactorial disease related to epidermal barrier disruption, which mainly occurs during infancy and childhood. Although AD is usually associated with multiple causes, including elevated IgE levels and environmental factors, the pathogenesis and etiology of AD are not fully und ...
DOI:
10.1016/j.jff.2022.104972

55. Paramylon hydrogel: A bioactive polysaccharides hydrogel that scavenges ROS and promotes angiogenesis for wound repair

Author:
Huan Lei; Jing Zhao; Hang Li; Daidi Fan
Source:
Carbohydrate polymers 2022 v.289 pp. 119467
ISSN:
0144-8617
Subject:
Euglena gracilis; angiogenesis; blood; food additives; free radicals; hydrogels; inflammation; oxidative stress; polysaccharides; singlet oxygen
Abstract:
... The excessive inflammation, oxidative stress, and impaired angiogenesis are major factors leading to difficulties in chronic wound healing. To develop bioactive materials with intrinsic antioxidant and anti-inflammatory properties, we prepared hydrogels for the first time using paramylon secreted by Euglena gracilis which is a polysaccharide has been approved by FDA as food additive. Results showe ...
DOI:
10.1016/j.carbpol.2022.119467

56. Poloxamer188-based nanoparticles improve the anti-oxidation and anti-degradation of curcumin

Author:
Xueyan Hou; Jinying Liang; Xue Yang; Jintao Bai; Mingbo Yang; Ning Qiao; Zilong Hu; Xiqing Yan; Yongli Shi
Source:
Food chemistry 2022 v.375 pp. 131674
ISSN:
0308-8146
Subject:
World Health Organization; biosecurity; body weight; curcumin; eosin; food additives; food chemistry; food industry; oxidation; water solubility
Abstract:
... Curcumin (CUR) is a food additive approved by World Health Organization. But the shortcomings, such as poor water solubility, easy oxidation and degradation, limit its application. In this study, the CUR-loaded poloxamer₁₈₈-based nanoparticles (CUR/PTT NPs) were fabricated to improve the stability and water solubility of CUR. Studies found the spherical CUR/PTT NPs had an average size of 98.71 ± 0 ...
DOI:
10.1016/j.foodchem.2021.131674

57. Prenylated phenolic compounds from licorice (Glycyrrhiza uralensis) and their anti-inflammatory activity against osteoarthritis

Author:
Lu Zhao; Xiaofei Chen; Xian Shao; Ziyu Wang; Yan Du; Cuicui Zhu; Wei Du; Daoquan Tang; Shuai Ji
Source:
Food & function 2022 v.13 no.2 pp. 795-805
ISSN:
2042-650X
Subject:
Glycyrrhiza uralensis; Oriental traditional medicine; anti-inflammatory activity; chondrocytes; elderly; ethyl acetate; etiology; food additives; inflammation; interleukin-6; licorice; mice; osteoarthritis
Abstract:
... Osteoarthritis is a significant driver of disability in the elderly with increasing prevalence, and inflammation plays a vital role on its etiology. Licorice is commonly used as a traditional Chinese medicine or food additive, and its prenylated phenolic compounds were recently reported to be able to inhibit osteoarthritis with anti-inflammatory activity. In order to explore more anti-osteoarthrit ...
DOI:
10.1039/d1fo03659a

58. Preparation of highly sensitive electrochemical sensor for detection of nitrite in drinking water samples

Author:
Haobing Shi; Li Fu; Fei Chen; Shichao Zhao; Guosong Lai
Source:
Environmental research 2022 v.209 pp. 112747
ISSN:
0013-9351
Subject:
Lycoris radiata; biosynthesis; blood; carbon; flavonoids; food additives; immunity; nanogold; nitrites; pollen; rapid methods; research; risk; sensors (equipment)
Abstract:
... Nitrite is both an environmental contaminant and a food additive. Excessive intake of nitrites not only causes blood diseases, but also has the potential risk of causing cancer. Therefore, rapid detection of nitrite in water is necessary. In this work, we propose an electrochemical sensor for the sensing of nitrite. Glassy carbon electrodes modified with noble metal nanomaterials have been widely ...
DOI:
10.1016/j.envres.2022.112747

59. Probing the Synergistic Ratio of P450/CPR To Improve (+)-Nootkatone Production in Saccharomyces cerevisiae

Author:
Yaping Cha; Wen Li; Tao Wu; Xia You; Hefeng Chen; Chaoyi Zhu; Min Zhuo; Bo Chen; Shuang Li
Source:
Journal of agricultural and food chemistry 2022 v.70 no.3 pp. 815-825
ISSN:
1520-5118
Subject:
Saccharomyces cerevisiae; batch fermentation; catalytic activity; cell walls; food additives; food chemistry; glucose; grapefruits; heartwood; insect repellents; oxidation; oxidoreductases; perfumes; sesquiterpenoids
Abstract:
... (+)-Nootkatone is an expensive sesquiterpene substance found in grapefruit peels and the heartwood of yellow cedar. It can be used as a food additive, perfume, and insect repellent; therefore, its highly efficient production is greatly needed. However, the low catalytic efficiency of the membrane-anchored cytochrome P450/P450 reductase system (HPO/AtCPR) is the main challenge and limits the produc ...
DOI:
10.1021/acs.jafc.1c07035

60. Probing the potential toxicity by characterizing the binding mechanism of sodium dehydroacetate to human serum albumin

Author:
Mengchen Xu; Zhaohao Cui; Yihua Xiao; Changqing Liu; Rutao Liu; Wansong Zong
Source:
Journal of the science of food and agriculture 2022 v.102 no.9 pp. 3655-3664
ISSN:
0022-5142
Subject:
agriculture; blood serum; calorimetry; esterases; food additives; heat production; human serum albumin; hydrogen; hydrophobicity; protein structure; skeleton; sodium; solvents; spectroscopy; titration; toxicity; tryptophan; van der Waals forces
Abstract:
... BACKGROUND: Sodium dehydroacetate (DHA‐S) is a common food additive, which can combine with serum proteins in the plasma, but the interaction mechanism between DHA‐S and human serum albumin (HSA) is unclear. In this study, multiple spectroscopy techniques, isothermal titration calorimetry (ITC), molecular docking and esterase activity test were employed to investigate the interaction mechanism of ...
DOI:
10.1002/jsfa.11712

61. Recent Advances in Drumstick (Moringa oleifera) Leaves Bioactive Compounds: Composition, Health Benefits, Bioaccessibility, and Dietary Applications

Author:
Piyush Kashyap; Shiv Kumar; Charanjit Singh Riar; Navdeep Jindal; Poonam Baniwal; Raquel P. F. Guiné; Paula M. R. Correia; Rahul Mehra; Harish Kumar
Source:
Antioxidants 2022 v.11 no.2 pp. -
ISSN:
2076-3921
Subject:
Moringa oleifera; bioavailability; carotenoids; dietary supplements; food additives; glucosinolates; health promotion; ingredients; phytochemicals; trees; value added
Abstract:
... Based on the availability of many nutrients, Moringa oleifera tree leaves have been widely employed as nutrients and nutraceuticals in recent years. The leaves contain a small amount of anti-nutritional factors and are abundant in innumerable bioactive compounds. Recently, in several in vivo and in vitro investigations, moringa leaves’ bioactive components and functionality are highlighted. Moring ...
DOI:
10.3390/antiox11020402

62. Registration of ‘WA‐LE1’, an edible oil camelina cultivar

Author:
Wilson Craine; Chaofu Lu; Matthew Garrison Garneau; Philip Bates; Scot Hulbert
Source:
Journal of plant registrations 2022 v.16 no.2 pp. 229-233
ISSN:
1936-5209
Subject:
Camelina sativa; Food and Drug Administration; agronomic traits; arid lands; cooking fats and oils; cultivars; erucic acid; ethyl methanesulfonate; field experimentation; food additives; herbicide resistance; humans; introgression; loci; mutagenesis; mutants; profitability; salads; seed oils
Abstract:
... Erucic acid concentration in oil of most camelina (Camelina sativa L. Crantz) genotypes exceeds the 2% threshold allowed by the U.S. Food and Drug Administration (FDA) for use as a food additive. Lowering erucic acid concentration below the FDA threshold enables marketing camelina as edible oil for human consumption, greatly expanding potential uses to include food ingredients such as marinades, s ...
DOI:
10.1002/plr2.20205

63. Resveratrol drives cancer cell senescence via enhancing p38MAPK and DLC1 expressions

Author:
Yan Bian; Xingjie Wang; Zhaodi Zheng; Guanghui Ren; Hongyan Zhu; Mengxue Qiao; Guorong Li
Source:
Food & function 2022 v.13 no.6 pp. 3283-3293
ISSN:
2042-650X
Subject:
DNA damage; breasts; cell senescence; food additives; lung neoplasms; mitochondria; neoplasm cells; resveratrol; therapeutics
Abstract:
... Pro-senescence therapy is a recently proposed anti-cancer strategy and has been shown to effectively inhibit cancer. Resveratrol is gaining attention for its cancer preventive and suppressive properties. The mechanisms of resveratrol in cancer suppression by inducing cancer cell senescence are unclear. Our results showed that resveratrol induced cell senescence along with an increase of SA-β-Gal a ...
DOI:
10.1039/d1fo02365a

64. Safety assessment of monosodium glutamate based on intestinal function and flora in mice

Author:
Jinzhao Xu; Mengqi Tang; Yini Liu; Jinghan Xu; Xiaoxi Xu
Source:
Food science and human wellness 2022 v.11 no.1 pp. 155-164
ISSN:
2213-4530
Subject:
C-reactive protein; albumins; biomarkers; blood serum; cardiovascular diseases; flora; food additives; human health; humans; immunity; interleukin-6; intestinal microorganisms; intestines; monosodium glutamate; necrosis; neoplasms; probiotics; risk; safety assessment; sodium; trimethylamine
Abstract:
... Although monosodium glutamate (MSG) is a widely used food additive, its safety and systemic side effects have not been fully clarified. The intestinal flora is closely associated with human health; however, it remains unclear whether MSG consumption can affect health by acting on the intestinal flora. In this study, serum biomarkers, intestinal structure, intestinal immunity, and intestinal flora ...
DOI:
10.1016/j.fshw.2021.07.016

65. Significance of LED lights in enhancing the production of vinegar using Acetobacter pasteurianus AP01

Author:
Jeong-Muk Lim; Seong-Hyeon Lee; Do-Youn Jeong; Seung-Wha Jo; Seralathan Kamala-Kannan; Byung-Taek Oh
Source:
Preparative biochemistry & biotechnology 2022 v.52 no.1 pp. 38-47
ISSN:
1532-2297
Subject:
Acetobacter pasteurianus; acetic acid; biotechnology; cell lines; ethanol; fermentation; food additives; interleukin-6; macrophages; nitric oxide; toxicity; vinegars
Abstract:
... Vinegar is a common food additive produced by acetic acid bacteria (AAB) during fermentation process. Low yield and long incubation time in conventional vinegar fermentation processes has inspired research in developing efficient fermentation techniques by the activation of AAB for acetic acid production. The present study intends to enhance vinegar production using acetic acid bacteria and light ...
DOI:
10.1080/10826068.2021.1907406

66. Size Effect of TiO2 Nanoparticles as Food Additive and Potential Toxicity

Author:
Naiyan Lu; Zhe Chen; Jiaoyang Song; Yuyan Weng; Guofeng Yang; Qingrun Liu; Kai Yang; Xuemei Lu; Yu Liu
Source:
Food biophysics 2022 v.17 no.1 pp. 75-83
ISSN:
1557-1858
Subject:
biophysics; cell membranes; colorectal neoplasms; cytotoxicity; food additives; humans; particle size; titanium dioxide
Abstract:
... Titanium dioxide (TiO₂), as a representative of metallic oxides, is widely used as food additive to serve as coloring or antibacterial packaging fortifier. However, in recent years, the potential hazards of nano-sized TiO₂ food additives to human beings is still in doubt. In this work, we systematically studied the interactions between three sizes of TiO₂ particles and the cell membrane systems wi ...
DOI:
10.1007/s11483-021-09695-7

67. Sodium dehydroacetate confers broad antibiotic tolerance by remodeling bacterial metabolism

Author:
Yuan Liu; Dan Fang; Kangni Yang; Tianqi Xu; Chengrui Su; Ruichao Li; Xia Xiao; Zhiqiang Wang
Source:
Journal of hazardous materials 2022 v.432 pp. 128645
ISSN:
0304-3894
Subject:
antibiotic resistance; antibiotics; cell respiration; cysteine; enzyme activity; food additives; glyoxylate cycle; metabolism; mice; oxidative stress; proline; public health; sodium
Abstract:
... Antibiotic tolerance has been a growing crisis that is seriously threatening global public health. However, little is known about the exogenous factors capable of triggering the development of antibiotic tolerance, particularly in vivo. Here we uncovered that an previously approved food additive termed sodium dehydroacetate (DHA-S) supplementation remarkably impaired the activity of bactericidal a ...
DOI:
10.1016/j.jhazmat.2022.128645

68. Sodium dithionate (Na2S2O4) induces oxidative damage in mice mitochondria heart tissue

Author:
Roozbeh Zare gashti; Hamidreza Mohammadi
Source:
Toxicology reports 2022 v.9 pp. 1391-1397
ISSN:
2214-7500
Subject:
biomarkers; blood serum; catalase; creatine kinase; dithionite; dose response; food additives; glutathione; heart; lipid peroxidation; males; mitochondria; oxidative stress; reactive oxygen species; sodium; toxicity; toxicology
Abstract:
... Sodium dithionite (Na₂S₂O₄) is an inorganic sodium salt, a bleaching agent that has a reducing agent role and is generally used as food additive or preservative in the production of diverse foods and beverages. The aim of this study is to determine the effects of Na₂S₂O₄ on cardiac mitochondria damage and biochemical parameters in male mice. Na₂S₂O₄ were administered orally at doses of 10, 20, 50 ...
DOI:
10.1016/j.toxrep.2022.06.016

69. Some physicochemical and technological properties of cooking water of pulses as a canned industry waste: effect of ultrasound treatment during soaking

Author:
Mahmut Kilicli; Omer Said Toker
Source:
International journal of food engineering 2022 v.18 no.2 pp. 105-118
ISSN:
1556-3758
Subject:
chickpeas; diffusivity; economic valuation; faba beans; foams; food additives; food industry; gravity; human nutrition; industrial wastes; kidney beans; lentils; peas; protein content; ultrasonic treatment; ultrasonics
Abstract:
... Canned products are important part of human diet and therefore, many types of canned products with high amounts are produced worldwide. During canned production, cooking water of pulses (aquafaba) is an important waste. Therefore, recycling of it is important for sustainability and economic value. In the present study, it was aimed to determine technological properties of aquafabas obtained from c ...
DOI:
10.1515/ijfe-2021-0245

70. Supplementation of amino acids and organic acids prevents the increase in blood pressure induced by high salt in Dahl salt-sensitive rats

Author:
Pengfei Yang; Luxin Zhou; Meng Chen; Li Zeng; Yanan Ouyang; Xuewei Zheng; Xiangbo Chen; Zhe Yang; Zhongmin Tian
Source:
Food & function 2022 v.13 no.2 pp. 891-903
ISSN:
2042-650X
Subject:
antioxidant enzymes; blood pressure; blood serum; catalase; cortex; cysteine; food additives; functional foods; glutathione transferase; glutathione-disulfide reductase; homeostasis; hypertension; isoleucine; leucine; lysine; metabolites; metabolomics; nitric oxide; serine; superoxide dismutase
Abstract:
... A high-salt (HS) diet leads to metabolic disorders in Dahl salt-sensitive (SS) rats, and promotes the development of hypertension. According to the changes in the metabolites of SS rats, a set of combined dietary supplements containing amino acids and organic acids (AO) were designed. The purpose of the present study was to evaluate the effect of AO supplementation on the blood pressure of SS rats ...
DOI:
10.1039/d1fo03577k

71. Synchronously activated strontium aluminate nanoflakes anchored functionalized carbon nanofiber nanocomposite for sensitive amperometric detection of food additive: Propyl gallate

Author:
I. Jenisha Daisy Priscillal; Sea-Fue Wang
Source:
Food chemistry 2022 v.389 pp. 133119
ISSN:
0308-8146
Subject:
antioxidants; carbon nanofibers; cooking fats and oils; detection limit; eating habits; electrodes; electron transfer; food additives; food chemistry; food quality; nanocomposites; propyl gallate; rancidity; sensors (equipment); social welfare; strontium; taste
Abstract:
... The contemporary dietary pattern is ruined by taste enhancers, flavoring agents, and preservatives. Propyl gallate (PG) is an imperative phenolic antioxidant cast-off to inhibit the oxidative mutilation in foodstuffs thereby preventing rancidity. Determination and annihilation of PG are extensively concerned because of its probable lethal effects on human well-being. Herein, we report an electroch ...
DOI:
10.1016/j.foodchem.2022.133119

72. Synergistic effects of enzyme-based ultrasonic-assisted extraction of phenolic compounds from Rhododendron arboreum and evaluation of thermal kinetic stability

Author:
Laxman Singh; Basant Singh; Shivani Balodi; Pushpa Kewlani; Indra D. Bhatt
Source:
Journal of applied research on medicinal and aromatic plants 2022 v.31 pp. 100395
ISSN:
2214-7861
Subject:
Rhododendron arboreum; antioxidants; applied research; caffeic acid; catechin; dietary supplements; diodes; enzymes; food additives; functional foods; gallic acid; health promotion; high performance liquid chromatography; kinetics; models; polyphenols; solvents; sustainable technology; temperature; therapeutics; thermal stability; ultrasonics
Abstract:
... Rhododendron arboreum Smith flowers constitute a valuable dietary supplement or food additive and are novel therapeutic agents. The present work demonstrates and optimizes an effective, enzyme-based ultrasonic approach for polyphenols extraction as a potential alternative to conventional extraction methods. Enzyme-based extraction constitutes an efficient, benign, sustainable, and eco-friendly ext ...
DOI:
10.1016/j.jarmap.2022.100395

73. Tannins as a food additive in pacific white shrimp diet

Author:
Norha Constanza Bolívar-Ramírez; Anderson Stoffels Mallmann; Delano Dias Schleder; Claudia Machado; Walter Quadros Seiffert; Felipe do Nascimento Vieira
Source:
Aquaculture 2022 v.556 pp. 738232
ISSN:
0044-8486
Subject:
Litopenaeus vannamei; Vibrio parahaemolyticus; aquaculture; blood proteins; blood serum; enzyme activity; feed conversion; food additives; growth performance; hemocytes; immune response; intestinal microorganisms; intestines; metagenomics; monophenol monooxygenase; mortality; plate count; shrimp; weight gain
Abstract:
... This study reported on the addition of tannins to the diet of Litopenaeus vannamei and evaluated the effect on performance, immune response, intestinal microbiota, and experimental challenge against Vibrio parahaemolyticus. Tannin was added to feed in three concentrations of 0.1% (1.0 kg of tannin per ton of feed), 0.05% (500 g of tannin per ton of feed), 0.025% (250 g of tannin per ton of feed) a ...
DOI:
10.1016/j.aquaculture.2022.738232

74. Toxicity effect of the edible pigment carmoisine on Polyrhachis vicina Roger (Hymenoptera: Formicidae)

Author:
Ziyu Li; Jing Zhang; Shaoting Yin; Gengsi Xi
Source:
Ecotoxicology 2022 v.31 no.6 pp. 1009-1022
ISSN:
0963-9292
Subject:
Danio rerio; Polyrhachis; artificial colors; azorubine; body weight; dose response; ecotoxicology; food additives; genes; instars; lethal dose 50; survival rate; water solubility; weight gain
Abstract:
... Carmoisine belongs to a water-soluble synthetic dye and is often used as a food additive. Previous research has shown that carmoisine is toxic to rats and zebrafish, but there have been few reports on the effect of carmoisine on soil-dwelling social insects. The present study evaluated carmoisine toxicity in Polyrhachis vicina Roger. We found that the effects of different concentrations of carmois ...
DOI:
10.1007/s10646-022-02563-1

75. Toxicological evaluation of brominated vegetable oil in Sprague Dawley rats

Author:
K.A. Woodling; P. Chitranshi; C.C. Jacob; L. Loukotková; L.S. Von Tungeln; G.R. Olson; R.E. Patton; S. Francke; S.R. Mog; R.P. Felton; F.A. Beland; Y. Zang; G. Gamboa da Costa
Source:
Food and chemical toxicology 2022 v.165 pp. 113137
ISSN:
0278-6915
Subject:
Food and Drug Administration; blood serum; bromination; bromine; dietary exposure; dose response; females; food additives; heart; hypertrophy; liver; males; metabolites; tissue distribution; toxicity; toxicity testing; vegetable oil
Abstract:
... Brominated vegetable oil (BVO) has been approved by the US Food and Drug Administration on an interim basis as a food additive. Past studies have raised concerns about potential toxicities from consuming BVO. To investigate further these toxicities, we conducted a 90-day dietary exposure study in Sprague Dawley rats and analyzed tissue distribution of the main metabolites. Six-week-old male and fe ...
DOI:
10.1016/j.fct.2022.113137

76. Utilization of Soybean Oil Waste for a High-Level Production of Ceramide by a Novel Phospholipase C as an Environmentally Friendly Process

Author:
Fenghua Wang; Zehui Guo; Zixuan Yang; Xueying Li; Xue Zhang; Xiangyang Ma; Zhuoxuan Han; Fuping Lu; Yihan Liu
Source:
Journal of agricultural and food chemistry 2022 v.70 no.10 pp. 3228-3238
ISSN:
1520-5118
Subject:
Acinetobacter calcoaceticus; Komagataella; biocatalysts; ceramides; food additives; food chemistry; ingredients; medicine; pH stability; phospholipase C; sediments; soil; soybean oil; sphingomyelins; sustainable technology; thermal stability; wastes
Abstract:
... Ceramide is a natural functional ingredient as food additive and medicine that has attracted extensive attention in the food, medical, and cosmetic industries. Here, we developed a biotechnological strategy based on a recombinant whole-cell biocatalyst for efficiently producing ceramide from crude soybean oil sediment (CSOS) waste. A novel phospholipase C (PLCₐc) from Acinetobacter calcoaceticus i ...
DOI:
10.1021/acs.jafc.1c08362

77. Validity of food additive maltodextrin as placebo and effects on human gut physiology: systematic review of placebo-controlled clinical trials

Author:
Rawan Almutairi; Abigail Raffner Basson; Pamela Wearsh; Fabio Cominelli; Alexander Rodriguez-Palacios
Source:
European journal of nutrition 2022 v.61 no.6 pp. 2853-2871
ISSN:
1436-6207
Subject:
Bacteroidetes; Bifidobacterium; Lactobacillus; digestive system; food additives; human physiology; humans; intestinal microorganisms; maltodextrins; metabolites; microbiome; nutrition; permeability; placebos; statistics; systematic review
Abstract:
... PURPOSE: Maltodextrin (MDX) is a polysaccharide food additive commonly used as oral placebo/control to investigate treatments/interventions in humans. The aims of this study were to appraise the MDX effects on human physiology/gut microbiota, and to assess the validity of MDX as a placebo-control. METHODS: We performed a systematic review of randomized-placebo-controlled clinical trials (RCTs) whe ...
DOI:
10.1007/s00394-022-02802-5

78. Vulgarisin-type diterpenoids from self-heal (Prunella vulgaris) and their neuroprotective effects against ischemia/reperfusion (I/R) via a mitochondria-related pathway

Author:
Fengwei Ma; Qingfang Deng; Huayong Lou; Jinyu Li; Su Xu; Wenneng Wu; Qihua Wen; Lei Tang; Xin Wang; Weidong Pan
Source:
Food & function 2022 v.13 no.13 pp. 7062-7074
ISSN:
2042-650X
Subject:
Prunella vulgaris; X-ray diffraction; apoptosis; caspase-3; caspase-9; diterpenoids; ethanol; food additives; food plants; glucose; ischemia; membrane potential; mitochondria; models; neurons; neuroprotective effect; oxygen; protein synthesis; soft drinks; spectral analysis
Abstract:
... Self-heal (Prunella vulgaris L.) is a perennial edible plant that is widely distributed across the world and is traditionally consumed as a food additive in soft drink beverages. In this study, to explore the functional components of P. vulgaris, an investigation of its ethanol extracts has been conducted by our group. As a result, twelve (1–12) vulgarisin-type diterpenoids with a special 5/6/4/5- ...
DOI:
10.1039/d2fo00150k

79. A comparative in silico study to detect the effect of food-additives on metabolic protein and its perturbations compensated by osmolytes

Author:
Shubhankar Dutta; Noor Saba Khan; Kakoli Bose; Nitesh Kumar Poddar
Source:
International journal of biological macromolecules 2022 v.216 pp. 179-192
ISSN:
0141-8130
Subject:
azorubine; bovine serum albumin; color; computer simulation; food additives; human health; lysozyme; raffinose; ribonucleases; sodium tripolyphosphate; trehalose
Abstract:
... Since its inception, food additive has been an integral part of the food processing industry with various commercial roles. Besides its advantages, various studies have already highlighted its long-term adverse effects on human health. However, in terms of protein structures and functions, the innate mechanism that triggers these effects has not been elucidated in previously reported studies. Our ...
DOI:
10.1016/j.ijbiomac.2022.06.152

80. A detailed study on multifaceted bioactivities of the extracts and isolated compounds from truffle Reddellomyces parvulosporus

Author:
Fatih Çayan; Gülsen Tel‐Çayan; Ebru Deveci; Mehmet Emin Duru; Mustafa Türk
Source:
International journal of food science & technology 2022 v.57 no.3 pp. 1411-1419
ISSN:
0950-5423
Subject:
antioxidants; cytotoxicity; ergosterol; food additives; fumaric acid; mannitol; technology; thiourea; truffles
Abstract:
... Mushrooms and truffles are attracting attention as a new generation of biotherapeutics. In the current study, isolation, phenolic and organic acid composition, and antioxidant, cytotoxic, anticholinesterase activities of truffle Reddellomyces parvulosporus were examined. Four known compounds (brassicasterol (1), ergosterol peroxide (2), fumaric acid (3) and mannitol (4)) were isolated with the com ...
DOI:
10.1111/ijfs.15190

81. The inhibitory effect of Sunset Yellow on thermally induced Human Serum Albumin aggregates: Possible role in naturopathy

Author:
Syed Mohammad Zakariya; Masihuz Zaman; Faisal Nabi; Syed Moasfar Ali; Ishrat Jahan; Shahid M. Nayeem; Rizwan Hasan Khan
Source:
International journal of biological macromolecules 2022 v.199 pp. 181-188
ISSN:
0141-8130
Subject:
amyloid; circular dichroism spectroscopy; dyes; fluorescence; food additives; human serum albumin; neurotoxicity; polyacrylamide gel electrophoresis; transmission electron microscopy
Abstract:
... Intensive research in the field of protein aggregation confirmed that the deposition of amyloid fibrils of proteins are the major cause for the development of various neurotoxic and neurodegenerative diseases, which could be controlled by ensuring the efficient inhibition of aggregation using anti aggregation strategies. Herein, we elaborated the anti amyloidogenic potential of Sunset Yellow (SY) ...
DOI:
10.1016/j.ijbiomac.2021.12.121

82. The risk perception of nanotechnology: evidence from twitter

Author:
Finbarr Murphy; Ainaz Alavi; Martin Mullins; Irini Furxhi; Arash Kia; Myles Kingston
Source:
RSC advances 2022 v.12 no.18 pp. 11021-11031
ISSN:
2046-2069
Subject:
food additives; food safety; governance; humans; industry; misinformation; risk perception; silver; stakeholders; titanium; titanium dioxide
Abstract:
... Nanotechnology governance, particularly in relation to human and environmental concerns, remains a contested domain. In recent years, the creation of both a risk governance framework and council has been actively pursued. Part of the function of a governance framework is the communication to external stakeholders. Existing descriptions on the public perceptions of nanotechnology are generally posi ...
DOI:
10.1039/d1ra09383e

83. 2-tert-Butyl-1,4-benzoquinone, a food additive oxidant, reduces virulence factors of Chromobacterium violaceum

Author:
Kai-Zhong Xu; Xiao-Juan Tan; Zeng-Yan Chang; Jun-Jian Li; Ai-Qun Jia
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.163 pp. 113569
ISSN:
0023-6438
Subject:
Caenorhabditis elegans; Chromobacterium violaceum; Salvia hispanica; animal models; biofilm; chitinase; ciprofloxacin; food additives; food industry; hemolysins; hydroquinone; multiple drug resistance; oxidants; quantitative polymerase chain reaction; survival rate; violacein; virulence
Abstract:
... Multi-drug resistant bacteria have been paying increasing attentions. Quorum sensing (QS) and QS-associated biofilms are showing the vital reasons for antibiotics resistant. In this study, 2-tert-butyl-1,4-benzoquinone (TBQ), the oxidant of tert-butyl hydroquinone (TBHQ), can potentially be the QS inhibitor (QSI) of Chromobacterium violaceum ATCC12472. After treated with 50 μg/mL of TBQ, the viola ...
DOI:
10.1016/j.lwt.2022.113569

84. 2‐Pentylfuran: a novel repellent of Drosophila suzukii

Author:
Dong H Cha; Gwang H Roh; Stephen P Hesler; Anna Wallingford; Dara G Stockton; Shinyoung K Park; Gregory M Loeb
Source:
Pest management science 2021 v.77 no.4 pp. 1757-1764
ISSN:
1526-498X
Subject:
Drosophila suzukii; attractants; cages; field experimentation; food additives; fruits; mineral oil; octenol; oviposition; oviposition deterrents; pests; polyethylene; raspberries; Europe; North America
Abstract:
... BACKGROUND: Drosophila suzukii (Matsumura), spotted‐wing drosophila (SWD), is a major invasive pest of soft‐skinned fruits in North America and Europe. Although insecticides are currently the primary method of SWD control, it is imperative to develop alternative management approaches, such as behavioral control through the use of repellents and attractants. This study explores the repellent proper ...
DOI:
10.1002/ps.6196

85. 41 Macleaya cordata phytotherapic supplementation can modulate immune response in ponies fed a high starch diet

Author:
J.R.M. Ferreira; P.A. Ferraz; A.H. da Silva; A.M.C. Araújo Júnior; F.L. Bastos; L.G. Mesquita; G. Pugliesi; A.A.O. Gobesso
Source:
Journal of equine veterinary science 2021 v.100 pp. 103504
ISSN:
0737-0806
Subject:
Macleaya cordata; animal nutrition; antibiotics; body weight; colon; computer software; digestive tract; experimental design; fibrinogen; food additives; gene expression; heat; high carbohydrate diet; immune response; inflammation; interleukins; starch; statistical analysis; ultrasonography; veterinary medicine
Abstract:
... High amounts of grains in equine diet lead to an excessive starch intake modifying microbial populations and fermentative products. These changes could compromise the gastrointestinal barrier which has serious consequences for equine health. Therefore, feed additives are receiving great attention to minimize negative effects related to high starch level inclusion. Macleaya cordata compounds are be ...
DOI:
10.1016/j.jevs.2021.103504

86. Acute and subacute oral toxicity of propylene glycol enantiomers in mice and the underlying nephrotoxic mechanism

Author:
Yixi Zhou; Xijing Zhao; Weiping Hu; Fengkai Ruan; Chengyong He; Jiyi Huang; Zhenghong Zuo
Source:
Environmental pollution 2021 v.290 pp. 118050
ISSN:
0269-7491
Subject:
animal models; blood serum; body weight; catalase; enantiomers; food additives; glutathione peroxidase; histology; human health; inflammation; interleukin-6; kidneys; malondialdehyde; nephrotoxicity; oxidative stress; pollution; propylene glycol; risk assessment; subacute toxicity; superoxide dismutase; urea nitrogen
Abstract:
... Propylene glycol (PG; 1,2-propanediol) has been commonly used as a food additive and vehicle in pharmaceutical preparations. PG can form rectus (R-) enantiomers and sinister (S-) enantiomers. Herein, Kunming mice were used as the animal model to evaluate the acute and subacute oral toxicity of R-PG, S-PG and RS-PG (1:1 racemic mixture of R-PG and S-PG). The median lethal doses of R-PG, S-PG and RS ...
DOI:
10.1016/j.envpol.2021.118050

87. Acute toxicity of diallyl sulfide derived from Allium sativum (garlic) in mice and its possible mechanisms

Author:
Ajaswrata Dutta; Akshu Dahiya; Anu Prakash; Paban Kumar Agrawala
Source:
Phytomedicine plus 2021 v.1 no.3 pp. 100084
ISSN:
2667-0313
Subject:
Allium sativum; acute toxicity; blood chemistry; canola oil; cell cycle; cell death; death; diallyl sulfides; drug therapy; enzymes; females; food additives; garlic; genotoxicity; hematology; histopathology; liver; males; propidium; testes; toxicology
Abstract:
... Diallyl sulfide (DAS) is a garlic-derived organosulfur compound known for its chemotherapeutic properties, as a strong food additive and a potential radiomitigator. Despite its therapeutic potentials, the apparent lack of toxicity data hinders its clinical applications. The present study investigated the pre-clinical toxicity of DAS to identify the maximum tolerable and lethal doses and understand ...
DOI:
10.1016/j.phyplu.2021.100084

88. Adsorption of proteins on TiO2 particles influences their aggregation and cell penetration

Author:
Romain Vian; Hamideh Salehi; Marion Lapierre; Fréderic Cuisinier; Vincent Cavaillès; Sébastien Balme
Source:
Food chemistry 2021 v.360 pp. 130003
ISSN:
0308-8146
Subject:
Raman imaging; adsorption; food additives; food chemistry; gelatin; humans; titanium dioxide; toxicity
Abstract:
... TiO₂ nanoparticles known as E171 are one controversial food additive due to its potential toxicity. In this work, the main hypothesis is that the proteins adsorbed on the TiO₂ nanoparticles prevent their aggregation and favor the cell penetration. To do so, the TiO₂ nanoparticles were coated with gelatin and β-lactoglobulin to reach interfacial concentrations about 0.25 mg/mg and 0.32 mg/mg, respe ...
DOI:
10.1016/j.foodchem.2021.130003

89. Adverse effects of E150d on zebrafish development

Author:
Teresa Capriello; Ilaria Mariarosaria Visone; Chiara Maria Motta; Ida Ferrandino
Source:
Food and chemical toxicology 2021 v.147 pp. 111877
ISSN:
0278-6915
Subject:
Danio rerio; color; cytotoxicity; dose response; embryogenesis; environmental health; food additives; humans; palatability; pericardium; phenotype; risk; toxicology
Abstract:
... E150d is a food additive used to increase palatability and impart colour to foods and drinks. Known as ‘caramel dye’, it contains 4-methylimidazole, a cytotoxic molecule for animal models and human. Recently, the growing consumption of E150d causes an increasing release of this additive into the environment, particularly in water bodies. For this reason, in this study it was assessed the toxic eff ...
DOI:
10.1016/j.fct.2020.111877

90. Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions

Author:
İlyas Atalar; Abdullah Kurt; Furkan Türker Saricaoğlu; Osman Gül; Hüseyin Gençcelep
Source:
Journal of food process engineering 2021 v.44 no.6 pp. e13687
ISSN:
0145-8876
Subject:
Agaricus bisporus; air temperature; atomization; emulsions; food additives; industry; mushrooms; particle size; porosity; solubility; water content
Abstract:
... Agglomeration process improves instant properties of powders and increases consumer appreciation, reduces losses during production, and facilitates the processability of these powders in the industry. Mushroom powders (MP) have been subjected to agglomeration process at different process parameters: inlet air temperature (50–80°C), atomizing pressure (0.5–1.5 bars), and sprayed pure water amount ( ...
DOI:
10.1111/jfpe.13687

91. Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread

Author:
Yuji Honda; Nanami Inoue; Moeka Kurita; Tomoya Okunishi
Source:
Journal of cereal science 2021 v.102 pp. 103338
ISSN:
0733-5210
Subject:
batters; breads; food additives; hydrolysates; molecular weight; polyacrylamide gel electrophoresis; protein hydrolysates; rice; rice protein; rice starch; temperature; thermolysin
Abstract:
... Protease has been shown to be an effective food additive for improving the quality of gluten-free rice bread. We found that rice protein hydrolysate by bacillolysin (Protin SD-NY10) and thermolysin (Thermoase) increased the specific volume of gluten-free rice starch bread. Many fine bubble cells were observed in the crumb of the rice starch bread containing rice protein hydrolysate by proteases us ...
DOI:
10.1016/j.jcs.2021.103338

92. Ameliorative effects of cape gooseberry (Physalis peruviana L.) against monosodium glutamate (MSG)–induced toxicity: genetic and biochemical approach

Author:
Ali Acar
Source:
Environmental science and pollution research international 2021 v.28 no.14 pp. 18035-18049
ISSN:
0944-1344
Subject:
Allium cepa; DNA damage; Physalis peruviana; antimutagenic activity; antioxidants; catalase; food additives; glutamic acid; glutathione; malondialdehyde; mitosis; monosodium glutamate; nutrition; oxidative stress; pollution; protective effect; research; sodium; superoxide dismutase; tap water; toxicity; weight gain
Abstract:
... In this study, the toxic effects of monosodium glutamate (MSG), which is the sodium salt of glutamic acid and used as a flavor-enhancing additive in foods, and the protective role of cape gooseberry (Physalis peruviana L.) extract against these effects were investigated using Allium cepa L. test material with physiological, cytogenetic, and biochemical parameters. In the study, physiological chang ...
DOI:
10.1007/s11356-020-11800-1

93. Anti-inflammatory activity of flavonols via inhibiting MAPK and NF-κB signaling pathways in RAW264.7 macrophages

Author:
Ruting Zhong; Lingchao Miao; Haolin Zhang; Lihua Tan; Yuxin Zhao; Yanbei Tu; Miguel Angel Prieto; Jesus Simal-Gandara; Lei Chen; Chengwei He; Hui Cao
Source:
Current research in food science 2022 v.5 pp. 1176-1184
ISSN:
2665-9271
Subject:
adjuvants; anti-inflammatory activity; food additives; inflammation; interleukin-6; macrophages; medicine; metabolism; methylation; myricetin; nitric oxide; phosphorylation; quercetin; research
Abstract:
... Fisetin (Fis), quercetin (Que), and myricetin (Myr) are flavonols with similar structure but different number of hydroxyl groups. The present research focused on the anti-inflammatory effect of these three flavonols in lipopolysaccharide-stimulated RAW264.7 cells. The number and site of hydroxyl group in flavonols obviously affected their anti-inflammation activity. These flavonols suppressed the ...
DOI:
10.1016/j.crfs.2022.07.007

94. Antibacterial mechanism of sucrose laurate against Bacillus cereus by attacking multiple targets and its application in milk beverage

Author:
Yawei Ning; Mengge Ma; Yajuan Zhang; Dongchun Zhang; Linlin Hou; Kun Yang; Yunan Fu; Zhixin Wang; Yingmin Jia
Source:
Food research international 2022 v.154 pp. 111018
ISSN:
0963-9969
Subject:
Bacillus cereus; alkaline phosphatase; amino acid metabolism; antibacterial properties; beverages; cell membranes; cell walls; emulsifying; flow cytometry; fluorescence emission spectroscopy; food additives; food research; membrane potential; milk; minimum inhibitory concentration; nucleic acids; proteomics; sucrose; transmission electron microscopy; tricarboxylic acid cycle
Abstract:
... Sucrose laurate (SL) is a promising dual-functional additive due to its emulsification and antibacterial activity. However, the knowledge on the antibacterial action of SL against Bacillus cereus was lacking, and thus it was investigated from multiple targets. The antibacterial results demonstrated that the minimum inhibitory concentration of SL was 0.3125 mg/mL, and the time-killing curve confirm ...
DOI:
10.1016/j.foodres.2022.111018

95. Application of D‐optimal design for automatic solvent extraction of carotenoid from orange peel

Author:
İrem Toprakçı; Ebru Kurtulbaş; Ayşe Gizem Pekel; Selin Şahin
Source:
Journal of food processing and preservation 2021 v.45 no.9 pp. e15724
ISSN:
0145-8892
Subject:
byproducts; chloroform; food additives; foods; fruits; heptane; hexane; orange peels; oxidative stability; particle size; shelf life; solvents; sunflower oil; zero wastes
Abstract:
... Automatic solvent extraction (ASE) was employed to acquire orange peel extract rich in carotenoid by means of several solvents (hexane, heptane, and chloroform). D‐optimal design was used for the design of experiments, modeling the experimental data, and optimization of the extraction process. Selected process parameters (extraction time, particle size of the peel, and solvent type) for the curren ...
DOI:
10.1111/jfpp.15724

96. As natural phytocide: Biomarker assessment of Litsea cubeba (Lour.) Persoon essential oil against Drosophila suzukii Matsumura (Diptera: Drosophilidae.)

Author:
Ziwei Pan; Shengnan Liu; Yi Cun Chen; Yang Dong Wang; Qing Gu; Dafeng Song
Source:
Industrial crops and products 2022 v.187 pp. 115421
ISSN:
0926-6690
Subject:
Drosophila suzukii; Litsea cubeba; acetylcholinesterase; aldehydes; biomarkers; death; essential oils; food additives; fruits; fumigation; histology; light microscopy; mechanism of action; neurotoxicity; oxidation; pest control; superoxide dismutase
Abstract:
... The essential oil of Litsea cubeba (Lour.) Pers. (LCEO) has applications as a health and food additive. The study objectives were to demonstrate the toxicity of LCEO against Drosophila and to investigate the essential oil’s mechanism of action. The repellency percentage, fumigation effect and contact activity were all positively correlated with the LCEO concentration, and 1.0 μL/cm² essential oil ...
DOI:
10.1016/j.indcrop.2022.115421

97. Assessing the environmental consequences of shelf life extension: Conventional versus active packaging for pastry cream

Author:
Laura Settier-Ramirez; Gracia López-Carballo; Pilar Hernandez-Muñoz; Raisa Tinitana-Bayas; Rafael Gavara; Neus Sanjuán
Source:
Journal of cleaner production 2022 v.333 pp. 130159
ISSN:
0959-6526
Subject:
Lactococcus lactis subsp. lactis; antimicrobial properties; climate change; cream; food additives; food chain; food spoilage; food waste; life cycle assessment; pastries; phytic acid; polyethylene film; shelf life; waste treatment
Abstract:
... Shelf life extension can reduce food losses throughout the entire food chain and packaging can be an effective way to attain this goal. Along these lines, active packaging is an appealing alternative that uses natural antimicrobial compounds to inhibit the growth of microorganisms causing food spoilage. Specifically, a packaging was developed based on polyethylene film with a coating fully compati ...
DOI:
10.1016/j.jclepro.2021.130159

98. Bio-actives from Caesalpinia sappan Linn: Recent advancements in phytochemistry and pharmacology

Author:
Mithun Singh Rajput; Nilesh Prakash Nirmal; Srushti Jagdish Nirmal; Chalat Santivarangkna
Source:
South African journal of botany 2021 pp. -
ISSN:
0254-6299
Subject:
Caesalpinia sappan; Sequoia sempervirens; digestive tract; diterpenoids; dyes; food additives; heart; herbal medicines; intestines; kidneys; liver; neuroprotective effect; pharmacodynamics; pharmacokinetics; phenolic compounds; phytochemicals; toxicology; South East Asia
Abstract:
... Caesalpinia sappan Linn. or Sappanwood is a redwood, full-fledged in numerous parts of Southeast Asia and well known for its red pigments, dye, food additive, and several medicinal properties. Many active chemical compounds in sappanwood extract have been identified and evaluated for medicinal properties such as anticancer, antimicrobial, anti-inflammatory, anti-arthritic, neuroprotective effect, ...
DOI:
10.1016/j.sajb.2021.11.021

99. Bio-synthesis of food additives and colorants-a growing trend in future food

Author:
Lichao Sun; Fengjiao Xin; Hal S. Alper
Source:
Biotechnology advances 2021 v.47 pp. 107694
ISSN:
0734-9750
Subject:
biosynthesis; biotechnology; dyes; food additives; food industry; food quality; interdisciplinary research; meat; synthesis
Abstract:
... Food additives and colorants are extensively used in the food industry to improve food quality and safety during processing, storage and packing. Sourcing of these molecules is predominately through three means: extraction from natural sources, chemical synthesis, and bio-production, with the first two being the most utilized. However, growing demands for sustainability, safety and “natural” produ ...
DOI:
10.1016/j.biotechadv.2020.107694

100. Bioavailability, Efficacy, Safety, and Regulatory Status of Creatine and Related Compounds: A Critical Review

Author:
Richard B. Kreider; Ralf Jäger; Martin Purpura
Source:
Nutrients 2022 v.14 no.5 pp. -
ISSN:
2072-6643
Subject:
bioavailability; creatine; food additives; ingredients
Abstract:
... In 2011, we published a paper providing an overview about the bioavailability, efficacy, and regulatory status of creatine monohydrate (CrM), as well as other “novel forms” of creatine that were being marketed at the time. This paper concluded that no other purported form of creatine had been shown to be a more effective source of creatine than CrM, and that CrM was recognized by international reg ...
DOI:
10.3390/nu14051035