Micellization Behaviour of Cationic Surfactants in the Presence of Food Additives: Conductance and Spectroscopic Investigations

2020 ◽  
Vol 10 ◽  
Author(s):  
Sonika Arti ◽  
Neha Aggarwal
Keyword(s):  
Glutamic Acid ◽  
Cationic Surfactants ◽  
Hydrophobic Interactions ◽  
Food Additives ◽  
Specific Conductance ◽  
Food Additive ◽  
Nmr Studies ◽  
Degree Of Ionization ◽  
Increase With Increase ◽  
Micellization Process

Aim: The micellization behavior of cationic surfactants have been studied in the presence of food additives. Objectives: Micellization behaviour of cationic surfactants, cetyltrimethylammonium bromide (CTAB) and tetradecyltrimethylammonium bromide (TTAB) has been studied in water and in various concentrations of salts (food additives) L-glutamic acid, sodium propionate, sodium citrate tribasic dihydrate and disodium tartrate dihydrate at (298.15, 308.15 and 318.15) K. Methods: Two methods used in the present study are specific conductance measurements and spectroscopy (NMR) studies. Results: From the specific conductance(κ), various parameters such as critical micelle concentration (CMC), degree of ionization of micelle (α), standard Gibbs free energy (ΔGom), enthalpy (ΔHom), and entropy (ΔSom) of micellization have also been calculated. Thermodynamic parameters related to the micellization process were also analyzed through NMR studies. Conclusion: The CMC values are influenced by the presence of food additive. The magnitude of CMC values increase with increase in concentration of food additive. In all the cases, enthalpy of micellization, ∆Hom values are found to be negative whereas entropy of micellization, ∆S om values are positive which indicate that hydrophobic interactions play a major role in the micellization process. Also, NMR studies reveal that tartrate and citrate are more hydrated than glutamic acid and propionate, resulting in more downfield shift.

scholarly journals Review of Glutamate Intake from Both Food Additive and Non-Additive Sources in the European Union

2018 ◽  
Vol 73 (Suppl. 5) ◽  
pp. 21-28 ◽  
Author(s):  
David R. Tennant
Keyword(s):  
Glutamic Acid ◽  
Food Additives ◽  
Food Additive ◽  
Fermented Foods ◽  
Dietary Proteins ◽  
Natural Occurrence ◽  
The European Union ◽  
Small Children ◽  
High Level ◽  
Hydrolysis Of

Background: Intakes of glutamate can be derived from its natural occurrence as a constituent of proteins, from the presence of free glutamate in certain fermented foods, and from the addition of glutamic acid and glutamates to foods as flavor-enhancing additives. Summary: Intakes of glutamate following hydrolysis of dietary proteins can be as high as 440 mg/kg bw/day for toddlers and small children. High-level intakes of glutamate from its natural occurrence  in foods or from the use of food additives, given very conservative assumptions about conditions of use, are ­similar at around 80 mg/kg bw/day for toddlers and small children. Key Messages: The use of glutamic acid and glutamates as food additives makes a marginal contribution to total intakes of glutamate from all sources.

scholarly journals FTIR AND NMR STUDIES OF ADSORBED CETHYLTRIMETHYLAMMONIUM CHLORIDE IN MCM-41 MATERIALS

2010 ◽  
Vol 8 (1) ◽  
pp. 1-6
Author(s):  
Paulina Taba ◽  
Russell F. Howe ◽  
Graine Moran
Keyword(s):  
Cationic Surfactants ◽  
Hydrophobic Interactions ◽  
Head Group ◽  
Methyl Groups ◽  
Nmr Studies ◽  
Surface Active Agents ◽  
Modified Surface ◽  
Surface Active ◽  
Nmr Methods ◽  
Mcm 41

The high use of surface-active agents (surfactants) by industry and households today leads to environmental pollution, therefore treatments are required to remove such substances from the environment. One of the important and widely used methods for removal of substances from solution is adsorption. In this research, MCM-41 and its modified product of MCM41-TMCS were used to adsorb cationic surfactants, cethyltrimethylammonium chloride, CTAC. FTIR and NMR methods were used to study the interaction between the surfactants and the adsorbents. MCM-41 was synthesized hydrothermally at 100 oC and its modification was conducted by silylation of MCM-41 with trimethylchloro silane (MCM41-TMCS). Both unmodified and modified MCM-41 can adsorb the surfactant. The interaction of CTAC with MCM-41 was mostly the electrostatic interaction between the electropositive end of the surfactant and MCM-41, whereas in modified MCM-41 hydrophobic interactions become more dominant. These hydrophobic interactions appear however to involve the methyl groups on the head group of the surfactant interacting with the modified surface.   Keywords: FTIR, NMR, adsorbed CTAC, MCM-41 materials

ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
В.И. МАРТОВЩУК ◽  
Е.В. КУЗЬМИНОВА ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Additive ◽  
Grape Pomace ◽  
Laboratory Animals ◽  
Diene Conjugates ◽  
Grape Varieties ◽  
Alanine Aminotransferase Activity

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

scholarly journals The Food Additive Xanthan Gum Drives Adaptation of the Human Gut Microbiota

2021 ◽  
Author(s):  
Matthew P. Ostrowski ◽  
Sabina Leanti La Rosa ◽  
Benoit J. Kunath ◽  
Andrew Robertson ◽  
Gabriel Pereira ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Xanthan Gum ◽  
Enrichment Culture ◽  
Food Additives ◽  
Food Additive ◽  
Glycoside Hydrolase Family ◽  
Human Gut ◽  
High Molecular Weight Polymer ◽  
Molecular Weight Polymer ◽  
Uncultured Bacterium

SummaryThe diets of industrialized countries reflect the increasing use of processed foods, often with the introduction of novel food additives. Xanthan gum is a complex polysaccharide with unique rheological properties that have established its use as a widespread stabilizer and thickening agent1. However, little is known about its direct interaction with the gut microbiota, which plays a central role in digestion of other, chemically-distinct dietary fiber polysaccharides. Here, we show that the ability to digest xanthan gum is surprisingly common in industrialized human gut microbiomes and appears to be contingent on the activity of a single bacterium that is a member of an uncultured bacterial genus in the family Ruminococcaceae. We used a combination of enrichment culture, multi-omics, and recombinant enzyme studies to identify and characterize a complete pathway in this uncultured bacterium for the degradation of xanthan gum. Our data reveal that this keystone degrader cleaves the xanthan gum backbone with a novel glycoside hydrolase family 5 (GH5) enzyme before processing the released oligosaccharides using additional enzymes. Surprisingly, some individuals harbor a Bacteroides species that is capable of consuming oligosaccharide products generated by the keystone Ruminococcaceae or a purified form of the GH5 enzyme. This Bacteroides symbiont is equipped with its own distinct enzymatic pathway to cross-feed on xanthan gum breakdown products, which still harbor the native linkage complexity in xanthan gum, but it cannot directly degrade the high molecular weight polymer. Thus, the introduction of a common food additive into the human diet in the past 50 years has promoted the establishment of a food chain involving at least two members of different phyla of gut bacteria.

scholarly journals Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

2019 ◽  
Vol 8 (11) ◽  
pp. 2108-2110
Keyword(s):  
Amino Acid ◽  
Chemical Analysis ◽  
Food Additives ◽  
Mineral Elements ◽  
Food Additive ◽  
Meat Production ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Degree Of Satisfaction ◽  
Effect Of Food

Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.

scholarly journals ANALISIS KADAR RHODAMIN B PADA TERASI YANG DIPERJUALBELIKAN DI PASAR BELIK KABUPATEN PEMALANG

2021 ◽  
Vol 9 (1) ◽  
pp. 15-22
Author(s):  
Oden Krisyan ◽  
Retno Sulistiyowati ◽  
Kurniawan Kurniawan
Keyword(s):  
Qualitative Analysis ◽  
Rhodamine B ◽  
Food Additives ◽  
Food Additive ◽  
Chemical Methods ◽  
Rhodamin B ◽  
Univariate Test ◽  
Flavor Enhancer

Abstract Terasi is a cooking spice made from fermented shrimp and is often found in the market. It is relatively affordable and easy to find, so people flavor it as a flavor enhancer for their food. The abuse of Rhodamine B as a Food Additive (BTP) in terasi is often done by the producers. This study aimed to analyze the Rhodamine B content in the terasi sold at the Pasar Belik, Pemalang Regency. The study was conducted in a descriptive observational manner where the sample was analyzed qualitatively and if the result were positive it would be followed by quantitative. The study was conducted in December 2020. Rhodamine B content in tersi was analyzed by univariate test. Qualitative analysis was carried out by chemical methods using 10% NaOH, Petroleum Eter and 10% HCl. The results of the qualitative analysis of 7 samples of shrimp paste sold at the Belik Market in Pemalang Regency were all negative and did not contain Rhodamine B. Shrimp samples that were bought and sold at the Pasar Belik in Pemalang Regency showed that they were free from Rhodamine B Keywords: rhodamine B, shrimp paste, qualitative analysis, food additives

Evaluation of By-Products of Potato Peel as Food Additive

2021 ◽  
Vol 17 ◽  
Author(s):  
Ferhat Yuksel ◽  
Aysun Durmaz
Keyword(s):  
Food Additives ◽  
Food Additive ◽  
Potato Peel ◽  
Important Food ◽  
Daily Energy Intake ◽  
Nutritional Properties ◽  
The World ◽  
Daily Energy ◽  
Important Food Source ◽  
By Products

: The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.

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