Sequence characterized amplified region markers: A reliable tool for adulterant detection in turmeric powder. Food Res. Int., 44, 9, 2889–2895, 2011.
84. Schiefenhovel, K. and Rehbein, H., Differentiation of Sparidae species by DNA sequence analysis, PCR-SSCP and IEF of sarcoplasmic proteins. Food Chem., 138, 1, 154–160, 2013.
85. Cheng, C.Y., Shi, Y.C., Lin, S.R., Use of real-time PCR to detect surimi adulteration in vegetarian foods. J. Mar. Sci. Technol., 20, 5, 570–574, 2012.
86. Kesmen, Z., Yetiman, A.E., Sahin, F., Yetim, H., Detection of Chicken and Turkey Meat in Meat Mixtures by Using Real-Time PCR Assays. J. Food Sci., 77, 2, C167–173, 2012.
87. Zhang, W.J., Qin, C.X., Guan, Q.C., Analytical Methods, Detection of peanut (Arachis hypogaea) allergen by Real-time PCR method with internal amplification control. Food Chem., 174, 547–552, 2015.
88. Wu, Y., Chen, Y., Wang, Y.G.J., Xu, B., Huang, W., Yuan, F., Detection of olive oil using the Evagreen real-time PCR method. Eur. Food Res. Technol., 227, 1117–1124, 2008.
89. Drummond, M.G., Brasil, B.S.A.F., Dalsecco, L.S., Brasil, R.S.A.F., Teixeira, L.V., Oliveira, D.A.A., A versatile real-time PCR method to quantify bovine contamination in buffalo products. Food Control, 29, 131–137, 2013.
90. Deng, H. and Gao, Z., Bioanalytical applications of isothermal nucleic acid amplification techniques. Anal. Chim. Acta, 853, 30–45, 2015.
91. [129] Carles, M., Cheung, M.K., Moganti, S., Dong, T.T., Tsim, K.W., Ip, N.Y., Sucher, N.J., A DNA microarray for the authentication of toxic traditional Chinese medicinal plants. Planta Med., 71, 580–584, 2005.
92. Zammatteo, N., Lockman, L., Brasseur, F., De, P.E., Lurquin, C., Lobert, P.E., Hamels, S., Boon, T., Remacle, J., DNA microarray to monitor the expression of MAGE-A genes. Clin. Chem., 48, 25–34, 2002.
93. [137] Burns, M., Wiseman, G., Knight, A., Bramley, P., Foster, L., Rollinson, S., Measurement issues associated with quantitative molecular biology analysis of complex food matrices for the detection of food fraud. Analyst, 141, 1, 45–61, 2016.
94. Zhang, R., Huo, W., Zhu, W., Mao, S., Characterization of bacterial community of raw milk from dairy cows during subacute ruminal acidosis challenge by highthroughput sequencing. J. Sci. Food Agric., 95, 5, 1072–1079, 2015.
95. Garofalo, C., Osimani, A., Milanovic, V., Aquilanti, L., De, F.F., Stellato, G., Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiol., 49, 123–133, 2015.
96. Willems, S., Fraiture, M.A., Deforce, D., De, K.S.C., De, L.M., Ruttink, T., Statistical framework for detection of genetically modified organisms based on Next Generation Sequencing. Food Chem., 192, 788–798, 2016.
97. Colmenero, M.M., Martinez, J.L., Roca, A., Garcia, V.E., NGS tools for traceability in candies as high processed food products: Ion Torrent PGM versus conventional PCR-cloning. Food Chem., 214, 631–636, 2017.
98. Mohamad, I., K.S.S., Shakeel, W., Rapid Detection of Adulteration in Indigenous Saffron of Kashmir Valley, India. Res. J. Forensic Sci., 3, 7–11, 2015.
99. Dar, M.M., Detection of Sudan Dyes in Red Chilli Powder by Thin Layer Chromatography. J. Allergy Ther., 2012. https://doi.org/10.4172/scientificreports. 2, 1–3, 586.
100. Tateo, F. and Bononi, M., Fast determination of Sudan I by HPLC/APCI-MS in hot chilli spices, and oven-baked foods. J. Agric. Food Chem., 52, 655–658, 2004.
1 Email: [email protected]
2
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Sunita Adhikari (Nee Pramanik)
Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata, India
Abstract
Food additives are the materials that are added in to the food product intentionally while processing or storage or transportation of food. They are added directly or indirectly in the food product. They may be either natural, nature identical or artificial. As per their purpose of addition in to food products they can be classified in to following four categories:
i. Preservatives- They are added into the food product for particularly food preservation purpose.
ii. Processing agents- They are added with the intention to maintain desired product property or aid the food processing.
iii. Sensory agents- They improve the sensory properties of food products like food colour, flavour sweetener etc.
iv. Nutritional additives- These additives are added during fortification or enrichment of food products to correct the dietary deficiency.
The use of additives and preservatives increased with the growing need of processed food. Excessive use of many of these additives have health effects. So, there was a need for the toxicological study and regulation of these additives. The safety of food additives and its usage levels both are evaluated and recommended by some international body.
Keywords: Additives, preservatives, processed food, natural, nature identical, artificial, health hazard
Abbreviations
| FDA | Food and Drug Administration |
| JECFA | Joint FAO/WHO Expert Committee on Food Additives |
| FAO | Food and Agriculture Organization |
| WHO | World Health Organization |
| FSSAI | Food Safety and Standards Authority of India |
2.1 Introduction
Throughout history, human beings are cultivating, harvesting food, and processing it with sophisticated methods. In ancient Greece, bread, olive oil, and wine were three products. These were the products in which the hardly edible raw materials were transformed to safe, nutritious, and stable food. Historically, there is a tradition to add ingredients or substance to foods for a particular function like ancient Egyptian used spices in food for flavoring. They used yeast in bread as leavening agent. They also used coriander and castor oil for medicinal application, cosmetics, and as preservative. Color was also used in candy and wine. In Japan, during 8th century, color was used in soybean and cakes.
Foods are the substances that are consumed in solid and/or liquid form to get nutritional benefits. Food additives are used in food from ancient times like salt is used in preservation of meat, herbs and spices are used for the improvement of food flavor, sugar is used as a preservative of fruits, and pickles were prepared with spices and vinegar.
