Search results for "Additives"
showing 10 items of 61 documents
Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods.
2004
Locust bean gum (E-410) and guar gum (E-412) are high molecular weight galactomannans used by the food industry as versatile food additives. The compounds, although chemically closely related, do not have the same functional properties when used in foods, and the substitution or unadvertised addition of either could change the desired qualities of the product. Analytical discrimination between E-410 and E-412 is technically difficult since they only differ in their galactose: mannose ratios, being 1 : 4 and 1 : 2 for locust bean gum and guar gum, respectively. A qualitative DNA-based method is reported for the authentication of additives E-410 and E-412 in finished food products (ice cream,…
Influence of photo-oxidation on the performance and soil degradation of oxo- and biodegradable polymer-based items for agricultural applications
2021
Abstract The examination of the aging behavior of polymers, blends, composites, items, etc. under different environmental conditions is a priority issue for assessing the possible applications and establishing the lifetime. In agriculture, plastic items (mulch films, irrigation tubes, etc.) are widely used and subjected to solar UV exposure that can induce photo-oxidation on macromolecular chains. Therefore, weathering under outdoor conditions and accelerated degradation tests are performed for simulating aging processes during the lifetime of materials and select appropriate stabilizers to be used. In the last decades, oxo- and biodegradable polymers have been investigated and used in agri…
Production of functional probiotic, prebiotic, and synbiotic ice creams
2010
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams show…
A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties…
2019
Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. Results: Color parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different type of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in th…
A diachronic study of the (negative) additive «anche» in italian
2016
Resum: En italià modern (IM), els mots additius negatius són elements focalitzadors que típicament se sotmeten a la concordança negativa amb una negació oracional o amb un altre element legitimador de la negació. En aquest article investiguem l’evolució diacrònica d’un element additiu negatiu, neanche ‘ni/ni tan sols’. En italià antic (IA, varietat florentina entre 1200 i 1370), no hi ha testimonis de focalitzadors additius negatius morfològicament complexos com neanche. En canvi, l’element corresponent no negatiu additiu, anche, podia combinar-se amb un marcador negatiu o amb algun altre element negatiu: né/non… anche ‘ni/ni tan sols’. Mostrem que en IA (i) el mot additiu no negatiu anche …
Sodium metabisulfite as a cytotoxic food additive induces apoptosis in HFFF2 cells
2021
Sodium metabisulfite (SMB), an antioxidant agent, is extensively used as a preservative in food industry. The current study was aimed to clarify its potential toxic effects on human fetal foreskin fibroblasts (HFFF2) cells, in vitro. Subsequently, MTT results illustrated that exposure to SMB significantly (p 0.0001) decreased HFFF2 cell viability in a dose-dependent manner, and the concentration of 25 μM reduced cell survival rates to 50% as the half-maximal inhibitory concentration of SMB. It was further shown that SMB exerted this cytotoxic effect on HFFF2 cells through apoptosis induction. qRT-PCR and western blotting results showed that treatment of HFFF2 cells with this food additive …
Thermo-rheological analysis of WMA-additive modified binders
2020
AbstractThermo-rheological characteristics of unmodified and modified bitumen have significant impacts on the mechanical response of asphalt. This study investigates the impacts of an organic and a chemical Warm Mix Asphalt additive on bitumen thermo-rheological and mechanical characteristics. Modified binders with different concentrations of each additive were studied and analysed comparatively to a 40/60 penetration grade bitumen. Frequency sweep tests were performed at different ageing levels to characterise the Linear Viscoelastic properties. The multiple stress creep and recovery, linear amplitude sweep (LAS) and low temperature creep stiffness tests, together with the Glover–Rowe (G–R…
Boosting the Performance of One-Step Solution-Processed Perovskite Solar Cells Using a Natural Monoterpene Alcohol as a Green Solvent Additive
2021
The perovskite film is the core of a perovskite solar cell (PSC), and its quality is crucial for the performance of such devices. The morphology, crystallinity, and surface coverage of the perovskite layer greatly affect the power conversion efficiency (PCE), hysteresis, and long-term stability of PSCs. The incorporation of appropriate solvent additives in the perovskite precursor solution is an effective strategy to control the film morphology and reduce the defects and grain boundaries. However, the commonly used solvent additives are environmentally harmful and highly toxic. In this work, α-terpineol (a nontoxic, eco-friendly, and low-cost monoterpene alcohol) is employed for the first t…
Performance of asphalt mixes with high recycling rates for wearing layers
2016
The corresponding paper presents selected results of a research on the feasibility of going toward 100% recycling of asphalt pavements into surface courses through an increasing percentage of RA within the mixes. The research is carried out within a two-year CEDR Transnational Road Research project, AllBack2Pave, led by the Technische Universitaet Dresden (Germany), together with the University of Nottingham (UK) and the University of Palermo (Italy), and finalised in January 2016. The main objectives of the project are - to establish, through laboratory tests on binders and asphalt mixes, whether the use of high rates of RA is feasible in developing mixes with high level of durability, and…
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
2018
Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in t…