Effect of Benzoic Acid and Combination of Benzoic with Citric Acid as Food Additives on the Renal Function of Experimental Rats

2009 ◽  
Vol 1 (2) ◽  
pp. 83-87 ◽  
Author(s):  
M.I. Abd-AlGadi ◽  
M.M. Ihaimer ◽  
M.K. Sabah Elkh ◽  
O.F. Idris
Keyword(s):  
Renal Function ◽  
Citric Acid ◽  
Benzoic Acid ◽  
Food Additives

scholarly journals The impact of certain flavourings and preservatives on the survivability of eggs of Ascaris suum and Trichuris suis

2020 ◽  
Vol 11 (2) ◽  
pp. 344-348
Author(s):  
O. O. Boyko ◽  
V. V. Brygadyrenko
Keyword(s):  
Benzoic Acid ◽  
Formic Acid ◽  
Negative Impact ◽  
Ascaris Suum ◽  
Food Additives ◽  
Antibacterial Properties ◽  
Parasitic Nematodes ◽  
Trichuris Suis ◽  
The Impact ◽  
Eggs And Larvae

The article describes a laboratory study of nematocidal properties of flavourings with antibacterial effect against Ascaris suum (Goeze, 1782) and Trichuris suis Schrank, 1788. In the experiments, eight concentrations of food additives with antibacterial properties were used: cinnamaldehyde, benzoic acid, formic acid, linalool, citral, β-ionone. Minimum LC50 value for eggs of A. suum was observed while using cinnamaldehyde and benzoic acid – 1.62 ± 0.37% and 1.69 ± 0.14%, and for eggs of T. suis – 0.57 ± 0.03% and 1.80 ± 0.11% respectively. The lowest influence on the development of eggs of nematodes of pigs’ A. suum and T. suis was exerted by formic acid, linalool, citral and β-ionone. In eggs of A. suum and T. suis, larvae formed in 21 and 50 days even during exposure to 3% emulsions of these substances. The strongest negative impact on the eggs of parasitic nematodes was displayed by cinnamaldehyde flavouring. Further study on nematocidal properties of flavourings, as well as their mixtures, would contribute to the development of preparations which would have a strong effect on eggs and larvae of nematodes of animals and humans.

Reverse Phase Liquid Chromatographic Determination of Some Food Additives

1987 ◽  
Vol 70 (3) ◽  
pp. 578-582 ◽  
Author(s):  
Madduri Veerabhadrarao ◽  
Mandayam S Narayan ◽  
Omprakash Kapur ◽  
Chilukuri Suryaprakasa Sastry
Keyword(s):  
Acetic Acid ◽  
Benzoic Acid ◽  
Mobile Phase ◽  
Direct Method ◽  
Food Additives ◽  
Acid Water ◽  
Relative Standard ◽  
Acetic Acid Water ◽  
Liquid Chromatographic

Abstract Liquid chromatographic methods are described for the separation and determination of non-nutritive sweeteners, namely, acesulfame, aspartame, saccharin, and dulcin; preservatives such as benzoic acid and p-hydroxybenzoic acid; and caffeine and vanillin in ready-toserve beverages, ice candy, ice cream, squash beverage, tomato sauce, and dry beverage mix samples. These additives are separated on a ^Bondapak C18 column using methanol-acetic acid-water (20 + 5 + 75) as mobile phase and detected by UV absorption at 254 nm. Caffeine, vanillin, dulcin, and benzoic acid can be analyzed quickly by using a mobile phase of methanol-acetic acid-water (35 + 5 + 60). Aspartame can be separated in the presence of caffeine and vanillin by using the mobile phase pH 3 acetate buffer-methanol (95 + 5). Retention factors and minimum detectable limits are described. The percentage error and the percent relative standard deviation for 6 replicate samples ranged from 0.3 to 2.8 and from 1.64 to 3.60, respectively. Recovery of additives added to the foods named and analyzed by the direct method and by extraction ranged from 98.0 to 100.6% and from 91.6 to 101.8%, respectively. The proposed LC techniques are simple, rapid, and advantageous because all the additives can be detected in a single step, which makes it useful for the routine analysis of various food products.

scholarly journals Escherichia coli ATCC 8739 Adapts to the Presence of Sodium Chloride, Monosodium Glutamate, and Benzoic Acid after Extended Culture

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Chin How Lee ◽  
Jack S. H. Oon ◽  
Kun Cheng Lee ◽  
Maurice H. T. Ling
Keyword(s):  
Escherichia Coli ◽  
Sodium Chloride ◽  
Benzoic Acid ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Acid Resistance ◽  
Genetic Distances ◽  
Dissimilarity Index ◽  
E Coli ◽  
The Relationship

Escherichia coli is commonly found in intestine of human, and any changes in their adaptation or evolution may affect the human body. The relationship between E. coli and food additives is less studied as compared to antibiotics. E. coli within our human gut are consistently interacting with the food additives; thus, it is important to investigate this relationship. In this paper, we observed the evolution of E. coli cultured in different concentration of food additives (sodium chloride, benzoic acid, and monosodium glutamate), singly or in combination, over 70 passages. Adaptability over time was estimated by generation time and cell density at stationary phase. Polymerase chain reaction (PCR)/restriction fragments length polymorphism (RFLP) using 3 primers and restriction endonucleases, each was used to characterize adaptation/evolution at genomic level. The amplification and digestion profiles were tabulated and analyzed by Nei-Li dissimilarity index. Our results demonstrate that E. coli in every treatment had adapted over 465 generations. The types of stress were discovered to be different even though different concentrations of same additives were used. However, RFLP shows a convergence of genetic distances, suggesting the presence of global stress response. In addition, monosodium glutamate may be a nutrient source and support acid resistance in E. coli.

Citric acid and fumaric acid as food additives for early-weaned piglets

1985 ◽  
Vol 40 (3) ◽  
pp. 505-509 ◽  
Author(s):  
R. W. Henry ◽  
D. W. Pickard ◽  
P. E. Hughes
Keyword(s):  
Weight Gain ◽  
Citric Acid ◽  
Fumaric Acid ◽  
Control Diet ◽  
Food Additives ◽  
Live Weight ◽  
Weaned Piglets ◽  
Live Weight Gain ◽  
Single Sex ◽  
Ad Libitum

ABSTRACTThe effects of diet acidification on the growth performance of piglets were assessed in two experiments. In the first, 167 piglets were weaned at 10 days of age and penned in litter-mate groups (seven groups per treatment) which were allocated to one of three diets, with either citric acid (30 g/kg; C), fumaric acid (15 g/kg; F) or no additional organic acid (N); pigs were fed ad libitum for 25 days. The rate of live-weight gain was significantly higher for treatment C than for treatments F or N (216 (s.e. 10), 170 (s.e. 7) and 189 (s.e. 6) g/day respectively; P < 0·05). The voluntary food intake on treatment C also tended to be higher than on the other two diets (220 (s.e. 24), 182 (s.e. 18) and 189 (s.e. 7) g/day for treatments C, F and N respectively).In experiment 2, 30 crossbred piglets were penned in single-sex groups of three and weaned at 10 days of age. The same diets were used as in experiment 1 but all three diets were available ad libitum to each group of piglets for 25 days. When dietary choice was allowed, piglets consumed significantly greater quantities of the control diet than of the acidified diets (1381, 1422, 2972 (s.e. 132) g/day for diets C, F and N respectively; P < 0·01). When the relative intake of each diet was correlated with live-weight gain, only diet C showed a significant positive correlation (r = +0·74; P < 0·05). Correlations of F and N intakes with live-weight gain were negative. It is concluded that citric acid (30 g/kg) in the diet of early-weaned piglets promotes live-weight gain, although acidification of the diet may decrease palatability.

CANADIAN WILTSHIRE BACON: XXV. CHEMICAL PRESERVATIVES FOR MAINTAINING QUALITY AT HIGH STORAGE TEMPERATURES

1945 ◽  
Vol 23f (6) ◽  
pp. 340-350 ◽  
Author(s):  
W. Harold White ◽  
N. E. Gibbons ◽  
M. W. Thistle
Keyword(s):  
Citric Acid ◽  
Benzoic Acid ◽  
Acid Salt ◽  
Mould Growth ◽  
Chemical Treatments ◽  
Oat Flour ◽  
Chemical Preservatives ◽  
Hydroxyacetic Acid ◽  
High Storage ◽  
Storage Temperatures

Seventy-seven chemical treatments were tested for their effectiveness in maintaining quality in bacon stored at 7.1°, 15.6°, and 23.8 °C. for 30 days. The relative suitability of the compounds was assessed by organoleptic examination.Treatments found to retard both slime formation and mould growth include magnesium benzoate with hydroxyacetic or citric acid; dimethylolurea; borobenzoic acid; acetylsalicylic acid; Aerosol-OS; Aseptex; Salol; cinnamic acid; and a mixture of benzoic acid, citric acid, salt, and oat flour and hulls. Several of the materials were relatively effective against bacteria but not against moulds, viz.: magnesium benzoate; sodium benzoate with hydroxyacetic acid; benzoic or boric acid with hydroxyacetic acid; cheesecloth treated with formaldehyde; and pyruvic acid. A few of the treatments, e.g. borax and Nacconal, retarded mould growth, but had little effect on bacteria. Because of possible toxicity or other considerations, none of the materials studied is considered to be entirely satisfactory.

THE EFFECT OF BENZOIC ACID AND CARONAMIDE ON BLOOD PENICLLIN LEVELS AND ON RENAL FUNCTION

1949 ◽  
Vol 217 (5) ◽  
pp. 563-568 ◽  
Author(s):  
John F. Waldo ◽  
John M. Masson ◽  
Wan Ching Lu ◽  
Jeanne Tollstup
Keyword(s):  
Renal Function ◽  
Benzoic Acid

scholarly journals Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 293 ◽  
Author(s):  
Marlena Pielak ◽  
Ewa Czarniecka-Skubina ◽  
Artur Głuchowski
Keyword(s):  
Citric Acid ◽  
Physicochemical Properties ◽  
Sensory Quality ◽  
Food Additives ◽  
Sensory Profile ◽  
Gelling Agent ◽  
Steviol Glycosides ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Physical And Chemical

The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.

Sign in / Sign up

Export Citation Format

Share Document