Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to tertiary-Butylhydroquinone (TBHQ)

,

doi:10.2903/j.efsa.2004.84

Cited by 15 publications

(5 citation statements)

References 66 publications

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“…In 2004 the EFSA published a scientific opinion reviewing the impact of this antioxidant in human health and stated that there was no scientific proof of its carcinogenicity despite previous conflicting data. They pointed out that dogs were the most sensitive species and allocated an acceptable daily intake of 0-0.7 mg/kg bw/day (Anton et al, 2004). Octyl gallate is considered safe to use as a food additive because after consumption it is hydrolysed into gallic acid and octanol, which are found in many plants and do not pose a threat to human health (Joung et al, 2004).…”

Section: Synthetic Antioxidantsmentioning

confidence: 99%

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

Carocho

Ferreira

2013

Food and Chemical Toxicology

1,352

907

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Many studies have been conducted with regard to free radicals, oxidative stress and antioxidant activity of food, giving antioxidants a prominent beneficial role, but, recently many authors have questioned their importance, whilst trying to understand the mechanisms behind oxidative stress. Many scientists defend that regardless of the quantity of ingested antioxidants, the absorption is very limited, and that in some cases prooxidants are beneficial to human health. The detection of antioxidant activity as well as specific antioxidant compounds can be carried out with a large number of different assays, all of them with advantages and disadvantages. The controversy around antioxidant in vivo benefits has become intense in the past few decades and the present review tries to shed some light on research on antioxidants (natural and synthetic) and prooxidants, showing the potential benefits and adverse effects of these opposing events, as well as their mechanisms of action and detection methodologies. It also identifies the limitations of antioxidants and provides a perspective on the likely future trends in this field.

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Section: Synthetic Antioxidantsmentioning

confidence: 99%

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

Carocho

Ferreira

2013

Food and Chemical Toxicology

1,352

907

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“…Finally, the concentration of these inhibitors is so low that they could not be a problem for the mycoprotein, in which only traces of these substances could be detected. Tolerable daily intakes of such substances according to European Commission are 0.54 mg/day for HMF and furfural, 0–3 mg/kg body weight for formic acid and 1–2.1 g/day for acetic acid [ 37 , 38 , 39 , 40 ]. Generally, food-grade substrates that can be used for mycoprotein production are limited to food crops and starch-derived glucose.…”

Section: Discussionmentioning

confidence: 99%

“…Different xylose concentrations (5,10,20,30,40,50,60,70, 80 g L −1 ) were used to determine their effect on protein content and biomass production in Erlenmeyer flasks with basal medium. Before autoclave, initial pH was adjusted to 5.0.…”

Section: Study Of the Effect Of Xylose Concentrationmentioning

confidence: 99%

Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate

Bakratsas,

Polydera,

Nilson

et al. 2023

Foods

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The demand for cheap, healthy, and sustainable alternative protein sources has turned research interest into microbial proteins. Mycoproteins prevail due to their quite balanced amino acid profile, low carbon footprint and high sustainability potential. The goal of this research was to investigate the capability of Pleurotus ostreatus to metabolize the main sugars of agro-industrial side streams, such as aspen wood chips hydrolysate, to produce high-value protein with low cost. Our results indicate that P. ostreatus LGAM 1123 could be cultivated both in a C-6 (glucose)- and C-5(xylose)-sugar-containing medium for mycoprotein production. A mixture of glucose and xylose was found to be ideal for biomass production with high protein content and rich amino acid profile. P. ostreatus LGAM 1123 cultivation in a 4 L stirred-tank bioreactor using aspen hydrolysate was achieved with 25.0 ± 3.4 g L−1 biomass production, 1.8 ± 0.4 d−1 specific growth rate and a protein yield of 54.5 ± 0.5% (g/100 g sugars). PCA analysis of the amino acids revealed a strong correlation between the amino acid composition of the protein produced and the ratios of glucose and xylose in the culture medium. The production of high-nutrient mycoprotein by submerged fermentation of the edible fungus P. ostreatus using agro-industrial hydrolysates is a promising bioprocess in the food and feed industry.

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“…Conversely, as described in the methodology, all plants included in this study either have only one chemical intervention at the chiller stage or none at all, depending on the destination of the final product. Some products exported to Europe prohibit the use of antimicrobial chemical interventions during slaughter or processing to prevent concealing unhygienic practices and preventing microflora resistance on the product's surface [27]. Another important difference can be described during the evisceration process, mechanical vs. manual evisceration.…”

Section: Discussionmentioning

confidence: 99%

Bio-Mapping of Microbial Indicators and Pathogen Quantitative Loads in Commercial Broiler Processing Facilities in South America

Vargas,

Betancourt-Barszcz,

Chávez-Velado

et al. 2023

Foods

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A bio-mapping study was conducted with the aim of creating a microbiological baseline on indicator organisms and pathogens in commercial broiler processing facilities located in a country in South America. Whole chicken carcass and wing rinses were collected from five stages of the poultry processing line: live receiving (LR), rehanger (R), post-evisceration (PE), post-chilling (PC), and wings (W). Rinses (n = 150) were enumerated using the MicroSnap™ system for total viable counts (TVC) and Enterobacteriaceae (EB), while the BAX®-System-SalQuant® and BAX®-System-CampyQuant™ were used for Salmonella and Campylobacter, respectively. TVC and EB were significantly different between stages at the processing line (p < 0.01). There was a significant reduction from LR to PC for both microbial indicators. TVC and EB counts increased significantly from PC to W. Salmonella counts at PC were significantly different from the other stages at the processing line (p = 0.03). Campylobacter counts were significantly higher than the other stages at PC (p < 0.01). The development of bio-mapping baselines with microbial indicators showed consistent reduction up to the post-chilling stage, followed by an increase at the wings sampling location. The quantification of pathogens demonstrates that prevalence analysis as a sole measurement of food safety is not sufficient to evaluate the performance of processing operations and sanitary dressing procedures in commercial processing facilities.

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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to tertiary-Butylhydroquinone (TBHQ)

Cited by 15 publications

References 66 publications

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate

Bio-Mapping of Microbial Indicators and Pathogen Quantitative Loads in Commercial Broiler Processing Facilities in South America

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