scholarly journals STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS

2021 ◽  
Vol 32 (1) ◽  
pp. 72-82
Author(s):  
Mirza Rizqi Zulkarnain ◽  
◽  
Glorya Pricillia ◽  
Yasmina Okinurshabani ◽  
Keyword(s):  
Food Additives ◽  
Future Research ◽  
Essential Nutrients ◽  
Government Regulations ◽  
Beef Products ◽  
Carcinogenic Agents ◽  
Beef Burgers ◽  
Red Meats ◽  
Flavor Enhancer

Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef pro-ducts assessed in this study. The food additives that were observed were flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators, and colorants. The types of food additives used in beef sausage products were stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%). In beef balls products there were stabilizers (50.00%), flavor enhancers (20.00%), preservatives (15.00%), antioxidants, acidity regulators and co-lorants (5.00% each). The additives in beef burgers products include stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants and acidity regulators (5.41% each). Corned beef products contain preservatives (32.00%), flavor enhancers and antioxidants (24.00% each), and stabilizers (20.00%). Additionally, smoked beef products use preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%). The only food additives used in beef floss products was flavor enhancer (100%). The study suggests that Government Regulations on food additives should be reconsidered. Although the additives are still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended.

PENGETAHUAN PENGGUNAAN MONOSODIUM GLUTAMATE (MSG) IBU RUMAH TANGGA

2018 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Siti Nur Rochimiwati ◽  
Sukmawati Sukmawati ◽  
Budiman Budiman
Keyword(s):  
Health Hazard ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Descriptive Study ◽  
Interview Method ◽  
Level Of Knowledge ◽  
Lower Intelligence ◽  
Use Of Knowledge ◽  
Health Objective ◽  
Flavor Enhancer

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.

scholarly journals Public Policy Analysis on Watershed Governance in Indonesia

2021 ◽  
Vol 13 (12) ◽  
pp. 6615
Author(s):  
Tri Sulistyaningsih ◽  
Achmad Nurmandi ◽  
Salahudin Salahudin ◽  
Ali Roziqin ◽  
Muhammad Kamil ◽  
...  
Keyword(s):  
Local Governments ◽  
Central Government ◽  
Good Governance ◽  
Institutional Arrangement ◽  
Future Research ◽  
Research Approach ◽  
Regional Government ◽  
Government Regulations ◽  
Institutional Control ◽  
Watershed Governance

This paper, which is focused on evaluating the policies and institutional control of the Brantas River Basin, East Java, Indonesia, aims to review government regulations on watershed governance in Indonesia. A qualitative approach to content analysis is used to explain and layout government regulations regarding planning, implementation, coordination, monitoring, evaluation, and accountability of the central and local governments in managing the Brantas watershed, East Java, Indonesia. Nvivo 12 Plus software is used to map, analyze, and create data visualization to answer research questions. This study reveals that the management regulations of the Brantas watershed, East Java, Indonesia, are based on a centralized system, which places the central government as an actor who plays an essential role in the formulation, implementation, and accountability of the Brantas watershed management. In contrast, East Java Province’s regional government only plays a role in implementing and evaluating policies. The central government previously formulated the Brantas watershed. This research contributes to strengthening the management and institutional arrangement of the central government and local governments that support the realization of good governance of the Brantas watershed. Future research needs to apply a survey research approach that focuses on evaluating the capacity of the central government and local governments in supporting good management of the Brantas watershed.

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

Investigating hydrogel potentialities for improving soil pore network by using X-ray computed microtomography

2020 ◽  
Author(s):  
Ilaria Piccoli ◽  
Pozza Sara ◽  
Carlo Camarotto ◽  
Andrea Squartini ◽  
Giacomo Guerrini ◽  
...  
Keyword(s):  
Water Saturation ◽  
Food Additives ◽  
Total Porosity ◽  
Pore Network ◽  
Future Research ◽  
High Water Content ◽  
Swelling Properties ◽  
X Ray ◽  
Computed Microtomography ◽  
X Ray Computed

<p>Hydrogels (HGs) are conventionally defined as a natural or synthetic polymeric 3D networks with high hygroscopicity and water-swelling properties. Over the decades, HGs have been widely utilized in various fields of cosmetics, food additives, tissue engineering, drug delivery, and pharmaceuticals. Only recently HGs have been studied also for agronomic purpose. Indeed, their unique physical properties, including their porosity and swellability, make them ideal platforms for water and nutrient delivering. The aim of this study was to investigate the potentialities of two HGs, one formed by polyacrylamide and one by cellulose added with clay and humic acids, for improving soil porosity of three soil types (sandy “SD”, silty “SL” and clay “CL”). Soil pore network was characterized with X-ray computed microtomography (µCT) at 50 µm resolution and subsequent image analysis measuring  total porosity (TP), pore size distribution (PSD), mean diameter (MD), connectivity density and degree of anisotropy. Soil samples were at first saturated and then dried trough freezing and drying cycles with acetone at -80°c.</p><p>Preliminary results showed that at water saturation HG increased TP of four- and two-fold, respectively for SL and CL soil, MD of 40 (SD), 519 (SL) and 164 µm (CL) while no effects were found on other pore architecture indices (e.g., connectivity or anisotropy). The PSD analysis highlighted that HG increased the macroporosity fraction (e.g., pore > 0.8 mm) only in SL (+36%) and CL (+11%) while the other pore classes were not affected. Present study demonstrated that in fine-textured soils at high water content, HG might be a valuable tool to increase not simply the TP but, in particular, the macroporosity fraction which may play a key role in soil functioning and ecosystem services. Future research will investigate the HG performances under dynamic soil moisture conditions on water holding capacity and hydraulic conductivity (Research supported by Fondazione CARIPARO, InnoGel, Progetti Eccellenza 2017).</p>

Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment

2020 ◽  
Author(s):  
Selina Cox ◽  
Alicia Sandall ◽  
Leanne Smith ◽  
Megan Rossi ◽  
Kevin Whelan
Keyword(s):  
Health Effects ◽  
Food Additives ◽  
Dietary Exposure ◽  
Preliminary Evidence ◽  
Food Additive ◽  
Future Research ◽  
Concentration Data ◽  
Research Attention ◽  
Specific Food

Abstract Food additive intakes have increased with the increase in “ultra-processed” food consumption. Food additive emulsifiers have received particular research attention in recent years due to preliminary evidence of adverse gastrointestinal and metabolic health effects. In this review, the use of emulsifiers as food additives is discussed, and the current estimations of exposure to, and safety of, emulsifiers are critically assessed. Food additive emulsifier research is complicated by heterogeneity in additives considered to be emulsifiers and labelling of them on foods globally. Major limitations exist in estimating food additive emulsifier exposure, relating predominantly to a lack of available food occurrence and concentration data. Development of brand-specific food additive emulsifier databases are crucial to accurately estimating emulsifier exposure. Current research on the health effects of food additive emulsifiers are limited to in vitro and murine studies and small, acute studies in humans, and future research should focus on controlled human trials of longer duration.

scholarly journals Bioactive Properties of Spirulina: A Review

2021 ◽  
Vol 4 (1) ◽  
pp. 134-142
Author(s):  
Amir Ali Anvar ◽  
◽  
Bahareh Nowruzi ◽  
Keyword(s):  
Single Cell ◽  
Functional Food ◽  
Essential Fatty Acids ◽  
Food Additives ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Essential Nutrients ◽  
Bioactive Properties ◽  
Protein Rich ◽  
Risk Of Cancer

Spirulina is a single-cell protein rich in all essential nutrients and vitamins and can be used to produce functional food. Spirulina is a single-cell protein rich in all essential nutrients and vitamins and can be used to produce functional food. In fact, one of the most important problems in the food industry is the use of synthetic food additives that increase the risk of cancer. Therefore, efforts are being made around the world today to isolate new and safe antioxidants from natural sources. Among these, the natural products of cyanobacteria are an important source of new drug compounds. Natural bioactive products not only have medicinal value themselves but are also used as building models to create synthetic analogs. The chemical composition of Spirulina includes protein (70-55%), carbohydrates (25-25%), essential fatty acids (18%), vitamins, minerals, and pigments such as carotene, chlorophyll A and phycocyanin. Obviously, the introduction of valuable properties of cyanobacteria Spirulina can be a suitable substitute for many antimicrobial compounds and synthetic antioxidants that not only pose no risk to the consumer but can also improve consumer health. In this review, we have discussed the important nutrient, bioactive properties, and immunological applications of Spirulina. The current research suggests that spirulina supplementations have been accepted by global accreditation as a safe nutritional and dietary supplement.

scholarly journals Extraction Techniques, Biological Activities and Health Benefits of Marine Algae Enteromorpha prolifera Polysaccharide

2021 ◽  
Vol 8 ◽  
Author(s):  
Teketay Wassie ◽  
Kaimin Niu ◽  
Chunyan Xie ◽  
Haihua Wang ◽  
Wu Xin
Keyword(s):  
Functional Food ◽  
Marine Algae ◽  
Biological Activities ◽  
Food Additives ◽  
Health Benefits ◽  
Sulfated Polysaccharides ◽  
Future Research ◽  
Extraction Techniques ◽  
Main Component

There is increasing interest in the use of marine algae as functional food additives for improving human health. Enteromorpha (Ulva) prolifera (E. prolifera) is a seaweed green alga (Chlorophyta) that contains many bioactive compounds, of which polysaccharide is the main component. With the advancement of technology in the methods of extraction and analysis, recent studies in in vitro and animals model showed that polysaccharides derived from E. prolifera exert various biological activities, such as gut microbiota modulation, immunomodulation, antioxidant, antidiabetic, antimicrobial, and hypolipidemic. Research evidence has shown that methods of extraction and molecular modification, such as degradation, carboxymethylation, and sulfonation could alter the biological activities of polysaccharides. Therefore, in this review, we discussed the different extraction techniques, structural-activity relationship, and health benefits of sulfated polysaccharides derived from E. prolifera, and suggested future research avenues. This review helps to advance the extraction techniques and promote the application of marine algae polysaccharides as functional food and therapeutic agent.

scholarly journals Current Explorations of Nutrition and the Gut Microbiome: A Systematic Review (P20-032-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Leigh Frame ◽  
Elise Costa ◽  
Scott Jackson
Keyword(s):  
Systematic Review ◽  
Gut Microbiome ◽  
Food Additives ◽  
Short Chain Fatty Acids ◽  
Healthy Adults ◽  
Future Research ◽  
Intestinal Transit Time ◽  
Food Components ◽  
Health And Disease

Abstract Objectives The ability to measure and describe the microbiome has led to a surge in information about the gut microbiome and its role in health and disease. The relationship between nutrition and the gut microbiome is central, as the diet is a source of microbiota, a source of fuel for the microbiota, and an indicator of the composition of the gut microbiome. We aim to assess the current understanding of the interactions between nutrition and the gut microbiome in healthy adults. A solid understanding of the interactions between nutrition and a healthy gut microbiome will form the foundation for understanding the role in disease prevention and treatment. Methods PubMed and Google Scholar searches for review articles relating to nutrition and the gut microbiome in healthy adults led to the inclusion of 38 articles in this systematic review. Results Much of the research has focused on carbohydrates in the form of dietary fiber, which are fuel for the gut microbiota. The beneficial effects of fiber have centered on Short Chain Fatty Acids (SCFAs) that are required by colonocytes (barrier function), improve absorption (minerals, water), and reduce intestinal transit time (colon cancer). Contrastingly, a low fiber, high protein diet promotes microbial protein metabolism, leading to potentially dangerous by-products that can stagnate in the gut. The bidirectional relationship between micronutrition and the gut microbiome is emerging. The microbiota utilize and produce micronutrients, leading to confounding relationships between nutritional status and biologic micronutrient concentrations, chiefly the B and K vitamins. While promising, the study of non-nutritive food components (polyphenols) and the gut microbiome is in its infancy. The role of other food components (food additives, contaminants) warrant exploration and are a significant research gap to-date. Conclusions Diet and nutrition have profound effects on the gut microbiome composition. This, in turn, affects a wide array of metabolic, hormonal, and neurological processes that influence our health and disease. Currently, there is no consensus in the scientific community on what defines a “healthy” gut microbiome. Future research must consider individual responses to diet and the role of diet in the response of the gut microbiome to interventions. Funding Sources N/A. Supporting Tables, Images and/or Graphs

Institutions and Innovation

2020 ◽  
Vol 12 (1) ◽  
pp. 377-398
Author(s):  
Jie (Jack) He ◽  
Xuan Tian
Keyword(s):  
Technological Innovation ◽  
Recent Literature ◽  
Academic Research ◽  
Market Development ◽  
Future Research ◽  
Government Regulations ◽  
Innovation Activities ◽  
Laws And Policies

Technological innovation is critical to a country's economic development and a firm's long-term success. This article reviews the recent literature that links institutions and innovation. Specifically, we focus on five aspects of the linkage. First, we discuss the literature that explores how the culture of a society or a corporation influences the process, features, and outcomes of innovation activities. Second, we review papers that focus on the role of demographic characteristics in innovation. Third, we describe studies examining the relation between market development and firms’ incentives as well as their ability to engage in innovative investments. Fourth, we discuss the literature on how innovation is shaped by a nation's laws and policies. Finally, we review the academic papers regarding the effects of government regulations and policies on innovation activities. Overall, this article aims to provide a synthetic and evaluative review of recent academic research that links various aspects of institutions and innovation. We also provide our views on potential directions for future research in this area.

scholarly journals Detailed characterization of plant-based burgers

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Massimo De Marchi ◽  
Angela Costa ◽  
Marta Pozza ◽  
Arianna Goi ◽  
Carmen L. Manuelian
Keyword(s):  
Fatty Acids ◽  
Protein Profile ◽  
Meat Products ◽  
Saturated Fat ◽  
Short Chain Fatty Acids ◽  
Beef Products ◽  
Western Market ◽  
Nutritional Needs ◽  
Beef Burgers

AbstractFlexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulated beef burgers’ nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how ‘simulated beef’ products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.

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