Analysis of food Additives

Wu, Long

doi:10.1016/b978-0-12-819493-5.00007-8

Cited by 10 publications

(7 citation statements)

References 104 publications

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“…Nonetheless, the ANS Panel has since created a new set of guidelines. The guideline paper offers recommendations on what information is required to assess a chemical's safety before it is used as a food additive [88,89].…”

Section: Sweetenersmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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Food incorporates a diverse array of nutrients, some of which are deliberately added for functional purposes, while others occur naturally in certain food items. When these compounds are present in processed foods, they are categorized as “food additives.” Regulatory oversight stipulates that each food additive must demonstrate a beneficial and justifiable function to validate its inclusion. Food additives are commonly utilized to achieve desirable objectives, including improved food preservation, elevated nutritional value, augmentation of functional attributes, facilitation of processing, and heightened consumer appeal. Regulatory frameworks strictly prohibit the use of food additives to deceive consumers or conceal food damage or deterioration. Moreover, the application of food additives is proscribed in circumstances where cost-effective, high-quality production methods can yield equivalent outcomes. Furthermore, the burgeoning awareness of the health benefits offered by specific dietary constituents has led to the commercial introduction of a wide spectrum of innovative food additives. Notably, many food additives have natural counterparts, and the commercial production of novel compounds utilizing natural resources continues to expand. This chapter furnishes an integrated perspective on the functionalities of food additives, centering on an exploration of their function and chemical properties within the realm of food.

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Section: Sweetenersmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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“…Adsorption is considered the most advantageous due to its ease of operation, high efficiency in a wide pH range, high performance, and the possibility of reusing the adsorbent by its regeneration [ 12 , 82 ]. Adsorption is a physical or chemical phenomenon, in which the pollutant is attached to the surface of the adsorbent material.…”

Section: Indigo Carmine In the Textile Industrymentioning

confidence: 99%

Indigo Carmine: Between Necessity and Concern

Ristea,

Zarnescu

2023

JoX

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Dyes, such as indigo carmine, have become indispensable to modern life, being widely used in the food, textile, pharmaceutical, medicine, and cosmetic industry. Although indigo carmine is considered toxic and has many adverse effects, it is found in many foods, and the maximum permitted level is 500 mg/kg. Indigo carmine is one of the most used dyes in the textile industry, especially for dyeing denim, and it is also used in medicine due to its impressive applicability in diagnostic methods and surgical procedures, such as in gynecological and urological surgeries and microsurgery. It is reported that indigo carmine is toxic for humans and can cause various pathologies, such as hypertension, hypotension, skin irritations, or gastrointestinal disorders. In this review, we discuss the structure and properties of indigo carmine; its use in various industries and medicine; the adverse effects of its ingestion, injection, or skin contact; the effects on environmental pollution; and its toxicity testing. For this review, 147 studies were considered relevant. Most of the cited articles were those about environmental pollution with indigo carmine (51), uses of indigo carmine in medicine (45), and indigo carmine as a food additive (17).

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“…Fluorescence spectroscopy is also used to determine the quantity of solid structured chemical additives present in a food sample. 61,[72][73][74][75][76] In comparison with UV-vis spectroscopy, it provides highly selective, sensitive, and accurate results. However, the acceptability of this method by the food industries is quite low as very few rigid chemical structured analytes are present in foodstuffs.…”

Section: Spectroscopic Analysismentioning

confidence: 99%