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Introduction
Bibliography
Introduction
Food processing dates back to prehistoric times, when the processing of raw materials included cutting, fermenting, drying under the sun, storing foods with salt, and various types of cooking (such as frying, steaming). Salt preservation was especially common for foods that were intended for soldiers and sailors, until the introduction of canning methods. Evidence of the existence of these methods exists in the writings of ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North America And South America and Asia. amino acid speed dietary supplement
Nutrition is one of the most important factors determining the health of the nation in general and our health in particular. Food products must not only satisfy the physiological needs of the human body for nutrients and energy, but also perform preventive and therapeutic functions. One of the outstanding achievements of the late twentieth century is the creation of the concept of functional nutrition, i.e. the inclusion in the daily human diet of a variety of products that, when systematically consumed, provide the body not only with energy and plastic material, but also regulate physiological functions, biochemical reactions and psychosocial behavior of a person , and this is unthinkable without the use of food and biologically active additives.
Currently, there is a consensus on the use of food additives: they are not necessary, but without them the choice of food products would be much poorer, and the process of preparing food directly from the original raw materials would be more painstaking and lengthy. Without food additives, prepared foods, semi-finished products and instant dishes would almost disappear from the assortment, and individual products would not be so beautiful and expressive.
According to the World Health Organization, food additives are naturally occurring compounds and chemicals that are not normally consumed in food but are intentionally introduced in limited quantities into food products. Purposes of introducing food additives:
Improving the technology of preparation, manufacturing, packaging, transportation, storage of raw materials and products;
Acceleration of food production times;
Preservation of the natural qualities of the food product;
Improvement appearance And organoleptic properties food products;
Increasing the stability of products during storage.
Reasons to use nutritional supplements:
Preservation of fats, vitamins and aromatic substances with the help of antioxidants from premature decomposition, which can result in the formation of carcinogenic products;
Modern methods of trade in the conditions of the need to transport food products, including perishable and quickly stale ones, over long distances, which determined the need to use additives that increase the period of preservation of their quality;
The modern consumer's rapidly changing individual ideas about food products, including taste and attractive appearance, low cost, ease of use; satisfying such needs involves the use of, for example, flavors, dyes, etc.;
Creation of new types of food that meet modern requirements of nutrition science (low-calorie products, imitators of meat, dairy and fish products), which is associated with the use of food additives that regulate the consistency of food products;
Improving the technology for producing traditional and new food products. Number of food additives used in food production in different countries ah, today it reaches 500, not counting combined additives, individual fragrances and flavorings.
1. Justification for the choice of direction for developing technology for a new food product
Preservatives are food additives that have their own index, which should be on the label of a particular product.
Preservatives began to be used by people in the ancient world. One of the goals of conservation was long-term storage of food products. The most used preservatives in the ancient world were table salt, honey, wine, and later - vinegar and ethyl alcohol.
For a long time, the role of effective preservatives was played by spices and seasonings, and later by essential oils isolated from them, some resins, petroleum distillation products, and creosote.
In the 19th and 20th centuries, chemical preservatives of natural and synthetic origin were widely used in the food, perfume and cosmetics industries. Initially, sulfurous, salicylic, sorbic, benzoic acids and their salts were used.
With the discovery of antibiotics, they were considered for some time as promising preservatives, but due to the large number of undesirable side effects Such preservation has not found widespread use.
Currently, in order to optimize the positive effects of preservatives, special balanced mixtures of preservatives have been developed for each product group.
The most common preservatives currently are benzoic acid (index E 210) and its salts and sorbic acid (index E 200) and its salts, for example sodium sorbate (index E201).
There is an opinion, skillfully fueled by some media, that all preservatives are harmful. Actually this is not true. For example, the preservative additive E 300 is nothing more than ascorbic acid, that is, pure vitamin C. The head of the laboratory of food additives, Candidate of Medical Sciences A. N. Zaitsev notes that a preservative is a substance that inhibits the vital activity of bacteria, and has not been used for canning since time immemorial. only heat treatment, but also citric acid, salt, sugar (at least 63%), vinegar (acetic acid - food additive, index E 260), etc. Sugar is harmful for some, but one can argue with the fact that the vast majority, especially children , it is necessary in moderate doses, it is impossible. The same goes for salt. And artificial food additives, which are widely used now, in the quantities in which they are used, do not pose a danger to either adults or children. For example, there is a lot of benzoic acid in lingonberries and cranberries. That is why these berries, collected in the fall, lie quietly all winter and do not spoil. Those who are afraid of the long-term accumulation of foreign substances in the body should know that scientists whose profession is to study food additives are well aware of how benzoic, sorbic acids and their salts are removed from the body, as well as some other compounds now used as preservatives.
By adding chemical preservatives to food, you can slow down or completely prevent the development of microflora - bacteria, yeast, and also extend the shelf life of products. The facts stated above determine the choice of this direction for developing a new food product.
2. Characteristics of the additive and its role in the food system
Preservatives are food additives, small quantities of which can delay or stop the growth and reproduction of microorganisms, and thereby prevent microbial spoilage of the product.
The main reason for spoilage of food products with a high moisture content is the development of microorganisms (bacteria, molds, yeasts) in them. Preservatives can have a bactericidal effect (i.e., they completely suppress the vital activity of microorganisms) or bacteriostatic (they suppress, slow down the development and reproduction). The action of chemical preservatives is based on their ability to penetrate the microbial cell and inactivate the enzyme system and proteins of microorganisms, thereby stopping their vital activity. The second direction of action of preservatives is changing the pH of the environment, reducing the activity of microorganisms.
Substances used in the food industry as preservatives (antiseptics, compounds obtained chemically and having antimicrobial properties) are subject to strict requirements: preservatives must suppress the activity of microorganisms at low concentrations (hundredths, tenths of a percent); have a destructive effect on microorganisms and do not have a toxic effect on the human body; not to form toxic compounds during decomposition in the human body and when interacting with the material of technological containers in which the product and antiseptic are mixed, as well as with the material of canning containers; not have a noticeable effect on the organoleptic characteristics of the product or can be easily removed from the product if necessary (for example, sulfur dioxide). For preservatives approved for use in industry, available methods for monitoring their content in products have been developed and standardized.
The list of antiseptic drugs used in the canning industry in most countries of the world is limited mainly to sulfur dioxide, sulphates (potassium bisulfite, sodium bisulfite, sodium metabisulfite, sodium sulfite and potassium sulfite), benzoic acid and sodium benzoate, sorbic acid and its salts, dehydroacetic acid and some other organic acids (or their salts).
In different countries, the use of preservatives in the production of canned fruits and vegetables is limited, especially in products that cannot be further processed.
The use of antibiotics as preservatives is also effective. Antibiotics (substances obtained as a result of the cultivation of microorganisms) have a higher (hundreds of times) antimicrobial activity and have a preservative effect in concentrations measured in thousandths of a percent, but their use for food preservation is very limited, since they have a negative effect on the body humans (they kill the natural intestinal microflora, can cause allergic reactions organism, etc.), and also due to the fact that many diseases are treated with antibiotics and their use causes the emergence of resistant forms of pathogenic microorganisms. In our country, the use of only two antibiotics is permitted, which are intended for medicinal purposes, nystatin and biomitsin - for preserving raw materials of animal origin (meat, fish and poultry), which are subsequently subjected to heat treatment.
For food preservation, it is advisable to use special antibiotics that are not used in medicine. For example, the antibiotic nisin, which is used for preserving a limited range of canned fruits and vegetables: green peas, potatoes, cauliflower, tomatoes, etc. in an amount of 100 mg/l of filling.
Of the antibiotics of plant origin (phytoncides), the most suitable for canning are essential oil of mustard seeds and allyl oil. The addition of this phytoncide at a concentration of 0.002% when producing marinades in sealed containers helps preserve the products throughout the year, even without pasteurization.
However, there are no chemicals that fully satisfy all the requirements for food preservatives.
When processing fruits and vegetables at production sites during the harvest period, products after primary processing are subjected to chemical canning - fruit and vegetable purees, juices, which can be used for subsequent processing or sold in the form of semi-finished products to canneries as raw materials for the production of preserves, jams, fruits and vegetables. berry purees and juices with varying degrees of clarification. In addition, preservatives are used in production wide range canned food in order to significantly reduce the time and modes of heat treatment of the product.
Each preservative has its own spectrum of action.
Ascorbic acid. The antimicrobial effect of preservatives is enhanced in the presence of ascorbic acid. Preservatives can have a bactericidal (destroy, kill microorganisms) or bacteriostatic (stop, slow down the growth and reproduction of microorganisms) effect.
One of the main features of hygienic regulation of chemical preservatives is their use in concentrations that are minimal to achieve a technological effect.
The use of antimicrobial substances in lower doses may promote the proliferation of microorganisms. This must be taken into account when developing sanitary rules and regulations for food additives and their practical application.
Sulfur compounds. Common preservatives include sulfur compounds such as anhydrous sodium sulfite (Na 2 S0 3) or its hydrated form (Na 2 S0 3 7H 2 0), sodium acid metabisulfate (thiosulfate) (Na 2 S 2 0 3), or hydrosulfite sodium (NaHS0 3). They are highly soluble in water and emit sulfur dioxide (S0 3), which is responsible for their antimicrobial effect. Sulfur dioxide and the substances that release it primarily inhibit the growth of molds, yeasts and aerobic bacteria. In an acidic environment this effect is enhanced. To a lesser extent, sulfur compounds affect anaerobic microflora. Sulfur dioxide has a high reducing ability because it is easily oxidized. Thanks to these properties, sulfur compounds are strong inhibitors of dehydrogenases, protecting potatoes, vegetables and fruits from non-enzymatic browning. Sulfur dioxide leaves the product relatively easily when heated or prolonged contact with air. At the same time, it is capable of destroying thiamine and biotin and enhancing the oxidative breakdown of tocopherol (vitamin E). It is not advisable to use sulfur compounds for preserving food products that are a source of these vitamins.
Once in the human body, sulfites are converted into sulfates, which are readily excreted in urine and feces. However, a large concentration of sulfur compounds, for example a single oral administration of 4 g of sodium sulfite, can cause toxic effects. The acceptable daily intake (ADI) level for sulfur dioxide, established by the FAO/WHO JECFA, is 0.7 mg per 1 kg of human body weight. Daily consumption of sulfated foods may result in exceeding the acceptable daily intake. So, with one glass of juice, approximately 1.2 mg of sulfur dioxide is introduced into the human body, 200 g of marmalade, marshmallows or marshmallows - 4 mg, 200 ml of wine - 40...80 mg.
Sorbic acid. It has a mainly fungicidal effect due to the ability to inhibit dehydrogenases and does not suppress the growth of lactic acid flora, therefore it is usually used in combination with other preservatives, mainly sulfur dioxide, benzoic acid, sodium nitrite. Salts of sorbic acid are widely used.
The antimicrobial properties of sorbic acid depend little on the pH value, so it is widely used in canning fruits, vegetables, eggs, flour products, meat, fish products, margarine, cheeses, wine.
Sorbic acid is a low-toxic substance; in the human body it is easily metabolized to form acetic and
B-hydroxybutyric acids. However, there is the possibility of the formation of sorbic acid D-lactone, which has carcinogenic activity.
Benzoic acid. The antimicrobial effect of benzoic acid (C 7 H 6 0 2) and its salts - benzoates (C 7 H 5 0 5 Na, etc.) is based on the ability to suppress enzyme activity. In particular, when catalase and peroxidase are inhibited, hydrogen peroxide accumulates, inhibiting the activity of the microbial cell. Benzoic acid can block succinate dehydrogenase and lipase, enzymes that break down fats and starch. It inhibits the growth of yeast and bacteria of butyric acid fermentation, has a weak effect on bacteria of acetic acid fermentation and very little on lactic acid flora and mold.
n-hydroxybenzoic acid and its esters (methyl, ethyl, n-propyl, n-butyl) are also used as preservatives. However, their preservative properties are less pronounced, perhaps bad influence on the organoleptic properties of the product.
Benzoic acid practically does not accumulate in the human body. It is included in some fruits and berries as a natural compound; esters of n-hydroxybenzoic acid - in the composition of plant alkaloids and pigments. In small concentrations, benzoic acid forms hippuric acid with glycol and is completely excreted in the urine. In high concentrations, the toxic properties of benzoic acid may occur. The permissible daily dose is 5 mg per 1 kg of human body weight.
Boric acid. Boric acid (H 3 B0 3) and borates have the ability to accumulate in the human body, mainly in the brain and nerve tissues, exhibiting high toxicity. They reduce tissue oxygen consumption, ammonia synthesis and adrenaline oxidation. In this regard, these substances are not used in our country.
Hydrogen peroxide. In a number of countries, hydrogen peroxide (H 2 0 2) is used when canning milk intended for making cheese. It should not be present in the finished product. Milk catalase breaks it down.
In our country, hydrogen peroxide is used to bleach slaughterhouse blood. Additionally, catalase is added to remove residual hydrogen peroxide. Catalase is used in the production of roots for various semi-finished products.
Hexamethylenetetramine, or urotropine, hexalin. The active principle of these compounds is formaldehyde (CH 2 0). In our country, hexamine (C 6 H 12 N 4) is approved for canning caviar salmon fish and growing yeast mother cultures. Its content in granular caviar is 100 mg per 1 kg of product. Hexalin content is not allowed in finished yeast.
The permissible daily dose established by WHO is no more than 0.15 mg per 1 kg of human body weight.
Abroad, hexamethylenetetramine is used in the preservation of sausage casings and cold marinades for fish products.
Diphenyl, biphenyl, o-phenylphenol. Cyclic compounds, sparingly soluble in water, have strong fungicidal properties that prevent the development of mold and other fungi.
The substance is used to extend the shelf life of citrus fruits by immersing them for a short time in a 0.5...2% solution or soaking wrapping paper with this solution. In our country, these preservatives are not used, however, the sale of imported citrus fruits using this preservative is permitted.
The compounds in question have a moderate degree of toxicity. When ingested, about 60% of biphenyls are eliminated from the body.
The permissible daily dose according to WHO recommendations is 0.05 for biphenyl and 0.2 mg for o-phenylphenol per 1 kg of human body weight. Different countries allow different levels of residual content of biphenyls in citrus fruits - 20... 110 mg per 1 kg of human body weight. It is recommended to thoroughly wash citrus fruits and soak their peels if they are used in food.
Formic acid. According to its organic structure, formic acid (HCOOH) is a fatty acid and has a strong antimicrobial effect. Formic acid is found in small quantities in plant and animal organisms.
At high concentrations it has a toxic effect, in food products it has the ability to precipitate pectins, so in general it is used to a limited extent as a preservative.
In our country, salts of formic acid - formates - are used as salt substitutes in dietary nutrition.
For formic acid and its salts, the ADI should not exceed 0.5 mg per 1 kg of human body weight.
Propionic acid. Just like formic acid, propionic acid (C 2 H 5 COOH) is widespread in living nature, being an intermediate link in the Krebs cycle, which ensures the biological oxidation of proteins, fats and carbohydrates.
In the USA, propionic acid is used as a preservative in the production of bakery and confectionery, preventing them from molding. In a number of European countries it is added to flour.
Salts of propionic acid, in particular sodium propionate, are low toxic. A daily dose of the latter in the amount of 6 g does not cause any negative effects, and therefore it has not been established by the WHO JECFA.
Salicylic acid. The substance is traditionally used in home canning of tomatoes and fruit compotes. In the UK, salts of salicylic acid - salicylates - are used to preserve beer. The highest antimicrobial properties of salicylic acid appear in an acidic environment.
Currently, the toxicity of salicylic acid and its salts has been established, therefore the use of salicylic acid in Russia as a food additive is prohibited.
Diethyl pyrocarbonic acid. It can inhibit the growth of yeast, lactic acid bacteria and, to a lesser extent, molds and is used in some countries to preserve drinks. The substance has a fruity odor. At a concentration of more than 150 mg of the substance per 1 kg of product, the taste of the drink deteriorates and its toxic properties appear.
The ether interacts with the food components of the product - vitamins, amino acids, ammonia. In particular, the reaction of the ester with ammonia leads to the formation of a carcinogenic compound - ethyl cabalamic acid ester, which can penetrate the placenta of the mother's body. In our country, the drug in question is prohibited for use as a food additive.
Nitrates and nitrites of sodium and potassium. Sodium and potassium nitrates and nitrites (NaN0 3, KN0 3, NaN0 2, KN0 2) are widely used as antimicrobial agents in the production of meat and dairy products. During production sausages Sodium nitrite is added no more than 50 mg per 1 kg of the finished product, some types of cheese and feta cheese - no more than 300 mg per 1 liter of milk used. The use of these substances in baby food products is not allowed.
Naphthoquinones. Substances are used to stabilize soft drinks and suppress yeast growth. The most widely used are juglone (5-hydroxy-1,4-naphthoquinone) and plumbagin (2-methyl-5-hydroxy-1,4-naphthoquinone). Juglone exhibits a preservative effect at a concentration of 0.5 mg per 1 liter, plumbagin - 1 mg per 1 liter. They are low-toxic and have a 100-fold safety threshold.
The choice of preservatives and their dosage depend on the degree of bacterial contamination and the qualitative composition of the microflora; production and storage conditions; the chemical composition of the product and its physical and chemical properties; expected shelf life.
It is not allowed to use preservatives in the production of consumer products: milk, butter, flour, bread (except prepackaged and packaged for long-term storage), fresh meat, children's and dietary nutrition, and also designated as “natural” or “fresh”.
Preservatives not permitted for use in production include: azides, antibiotics, E 284 boric acid, E 285 borax (borax), E 233 thiabendazole, E 243 diethyl dicarbonate, ozone, ethylene oxide, propylene oxide, salicylic acid, thiourea.
E 240 formaldehyde is also a prohibited preservative.
EU preservatives must meet the following criteria:
· effectiveness against a wide range of microorganisms;
· bactericidal effect;
· bacteriostatic effect;
· solubility within the drug or distribution in water or at the phase interface (water and oil);
· good miscibility;
· compatibility with raw materials and packaging materials;
· stability over a wide range of pH values;
· temperature stability;
· low toxicity to humans and the environment;
· good value price quality.
3. Justification of the recipe and technology of the new product
Ascorbic acid, an organic compound related to glucose, is one of the main substances in the human diet, which is necessary for the normal functioning of connective and bone tissue. Performs the biological functions of a reducing agent and coenzyme of some metabolic processes, and is an antioxidant. Only one of the isomers is biologically active - L-ascorbic acid, which is called vitamin C. Ascorbic acid is naturally found in many fruits and vegetables.
By physical properties ascorbic acid is a white crystalline powder sour taste. Easily soluble in water, soluble in alcohol.
Due to the presence of two asymmetric atoms, there are four diastereomers of ascorbic acid. The two conventionally called L- and D-forms are chiral with respect to the carbon atom in the furan ring, and the isoform is a D-isomer at the carbon atom in the side ethyl chain.
Ascorbic acid and its sodium (sodium ascorbate), calcium and potassium salts are used in the food industry (E300 - E305).
L-isoascorbic acid, or erythorbic acid, is used as a food additive E315.
The physiological need for adults is 90 mg/day (pregnant women are recommended to take 10 mg more, lactating women - 30 mg). The physiological need for children is from 30 to 90 mg/day, depending on age.
Vitamin C in practice performs much more functions than the banal “strengthening the body.” Firstly, it is one of the powerful antioxidants and regulators of redox processes, a necessary element in the synthesis of hormones and adrenaline.
This property is due to the ability to easily donate electrons and form radical ions. These charged particles with an unpaired electron take on the role of targets for free radicals, which are responsible for damage to cell membranes and subsequent cell mutations. Secondly, vitamin C regulates capillary permeability and blood clotting; thirdly, it has an anti-inflammatory effect; fourthly, it reduces allergic reactions. In addition, vitamin C helps cope with the effects of stress and strengthens the body's resistance to infections. There is as yet unconfirmed evidence that vitamin C is used to prevent cancer. Vitamin C helps the body better absorb iron and calcium while eliminating lead, mercury and copper. Vitamin C has a complex effect on the stability of other vitamins in the human body. For example, B1, B2, vitamin A, E, folic and pantothenic acids remain viable longer due to their antioxidant effect. Vitamin C protects the walls of blood vessels from deposits of oxidized cholesterol, stimulates the adrenal glands and the production of hormones that can fight stress. Without vitamin C, a person is truly weak and unprotected, and on the contrary, the necessary amount stimulates the body in such a way that it itself is able to ensure healthy functioning.
Thus, by enriching our product with ascorbic acid, we increase its nutritional value; in addition, the antioxidant property of vitamin C allows us to increase the shelf life of the product.
4. Calculation of amino acid and fatty acid scores
Amino acid score:
AC (lysine) = (10.08 / 55)* 100% =18%
AC (threonine) = (6.49 / 40)* 100% = 16.225%
AC (valine) = (8.38 / 50)* 100% = 16.76
AC (methionine + cystine) = (4.52 / 35)* 100% = 12.91%
AC (isoleucine) = (6.9 / 40)* 100% = 17.25%
AC (leucine) = (12.82 / 70)* 100% = 18.31%
AC (phenylalanine + tyrazine) = (16.37 / 60)* 100% = 27.28%
AC (tryptophan) = (2.12 / 10)* 100% = 21.2%
Fatty acid score:
Optimal ratio of PUFA/MUFA/SFA = 1/ 6/ 3
PUFA/MUFA = 1/6
PUFA / SFA = 1 / 3
EFA/MUFA = 1 / 2
Ratio of PUFA/MUFA/SFA in curd mass = 1.03/ 5.28/ 10.75
PUFA/MUFA = 1.03 / 5.28 = 1 / 5.13
PUFA / SFA = 1.03 / 10.75 = 1 / 10.43
SFA/MUFA = 10.75 / 5.28 = 2.03 / 1
Based on the analysis, we can conclude that our product is the most balanced for the following amino acids: phenylalanine, tyrazine, lysine and the least balanced for methionine cystine. It should also be noted that there is an almost ideal ratio of PUFA to MUFA, but the ratio of SFA to MUFA is not balanced.
5. Justification of storage and sale periods
The shelf life of curd mass without preservatives is 7 days at a temperature of +4 ... +6 C. When adding ascorbic acid, which has antioxidant properties and also has the ability to bind free radicals, thereby stopping their destructive function, the shelf life is supposed to increase to 14 days .
Bibliography
1) Chemical composition of food products: Reference tables for the content of basic nutrients and energy value of food products / ed. A.A. Pokrovsky. M.: Food industry, 1976.- 227 p.
2) Collection of recipes for dishes and culinary products for enterprises Catering. Moscow Economics, 1983. - 717 p.
3) Chemical composition of food products: Reference tables for the content of amino acids, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates. Book 2: / Ed. THEM. Skurikhin and M.N. Volgareva. - 2nd edition, revised. and additional - M.: Agropromizdat, 1987. - 360 p.
4) Nutritional supplements/ ed. Nechaev A.P., Kochetkova A.A., Zaitsev A.N. -M.: Kolos, 2001. - 256 p.
5) Vitamins and vitamin therapy / Romanovsky V.E., Sinkova E.A. // Series "Medicine for you". - Rn/D.: Phoenix, 2000. - 320 p.
6) Food and dietary supplements [Electronic resource]: working program. navch. disciplines [galuz znan 0517 Kharch. industry and processing S.-G. products, directly prepared. 6.051701 “Harch. technol. and engineer", specialization "Cooking Technology", restaurant-hotel department. business, 3 k., 2013-2014 beginning. r.] / G. F. Korshunova; Ministry of Education and Science of Ukraine, Donets. national University of Economics and Trade. Mikhail Tugan-Baranovsky, Dept. technologies in the restaurant. dominion. - Donetsk: [DonNUET], 2013. - Local. computer "yuter. merezha NB DonNUET.
7) Food and dietary supplements [Electronic resource]: method. rec. for Vikonannya IZS for students. directly prepared 6.051701 “Harch. technologies and engineering” / G. F. Korshunova, A. V. Slashcheva; Ministry of education and science, youth and sports of Ukraine, Donets. national University of Economics and Trade. Mikhail Tugan-Baranovsky, Dept. technologies in the restaurant. gosp-v. - Donetsk: [DonNUET], 2012. - Local. computer "yuter. merezha NB DonNUET.
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COURSE WORK
Subject: Environmental aspects in food hygiene
On the topic of: Food additives and their effect on health.
Hygienic requirements for food additives.
INTRODUCTION………………………………………………………………………………..3
1. Food additives and their effect on health……………………………4
1.1 Concept and classification of food additives…………………………..4
1.2 The nature of the impact of types of food additives on health……………..11
2. Hygienic requirements for food additives…………………………..26
2.1 General provisions and scope……………………………..26
2.2 Hygienic requirements (general characteristics)………………….30
CONCLUSION……………………………………………………………..39
REFERENCES……………………………………………………….40
APPLICATIONS………………………………………………………………………………..41
INTRODUCTION
To maintain normal functioning and metabolism, a person consumes proteins, fats, carbohydrates, microelements, vitamins and other biologically active substances with food every day. However, due to the technologization of the food industry, the use of technological food additives in the manufacture of food products is becoming increasingly widespread.
Food additives are natural, nature-identical or artificial substances that are not themselves consumed as a food product or a regular food component. They are deliberately added to food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to various types of spoilage, preserve the structure and appearance of the product, or intentionally change the organoleptic properties .
The relevance of the use of food additives is due to the need to increase the competitiveness of products. In most cases, food additives are added to improve the consumer properties of food products.
When using food additives, the following principle must be observed: “no matter how economically beneficial the use of a food additive is, it can be put into practice only if it is completely harmless to public health.” Harmlessness means the absence of toxic, carcinogenic, mutagenic, and teratogenic properties. However, some food additives can be very dangerous to human health. Certain food additives, including those approved for use in the Russian Federation, have a carcinogenic effect, can cause stomach and intestinal upset, affect blood pressure, cause a rash, etc.
1. Food additives and their effects on health
1.1 Concept and classification of food additives
The main purposes of introducing food additives include:
1. improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food products. The additives used should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions;
2. preservation of the natural qualities of the food product;
3. improving the organoleptic properties or structure of food products and increasing their storage stability.
The use of food additives is permissible only if they, even with long-term consumption as part of the product, do not threaten human health, and provided that the technological tasks cannot be solved in any other way. Typically, food additives are divided into several groups:
substances that improve the appearance of food products (dyes, color stabilizers, bleaches);
substances that regulate the taste of the product (flavors, flavorings, sweeteners, acids and acidity regulators);
substances that regulate consistency and form texture (thickeners, gelling agents, stabilizers, emulsifiers, etc.);
substances that increase the safety of food and increase shelf life (preservatives, antioxidants, etc.). Food additives do not include compounds that increase the nutritional value of food and are classified as biologically active substances, such as vitamins, microelements, amino acids, etc.
This classification of food additives is based on their technological functions. The Federal Law on Food Quality and Safety offers the following definition: “food additives natural or artificial substances and their compounds specially introduced into food products during their manufacturing process in order to impart certain properties to food products and (or) maintain the quality of food products.”
Therefore, food additives are substances (compounds) that are deliberately added to food products to perform certain functions. Such substances, also called direct food additives, are not extraneous, such as, for example, various contaminants that “accidentally” get into food at various stages of its production.
There is a distinction between food additives and auxiliary materials consumed during the process flow. Auxiliary materials any substances or materials that, not being food ingredients, are intentionally used in the processing of raw materials and production of products in order to improve technology; in finished food products, auxiliary materials must be completely absent but can also be defined as non-removable residues.
Food additives have been used by humans for many centuries (salt, pepper, cloves, nutmeg, cinnamon, honey), but their widespread use began at the end XIX V. and was associated with population growth and its concentration in cities, which necessitated an increase in food production, improvement of traditional technologies for their production using the achievements of chemistry and biotechnology.
Today, there are several more reasons for the widespread use of food additives by food manufacturers. These include:
modern trading methods in the context of transporting food products (including perishable and quickly stale products) over long distances, which determined the need to use additives that increase the shelf life of their quality;
rapidly changing individual ideas of the modern consumer about food products, including their taste and attractive appearance, low cost, ease of use; meeting such needs involves the use, for example, of flavors, dyes and other food additives;
Creation of new types of food that meet modern requirements of nutrition science, which is associated with the use of food additives that regulate the consistency of food products;
Improving the technology for producing traditional food products, creating new food products, including functional products.
The number of food additives used in food production in different countries today reaches 500 items (not counting combined additives, individual fragrances, flavorings) 1 , about 300 are classified in the European Community. To harmonize their use by manufacturers in different countries, the European Council has developed a rational system for digital codification of food additives with the letter “E”. It is included in the FAO/WHO Food Code (FAO World Food and Agriculture Organization of the United Nations; WHO World Health Organization) as an international digital codification system for food additives. Each food additive is assigned a digital three- or four-digit number (preceded by the letter E in Europe). They are used in combination with the names of functional classes, reflecting the grouping of food additives by technological functions (subclasses).
Experts identify the E index both with the word Europe and with the abbreviations EU/EU, which in Russian also begin with the letter E, as well as with the words ebsbar/edible , which translated into Russian (from German and English, respectively) means “edible”. Index E in combination with a three- or four-digit number is a synonym and part of the complex name of a specific chemical substance that is a food additive. Assigning the status of a food additive and an identification number with the index “E” to a specific substance has a clear interpretation, implying that:
a) this particular substance has been tested for safety;
b) the substance can be used within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product in which it is added;
c) for a given substance, purity criteria are established that are necessary to achieve a certain level of food quality.
Therefore, approved food additives that have an E index and an identification number have a certain quality. The quality of food additives is a set of characteristics that determine the technological properties and safety of food additives.
The presence of a food additive in the product must be indicated on the label, and it can be designated as an individual substance or as a representative of a specific functional class in combination with code E. For example: sodium benzoate or preservative E211.
According to the proposed system of digital codification of food additives, their classification, in accordance with their purpose, is as follows (main groups):
E100-E182 dyes;
E700-E800 spare indexes for other possible information;
Many food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. For example, additive E339 (sodium phosphates) can exhibit the properties of an acidity regulator, emulsifier, stabilizer, complexing agent and water-retaining agent.
The use of PD raises the question of their safety. In this case, the maximum permissible concentration (mg/kg) maximum permissible concentration of foreign substances (including additives) in food products, ADI (mg/kg body weight) permissible daily dose and ADI (mg/day) permissible daily consumption value are taken into account , calculated as the product of the DDI by the average body weight 60 kg.
Most food additives, as a rule, do not have nutritional value, i.e. is not a plastic material for the human body, although some food additives are biologically active substances. The use of food additives, like any foreign (usually inedible) food ingredients, requires strict regulation and special control.
International experience in organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987/1991) “Principles for assessing the safety of food additives and contaminants in food products.” According to the Law of the Russian Federation (RF) “On the sanitary and epidemiological welfare of the population,” state preventive and current sanitary supervision is carried out by the sanitary and epidemiological service. The safety of using food additives in food production is regulated by documents of the Ministry of Health of the Russian Federation.
Acceptable daily intake (ADI) has been a central issue in food additive safety for the past 30 years.
It should be noted that recently a large number of complex nutritional supplements have appeared. Complex food additives are understood as industrially produced mixtures of food additives for the same or different technological purposes, which may include, in addition to food additives, biologically active additives and some types of food raw materials: flour, sugar, starch, protein, spices, etc. e. Such mixtures are not food additives, but are technological additives of complex action. They are especially widespread in baking technology, in the production of flour confectionery products, and in the meat industry. Sometimes this group includes auxiliary materials of a technological nature.
Over the past decades, there have been tremendous changes in the world of food technology and product offerings. 2 They not only reflected on traditional, time-tested technologies and familiar products, but also led to the emergence of new groups of food products with new composition and properties, simplified technology and shortened the production cycle, and were expressed in fundamentally new technological and hardware solutions.
The use of a large group of food additives, which received the conventional concept of “technological additives,” made it possible to obtain answers to many of the current issues. They have found wide application to solve a number of technological problems:
acceleration of technological processes (enzyme preparations, chemical catalysts for individual technological processes, etc.);
regulation and improvement of the texture of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.)
preventing clumping and smoothing of the product;
improving the quality of raw materials and finished products (flour bleaches, myoglobin fixatives, etc.);
improving the appearance of products (polishing agents);
improvement of extraction (new types of extracting substances);
solving independent technological issues in the production of individual food products.
The selection of an independent group of technological additives from the total number of food additives is quite conditional, since in some cases the technological process itself is impossible without them. Examples of these are extractants and fat hydrogenation catalysts, which are essentially auxiliary materials. They do not improve the technological process, but implement it, make it possible. Some processing aids are considered in other subclasses of food additives, many of them affect the progress of the technological process, the efficiency of the use of raw materials and the quality of the finished products.
It must be recalled that the classification of food additives involves the definition of functions, and most technological additives have them.
The study of complex food additives, as well as auxiliary materials, is the task of special courses and disciplines that address issues of specific technologies. In this chapter of the textbook we will focus only on general approaches to the selection of technological additives.
1.2 Nature of the health effects of types of food additives
Now let’s move on to less rosy descriptions of the effects of certain food additives on our body. So, the danger from our consumption of all kinds of products with a high content of E-additives is due to the fact that if any food additives are not recognized by the relevant sanitary and laboratory authorities as lethal when consumed, then they are for the most part considered harmless. And by consuming them, accordingly, we inevitably become ordinary guinea pigs.
In addition to prohibited food additives, there are also permitted, but considered dangerous (they provoke the development of malignant tumors, kidney disease, liver disease, etc.), however, within the framework of this work, listing them may seem somewhat cumbersome.
So, when choosing products in a store, you should not fall into the trap of beautiful packaging; it is advisable to look at the back of the label and at least roughly estimate whether your body can withstand such a “chemical attack.”
The introduction of food additives should not increase the degree of risk, possible adverse effects of the product on the health of the consumer, nor reduce its nutritional value (with the exception of some products for special and dietary purposes).
Determining the correct relationship between the dose and the human response to it, the use of a high safety factor ensures that the use of a food additive, subject to the level of consumption, does not pose a risk to human health.
The most important condition for ensuring food safety is compliance permissible norm daily consumption of food additives (DAI). The number of combined food additives, food improvers containing food, biologically active additives (BAA) and other components is growing. Gradually, the creators of food additives are also becoming developers of the technology for their implementation.
In the Russian Federation, it is possible to use only those food additives that have permission from the State Sanitary and Epidemiological Supervision of Russia within the limits given in the Sanitary Rules (SanPiN) 3 .
Food additives must be added to food products in the minimum amount necessary to achieve a technological effect, but not more than the limits established by the Sanitary Rules.
Researching the safety of food additives, determining the ADI, ADI, and MPC is a complex, lengthy, very expensive, but extremely necessary and important process for human health. It requires continuous attention and improvement.
Food additives prohibited for use in the Russian Federation in food production are presented in Appendix 1.
Food colorings
The main group of substances that determine the appearance of food products are food dyes.
The consumer has long been accustomed to a certain color of food products, associating their quality with it; dyes have been used in the food industry for a long time. In the conditions of modern food technologies, including various types of heat treatment (boiling, sterilization, frying, etc.), as well as during storage, food products often change their original color, familiar to the consumer, and sometimes acquire an unaesthetic appearance, which makes them less attractive, negatively affects appetite and the digestive process. The color changes especially dramatically when canning vegetables and fruits. As a rule, this is due to the conversion of chlorophylls to pheophytin or a change in the color of anthocyanin dyes as a result of changes in pH or the formation of complexes with metals. At the same time, dyes are sometimes used to falsify food products, for example, to tint them, not provided for by the recipe and technology, to give the product properties that allow it to imitate its high quality or increased value. Natural (natural) or synthetic (organic and inorganic) dyes are used to color food products. Currently, in the Russian Federation, about 60 types of natural and synthetic dyes are permitted for use in food products, including additives designated in lowercase letters and lowercase Roman numerals and included in one group of compounds with a single E-number.
The list of dyes approved for use in the Russian Federation in food production is given in Appendix 2.
Two dyes: calcium carbonate salts E170 (surface dye, stabilizer, anti-caking additive) and food tannins H181 (dye, emulsifier, stabilizer) are food additives of complex action. The rules for the use of individual dyes stipulate the type of product and the maximum levels of dye use in specific product, if these levels are set. From a hygienic point of view, among the dyes used to color products, special attention is paid to synthetic dyes. Their toxic, mutagenic and carcinogenic effects are assessed. The toxicological assessment of natural dyes takes into account the nature of the object from which it was isolated and the levels of its use. Modified natural dyes, as well as dyes isolated from non-food raw materials, undergo toxicological assessment according to the same scheme as synthetic ones. Food dyes are most widely used in the production of confectionery products, drinks, margarines, some types of canned food, breakfast cereals, processed cheeses, ice cream
Natural dyes are usually isolated from natural sources in the form of a mixture of compounds of different chemical nature, the composition of which depends on the source and production technology, and therefore it is often difficult to ensure consistency. Among natural dyes, it is necessary to note carotenoids, anthocyanins, flavonoids, and chlorophylls. They are generally not toxic, but some of them have permissible daily doses. Some natural food colors or their mixtures and compositions have biological activity and increase the nutritional value of the colored product. Raw materials for obtaining natural food coloring are various parts of wild and cultivated plants, waste from their processing at wineries, juice extraction and canning factories, in addition, some of them are obtained by chemical or microbiological synthesis. Natural dyes, including modified ones, are sensitive to atmospheric oxygen (for example, carotenoids), acids and alkalis (for example, anthocyanins), temperature, and can be subject to microbiological deterioration.
Synthetic dyes have significant technological advantages over most natural dyes. They produce bright, easily reproducible colors and are less sensitive to the various impacts that the material is exposed to during the process flow. Synthetic food dyes representatives of several classes of organic compounds: azo dyes (tartrazine E102; sunset yellow E110; carmoisine E122; crimson 4K E124; shiny black E151); triarylmethane dyes (proprietary blue V E131; brilliant blue E133; green 5 E142); quinoline (yellow quinoline E104); indigoid (indigo carmine E132). All of these compounds are highly soluble in water, most form insoluble complexes with metal ions, and are used in this form to color powdered products.
Mineral pigments and metals are used as dyes. In the Russian Federation, the use of 7 mineral dyes and pigments is permitted, including charcoal.
Food additives that change the structure and properties of products
This group of food additives also includes substances used to create the necessary or change the existing rheological properties of food products, i.e. additives that regulate or shape their consistency. These include additives of various functional classes: thickeners, gelling agents, stabilizers of the physical state of food products, surfactants, in particular, emulsifiers and foaming agents.
The chemical nature of food additives classified in this group is quite diverse. Among them there are products of natural origin and those obtained artificially, including chemical synthesis. In food technology they are used in the form of individual compounds or mixtures.
In recent years, in the group of food additives that improve product consistency, much attention has been paid to stabilization systems, which include several components: emulsifier, stabilizer, thickener. Their qualitative composition and the ratio of components can be very diverse, which depends on the nature of the food product, its consistency, production technology, storage conditions, and method of sale.
The use of such additives in modern food technology makes it possible to create a range of products of emulsion and gel nature (margarines, mayonnaise, sauces, marshmallows, marshmallows, marmalade, etc.), structured and textured.
Stabilization systems are widely used in public and homemade food, cooking. They are used in the production of soups (dry, canned, frozen), sauces (mayonnaise, tomato sauces), broth products, and products for canned dishes.
Food additives that affect the taste and aroma of products
When evaluating food products, consumers pay special attention to their taste and aroma. Traditions, habits, and the feeling of harmony that arises in the human body when consuming food products with a certain pleasant taste and aroma play a big role here. An unpleasant, atypical taste is often and rightly associated with poor quality of the product. The physiology of nutrition considers flavoring and aroma-forming substances as important components of food that improve digestion by activating the secretion of the digestive glands, various parts of the gastrointestinal tract, increasing the enzymatic activity of secreted digestive juices, facilitating the process of digestion and assimilation of food. According to modern concepts, flavoring substances contribute to the improvement of intestinal microflora, reducing dysbacteriosis in representatives of various population groups. At the same time, excessive consumption of hot spices and sources of essential oils leads to damage to the pancreas and has a negative effect on the liver. Spicy and sweet foods undoubtedly accelerate the aging process of the body.
The perception of taste is an extremely complex, little-studied process associated with the interaction of molecules responsible for the taste of a substance with the corresponding receptor. The human sensory system has several types of taste buds: salty, sour, bitter and sweet. They are located on separate parts of the tongue and react to different substances. Individual taste sensations can influence each other, especially when exposed to multiple compounds simultaneously. The overall effect depends on the nature of the compounds that cause taste sensations and on the concentrations of the substances used.
No less complex is the problem of the body's reaction to the aroma (smell) of food products. Smell is a special property of substances perceived by the sensory organs (olfactory receptors) located in the upper parts of the cavity. This process is called olfaction. According to experts, this process is influenced by a number of factors (chemical, biological and others). In the food industry, aroma is one of the most important factors determining the popularity of a product in the modern market. However, in a broad sense, the word "aroma" often refers to the taste and smell of a product. Food entering the oral cavity affects various receptors, causing mixed sensations of taste, smell, temperature and others, which determine the desire to taste and eat this product. Taste and aroma are part of a complex assessment of a food product, its “deliciousness”.
The taste and aroma of food are determined by many factors. The main ones include the following.
1. Composition of raw materials, the presence of certain flavoring and aromatic components in it.
2. Flavoring substances specially introduced into food systems downstream of the process flow. Among them: sweeteners, essential oils, aromatic substances, flavorings, spices, table salt, food acids and alkalizing compounds, flavor enhancers and aroma (“taste revitalizers”).
3. Substances that influence and sometimes determine the taste and aroma of finished products and arise as a result of various chemical, biochemical and microbiological processes that occur during the production of food products under the influence of various factors.
4. Additives specially added to finished products (salt, sweeteners, spices, sauces, etc.).
In accordance with the division into main functional classes, food additives, by strict definition, include only some of the listed groups of added substances: sweeteners, flavorings, flavor and aroma enhancers, acids. However, in practice, all of the specially added substances listed are classified as additives that determine the taste and aroma of food products, so we will dwell in detail on the main representatives in this section.
Flavor and aroma enhancers approved for use in the Russian Federation are presented in Appendix 3.
Food additives that slow down the spoilage of raw materials and products
Spoilage of food raw materials and finished products is the result of complex physicochemical and microbiological processes: hydrolytic, oxidative, and the development of microbial flora. They are closely related to each other, the possibility and speed of their passage are determined by many factors: the composition and state of food systems, humidity, pH of the environment, enzyme activity, features of the technology of storage and processing of raw materials, the presence of antimicrobial, antioxidant and preservative substances in plant and animal raw materials.
Spoilage of food products leads to a decrease in their quality, deterioration of organoleptic properties, accumulation of compounds harmful and dangerous to human health, and a sharp reduction in shelf life. As a result, the product becomes unfit for consumption.
Eating spoiled foods that are attacked by microorganisms and contain toxins can lead to severe poisoning and sometimes death. Living microorganisms pose a significant danger. If they enter the human body with food, they can lead to severe food poisoning. Spoilage of food raw materials and finished products leads to enormous economic losses. Therefore, ensuring the quality and safety of food products, increasing their shelf life, and reducing losses are of enormous social and economic importance. It should also be remembered that the production of basic agricultural raw materials (grain, oilseeds, vegetables, fruits, etc.) is seasonal, it cannot be immediately processed into finished products and requires significant effort and costs for preservation.
The need for preserving (preserving) the harvested crop, prey obtained as a result of hunting or fishing, collected berries and mushrooms, as well as their processed products, has arisen for humans since ancient times. He had long ago paid attention to the deterioration of the organoleptic properties of stored products, their spoilage, and began to look for ways to effectively store and preserve them. At first it was drying and salting, the use of spices, vinegar, oil, honey, salt, sulfurous acid (to stabilize the wine). At the end XIX early XX V. With the development of chemistry, the use of chemical preservatives begins: benzoic and salicylic acids, derivatives of benzoic acid. Preservatives became widespread at the end XX century
Another important area for preserving raw materials and food products is slowing down the oxidative processes occurring in the fat fraction with the help of antioxidants.
The preservation of food raw materials, semi-finished products and finished products is achieved in other ways: reducing humidity (drying), using low temperatures, heating, salting, smoking. In this chapter we will focus only on the use of food additives that protect food from spoilage by extending its shelf life.
Biologically active additives
Biologically active additives (BAA) natural (identical to natural) biologically active substances intended for consumption along with food or inclusion in food products. They are divided into nutraceuticals dietary supplements, which have nutritional value, and parapharmaceuticals dietary supplements, which have pronounced biological activity.
Nutraceuticals essential nutrients that are natural food ingredients: vitamins and their precursors, polyunsaturated fatty acids, including w -3-polyunsaturated fatty acids, phospholipids, individual minerals and trace elements (calcium, iron, selenium, zinc, iodine, fluorine), essential amino acids, some mono- and disaccharides, dietary fiber (cellulose, pectin, hemicellulose, etc.).
Nutraceuticals allow each specific person, even with a standard set food basket, have your own individual diet nutrition, the optimal composition of which depends on the body's needs for nutrients. These needs are formed by many factors, which include gender, age, physical activity, characteristics of the biochemical constitution and biorhythms of a person, his physical condition (emotional stress, pregnancy of a woman, etc.), and the environmental conditions of his habitat. Consumption of nutraceuticals as part of the diet makes it possible to relatively easily and quickly compensate for deficient essential nutrients and ensure the satisfaction of a person’s physiological needs that change during his illness, and organize therapeutic nutrition.
Nutraceuticals that can enhance the elements of cell enzymatic protection help to increase the body’s nonspecific resistance to the effects of various unfavorable factors in the human environment.
Positive effects include the ability of nutraceuticals to bind and accelerate the elimination of foreign and toxic substances from the body, as well as to specifically change the metabolism of individual substances, for example, toxicants, affecting the enzyme systems of xenobiotic metabolism.
The considered effects of the use of nutraceuticals provide conditions for primary and secondary prevention of various nutrition-dependent diseases, which include obesity, atherosclerosis and other cardiovascular diseases, malignant neoplasms and immune deficiency conditions.
Currently, a large number of branded drugs containing individual groups of nutraceuticals and their combinations are produced.
Such drugs include vitamin and vitamin-mineral complexes, phospholipid preparations, in particular lecithin, etc.
Parapharmaceuticals are minor components of food. These may include organic acids, bioflavonoids, caffeine, peptide regulators, eubiotics(compounds that support the normal composition and functional activity of intestinal microflora).
The group of parapharmaceuticals also includes biologically active additives that regulate appetite and help reduce the energy value of the diet. The effects that determine the functional role of parapharmaceuticals include:
regulation of microbiocenosis of the gastrointestinal tract (GIT);
regulation of nervous activity;
regulation of the functional activity of organs and systems (secretory, digestive, etc.)
adaptogenic effect.
It should be emphasized that the effectiveness of the regulatory and adaptogenic effects of parapharmaceuticals is limited to the physiological norm. Exposure effects exceeding these limits are considered medicines. The combination of these effects provides the human body with the ability to adapt to extreme conditions. The use of parapharmaceuticals is an effective form of adjuvant therapy.
Why has so much attention been paid to dietary supplements lately? Here are the achievements of medicine, which have shown that it is possible to provide adequate nutrition only with the widespread use of dietary supplements, which can be obtained from any biological substrate (animal, plant, microbiological), and the economy (the synthesis of drugs is expensive), and the peculiarities of human development. With changes in lifestyle and diet, humans have apparently lost some enzyme systems. We can say that food shaped man, and metabolic imbalance with nature was a consequence of active human activity. The essentiality of nutrients for today's people is a reflection of the nutritional status of our ancestors. Changes in lifestyle and nutrition have led to a sharp reduction in energy costs, which today amount to 2.2-2.5 thousand calories per day. The small volume of natural food does not even theoretically allow the body to be provided with all the necessary substances (proteins, polyunsaturated acids, vitamins, minerals, including selenium). Changes in the structure of nutrition (an “achievement” of the food industry) cut off the flow of exogenous regulators and deprived humans of this form of connection with nature. Widespread use of dietary supplements in food production can solve these issues. At the same time, if the use of nugriceuticals today is obvious, the use of parapharmaceuticals has many unresolved issues of a chemical, biochemical and medical nature.
Genetically modified sources
Products that contain genetically modified organisms, also known as genetically modified sources ( I MI), appeared on shelves in European supermarkets in 1994–1996. Became the firstborn tomato paste, made from genetically modified tomatoes.
Gradually, the list of GMI expanded and currently 63% of GM soybeans, 19% of GM corn, 13% of GM cotton, as well as potatoes, rice, rapeseed, tomato, etc. are used in food production. For the period 19962001. The area used for growing GM plants has increased 30 times. The leading positions in the production of GMI are occupied by the USA (68%), Argentina (11.8%), Kanata (6%) and China (3%). However, recently other countries, including Russia, have become involved in this process. The safety of this type of product for human health and life, the environment and the economic effect of using this type of product are discussed. One thing is clear: in the future, GMI will expand its presence in the markets of both Western countries and Russia.
GMIs are the product of selection based on the manipulation of genetic elements. A gene encoding a polypeptide (protein) or a group of peptides with a specific function is introduced into the genome of an organism, and an organism with new phenotypic characteristics is obtained. These characteristics are mainly: resistance to herbicides and/or insects and pests of a given species. It is the new phenotypic characteristics that are unusual for this species that cause concern among opponents of the spread of GMI.
It is argued that this kind of interference with natural processes can have a detrimental effect on consumers of the genetically modified plant. The environmental damage from this type of selection is also unclear: a plant that has been introduced with a gene for resistance to insects and/or herbicide will have advantages over both its wild relatives and unrelated plants. This will lead to ecological imbalance, disruption of the food chain, etc. On the other hand, representatives of large companies producing GMI claim that the cultivation of GM crops is perhaps the only way to solve the global food problem.
GM plants allowed on the market and the countries in which they can be sold are given in Appendix 4.
Legalization and labeling of GMI in the EU countries and Russia
Despite the fact that currently no components hazardous to human health have been found in GMI, a potential danger still exists. The fact thatGMIs have firmly established themselves in the global food market and have forced many countries, relying on various laws related in one way or another to “consumer rights,” to label products containing GMIs. As mentioned above, the first product to hit UK supermarket shelves was tomato paste made from modified tomatoes.
In the same year (and the European market, products containing new authorized genetic modifications appeared. These products were soybeans and corn (modification BT-176). As a result, a new Directive I39/98/EC was introduced. This document defined the requirements for labeling products in if new deoxyribonucleic acid (DNA) sequences or new proteins are discovered in them or their production materials Directive 1139/98/EC regulated qualitative methods (yes/no principle) for the determination of GMI in products in order to prevent products with unauthorized genetic modifications from entering the market Directive 1139/98/EC was amended two years later when it became clear that, due to the nature of food production technology, unmodified materials may become contaminated with modified materials up to a maximum of 1%. states that if more than 1% of modified material impurities are detected, it is necessary to conduct a quantitative analysis of the GMI content.
Russia has adopted a number of federal laws and regulations regulating the circulation of genetically modified products and materials for their production. Among them: Federal Law “On the Quality and Safety of Food Products”. On September 1, 2002, mandatory labeling of GMI food products was introduced. In accordance with the Federal Law “On the Protection of Consumer Rights”, such products must be labeled. The analytical methods regulated by the standards have such a high resolution that without additional efforts it is impossible to assess the content of GM lines in a product above 0.1%. and therefore characterize the product as containing a genetic modification or contaminated with products containing GMI. Another drawback of all documents is that they regulate the detection of GMI content without screening, i.e. the researcher can answer the question: does a given sample contain a modification, but it is impossible to establish which modification the sample contains in accordance with the above documents.
Genetic elements refer to sections of the DNA molecule, which are sequences that are indirectly, through RNA. encode the polypeptide chain of a protein, as well as various accessory sequences such as a promoter and terminator. Thus, a GMI is an organism in whose genome the DNA of another organism is embedded. The ultimate goal of modification is to obtain a characteristic that is absent in an unmodified individual of a given species.
From the above it follows that the researcher has three objects, but with which he can directly judge whether given organism, food product and/or material from its production that is genetically modified.
These objects are:
1) integrated DNA sequence and flanking auxiliary sequences;
2) mRNA, the template for the synthesis of which was the built-in DNA;
3) polypeptide chain, the code whose sequences are contained in the built-in DNA.
2. Hygienic requirements for food additives.
2.1 General provisions and scope
Sanitary and epidemiological rules and regulations (hereinafter referred to as sanitary rules) were developed in accordance with the Federal Laws “On the Sanitary and Epidemiological Welfare of the Population” dated March 30, 1999 N 52-FZ (Collected Legislation of the Russian Federation, 1999, N 14 Art. 1650) ; “On the quality and safety of food products” dated 01/02/2000, N 29-FZ (Collection of Legislation of the Russian Federation, 2000, N 2 art. 150); "Fundamentals of the legislation of the Russian Federation on the protection of the health of citizens" dated July 22, 1993 (Gazette of the Congress people's deputies Russian Federation, 1993, N 33, art. 1318), Decree of the Government of the Russian Federation of July 24, 2000 N 554 “On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Standardization” (Collected Legislation of the Russian Federation, 2000, N 31 Art. 3295) .
Sanitary rules 4 establish hygienic safety standards for humans and apply to food products, food additives and auxiliary products at the stages of development and launch of production of new types of these products; during its production, import into the country and circulation, as well as during the development of regulatory documentation, sanitary and epidemiological examination and state registration, in the prescribed manner.
The sanitary rules are intended for individual entrepreneurs and legal entities whose activities are carried out in the field of production, import into the country and circulation of food products, food additives and auxiliary products, as well as for bodies and institutions carrying out state sanitary and epidemiological supervision.
Draft regulatory and technical documentation for food additives and auxiliary products, as well as for food products containing them, are subject to sanitary and epidemiological examination in the prescribed manner. The content of food additives and non-removable residues of auxiliary products in food products must comply with the requirements of regulatory and technical documents.
The production of food additives and auxiliary products must be carried out in accordance with regulatory and technical documentation, meet safety and quality requirements and be confirmed by the manufacturer with a certificate of product quality and safety.
The product manufacturer must indicate the use of genetically modified sources (enzyme preparations, products from vegetable oils and proteins, starch and others).
The production of food additives and auxiliary products is allowed only after their state registration in accordance with current regulations.
The production and storage of food additives is allowed in organizations that have a sanitary and epidemiological conclusion on the compliance of production and storage conditions with sanitary rules and regulations.
Changes in production technology and expansion of the scope of application of previously approved food additives and auxiliary products are carried out in the presence of a sanitary and epidemiological conclusion.
To conduct an expert assessment of a new food additive and auxiliary product and register them in the prescribed manner, documents are provided indicating their safety for human health:
Characteristics of a substance or preparation, indicating its chemical formula, physical and chemical properties, method of preparation, content of the main substance, presence and content of intermediates, impurities, degree of purity, toxicological characteristics, including metabolism in the animal body, mechanism for achieving the desired technological effect, possible products of interaction with food substances;
Technological justification for the use of new products, their advantages over already used additives; a list of food products in which additives and auxiliary substances are used, dosages necessary to achieve a technological effect;
Technical documentation, including methods for controlling the food additive (products of its transformation) in the food product;
For imported products, permission from health authorities for their use in the exporting country is additionally provided.
Food additives and auxiliary products imported into the territory of the Russian Federation must meet the requirements of sanitary rules and hygienic standards in force in the Russian Federation, unless otherwise specified by international agreements.
Production, import into the country, sale and use of food additives and auxiliary products are allowed if there is sanitary epidemiological conclusion confirming the safety of the product and its compliance with established hygienic standards.
The safety and quality of food additives and auxiliary products is determined on the basis of a sanitary and epidemiological examination of a specific type of product and an assessment of its compliance with the regulatory documentation of the Russian Federation and international requirements - EU Directives and FAO-WHO Specifications adopted by the Russian Federation.
The safety indicators of food additives and auxiliary products must guarantee the safety of the food products in which they are used.
During the production and circulation of food additives and auxiliary products, the conditions for their transportation, storage and sale must be ensured and observed in accordance with the requirements of sanitary rules, regulatory and technical documentation.
The labels of complex food additives should indicate the mass fraction in the product of those food additives, the level of which is standardized by these sanitary rules.
The packaging (labels) of food supplements intended for retail sale must indicate recommendations for use (method of use, doses, etc.).
The packaging of multicomponent food products contains information about food additives included in the individual components in the following cases:
If such food additives have a technological effect;
If the food products are baby and dietary products.
Production control must be organized over the compliance of food additives and auxiliary products with safety requirements in accordance with current legislation and sanitary rules 5 . TO production control testing laboratory centers accredited in accordance with the established procedure may be involved.
2.2 Hygienic requirements (general characteristics)
For the production of food products, food additives and auxiliary products are allowed that do not (subject to established regulations), according to modern scientific research, have a harmful effect on the life and health of humans and future generations. The use of food additives and auxiliary products should not impair the organoleptic properties of the products, nor reduce their nutritional value (with the exception of some products for special and dietary purposes).
The use of food additives to conceal spoilage and poor quality of raw materials or finished food products is not permitted.
It is allowed to use food additives in the form of ready-made compositions - multicomponent mixtures (complex food additives). New types of food additives and auxiliary products that are not regulated by these sanitary rules are permitted in accordance with the established procedure.
Food products that receive food additives with raw materials or semi-finished products (secondary entry) must meet the requirements established for the finished product (the total amount of food additive from all sources of entry is taken into account).
For food additives that do not pose a danger to human health and an excessive amount of which can lead to technical spoilage of the product, the maximum level of their introduction into food products should be determined by technological instructions (hereinafter referred to as TI).
This rule, according to TI, is not applicable to the following products: unprocessed foods, honey, wines, non-emulsified oils and fats of animal and vegetable origin, cow butter, pasteurized and sterilized milk and cream, natural mineral waters, coffee (except instant flavored) and coffee extracts, unflavored leaf tea, sugar, pasta, natural, unflavored buttermilk (except sterilized).
Food additives - acids, bases and salts are allowed for use to change the acidity of a food product, acid and alkaline hydrolysis of food raw materials, as well as to give the product a sour taste.
Preservatives are used to prevent spoilage of food products by bacteria and fungi and to increase their shelf life.
The use of preservatives in the production of food products for mass consumption is not allowed: milk, butter, flour, bread (except prepackaged and packaged for long-term storage), fresh meat, as well as in the production of dietary and baby food products and food products designated as “natural” or "fresh".
When using nitrites in industrial production food products, special precautions must be taken:
Nitrites should be supplied to production workshops only in the form of working solutions indicating the concentration and be there only in specially designed closed containers labeled “NITRITE”;
The use of containers intended for nitrite solutions for other purposes is not permitted.
Antioxidants are used to prevent the oxidation of fats and other food components. Natural magnesium silicates should not contain asbestos.
To create and preserve a certain consistency in the finished food product, food additives are used - consistency stabilizers, emulsifiers, thickeners, texturizers, binding agents.
Food additives - thickeners and stabilizers (modified starches, pectin, alginates, agar, carrageenan and other gums) must comply with the hygienic requirements of sanitary rules for the safety and nutritional value of food products.
For increase baking properties flour, food additives are used - flour and bread improvers.
To impart, enhance or restore color to food products, including shell coloring easter eggs, natural, synthetic and mineral (inorganic) dyes are used 6 .
Coloring of food products is allowed both with separate (individual) dyes and combined (mixed) dyes, consisting of two or more dyes.
Food coloring additives do not include food products that have a secondary coloring effect (fruit and vegetable juices or purees, coffee, cocoa, saffron, paprika and other food products).
Food dyes do not include dyes used for coloring inedible external parts of food products (casings for cheeses and sausages, for branding meat, marking eggs and cheeses).
For certain types of food products, only certain dyes must be used 7 .
To paint the surface of some products, along with soluble forms of dyes, water-insoluble varnishes approved in accordance with the established procedure can be used, the maximum levels of which, when used, must correspond to the maximum level for soluble forms of dyes.
To increase the durability of the natural color of food products, stabilizers and color fixatives are used. 8 . To give food products shine and gloss, it is allowed to apply food additives - glazing agents - to their surface.
To correct the taste and aroma of a food product, food additives are used - enhancers and modifiers of taste and aroma. 9 .
To give food products and ready-made dishes a sweet taste, sweeteners are used - non-sugar substances. 10 .
Sweeteners are used in food products with reduced energy value(by at least 30% compared to the traditional recipe) and in special dietary products intended for people who are advised to limit their sugar intake for medical reasons. Regulatory and technical documentation and recipes for such products are agreed upon in accordance with the established procedure.
The use of sweeteners in the production of baby food products is not allowed, with the exception of specialized products for children with diabetes. It is allowed to produce sweeteners in the form of complex food additives - mixtures of individual sweeteners or with other food ingredients (fillers, solvents or food additives for other functional purposes, sugar, glucose, lactose). The mass fraction of individual sweeteners is indicated in the regulatory and technical documentation.
It is allowed to produce for retail sale of sweeteners intended for use at home and in public catering establishments, indicating on the labels the composition of the sweeteners, their mass fraction and recommendations for their use.
When selling sweeteners containing polyhydric alcohols (sorbitol, xylitol, etc.), a warning must be placed on the label: “Consumption of more than 15-20 g per day may cause a laxative effect,” and those containing aspartame - “Contains a source of phenylalanine.”
In food production technology, the use of filler carriers and filler solvents is allowed 11 .
To impart a specific aroma and taste in food production, the use of food flavorings (flavoring substances) is allowed. Food flavorings (hereinafter referred to as flavoring) do not include hydroalcoholic infusions and carbon dioxide extracts of plant materials, as well as fruit and berry juices (including concentrated ones), syrups, wines, cognacs, spices and other products.
It is not allowed to add flavorings to natural products to enhance their natural aroma (milk, bread, directly pressed fruit juices, cocoa, coffee and tea, except instant, spices, etc.).
The use of flavorings is not allowed to eliminate changes in the aroma of food products due to their spoilage or poor quality of raw materials. The use of food flavorings is allowed in the production of baby food products 12 .
The scope of application and maximum dosages of flavorings are established by the manufacturer, regulated in regulatory and technical documents and confirmed by a sanitary and epidemiological conclusion. The use of flavorings in the production of food products is regulated by duly approved technological instructions and recipes for the manufacture of these products. The content of flavorings in food products should not exceed established regulations.
In terms of safety, flavorings must meet the following requirements:
In smoke flavors, the content of benzo(a)pyrene should not exceed 2 μg/kg(l), the contribution of smoke flavors to the content of benzo(a)pyrene in food products should not exceed 0.03 μg/kg(l);
The ingredient composition of flavorings, including aromatic components, is agreed with the Russian Ministry of Health.
When using raw materials of plant origin containing biologically active substances in the production of flavorings, the manufacturer is obliged to declare their content in the finished flavorings. The content of biologically active substances in food products should not exceed standards 13 .
It is allowed to include food products (juices, salt, sugar, spices, etc.), fillers (solvents or carriers), food additives and substances (bitters, tonics and fortifying additives) with sanitary and epidemiological conclusions in the composition of flavorings.
In ready-to-eat baby food products, the content of food additives should not exceed standardized (maximum) levels.
Food additives are used in the production of human milk substitutes 14 .
When processing raw materials and food products in order to improve technology, the use of auxiliary means is allowed 15 .
Auxiliary products are regulated according to their main functional classes:
Clarifying and filtering materials, flocculants and sorbents;
Extraction and process solvents;
Catalysts;
Nutrients (feeding) for yeast;
Enzyme preparations;
Materials and carriers for enzyme immobilization;
Other aids (with other functions not listed above).
Clarifying and filtering materials, flocculants and sorbents are used in sugar production, winemaking and other sectors of the food industry. 16 .
Catalysts are used in the production of edible oils and other products 17 .
In the production of fatty products and some food additives (flavors, dyes, etc.), extraction and technological solvents are used. In the production of bread and bakery products, Nutritional yeast uses nutrients (feeder, substrate) for the yeast.
In the technology of processing raw materials and food products, it is allowed to use auxiliary means with other technological functions in accordance with the regulations 18 .
Enzyme preparations are allowed to be used in food production technology in the food industry. Enzyme activity should not be detected in prepared foods.
To obtain enzyme preparations, it is allowed to use organs and tissues of healthy farm animals, cultivated plants, as well as non-pathogenic and non-toxigenic special strains of microorganisms, bacteria and lower fungi, as sources and producers in accordance with the regulations 19 .
To standardize the activity and increase the stability of enzyme preparations, it is allowed to introduce food additives into their composition (potassium chloride, sodium phosphate, glycerin and others), permitted in accordance with the established procedure. For the production of enzyme preparations, it is allowed to use auxiliary products as immobilizing materials and solid carriers 20 .
The regulatory and technical documentation for enzyme preparations must indicate the source of the preparation and its characteristics, including primary and additional activity.
The following information must additionally be provided on strains of microorganisms that produce enzymes:
Information about the taxonomic position (generic and species name of the strain, number and original name; information about depositing in the collection of cultures and about modifications);
Materials on studies of cultures for toxigenicity and pathogenicity (for strains of representatives of genera, among which opportunistic pathogenic microorganisms are found);
Declaration on the use of strains of genetically modified microorganisms in the production of enzyme preparations.
In terms of safety, enzyme preparations must meet the following requirements:
According to microbiological indicators, enzyme preparations must meet the following requirements:
Number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM), CFU/g, no more than - 5·10 (for enzyme preparations of plant, bacterial and fungal origin), 1·10 (for enzyme preparations of animal origin, including milk-clotting ones);
Bacteria of the group of coliforms (coliforms, coliforms) in 0.1 g are not allowed;
Pathogenic microorganisms, including salmonella, in 25 g are not allowed;
E. coli in 25 g - not allowed;
Enzyme preparations should not contain viable forms of enzyme producers;
Enzyme preparations of bacterial and fungal origin should not have antibiotic activity;
Enzyme preparations of fungal origin must not contain mycotoxins (aflatoxin B, T-2 toxin, zearalenone, ochratoxin A, sterigmatocystin).
When monitoring the content of mycotoxins in enzyme preparations, it should be taken into account that mycotoxin producers are most often toxigenic strains of fungi: Aspergillus flavus and Aspergillus parasiticus - for aflatoxins and sterigmatocystin; Aspergillus ochraceus and Penicillium verrucosum, less often - Aspergillus sclerotiorium, Aspergillus melleus, Aspergillus alliaceus, Aspergillus sulphureus - for ochratoxin A; Fusarium graminearum, less commonly other Fusarium species - for zearalenone, deoxynivalenol and T-2 toxin.
Conclusion
Now the time urgently requires enriching food products with the nutrients we need. This is indicated, for example, by blood tests, which indicate a lack of folic acid, beta-carotene, iron, iodine, fluorine, and selenium. We can get the micronutrients we need from food. But, as life shows, the average Russian lacks up to 30-50% of nutrients from food. One of the ways to replenish them is the regular consumption of vitamins, premixes, and enrichment of food products with nutrients, although this is difficult from a technological point of view. Such food additives can be vitamin-mineral mixtures, prophylactic salts (iodized, low sodium), multifunctional herbal supplements (for example, wheat germ). It is also important to use selenium, which is contained in garlic and special yeast enriched with this element. The use of nutritional supplements in a person's diet can play a very important role in a person's life.
Modern technologies for preparing food products for mass consumption provide for the widespread use of various food additives. They are not necessary components of food, but without their use the choice of food products would be much poorer, and the technology would be much more complex and expensive. Without food additives, it is almost impossible to produce semi-finished products, instant meals, etc. Food additives are also necessary to improve the organoleptic properties, extend shelf life, and reduce the calorie content of food. Today, 23 classes of food additives are known. Their use is regulated by various regulations. One of the main conditions for allowing the use of food additives is toxicological safety. To establish safety, an experimental study of changes in the functional state of the body under the influence of a particular food additive is carried out.
Bibliography
Book publications.
1. A.N. Avstrievskikh, V.A. Tutelyan, B.P. Sukhanov, V.M. Pozdnyakovsky, “Dietary supplements in human nutrition”, “Publishing House of Scientific and Technical Literature”, Tomsk, 2006
2. Isupov V.P. Food additives and spices. History, composition and application. -SPb: GIORD, 2005.
3. Nechaev A. P., Bolotov V. M. Food dyes. Food ingredients(raw materials and additives). - M.: 2004. -214s.
4. Patyakovsky V. M. Hygienic fundamentals of nutrition and examination of food products. Novosibirsk: Novosibirsk University Publishing House, 2004. -431 p.
5. Nutritional supplements. Directory. St. Petersburg: “ Ut", 2006
6. Food chemistry/Nechaev A.P., Traubenberg S.E., Kochetova A.A. and others. Ed. A.P. Nechaeva. SPb.: GIORD, 2005. 592 p.
Regulatory acts and periodical literature.
7. Lukin N.D. Food additives based on sugary starch products // Food industry. 2002. No. 6. S.
8. Nechaev A.P., Smirnov E.V. Food flavorings // Food ingredients (raw materials and additives). 2004. - No. 2. - P. 8.
9. Oreshchenko A.V. Beresten A.F. About food additives and food products // Food industry. 2006. No. 6. P. 4.
10. Patrushev M.V., Voznyak M.V. Partners and competitors // Laboratory. 2004. No. 6.19
11. Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 “Hygienic requirements for the use of food additives”, approved by the Chief State Sanitary Doctor of the Russian Federation on April 18, 2003. ?(as amended on April 27, 2009).
Applications
Annex 1
Food additives prohibited in Russia.
|
Code |
Food supplement |
Technological functions |
|
E121 |
Citrus red |
Dye |
|
E123 |
Amaranth |
Dye |
|
E240 |
Formaldehyde |
Preservative |
|
E940a |
Potassium bromate |
Flour and bread improver |
|
E940b |
Calcium bromate |
Flour and bread improver |
Appendix 2
List of dyes approved for use in the Russian Federation in food production:
Appendix 3
Flavor and aroma enhancers approved for use in the Russian Federation
|
Number |
Name |
Number |
Name |
|
E 620 |
Glutamic acid |
E 631 |
5"-Disodium inosinate |
|
E 621 |
Monosodium glutamate |
E 632 |
Potassium inosinate |
|
E 622 |
Monopotassium glutamate |
E 6ZZ |
5"-Calcium Inosinate |
|
E 623 |
Monocalcium glutamate |
E 634 |
5"-Calcium ribonucleotides |
|
E 624 |
Monosubstituted ammonium glutamate |
E 635 |
5"-Disodium ribonucleotides |
|
E 625 |
Magnesium glutamate |
E 636 |
Maltol |
|
E 626 |
Guanilic acid |
E 637 |
Ethyl maltol |
|
E 627 |
5"-sodium guanylate disubstituted |
E 640 |
Glycine |
|
E 628 |
5"-potassium guanylate disubstituted |
E 641 |
L-Leucine |
|
E 629 |
5"-Calcium Guannlate |
E 642 |
Lysine hydrochloride |
|
E 630 |
Inosinic acid |
E 906 |
Benzoin resin |
Appendix 4
GM plants allowed on the market and the countries in which they can be sold.
|
Agricultural culture |
Characteristic |
Host countries |
|
Corn |
Insect resistance Herbicide resistance |
Argentina. Canada. South Africa, USA, EU countries |
|
Soya beans |
Herbicide resistance |
Argentina. Canada, South Africa, USA, EU countries |
|
Rapeseed |
Herbicide resistance |
Canada, USA |
|
Pumpkin |
Resistance to viruses |
Canada, USA |
|
Potato |
Insect resistance Herbicide resistance |
Canada. USA |
1 Nutritional supplements. Directory. St. Petersburg: “Ut”, 2006, p. 24
2 Isupov V.P. Food additives and spices. History, composition and application. - St. Petersburg: GIORD, 2005, p. 32-34.
3 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009
4 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009).
5 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009)
6 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.8).
7 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.10).
8 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.12).
9 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.14).
10 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.15).
11 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.16).
12 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 4).
13 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.17)
14 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 4, section 4.1)
15 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5).
16 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.1).
17 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.2).
18 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.5)
Use of dietary supplements
Food additives include natural compounds and synthetic substances that are specially added to food products and drinks to perform certain technological functions. The main purposes of introducing food additives into foods and drinks are:
1. Creation of new or improvement of existing technologies for the preparation and processing of food raw materials, as well as the production, packaging, transportation and storage of food products.
2. Increasing the stability and resistance of food products and drinks to various influences that worsen their quality indicators.
3. Creation and preservation of food structure.
4. Change (for the better) or preservation of the organoleptic properties and appearance of food products and drinks.
All food additives should not mask the consequences of using non-standard raw materials, carrying out technological processes in unsanitary conditions and violating technological discipline.
Food additives are divided into four groups:
1. Additives that regulate the taste and aroma of food products and drinks (flavor and aroma enhancers, flavors, sweeteners, salt and sugar substitutes, acids, acidifiers) or improve the color of food products and drinks (color stabilizers, dyes, bleaches).
2. Additives that regulate the consistency and form the texture of products (gelling agents, thickeners, foaming agents, emulsifiers, fillers, etc.).
3. Additives that increase the safety of food products and increase their shelf life (preservatives, protective gases, antioxidants and their sealants, moisture-retaining agents, anti-caking agents, film formers, stabilizers).
4. Additives that facilitate and accelerate the course of technological and biotechnological processes (enzyme preparations, leavening agents, extractants, clarifiers, drying agents, defoamers, baking and confectionery improvers, etc.).
Most food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. The above classification is based on the technological functions of food additives, which do not include substances and compounds that increase the nutritional value of food, such as vitamins, macroelements, amino acids. Food additives also include “non-nutritive substances” added to foods, usually in small quantities, to improve appearance, taste, texture, or to increase shelf life. The main reasons for the widespread use of food additives in food production include:
1. Modern development of trade at the global level, leading to the need to transport food products (including perishable and quickly stale ones) over long distances.
2. The constantly increasing demands of the modern consumer on the quality and range of food products while maintaining low costs.
3. Creation of new types of food products and drinks that meet modern requirements of nutrition science.
4. Development of new and improvement of existing technology for new and traditional food products.
Food additives must meet the following requirements:
1. This particular supplement must be tested for safety in humans.
2. The additive can be recommended within the limits of its established safety and technological necessity
provided that the use of this substance does not mislead the consumer as to the type and composition of the food and beverage in which it is added.
3. The additive must be subject to purity criteria necessary to achieve a specified level of food quality.
When determining the feasibility and effectiveness of using a food additive both in the production of traditional food products and drinks, where it has not previously been used, and when creating technology for new food products and drinks, it is imperative to take into account the characteristics of the food systems into which the food additive is added, and correctly determine the stage and the method of its application, assess the economic and social efficiency of use. It should be especially noted that the concept of rational nutrition, approved by FAO/WHO experts and adopted in the Russian Federation, presupposes the need for a certain amount of food components to enter the human body. These include organic compounds and minerals, which directly or in transformed form are classified as approved food additives (there are more than 300 of them). Of these, about 200 food additives are direct participants in metabolic physiological processes, substrates and regulators of metabolism. These are proteins, vitamins, amino acids, oligopeptides and derivatives of their compounds, glycerol esters, phosphatides and fatty acids, digestible dyes, complex and simple carbohydrates, minerals. In the process of metabolism in the human body, primarily plastic and energy types of metabolism, other food additives do not take an active part.
Food additives are understood as natural and synthetic substances deliberately introduced into food products during their production in order to impart specified quality indicators to the produced food products.
In the modern food industry, they are seeking and finding application various ways improving the quality of food products and improving the technological process of food production. The most cost-effective and easily applicable in production practice For these purposes, it turned out to be the use of food additives. In this regard, in a relatively short period, food additives have become widespread in most countries of the world. All food additives, as a rule, have no nutritional value and at best they are biologically inert, at worst they turn out to be biologically active and not indifferent to the body.
Taking into account the different levels of sensitivity and reactivity of adults, children and the elderly, pregnant and nursing mothers, people whose activities take place in conditions of one or another occupational hazard and many other conditions, the problem of food additives introduced into consumer products acquires important hygienic importance. No matter how economically beneficial the use of food additives is, they can be put into practice only if they are completely harmless. By harmlessness we should understand not only the absence of any toxic manifestations, but also the absence of long-term consequences of carcinogenic and co-carcinogenic properties, as well as mutagenic, teratogenic and other properties affecting the reproduction of offspring. Only after a comprehensive study and establishment of complete harmlessness can food additives be used in the food industry. However, in a number of countries this principle is not always followed, and the number of food additives actually used exceeds the number of those studied and approved.
Nutritional supplements according to their purpose can mainly be aimed at:
1) to increase and improve the appearance and organoleptic properties of the food product;
2) to maintain the quality of the food product during more or less long-term storage;
3) to shorten the time it takes to obtain food products (ripening, etc.).
In accordance with this, food additives, despite the target diversity, can be grouped and systematized in the following classification:
A. Food additives that provide the necessary appearance and organoleptic properties of the food product
1. Consistency improvers that maintain a given consistency.
2. Dyes that give the product the required color or shade.
3. Flavoring agents that impart a characteristic aroma to the product.
4. Flavoring substances providing taste properties product.
B. Food additives that prevent microbial and oxidative spoilage of food products
1. Antimicrobial agents that prevent bacterial spoilage of the product during storage:
a) chemicals,
b) biological agents.
2. Antioxidants – substances that prevent chemical deterioration of the product during storage.
B. Food additives necessary in the technological process of food production
1. Technological process accelerators.
2. Myoglobin fixatives.
3. Technological food additives (dough leaveners, gelling agents, foaming agents, bleaches, etc.).
D. Food quality improvers
Consistency improvers. Substances that improve consistency include stabilizers that fix and maintain the consistency achieved during the production process of the product, plasticizers that increase the plasticity of the product, softeners that give the product tenderness and more. soft consistency. The range of substances that improve consistency is quite small. For this purpose, substances of both chemical nature and natural substances of plant, fungal and microbial origin are used.
Consistency improvers are used primarily in the production of food products that have an unstable consistency and homogeneous structure. Products such as ice cream, marmalade, cheeses, jam, sausages, etc., when used in the production technology of consistency improvers, acquire new, higher quality indicators.
Food dyes used in the food industry, mainly in the confectionery and production of soft drinks, as well as in the production of some types of alcoholic beverages. The use of vegetable dyes is permitted for coloring certain types of edible fats, margarine, butter, cheeses (processed, etc.). Dyes are also used in refined sugar production, in which ultramarine is used to tint cast refined sugar.
Under aromatic substances like food additives understand natural or more often synthetic substances introduced into a food product during its production to give the food product a given aroma inherent this product nutrition.
Aromatic substances used in the food industry can be divided into 2 groups - natural (natural) and synthetic (chemical). The most widely used aromatic substances are in the confectionery and alcoholic beverage industries.
Natural aromatic substances used in the food industry include essential oils (orange, lemon, rose, anise, tangerine, mint, etc.), natural infusions (cloves, cinnamon, etc.), natural juices (raspberry, cherry), fruit and berry extracts etc. Natural aromatic substances also include vanilla (tropical orchid pods).
Under flavoring food additives understand natural and synthetic substances used in the food industry to be added to a food product in order to impart certain taste properties to it.
Flavoring substances approved for use in the food industry
Antimicrobial substances allow you to preserve the quality of perishable products for a more or less long period under conditions of slight refrigeration or even without refrigeration at normal room temperature.
Flavorings are typical food additives. At the same time, they can be classified as preservatives - preservatives, since the purpose of their use is to protect food and drinks from spoilage and mold during storage. Antimicrobial substances approved in the food industry can be systematized into the following groups.
Antiseptic agents, old and long known - benzoic and boric acids, as well as their derivatives.
Relatively new, but already well-known chemical antimicrobial agents, such as sorbic acid, etc.
Sulfurous acid preparations used for sulfitation of potatoes, vegetables, fruits, berries and their juices.
Antibiotics (nystatin, nisin, antibiotics of a number of tetracyclines).
Antioxidants (antioxidants) are substances that prevent the oxidation of fats and, thus, preventing their oxidative spoilage. Natural antioxidants include substances contained in vegetable oils - tocopherols (vitamins E), gossypol cottonseed oil, sesomol, sesame oil, etc.
Ascorbic acid, used to prevent oxidative spoilage of margarine, has antioxidant properties.
Reducing the cycle of production processes in the food industry can be achieved using process accelerators. Their use has a beneficial effect on the quality indicators of manufactured food and beverages. Particular attention is drawn to those food products and drinks in the production of which the main place is occupied by biological processes that determine the taste and nutritional properties of the resulting products. These biological production processes, including fermentation of various types and nature, product ripening and many other biological production processes, are associated with “aging”, i.e. with a time investment of greater or lesser duration. Thus, in the baking industry, the dough cycle is 5-7 hours, ripening meat requires 24-36 hours, cheese aging lasts up to several months, etc. The same applies to drinks - beer, grape and fruit wines, etc. Enzyme preparations are a promising means of accelerating ripening and other processes that require aging.
Myoglobin fixatives– substances that provide a persistent pink color to meat products. Nitrites (sodium nitrate) and nitrates (sodium nitrate) have received the most recognition as myoglobin fixatives. Potassium nitrate is also used for this purpose. Nitrites, coming into contact with meat pigments, form a red substance, which, when cooked, gives sausages a persistent pink-red color.
In addition to myoglobin fixatives, nitrates and nitrites are also used as antimicrobial agents, as well as a means of preventing early expansion of cheeses.
To the group technological food additives combine substances with various purposes that play an important role in the production technology of a particular food product.
Technological additives approved for use in the food industry
Food quality improvers. Food additives are increasingly being used as food quality improvers. Currently, the scope of application of this type of food additives mainly extends to food products, in the production technology of which biological processes occupy an important place. This primarily applies to the testing processes in bakery production, in the fermentation industry in the process of obtaining different types beer, in the production of processed cheese and the wine industry. Both chemical and enzyme preparations (urea, lecithin, orthophosphoric acid, cytases) are used as improvers.
Nutritional supplements, in the broadest sense of the term, have been used by people for centuries, and in some cases even millennia. The first food additive was probably soot, when its usefulness (along with drying and freezing) for preserving excess meat and fish may have been accidentally discovered in the Neolithic era. Fermented foods were definitely among the first processed foods. After the advent of unleavened dough, the first beer appeared, and with the development of ancient civilizations in Egypt and Sumer, the first wines appeared.
Among the first food additives was salt, which was used many millennia ago to preserve meat and fish, and to preserve pork and fish products. The ancient Chinese burned kerosene to ripen bananas and peas. Honey was used as a sweetening agent, and fruit and vegetable juices were used as coloring agents.
Such long-term use of food additives indicates their indispensability in the food industry. Food additives are still very common today (even to a greater extent) in the food industry and their role in nutrition is enormous. It would be difficult to do without preservatives and accelerators of the food production process, because they not only speed up the process of preparing food, but also improve the quality of the resulting products. But the fact is that not all supplements are safe for humans. Therefore, they are constantly being researched, some are prohibited for consumption and mass use. And despite the fact that most food additives are consumed in very small quantities, their toxicity should be zero.
Chapter 9. Nutritional supplements
9.1. Classification of food additives
In accordance with the Law “On the Quality and Safety of Food Products,” “food additives” are natural or artificial substances and their compounds specially introduced into food products during their manufacturing process in order to impart certain properties to food products and (or) preserve the quality of food products.” .
Food additives are not consumed as a food product or a regular food component. They are introduced into food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the product’s resistance to various types of spoilage, preserve the structure and appearance of the product, or intentionally change the organoleptic properties ( Fig. 9.1.).
The main goals of introducing nutritional supplements include the following results.
1. Improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food products. The additives used should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions.
2. Preservation of the natural qualities of the food product.
3. Improving the organoleptic properties of food products and increasing their stability during storage.
The use of food additives is permissible only if they, even with long-term consumption as part of the product, do not threaten human health, and provided that the technological tasks cannot be solved in any other way.
Compounds that increase the nutritional value of food and are classified as dietary supplements (amino acids, trace elements, vitamins) are not considered food additives.
Dietary supplements are sometimes called direct dietary supplements because... they are not foreign substances such as contaminants that enter food at various stages of the technological process.
Reasons for the widespread use of food additives in food production:
Modern trading methods in the context of transporting food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the shelf life of their quality;
Rapidly changing individual ideas of the modern consumer about food products, including taste and attractive appearance, low cost, ease of use;
Creation of new types of food that meet modern requirements of nutrition science (for example, low-calorie foods);
Improving the technology for producing traditional food products, creating new food products, including functional products.
Today, the number of food additives used in food production reaches 500 items; About 300 are classified in the European Community.
In Europe, a digital codification system for food additives with the letter “E” has been developed. It is included in the FAO/WHO Codex Alimentarius, Ed.2. V.1 as the International Numbering System (INS). Each food additive is assigned a digital three- or four-digit number.
Index E in combination with a three- or four-digit number is a synonym and part of the complex name of a specific chemical substance that is a food additive. Assigning the status of a food additive and an identification number with the index “E” to a specific substance has a clear interpretation, implying:
This substance has been tested for safety;
The substance may be used (recommended) within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product;
For this substance, purity criteria are established that are necessary to achieve a certain level of food quality.
The presence of a food additive in the product must be indicated on the label, and can be designated as an individual substance or as a representative of a specific functional class (with a specific technological function) in combination with code E, for example, malic acid or acidity regulator E296.
The main groups of food additives, their classification in accordance with the digital codification system are as follows:
E100-E182 - dyes;
E700-E800 - spare indexes for other possible information;
The main classes of functional additives are presented in Fig. 9.1.
Most food additives, as a rule, are not plastic materials for the human body, although some of them are biologically active substances (for example, β-carotene), so the use of foreign food ingredients requires strict regulation and special control.
In accordance with the “Principles for assessing the safety of food additives and contaminants in food products” (WHO document 1987/1991), the Russian Federation Law “On the Sanitary and Epidemiological Welfare of the Population,” state preventive and current sanitary supervision is carried out by the sanitary and epidemiological service.
Currently, the food industry widely uses complex food additives, which are industrially prepared mixtures of food additives for the same or different technological purposes, which may include, in addition to food additives and biologically active substances, some types of food raw materials (macroingredients): flour, sugar , starch, protein, spices, etc. Technological additives of complex action have become widespread in bakery technology, in the production of flour confectionery products, and in the meat industry.
In recent decades, “Technological additives” have found wide application to solve a number of technological problems:
Acceleration of technological processes (enzyme preparations, chemical catalysts for individual technological processes, etc.);
Regulating and improving the structure of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.);
Preventing clumping and caking of products;
Improving the quality of raw materials and finished products;
Improving the appearance of products;
Improving extraction;
Solving independent technological issues in the production of individual food products.
9.2. Selection of nutritional supplements
The effectiveness of the use of food additives requires the creation of a technology for their selection and application, taking into account the characteristics of the chemical structure, functional properties and nature of action of food additives, the type of product, the characteristics of raw materials, the composition of the food system, the technology for obtaining the finished product, the type of equipment, the specifics of packaging and storage.
When working with food additives for a specific functional purpose, certain stages of work may not be carried out. The scheme can be simplified by using known, well-studied nutritional supplements. But in any case, both in the production of traditional food products and in the creation of new ones, it is necessary to take into account the characteristics of the food systems into which the food additive is added, choose the correct stage and method of its introduction, and evaluate the effectiveness of use. In Fig. 9.2. shows a diagram of the development of technology for the selection and use of a new food additive.
9.3. Safety of food additives.
Toxicity assessment of coloring extracts
The most important prerequisite for the use of food additives in food production is their purity. Modern toxicology defines the toxicity of certain substances as the ability to cause harm to a living organism. Some contaminants carried by food additives into finished product, may be more toxic than the additive itself. When obtaining food additives, contamination from solvents is possible, so most countries have strict requirements for the purity of food additives.
| Eighth level | Certification of a food additive and a product containing it | NTD. Features of certification of a food additive, a product containing it |
Rice. 9.2. Selection technology development scheme
and the use of a new food additive
The primary toxicological assessment of a food additive is obtained in an acute experiment, in which the average lethal dose (LD 50) is determined on two or three species of model animals and signs of intoxication are described.
The method and conditions of administration must necessarily simulate the actual intake of the substance into the body. Taking into account the different sensitivity of laboratory animals and humans to the substance under study, animals of at least two species of both sexes are taken into the experiment. When assessing the results, extrapolation coefficients are used taking into account species and sexual sensitivity.
The LD 50 value is used to judge the degree of danger of a substance; substances with low LD values are considered toxic. The classification of substances based on acute toxicity is as follows:
Up to 15 mg/kg body weight when administered intragastrically - first class of hazard, extremely toxic substance;
15-150 mg/kg body weight - second class or highly toxic substance;
150-5000 mg/kg body weight - third class or moderately toxic substance;
More than 5000 mg/kg body weight is the fourth hazard class, a low-toxic substance.
The Joint FAO/WHO Expert Committee on Food Additives has formulated general recommendations for the research and evaluation of food additives for safety purposes, based on the fact that the dose of a food additive should be well below the level that can be harmless to the body.
Many countries have adopted the following classification of chemicals used as food additives:
Extremely toxic - LD 50 when administered orally is less than 5 mg/kg body weight;
Highly toxic - LD 50 from 5 to 50 mg/kg body weight;
Moderately toxic - LD 50 from 50 to 500 mg/kg body weight;
Low toxicity - LD 50 from 0.5 to 5 g/kg body weight;
Practically non-toxic - LD 50 from 5 to 15 g/kg body weight;
Almost harmless - LD 50 > 15 g/kg body weight.
Knowing the LD 50, using calculations it is possible to predict the threshold or subthreshold dose of a substance.
The threshold of acute action is understood as the minimum dose of a chemical substance that causes significant changes in biological parameters (compared to those of the control group of animals) that go beyond the generally accepted normal values.
The maximum non-effective dose (MND) is the one closest to the threshold (subthreshold), i.e. a harmless dose, which is then established experimentally.
In addition to establishing the MND, the permissible daily dose (ADD), permissible daily consumption (ADI) of the food additive and its maximum permissible concentration (MAC) in food products are substantiated.
ADI is the permissible daily intake (mg/day) of a substance, determined by multiplying the ADI by the average body weight (60 kg) and corresponding to the amount that a person can consume daily throughout life without risk to health.
Let's consider this situation using food coloring as an example. Thus, for toxicological assessment, natural dyes should be considered in accordance with their three main groups:
1) a dye isolated in a chemically unchanged form from known foods and used in the foods from which it is extracted at levels normally found in those foods; this product can be accepted in the same way as the food itself, without the requirement to provide toxicological data;
2) a colorant isolated in a chemically unchanged form from known foods, but used at levels above normal or in foods other than those from which it is derived; This product may require toxicological data typically required to evaluate the toxicity of synthetic dyes;
3) dye isolated from a food source and chemically altered during the manufacturing process, or natural dye isolated from a non-food source; these products require the same toxicological evaluation as synthetic dyes.
Despite numerous studies, when obtaining natural dyes from plant materials, it is not always possible to ensure consistency of composition and, thereby, consistency of color and coloring ability.
The technology for extracting dyes from raw materials also has an impact. From a toxicological point of view, it can be considered that natural dyes do not pose a health hazard, at least those that are traditionally used in the food industry.
When choosing raw materials for extracting natural dyes, it should be taken into account that some types of plants may contain toxic substances. Removing them from them to a sufficient extent is not always possible, and therefore there is no complete guarantee of the safety of using the isolated coloring matter for food purposes.
Organic dyes used to add color to foods are classified as food additives. Recently, the range of food products has increased, both those produced in Russian or joint ventures using foreign technologies, and those coming from abroad, therefore, in the process of preventive and ongoing sanitary supervision, hygienic examination and certification, it is necessary to identify food additives that can be used or may be present in some products.
It must be emphasized that the Joint FAO/WHO Expert Committee on Food Additives recognized the need to conduct toxicological studies of natural dyes and their analogues according to the same program as for synthetic ones.
IN natural conditions in plants containing dyes, as a rule, there are not individual compounds, but mixtures of substances that are more or less similar in chemical structure, therefore, extracts of dyes obtained from plants may have different properties than synthetic ones.
The author and his colleagues, based on the extracts “Elixir”, “Emerald”, “Golden”, “Copper”, “Flora”, obtained from dried parsley and corn, pumpkin pulp, rhubarb root, conducted tests to study their toxic properties. The objective of the research was to determine the degree of toxicity of natural food coloring extracts upon single entry into the body of laboratory animals through the digestive tract by establishing the average lethal dose or introducing the maximum possible concentrations.
Since the extracts “Elixir”, “Emerald”, “Golden”, “Copper”, “Flora” were obtained for use in food production as food dyes, their acute toxicity and allergenic effect were assessed.
The studies were carried out on two types of laboratory animals: outbred white mice and white Vistar rats of both sexes. The extracts were administered to the animals on an empty stomach, after which the animals were kept on a feed ration in accordance with the relevant standards for 14 days.
The extract was administered to mice weighing 20-22 g (in a group of 10 individuals) in doses of 5000, 10000 and 15000 mg/kg body weight. Extracts “Golden”, “Flora” from dried pumpkin pulp, dried rhubarb root were introduced in the form of a 30% aqueous solution, extracts “Elixir”, “Emerald”, “Copper” from dried parsley, dried corn greens, dried pumpkin pulp - in vegetable oil (15% due to poor dissolution). In the first case, distilled water served as a control, and in the other two cases, refined vegetable oil.
Rats weighing 300-320 g (6 animals per group) were administered products in doses of 10,000 mg/kg body weight: Elixir extract, Emerald extract, Copper extract - in the form of a 15% oil suspension (fractionally from - due to poor dissolution), and the “Golden” extract, the “Flora” extract - at a dose of 15,000 mg/kg in the form of a 30% aqueous solution.
After administration, the animals of the experimental groups and the control ones who received the oil were lethargic, inactive, and lethargic. This was due to the rather large volume of the introduced oil product (for mice - 1 ml, for rats - 5 ml). However, the rats became active after 2 hours, while the mice remained lethargic for 24 hours.
Discoloration of discharge (stool and urine) in the corresponding colors was noted for 36 hours. Moreover, there was no death of mice and rats in the experimental and control groups. There were no clinical manifestations of poisoning in the observed animals.
After 14 days, all animals were killed by decapitation, and parenchymal organs were taken for pathomorphological studies.
Tests have shown that in animals of both species, the histoarchitecture is preserved in the liver, hepatocytes have a beam orientation, the cytoplasm is slightly foamy, the nuclei are regular, round in shape with clear contours, the nucleoli are clearly visible. The interbeam sinusoids are not compressed. In rats, a moderate amount of lymphoid elements was noted in the periportal areas. The blood supply corresponded to the fundamental state of the organ.
In the kidneys, a clear boundary between the cortex and medulla was observed. The glomeruli were polymorphic, the capillary loops had an openwork pattern, the capsule layers were not fused, the gaps between them were not widened, and the tubular epithelium was preserved.
In the spleen, red and white pulp are clearly distinguishable. There were no signs of organ activation in the form of an increase in the size of follicles and the number of active centers. Stromal components were not changed.
It was revealed that food extracts“Elixir”, “Emerald”, “Copper”, “Golden”, “Flora”, obtained from plant materials, did not have a damaging effect on the organs of rats and mice during acute exposure. In addition, extracts containing dyes, in “acute” experiments, when administered through the stomach in the maximum possible concentrations for administration, did not have a toxic effect on the body of experimental animals.
Also, to identify the possible allergenic properties of the coloring extracts “Flora”, “Elixir”, “Copper”, “Golden”, “Emerald”, studies were carried out by combined sensitization of guinea pigs.
Animals weighing 300-350 g with white spots (6 animals per group) were used in the experiment. Animals of the experimental groups were sensitized into the skin of the outer surface of the ear at a dose of 200 μg of each product in 0.02 ml of saline plus 7 epicutaneous oil applications. Control animals were injected with saline in the same volume into the skin of the ear.
Epicutaneous applications were carried out for 7 days on a clipped area (2x2 cm) of the sides of animals with light spots on oil (fat-soluble extracts “Elixir”, “Emerald”, “Copper”) and water (water-soluble extracts “Flora”, “Golden”) in ratio 1:2.
Sensitization was detected 14 days after a skin drop test was performed on the opposite side of experimental and control animals, one drop at a test concentration of 1:2, the irritation reaction was taken into account visually after 24 hours.
Thus, when assessing the test result, no skin irritation reaction was found in all cases. There was no hyperemia, no increase in skin folds was observed, skin temperature was similar to control animals. No allergenic effects from the coloring extracts were detected.
In connection with the above, under the conditions of the experiment, samples of extracts containing natural coloring substances from dried rhubarb root, dried parsley, dried corn, and dried pumpkin pulp did not have a toxic effect on laboratory animals. As was established in the experiment, the average lethal dose (LD 50) was more than 15,000 mg/kg body weight.
In general, the data obtained indicate that there was no clinical poisoning in the experimental animals, therefore, based on the research results according to the GOST 12.1.007-76 classification, the extracts “Elixir”, “Emerald”, “Golden”, “Copper”, “Flora” were classified as fourth class - low toxic. And according to the international classification, coloring extracts based on dried parsley, dried corn, dried pumpkin pulp, and dried rhubarb root are practically non-toxic.
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