
Asian Journal of Science and Applied Technology (AJSAT)
Effects of Food Additives and Preservatives on Processed Food
Author : Mall Neelam and Professor Sunita MishraVolume 7 No.2 July-December 2018 pp 30-32
Abstract
Foods are substances or mixture of substances both solid and/or liquid, which are intended for human consumption or ingestion for their nutritional pleasurable benefits. Food additives are organic substances that are intentionally added to food in small quantities during production and processing to improve or maintain the quality of the processed foods. Food preservatives is a class of food additives that help to present food spoilage by preventing the growth of microorganism .The effectiveness of preserve foods were tested with two parameters such as pH value ,moisture content at the interval of 0 days ,5 days, 15 days, 25 days. Two types of methods are used to preserve i.e. traditional and modern method. Under the traditional method I use salting and sun drying method and under the modern method, Ultrasonication and microwave method are used .In ultrasonication method, Nano particle such as Titanium dioxide is use as a preservative. Result of processed foods on physico-chemicals showed that pH was reduced on 25th days and moisture content was reduced on 25th days. With the ever growing world population and the need to store and transport the food from one place to another where it is needed food preservation becomes necessary in order to increase its shelf life and maintain & improve the quality of processed foods .The most common food additives and preservatives used are sodium benzoate , sodium chloride, titanium dioxide .The aim of this review is to summarize current information about food additives and its effects and increase the shelf life of processed foods.
Keywords
Food, Additives and Preservatives, Sodium Benzoate, Sodium chloride, Titanium dioxide.
References
[1] H. A. Abdulmumeen, N.R.Ahmed and R.S. Agboola, “Food: its preservatives, additives and applications,” Int’l J. of chemical and Biochemical Sciences, Vol. 1, pp. 36-47, 2012.
[2] ACGH, “Industrial Ventilation: A manual of Recommended practices,” American Conference of Governmental industrial hygenista Cincinnati, ohio, USA, 24thedition 2001.
[3] Alpana Deshpande Bhagyashree Deshpande et al., “Food additives and preservation,” Indian J.sci.Res. Vol.13, No. 2, pp. 219-225, 2017.
[4] J. B.Admas, “Food additive- additive interactions involving sulphur dioxide and ascorbic acid nitrous acids :A review,” Food Chemistry, Vol. 59, pp. 401-409, 1997.
[5] OR Fennema, Food Chemistry, 3rd ed. New York: Marcel Dekker.
[6] F.J. Francis, “Pioneer in food science and quality,” In A Centry Of Food Science Chicaggo: Institute Of Food Technologist, pp.13-14, 1996.
[7] J.E. Inetanbor, et. al., Effects of food additives and preservatives on man,” Asian Jouurnal of science and technology, Vol. 6, No. 02, pp. 1118-1135, 2015.
[8] R.M. Pandey and S.K. Upadhyay, Food additives, Prof. yehia El-mmsamragy (Ed.). 2008
[9] A. Riddervold, “High pressure food preservation, food conservation,” pp. 12- 166, 2012.
[10] Songül Şahin Ercan et al., “Use of ultrasound in food preservation,” Publisher :Asia Pacific Business Press Inc. Usually ships within 5day, pp. 528, 2013.
[11] ZIM Sharif , FA Mustapha, J. Jai, NM Yusof and NAM Zaki, “Review on methods for preservation and natural preservatives for extending the food longevity”, Chemical Engineering Research Bulletin, Vol. 19, pp. 145-153, 2017.
[12] Shaziakhanummirza et. al., “To study the harmful effects of food preservatives on human health,” Journal of Medicnal and drud discovery, No. 02, Vol. 02, pp.6610-6616, 2017.Available Online : www.jmedd.org.
[13] T.M. Sager, C. Komminent and V. Castranova, “Pulmonary response to intratracheal instillation of ultrafine versus fine titanium dioxide : role of particle surface area”, Particle and fiber toxicology, Vol. 5.
[14] T.S. Awas and H.A. Moharram et al., Application of ultrasound in analysis, processing and quality control of food. Food Research International. pp. 401-427. 2008
[15] R.A. Winter, Consumer’s Dictionary of food additives, Three river press ,new York. pp. 112, 1994.