Anticariogenic Activity of Three Essential Oils from Brazilian Piperaceae by Êni S. Carvalho, Vanessa F. S. Ayres, Midiã R. Oliveira, Geone M. Corrêa, Renata Takeara, Anderson C. Guimarães, Mariana B. Santiago, Thaís A. S. Oliveira, Carlos H. G. Martins, Antônio E. M. Crotti, Eliane O. Silva

“…The current trend toward using natural food additives, cosmetics, and medicines has motivated industries to substitute synthetic compounds for natural products. …”
Get full text

Biosynthesis and characterization of silver nanoparticles from Punica granatum (pomegranate) peel waste and its application to inhibit foodborne pathogens by Salma M. Farouk, Samah H. Abu-Hussien, Basma T. Abd-Elhalim, Reham M. Mohamed, Naira M. Arabe, Ahmed A. T. Hussain, Mostafa E. Mostafa, Bahaa Hemdan, Salwa M. El-Sayed, Ashraf Bakry, Naglaa M. Ebeed, Mahmoud Salah, Hesham Elhariry, Ahmed Galal

“…Abstract Polyphenolics have been predicted to effectively develop antimicrobial agents for the food industry as food additives and promote human health. This study aims to synthesize pomegranate peel extract (PPE) with silver nanoparticles (AgNPs) against eight foodborne pathogens. …”
Get full text

Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals by Maksim A. Sukhov, Tatiana M. Giro, Sergey V. Kozlov, Irina V. Ziruk

“…Natural food additives can fortify meat products. Bee pollen, also known as beebread or ambrosia, contains amino acids, carbohydrates, vitamins, minerals, enzymes, etc. …”
Get full text

In-Package Atmospheric Cold Plasma Treatment and Storage Effects on Membrane Integrity, Oxidative Stress, and Esterase Activity of <i>Listeria monocytogenes</i> by Barun Yadav, M. S. Roopesh

“…Atmospheric cold plasma (ACP) treatment can reduce bacterial pathogens in foods. Additional reduction in bacterial cells during storage after ACP treatment was previously reported. …”
Get full text

Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of <i>Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salm... by Filipa Vinagre M. Silva, Evelyn

“…HPP can be used to preserve foods, instead of chemical food additives. In this study, a review of the effect of HPP treatments on major vegetative bacteria in specific foods was carried out. …”
Get full text

Profile of Bioactive Compounds in the Morphological Parts of Wild <i>Fallopia japonica</i> (Houtt) and <i>Fallopia sachalinensis</i> (F. Schmidt) and Their Antioxidative Activity by Sabina Lachowicz, Jan Oszmiański

“…Therefore, the leaves seem to be the best as potential food additives for health, due to the above-average content of polyphenolic compounds and triterpenoids. …”
Get full text

Quality or Quantity of Proteins in the Diet for CKD Patients: Does “Junk Food” Make a Difference? Lessons from a High-Risk Pregnancy by Alejandra Oralia Orozco-Guillien, Cinthya Muñoz-Manrique, Maria Angelica Reyes-López, Otilia Perichat-Perera, Osvaldo Miranda-Araujo, Claudia D’Alessandro, Giorgina B. Piccoli

“…The case herein described gave us the opportunity to reflect on the importance of diet quality and on the potential risks linked to food additives, many of which, including phosphates and potassium, are not declared on food labels, while others, including dyes, antioxidants, thickeners, emulsifiers, and preservatives, are qualitatively, but not quantitatively, reported.…”
Get full text

Public health risks related to food safety issues in the food market: a systematic literature review by Zemichael Gizaw

“…Microbial contamination of foods, chemical contamination of foods, food adulteration, misuse of food additives, mislabeling, genetically modified foods (GM foods), and outdated foods or foods past their use-by dates were the identified food safety–related public health risks in the food market. …”
Get full text

EFSA’s toxicological assessment of aspartame: was it even-handedly trying to identify possible unreliable positives and unreliable negatives? by Erik Paul Millstone, Elisabeth Dawson

“…Abstract Background A detailed appraisal is provided of the most recent (December 2013) assessment of the safety and/or toxicity of the artificial sweetener aspartame by the European Food Safety Authority’s Panel on Food Additives and Nutrient Sources Added to Food. That appraisal is prefaced with a contextualising chronological account drawn from a documentary archive of the key highlights of the antecedent scientific and policy debates concerning this sweetener from the early 1970s onwards. …”
Get full text

Risk assessment of aflatoxins in food by EFSA Panel on Contaminants in the Food Chain (CONTAM), Dieter Schrenk, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Jesús del Mazo, Bettina Grasl‐Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean‐Charles Leblanc, Carlo Stefano Nebbia, Elsa Nielsen, Evangelia Ntzani, Annette Petersen, Salomon Sand, Tanja Schwerdtle, Christiane Vleminckx, Doris Marko, Isabelle P Oswald, Aldert Piersma, Michael Routledge, Josef Schlatter, Katleen Baert, Petra Gergelova, Heather Wallace

“…The calculation of a BMDL from the human data was not appropriate; instead, the cancer potencies estimated by the Joint FAO/WHO Expert Committee on Food Additives in 2016 were used. For AFM1, a potency factor of 0.1 relative to AFB1 was used. …”
Get full text

Isolation and Identification of New Strains of Bacteria Producing Carotenoids Pigments which Isolated from a Different Sources in Basrah, Iraq by Basim A. Jaber, Kithar R. Majeed, Alaa G. Al-Hashimi

“…Carotenoids are used in a variety of ways, including as antioxidants, antibacterial agents, and food additives.The present study included the isolation of bacteria producing carotenoids pigments that isolated from different sources (soil, food and air) in Basrah, Iraq. …”
Get full text

Scientific opinion on the safety of green tea catechins by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Maged Younes, Peter Aggett, Fernando Aguilar, Riccardo Crebelli, Birgit Dusemund, Metka Filipič, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Inger Therese Lillegaard, Peter Moldeus, Alicja Mortensen, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Raul J Andrade, Cristina Fortes, Pasquale Mosesso, Patrizia Restani, Davide Arcella, Fabiola Pizzo, Camilla Smeraldi, Matthew Wright

Get full text

Effects of the Amino Acid Constituents of Microcystin Variants on Cytotoxicity to Primary Cultured Rat Hepatocytes by Kumiko Shimizu, Tomoharu Sano, Reiji Kubota, Norihiro Kobayashi, Maiko Tahara, Tomoko Obama, Naoki Sugimoto, Tetsuji Nishimura, Yoshiaki Ikarashi

Get full text

Generation of an engineered food-grade Lactococcus lactis strain for production of an antimicrobial peptide: in vitro and in silico evaluation by Abbas Tanhaeian, Mehdi Mirzaii, Zana Pirkhezranian, Mohammad Hadi Sekhavati

“…Moreover, safety of foods is a main global concern because of the increasing use of chemical food additives. Ensuring food safety enhances interest in discovery of new alternative compounds such as antimicrobial peptides (AMPs), which can be used as bio-preservatives in the food industry. …”
Get full text

Identifikasi Formalin pada Bakso yang Dijual pada Beberapa Tempat di Kota Padang by Faradila ., Yustini Alioes, Elmatris .

“…One of the most popular fast food is meatball, but today, we often found that the producents add a non food addition ingredient in the meatball that we call formalin. …”
Get full text

Fine-scale differences in diel activity among nocturnal freshwater planarias (Platyhelminthes: Tricladida) by Cicolani Bruno, Miccoli Francesco Paolo, Giustini Marco, Lombardo Paola

“…<it>D. tigrina </it>also responded less readily to daytime food addition. <it>P. tenuis </it>remained poorly active and unresponsive throughout the experiment. …”
Get full text

Carboxymethyl Cellulose Hydrogel from Biomass Waste of Oil Palm Empty Fruit Bunch Using Calcium Chloride as Crosslinking Agent by Nur Fattima’ Al-Zahara’ Tuan Mohamood, Abdul Hakam Abdul Halim, Norhazlin Zainuddin

“…CMC hydrogel was successfully synthesized using CaCl₂ as a crosslinking agent, and its swelling ability can be used in various applications such as drug delivery systems, industrial effluent, food additives, heavy metal removal, and many more.…”
Get full text

The antityrosinase and antioxidant activities of flavonoids dominated by the number and location of phenolic hydroxyl groups by Ai-Ren Zuo, Huan-Huan Dong, Yan-Ying Yu, Qing-Long Shu, Li-Xiang Zheng, Xiong-Ying Yu, Shu-Wen Cao

“…These results suggest that the compounds exhibited antityrosinase and antioxidant activities may be useful in skin pigmentation and food additives.…”
Get full text

Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan‐substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings... by EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

“…Abstract The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. …”
Get full text

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur‐containing heterocyclic compounds evaluated by JECFA (59th meeting) structur... by EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

“…Abstract The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. …”
Get full text