Evaluation of Sodium Benzoate and Potassium Sorbate Preservative Concentrations in Different Sauce Samples in Urmia, Iran

Yazdanfar, Najmeh; Manafi, Leila; Ebrahiminejad, Boshra; Mazaheri, Yeganeh; Sadighara, Parisa; Başaran, Burhan; Mohamadi, Sara

doi:10.1016/j.jfp.2023.100118

Cited by 10 publications

(5 citation statements)

References 18 publications

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“…Propolis extracts are a promising future for the food industry as they offer solutions to many problems encountered while storing different food products, such as preservatives in meat products, nutritional supplements, and so forth. Currently, soft drinks and beverages have a high concentration of preservatives such as sorbate salts and sugar [ 106 , 152 , 153 ] harmful to health.…”

Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

Potential application of bee products in food industry: An exploratory review

Maicelo-Quintana,

Reyna-Gonzales,

Balcázar-Zumaeta

et al. 2024

Heliyon

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Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

Potential application of bee products in food industry: An exploratory review

Maicelo-Quintana,

Reyna-Gonzales,

Balcázar-Zumaeta

et al. 2024

Heliyon

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“…Tey are universally acknowledged to be inherently free of carcinogenicity. Te Joint FAO/WHO Expert Committee on Food Additives (JECFA) has investigated the safety of these compounds [18,19]. However, ultrasonic and microwave processing have lately garnered signifcant potential in food applications as green processing technologies [20].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Siddique,

Hussain,

Mahdi

et al. 2024

Journal of Food Quality

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Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages.

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“…ТЕХНІЧНІ НАУКИ ТА ТЕХНОЛОГІЇ № 1 (35), 2024 TECHNICAL SCIENCES AND TECHNOLOGIES 214 Олії, присутні в майонезній продукції в значних кількостях, потребують використання антиоксидантів. Для запобігання псуванню майонезної продукції по жировій фазі в результаті протікання окислювальних процесів використовують синтетичні харчові добавки: аскорбілпальмітат (Е304), бутилгідроксіанізол (Е320), бутилгідроксітолуол (Е321) та ін., які несуть потенційні ризики для здоров'я людини.…”

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“…Зменшення калорійності майонезної продукції і відповідно збільшення водної фази потребує використання консервантів. У ролі останніх виробники найчастіше застосовують сорбінову (Е200) і бензойну (Е210) кислоти та їх солі (Е201, Е202, Е211 і Е212) [35]. Традиційним підкислювачем для майонезних соусів є оцтова кислота.…”

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“…Очікується, що SFRS зможе надати такі переваги, як розуміння та підказки, що потенційно зорієнтують на розробку майбутніх харчових продуктів [57]. Впровадження подібної системи для накопичення, оброблення і використання інформації, наприклад, по майонезній продукції, могла б зорієнтувати дослідників і промисловців щодо визначення актуальних напрямків для наукових розробок і новаторських змін на ви-ТЕХНІЧНІ НАУКИ ТА ТЕХНОЛОГІЇ № 1 (35), 2024 TECHNICAL SCIENCES AND TECHNOLOGIES 216 робництвах. При цьому важливо створити умови для спрощеного доступу до наукової інформації та сучасних інноваційних розробок, забезпечити отримання відомостей про те, які види майонезної продукції є найбільш затребуваними і якими групами споживачів.…”

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Recipe Innovations as Ingredient Transformations of the Mayonnaise Market

Filinska,

Filinska

2024

TST

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Mayonnaises and mayonnaise sauces are food products for mass consumption. There is no intensive growth in the may-onnaise market, but it has a stable dynamic in terms of expanding the range of products, which differ in calorie content, composition, taste properties and functional purpose. Analysts see the main ways to the positive dynamics of mayonnaise production in Ukraine as the expansion of the assortment due to the introduction of recipe innovations, improvement of the safety and quality of mayonnaise when using components of natural origin.The market of mayonnaise products has changed significantly over the past decades. We have a significant expansion of the assortment due to dietary, vegetarian, nutrient-enriched mayonnaise sauces and products with special flavor and aroma additives and fillers. A large number of functional additives (including complex action) appeared among the prescription com-ponents, which requires their systematization, study of properties and interaction with other components, as well as research into the issues of their influence on the quality and safety of the obtained products. It is urgent to form a comprehensive ap-proach to the practical implementation of innovative recipe proposals in production, taking into account advanced global trends and transformational changes in the food market.The analysis of the publications showed that considerable attention is paid to the issue of expanding the assortment of mayonnaise products due to recipe innovations. Scientific works are carried out, which are aimed at finding new functional additives and creating products with a balanced fatty acid composition, enriched with vitamins, trace elements, dietary fibers and with improved organoleptic characteristics. The possibility of using food production waste as secondary raw materials in the production of mayonnaise sauces is being studied. At the same time, a significant number of obtained research results do not find practical implementation directly in production, which requires the search for a new approach to ensuring the full cycle of creating an innovative mayonnaise product.The information presented in the article is of an overview nature and contains an analysis of existing trends in the pro-duction of new types of mayonnaise products and the search for ways to implement recipe innovations. The creation of innova-tive mayonnaise sauces is carried out by extracting individual recipe components (for example, egg products); replacing one component with another (for example, removing sugar and introducing synthetic sweeteners, or replacing synthetic E-additives with natural analogues); additional introduction of functional additives for enrichment with vitamins, minerals, dietary fibers; use of oil mixtures with a balanced fatty acid composition, etc. The practical implementation of recipe innovations at enterprises of the industry requires close cooperation of scientists and manufacturers of mayonnaise products, the use of digital technolo-gies, artificial intelligence, taking into account changes in regulatory documents that regulate issues of product safety, waste management, etc. The production and entry into the market of innovative mayonnaise products must be accompanied by the provision of complete information about the composition and properties of the product, as well as take into account the requests of all groups of consumers, studying their reaction and the degree of acceptance of new products

show abstract

Evaluation of Sodium Benzoate and Potassium Sorbate Preservative Concentrations in Different Sauce Samples in Urmia, Iran

Cited by 10 publications

References 18 publications

Potential application of bee products in food industry: An exploratory review

Potential application of bee products in food industry: An exploratory review

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Recipe Innovations as Ingredient Transformations of the Mayonnaise Market

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