Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity

Taylor, Steve L.; Higley, Nancy A.; Bush, Robert K.

doi:10.1016/s0065-2628(08)60347-x

Cited by 391 publications

(248 citation statements)

References 193 publications

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“…Of the food additives commonly used, sulphiting agents have the longest history of use. Sulphiting agents are used to control enzymatic and NEB, to arrest microbial spoilage and to act as an antioxidant, as a reducing agent and as a bleaching agent (Taylor et al 1986). In synthetic systems containing L-ascorbic acid and tryptophan, polyphosphates have been shown to reduce browning (Yu et al 1974).…”

Section: Addition Of Sulphiting Agentsmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

115

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Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

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Section: Addition Of Sulphiting Agentsmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

115

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“…Sülfitin bileşik formları, serbest sülfit için bir kaynaktır. Sül-fitlerin aktivasyonu, serbest sülfitlere bağlıdır (2).…”

Section: Gi̇ri̇ş Tanımunclassified

“…Bisülfitler, folat ve hidrofolatlarla pH 6.5'te reaksiyona girerler. Oluşturdukları bileşik, oksijenin bulunduğu ortamda stabil olamamaktadır (2,4).…”

Section: Gi̇ri̇ş Tanımunclassified

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Sulfites and Hypersensitivity Reactions

Güneş¹

2014

MUSBED

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Sülfitler ve aşırı duyarlılık reaksiyonlarıSülfitler, gıda teknolojisinde gıda katkı maddesi olarak kullanılmaktadır. Ancak yapılan çalışmalarda, bazı bireylerde, sülfit içeren gıdaların ya da içeceklerin sindirilmesi, sülfür dioksitin solunması ve sülfit içeren ilaçların tedavi amacıyla kullanılması sonucunda, hayati yönden tehlikeli birçok tepkime oluştuğu gösterilmektedir. Sülfitlere aşırı duyarlılığı olan bireylerin korunması amacıyla sülfit kullanımında bazı düzenlemelere gidilmesi gerekmektedir. Anahtar sözcükler: Sülfit, aşırı duyarlılık, gıda katkı maddesi ABS TRACT Sulfites and hypersensitivity reactionsSulfites are used as food additives in food technology. However conducted studies revealed that in some individuals sulfites cause many lifethreatening reactions associated with consumption of sulfide-containing foods and beverages or sulfide-containing drugs and also inhalation of sulfur dioxide. Therefore regulations should be arranged in order to protect individuals with hypersensitivity to sulfite.

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“…Various antibrowning agents have been shown to control browning in fresh-cut fruits and vegetables. These include sulfites (Taylor, Higley, & Bush, 1986), cysteine (Bico, Raposo, Morais, & Morais, 2009;Kahn, 1985), sodium chloride (Lu, Luo, Tunner, & Feng, 2007), oxalic acid (Zheng & Tian, 2006), nitric oxide (Duan et al, 2007), ascorbic acid (Bico, Raposon, Morais, & Morais, 2009;Luo & Barbosa-Canovase, 1996), citric acid (Almeida & Nogueira, 1995), and 4-hexylresorcinol (MonsalveGonzalez, Barbosa-Csnovas, McEvily, & Iyengar, 1995). The use of sulfites has been quite successful, but the U.S. Food and Drug Administration has restricted its use due to allergic reactions that are sometimes exhibited by individuals with respiratory ailments (Lozano-de-Gonzalez, Barrett, Wrolstad, & Durst, 1993).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of pineapple shell extract and its ultrafiltered fractions on polyphenol oxidase activity and browning in fresh-cut banana slices Efecto inhibidor de extracto de cáscara de piña y sus fracciones ultrafiltradas en la actividad polifenoloxidasa y pardeamiento de rodajas de plátano recién cortadas

Saisung

Theerakulkait

2011

CyTA - Journal of Food

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Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity

Cited by 391 publications

References 193 publications

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Sulfites and Hypersensitivity Reactions

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