Level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and their compliance with national and international norms

2019 ◽  
Vol 121 (11) ◽  
pp. 2849-2866
Author(s):  
Dhamawatee Harnarun Etwaroo ◽  
Viswen Armoogum ◽  
Dayawatee Goburdhun ◽  
Arvind Ruggoo ◽  
Pooja Dookheea ◽  
...  
Keyword(s):  
Citric Acid ◽  
Sorbic Acid ◽  
Food Additives ◽  
Soft Drinks ◽  
International Norms ◽  
Brilliant Blue ◽  
Sunset Yellow ◽  
Total Sugars ◽  
Content Type ◽  
Validation Parameters

Purpose The purpose of this paper is to determine the level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and ascertain their compliance with national and international norms. Design/methodology/approach In total, 48 beverages: 21 soft drinks, 14 ice teas, 5 fruit drinks, 5 nonalcoholic sparkling drinks and 3 tonic waters were analysed for the level of sweeteners (aspartame, acesulfame K and saccharin), preservatives (benzoic and sorbic acid), colours (tartrazine, sunset yellow, quinoline yellow, allura red, amaranth, ponceau 4R, carmoisine, erythrosine, brilliant blue, green S and patent blue), citric acid, caffeine and total sugars. High-performance liquid chromatography methods used to quantify the levels of total sugars, caffeine and additives were validated against parameters such as linearity, recovery, accuracy, precision and limit of quantification. Findings Out of 48 beverages, 13 contained at least one sweetener. The most frequently used sweeteners were acesulfame K and aspartame. Benzoic acid was present in 27 samples (42.32–168.03 mg/L). Sorbic acid was present in 14 beverages (13.01–180.38 mg/L). Citric acid (0.7–4 g/L) was present in all the 48 beverages, while caffeine was present in 20 samples in the range of 14.01–129.42 mg/L. Nine samples contained at least one artificial colour and the most frequently used colours were tartrazine, sunset yellow, brilliant blue and carmoisine. The average level of total sugars present in the beverages was 10 g/100 ml. The validation parameters obtained showed evidence for method suitability. Research limitations/implications Beverages sold by individuals on the street, small restaurants and markets were not analysed. Originality/value This study provides an overview of the chemical composition of soft drinks and their compliance with Food Regulations. It also paves the way to investigate weaknesses, knowledge, attitudes and practices of local manufacturers, which leads to non-adherence to Regulations regarding food additives.

scholarly journals The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species

mSphere ◽  
2020 ◽  
Vol 5 (3) ◽  
Author(s):  
Malcolm Stratford ◽  
Cindy Vallières ◽  
Ivey A. Geoghegan ◽  
David B. Archer ◽  
Simon V. Avery
Keyword(s):  
Sorbic Acid ◽  
Yeast Species ◽  
Sugar Content ◽  
Rhodotorula Glutinis ◽  
Soft Drinks ◽  
Effective Control ◽  
Data Set ◽  
Content Type ◽  
Spoilage Yeast ◽  
Spoilage Yeasts

ABSTRACT A small number (10 to 20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid, and they are highly fermentative, generating large amounts of carbon dioxide gas. Conversely, many yeast species derive energy from respiration only, and most of these are sorbic acid sensitive and so prevented from causing spoilage. This led us to hypothesize that sorbic acid may specifically inhibit respiration. Tests with respirofermentative yeasts showed that sorbic acid was more inhibitory to both Saccharomyces cerevisiae and Zygosaccharomyces bailii during respiration (of glycerol) than during fermentation (of glucose). The respiration-only species Rhodotorula glutinis was equally sensitive when growing on either carbon source, suggesting that ability to ferment glucose specifically enables sorbic acid-resistant growth. Sorbic acid inhibited the respiration process more strongly than fermentation. We present a data set supporting a correlation between the level of fermentation and sorbic acid resistance across 191 yeast species. Other weak acids, C2 to C8, inhibited respiration in accordance with their partition coefficients, suggesting that effects on mitochondrial respiration were related to membrane localization rather than cytosolic acidification. Supporting this, we present evidence that sorbic acid causes production of reactive oxygen species, the formation of petite (mitochondrion-defective) cells, and Fe-S cluster defects. This work rationalizes why yeasts that can grow in sorbic acid-preserved foods tend to be fermentative in nature. This may inform more-targeted approaches for tackling these spoilage organisms, particularly as the industry migrates to lower-sugar drinks, which could favor respiration over fermentation in many spoilage yeasts. IMPORTANCE Spoilage by yeasts and molds is a major contributor to food and drink waste, which undermines food security. Weak acid preservatives like sorbic acid help to stop spoilage, but some yeasts, commonly associated with spoilage, are resistant to sorbic acid. Different yeasts generate energy for growth by the processes of respiration and/or fermentation. Here, we show that sorbic acid targets the process of respiration, so fermenting yeasts are more resistant. Fermentative yeasts are also those usually found in spoilage incidents. This insight helps to explain the spoilage of sorbic acid-preserved foods by yeasts and can inform new strategies for effective control. This is timely as the sugar content of products like soft drinks is being lowered, which may favor respiration over fermentation in key spoilage yeasts.

Classes of food additives in food products sold in Mauritius

2019 ◽  
Vol 121 (5) ◽  
pp. 1125-1139 ◽  
Author(s):  
Dhamawatee Harnarun Etwaroo ◽  
Dayawatee Goburdhun ◽  
Arvind Ruggoo
Keyword(s):  
Nutritional Value ◽  
Food Additives ◽  
Meat Products ◽  
Principal Component ◽  
Food Products ◽  
Food Samples ◽  
Soft Drinks ◽  
Food Category ◽  
Content Type ◽  
Number Of Classes

Purpose Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives. Design/methodology/approach A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ2 test was performed to establish any association between product origin and the number of classes of food additives. Findings In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ2 test revealed a significant association (χ2 = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative. Research limitations/implications The food products were sourced only from retailers selling labelled food products. Originality/value This novel study provides a basis for determining compliance of food products to the National Food Regulations.

Portable solid-state potentiometric sensor based on polymeric ion-exchanger for the assay of the controversial food colorant (sunset yellow)

2021 ◽  
Author(s):  
Manar Omar Heragy ◽  
Azza Mustafa ◽  
Eman Elzanfaly ◽  
Ahmed Sayed Saad
Keyword(s):  
Solid State ◽  
Food Additives ◽  
Daily Intake ◽  
Food Products ◽  
Potentiometric Sensor ◽  
Ion Exchanger ◽  
Sunset Yellow ◽  
Food Colorant

Food additives are chemicals added to enhance appearance, taste, or lifetime of food products. Authorities continuously update lists of the allowed additives and their daily intake limits. Thus, authorities and...

scholarly journals Estimation of the Uncertainties Related to the Measurement of the Size and Quantities of Individual Silver Nanoparticles in Confectionery

Materials ◽  
2019 ◽  
Vol 12 (17) ◽  
pp. 2677 ◽  
Author(s):  
Nadia Waegeneers ◽  
Sandra De Vos ◽  
Eveline Verleysen ◽  
Ann Ruttens ◽  
Jan Mast
Keyword(s):  
Silver Nanoparticles ◽  
Sample Preparation ◽  
Measurement Uncertainty ◽  
Inductively Coupled Plasma ◽  
Food Additives ◽  
Data Interpretation ◽  
Background Concentration ◽  
Inductively Coupled ◽  
Validation Parameters ◽  
Plasma Mass Spectrometry

E174 (silver) is a food additive that may contain silver nanoparticles (AgNP). Validated methods are needed to size and quantify these particles in a regulatory context. However, no validations have yet been performed with food additives or real samples containing food additives requiring a sample preparation step prior to analysis. A single-particle inductively coupled plasma mass spectrometry (spICP-MS) method was developed and validated for sizing and quantifying the fraction of AgNP in E174 and in products containing E174, and associated uncertainties related to sample preparation, analysis and data interpretation were unraveled. The expanded measurement uncertainty for AgNP sizing was calculated to be 16% in E174-containing food products and increased up to 23% in E174 itself. The E174 food additives showed a large silver background concentration combined with a relatively low number of nanoparticles, making data interpretation more challenging than in the products. The standard uncertainties related to sample preparation, analysis, and challenging data interpretation were respectively 4.7%, 6.5%, and 6.0% for triplicate performances. For a single replicate sample, the uncertainty related to sample preparation increased to 6.8%. The expanded measurement uncertainty related to the concentration determination was 25–45% in these complex samples, without a clear distinction between additives and products. Overall, the validation parameters obtained for spICP-MS seem to be fit for the purpose of characterizing AgNP in E174 or E174-containing products.

scholarly journals Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

2012 ◽  
Vol 78 (15) ◽  
pp. 5395-5405 ◽  
Author(s):  
Gilberto Vinícius de Melo Pereira ◽  
Maria Gabriela da Cruz Pedrozo Miguel ◽  
Cíntia Lacerda Ramos ◽  
Rosane Freitas Schwan
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Dominant Species ◽  
Starter Culture ◽  
Physicochemical Characterization ◽  
Cocoa Bean ◽  
Small Scale ◽  
Content Type ◽  
Cocoa Bean Fermentation

ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

scholarly journals Ácido Sórbico e Câncer Gastrointestinal: uma Revisão Integrativa

2021 ◽  
Vol 24 (5-esp.) ◽  
pp. 640-644
Author(s):  
Renata Carmo de Assis ◽  
Thalyta Vasconcelos Pacheco ◽  
Ana Carolina Marinho Ferreira ◽  
Tayane Carneiro Cruz ◽  
Ana Bárbara Muniz Araújo ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gastrointestinal Cancer ◽  
Sorbic Acid ◽  
Food Additives ◽  
Integrative Review ◽  
Potassium Sorbate ◽  
Gastrointestinal Neoplasms ◽  
Published Data ◽  
Food Preservative ◽  
Tract Cancer

A industrialização de alimentos resultou em um novo modelo alimentar altamente processado. O consumo de alimentos industrializados, aumenta a ingestão de aditivos alimentares, que possuem a função de preservação das características do alimento bem como melhorias nas propriedades sensoriais. Entretanto alguns estudos demonstram que se adicionados em quantidade elevadas para consumo podem levar a toxicidade. Assim, o objetivo do estudo foi revisar dados publicados que relacionam o uso do aditivo químico sorbato de potássio como conservante alimentar com o desenvolvimento de câncer gastrointestinal. Trata-se de uma revisão integrativa seguindo seis etapas distintas (1. Elaboração da pergunta norteadora; 2. Busca ou amostragem na literatura; 3. Coleta de dados; 4. Análise crítica dos estudos incluídos; 5. Discussão dos resultados e 6. Apresentação da revisão integrativa). Foi realizada entre os meses de março e abril de 2019 nas bases de dados: Periódicos CAPES, Pubmed, Biblioteca virtual Unicamp e Science Direct. Os descritores principais utilizados foram: “Potassium sorbate” e “Sorbic acid”, combinados com os descritores, “gastrointestinal neoplasia”, “Cancer of gastrointestinal tract” e “Neoplasia”. Após leitura dos títulos e resumos, foram incluídos oito artigos e, após leitura destes, permaneceram seis artigos. Diante dos artigos encontrados é possível afirmar que o ácido sórbico e o sorbato de potássio tem baixa relação com o desenvolvimento de câncer gastrointestinal.   Palavras-chave: Aditivos Alimentares. Ácido Sórbico. Neoplasias Gastrointestinais   Abstract Food industrialization has resulted in a new highly processed food model. The consumption of industrialized food increases the  food additives intake, which have the function of preserving the food characteristics as well as improving sensory properties. However, some studies show that if added in high amounts for consumption they can lead to toxicity. Thus, the objective of the study was to review published data that relate the use of the chemical additive potassium sorbate as a food preservative with the development of gastrointestinal cancer. It is an integrative review following six distinct steps (1. Preparation of the guiding question; 2. Searching or sampling in the literature; 3. Data collection; 4. Critical analysis of the studies included; 5. Discussion of the results and 6. Presentation of the integrative review). It was held between March and April 2019 in the databases: CAPES Periodicals, Pubmed, Virtual Library Unicamp and Science Direct. The main descriptors used were: "Potassium sorbate" and "Sorbic acid", combined with the descriptors "gastrointestinal neoplasia", " Gastrointestinal tract cancer" and "Neoplasia". After reading the titles and abstracts, eight articles were included and, after reading them, six articles remained. It is possible to affirm that sorbic acid and potassium sorbate have a low relation with the development of gastrointestinal cancer.    Keywords: Food Additives. Sorbic Acid. Gastrointestinal Neoplasms.

scholarly journals Economical Method for the Production of Flour from Green Plantains

1969 ◽  
Vol 47 (1) ◽  
pp. 1-10
Author(s):  
Abdul R. Rahman
Keyword(s):  
Citric Acid ◽  
Bulk Density ◽  
Total Sugars ◽  
Economical Method ◽  
Acceptable Quality ◽  
Significant Difference ◽  
The One

An economical method was developed for producing a flour of acceptable quality from green plantains. Five lots weighing 20 pounds each were prepared for dehydration as follows: Peeled by hand and sliced, unpeeled and sliced, unpeeled sliced and treated with 2-percent potassium metabisulfite, and unpeeled sliced and treated with 2-percent citric acid. The results follow: 1. The yield of the flour produced from the plantains which were unpeeled and treated with potassium metabisulfite, 31 to 32 percent, was higher than that produced from the peeled ones, which was 25 to 28 percent. It also showed a trend towards increase in yield compared with the rest of the flours. 2. This flour also possessed better color than the one produced from the unpeeled and untreated plantains, or the flour from plantains treated with citric acid. 3. The flours produced from the treated plantains showed a relatively higher moisture and a trend towards lower total sugars and proteins than the untreated ones. 4. The calories per gram produced from all the flours were almost the same, whereas the bulk density was higher in the flour produced from the steam-peeled plantains than in the rest of the flours which were all about the same. 5. The organoleptic tests established no significant difference between the flavor of soups and "buñuelos" (crullers) prepared from the following flours: Unpeeled not treated, unpeeled but treated with potassium metabisulfite, unpeeled and treated with citric acid, and hand-peeled. However, a significant difference was established in favor of the color of the flour prepared from the unpeeled plantains treated with potassium metabisulfite as compared with flours made from untreated, unpeeled plantains, and from those treated with citric acid.

Effectiveness of culturally adapted Strengthening Families Programme 6-11 years among Portuguese families

2015 ◽  
Vol 10 (2) ◽  
pp. 151-160 ◽  
Author(s):  
Cátia C. A. Magalhães ◽  
Karol L. Kumpfer
Keyword(s):  
Cultural Adaptation ◽  
Family Intervention ◽  
International Norms ◽  
Effect Sizes ◽  
Content Type ◽  
Culturally Adapted ◽  
Quasi Experimental ◽  
The Usa ◽  
Equivalent Control ◽  
Strengthening Families

Purpose – The purpose of this paper is to compare the outcomes from the Portuguese Strengthening Families Programme (SFP) with those from other countries to see if they are equally effective despite the new context. SFP was selected for cultural adaptation because comparative effectiveness reviews find that SFP is the most effective parenting and family intervention (Foxcroft et al., 2003, 2012). Standardised cultural adaptations of SFP have resulted in successful outcomes in 35 countries. Design/methodology/approach – The outcomes for the SFP six to 11 years Portuguese families (n=41) were compared to the SFP six to 11 years international norms (n=1,600) using a quasi-experimental, non-equivalent control two group pre- and post-test design. A 2×2 ANOVA generated the outcome tables including p-values and Cohen’s d effect sizes. Standardised test scales were used and measured 21 parenting, family and child risk and protective factors. Findings – Statistically significant positive results (p < 0.05) were found for 16 or 76.2 per cent of the 21 outcomes measured for Portuguese families. The Portuguese effect sizes were similar to the SFP international norms for improvements in the five parenting scales (d=0.61 vs 0.65), five family scales (d=0.68 vs 0.70) and seven children’s scales (d=0.48 vs 0.48) despite these norms having larger effect sizes than the USA norms. Hence, the cultural adaptation did not diminish the outcomes and SFP Portuguese families can benefit substantially from SFP participation. Originality/value – A Portuguese culturally adapted version of SFP had never been developed or evaluated; hence, this paper reports original findings.

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