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1.
Braz. j. biol ; 83: e250550, 2023. tab, graf
Article in English | LILACS, VETINDEX | ID: biblio-1345536

ABSTRACT

Abstract Vanillin is the major component which is responsible for flavor and aroma of vanilla extract and is produced by 3 ways: natural extraction from vanilla plant, chemical synthesis and from microbial transformation. Current research was aimed to study bacterial production of vanillin from native natural sources including sewage and soil from industrial areas. The main objective was vanillin bio-production by isolating bacteria from these native sources. Also to adapt methodologies to improve vanillin production by optimized fermentation media and growth conditions. 47 soil and 13 sewage samples were collected from different industrial regions of Lahore, Gujranwala, Faisalabad and Kasur. 67.7% bacterial isolates produced vanillin and 32.3% were non-producers. From these 279 producers, 4 bacterial isolates selected as significant producers were; A3, A4, A7 and A10. These isolates were identified by ribotyping as A3 Pseudomonas fluorescence (KF408302), A4 Enterococcus faecium (KT356807), A7 Alcaligenes faecalis (MW422815) and A10 Bacillus subtilis (KT962919). Vanillin producers were further tested for improved production of vanillin and were grown in different fermentation media under optimized growth conditions for enhanced production of vanillin. The fermentation media (FM) were; clove oil based, rice bran waste (residues oil) based, wheat bran based and modified isoeugenol based. In FM5, FM21, FM22, FM23, FM24, FM30, FM31, FM32, FM34, FM35, FM36, and FM37, the selected 4 bacterial strains produced significant amounts of vanillin. A10 B. subtilis produced maximum amount of vanillin. This strain produced 17.3 g/L vanillin in FM36. Cost of this fermentation medium 36 was 131.5 rupees/L. This fermentation medium was modified isoeugenol based medium with 1% of isoeugenol and 2.5 g/L soybean meal. ech gene was amplified in A3 P. fluorescence using ech specific primers. As vanillin use as flavor has increased tremendously, the bioproduction of vanillin must be focused.


Resumo A vanilina é o principal componente responsável pelo sabor e aroma do extrato de baunilha e é produzida de três formas: extração natural da planta da baunilha, síntese química e transformação microbiana. A pesquisa atual teve como objetivo estudar a produção bacteriana de vanilina a partir de fontes naturais nativas, incluindo esgoto e solo de áreas industriais. O objetivo principal era a bioprodução de vanilina por meio do isolamento de bactérias dessas fontes nativas. Também para adaptar metodologias para melhorar a produção de vanilina por meio de fermentação otimizada e condições de crescimento. Foram coletadas 47 amostras de solo e 13 de esgoto de diferentes regiões industriais de Lahore, Gujranwala, Faisalabad e Kasur; 67,7% dos isolados bacterianos produziram vanilina e 32,3% eram não produtores. Desses 279 produtores, 4 isolados bacterianos selecionados como produtores significativos foram: A3, A4, A7 e A10. Esses isolados foram identificados por ribotipagem como fluorescência A3 Pseudomonas (KF408302), A4 Enterococcus faecium (KT356807), A7 Alcaligenes faecalis (MW422815) e A10 Bacillus subtilis (KT962919). Os produtores de vanilina foram posteriormente testados para produção aprimorada de vanilina e foram cultivados em diferentes meios de fermentação sob condições de crescimento otimizadas para produção aprimorada de vanilina. Os meios de fermentação (FM) foram: à base de óleo de cravo, à base de resíduos de farelo de arroz (resíduos de óleo), à base de farelo de trigo e à base de isoeugenol modificado. Em FM5, FM21, FM22, FM23, FM24, FM30, FM31, FM32, FM34, FM35, FM36 e FM37, as 4 cepas bacterianas selecionadas produziram quantidades significativas de vanilina. A10 B. subtilis produziu quantidade máxima de vanilina. Essa cepa produziu 17,3 g / L de vanilina em FM36. O custo desse meio de fermentação 36 foi de 131,5 rúpias / L. Esse meio de fermentação foi um meio à base de isoeugenol modificado com 1% de isoeugenol e 2,5 g / L de farelo de soja. O gene ech foi amplificado em A3 P. fluorescence usando primers específicos para ech. Como o uso da vanilina como sabor aumentou tremendamente, a bioprodução da vanilina deve ser focada.


Subject(s)
Benzaldehydes/metabolism , Flavoring Agents/metabolism , Bacillus subtilis/metabolism , Industrial Microbiology , Pseudomonas fluorescens/metabolism , Enterococcus faecium/metabolism , Culture Media , Alcaligenes faecalis/metabolism , Fermentation
2.
ABCS health sci ; 47: e022305, 06 abr. 2022. tab
Article in English | LILACS | ID: biblio-1391922

ABSTRACT

Introduction: Monosodium glutamate (MSG) is known as a flavor-enhancing compound and also the fifth basic taste (umami). About the safety of using MSG as a food additive, some studies show indications that there is no threat and others showthe opposite. There is no consensus about the advantages and disadvantages of using MSG. Objective: To systematically review studies in the international literature on the knowledge of the pros and cons of using glutamate in food. Methods: Systematic review of studies published in journals indexed in ScienceDirect and PubMed databases. Articles published until 2020 were included. The aspects involving the advantages and disadvantages were discussed, as well as the health risks related to the MSG intake from diet. Results: The revised studies showed that MSG can reduce the amount of sodium in foods without modifying flavor. Although authorities indicate that MSG is safe for human consumption, some studies highlight that health risk is real. The use of MSG is still controversial because there are some misunderstandings in the applied amounts of MSG absorption and metabolism. Conclusion: MSG is widely applied in industrial and homemade food. The need for further studies is crucial, and aspects such as metabolism and amounts of MSG effectively consumed must be better evaluated.


Subject(s)
Sodium Glutamate , Flavoring Agents , Food Preservatives , Risk Assessment
3.
Int. j. morphol ; 39(4): 984-988, ago. 2021. graf
Article in Spanish | LILACS | ID: biblio-1385470

ABSTRACT

RESUMEN: En la actualidad, existen múltiples modelos experimentales de obesidad, unos de ellos es la utilización de glutamato monosódico (GMS), un potenciador del sabor ampliamente utilizado en industria alimentaria. Este GMS ha sido relacionado con obesidad, diabetes, insulino resistencia, así como en alteraciones en múltiples órganos, tales como testículos, riñón e hígado, entre otros. Ha sido reportado el efecto del GMS en estructuras orales, tales como las glándulas salivales, alterando su morfología y función. La relación del efecto del GMS frente a tejidos dentarios no ha sido reportada, siendo esto relevantes debido a la información que proporciona a disciplinas tales como arqueología científica, identificación forense, paleoecología y odontología. El objetivo del estudio fue observar la modificación de los elementos en la superficie dental, en un modelo de obesidad inducida por GMS, en ratas. Se utilizaron 12 ratas neonatas Sprague Dawley machos, divididas en dos grupos según exposición a GMS (Grupo Control y Grupo GMS 1: 4 mg/g peso de GMS, 5 dosis, mantenidas 16 semanas. Fue calculado el índice de masa corporal (IMC) e Índice de Lee, además de ser analizados el porcentaje de masa de los elementos C, O, Na, P, Ca, Fe y K en la superficie dental, mediante análisis semicuantitativo. Los resultados indican que GMS indujo obesidad en las ratas, así como alteraciones en los porcentajes de masa de los elementos en la superficie dental, evidenciándose disminución de Ca, P y O, además de aumentos en C y Fe. Según reportes previos, la obesidad inducida por GMS, causa alteraciones en secreción y composición salival, elemento íntimamente relacionado con la composición del esmalte, lo que vendría a explicar nuestros resultados. Entender la composición superficial del esmalte superficial podría ayudarnos a comprender de mejor manera la relación entre caries dentaria y obesidad.


SUMMARY: Monosodium glutamate (MSG) is a flavor enhancer widely used in the food industry. It has been associated with obesity, diabetes, insulin resistance, as well as alterations in multiple organs, such as testicles, kidney, liver, among others. While its effect on oral structures such as the salivary glands has been reported, the impact on dental tissues has not been described. Since this information is also relevant in fields such as forensic identification, palaeoecology and dentistry, the objective of the study was to observe alterations on the tooth surface in a model of obesity in rats induced by MSG. Twelve neonate male Sprague Dawley rats were used, divided into two groups according to MSG exposure (Control Group and MSG1 Group: 4 mg / g weight of MSG, 5 doses were maintained for 16 weeks. Body mass index (BMI) and Lee's index as well as mass percentage of elements C, O, Na, P, Ca, Fe and K on the tooth surface were evaluated by semi-quantitative analysis. In addition to increases in C and Fe, results indicate that MSG induced obesity and alterations in the percentages of mass on the tooth surface in rats, showing a decrease in Ca, P and O, According to previous reports, MSG induced obesity causes alterations in secretion and salivary composition, an aspect closely related to enamel composition, thus explaining our results. Enhanced knowledge of enamel surface composition may help improve our understanding of the relationship between dental caries and obesity.


Subject(s)
Animals , Male , Rats , Sodium Glutamate/adverse effects , Dental Enamel/drug effects , Flavoring Agents/adverse effects , Obesity/chemically induced , Sodium Glutamate/administration & dosage , Body Mass Index , Rats, Sprague-Dawley , Dental Caries/chemically induced , Disease Models, Animal , Flavoring Agents/administration & dosage
4.
Rev. méd. Urug ; 37(2): e37206, 2021. tab, graf
Article in Spanish | LILACS, BNUY | ID: biblio-1289847

ABSTRACT

Resumen: Introducción: los productos de tabaco están diseñados para ser atractivos, introduciéndose últimamente elementos aditivos y saborizantes. En Uruguay existen normativas que evitan la publicidad en cualquiera de sus formas, por esto, la atracción del propio producto de tabaco a través de su sabor y diseño es un factor importante para la elección por parte de los fumadores, en particular, jóvenes. Es relevante conocer qué productos se encuentran disponibles en nuestro medio y cuáles son accesibles cerca de centros educativos. Material y método: se realizó un estudio descriptivo, observacional, prospectivo de corte transversal. El protocolo de trabajo de campo se adaptó del Sistema de Vigilancia de paquetes de Tabaco de la Universidad de Johns Hopkins. Resultados: se identificaron 23 variedades. El 34,78% de los productos fueron saborizados, estando disponibles en 86,67% de los puntos de venta. Todas las cajas de los saborizados tenían alguna referencia que indicaba su condición. En la mitad, la marca sugería la presencia de sabor o su activación. El 87,5% de los filtros se referían a la activación del sabor y 37,5% agregaban caracteres tecnológicos para éste; 75% tenía sabor a menta y 24% doble sabor. Solo 39,1% tenía información de protección al menor. Conclusiones e implicancias: hay una gran disponibilidad de productos de tabaco saborizados, incrementado la variedad en los últimos años, siendo en Uruguay menor que en otros países. En ausencia de regulación específica sobre aditivos y saborizantes, los países podrían disminuir la oferta implementando presentación única por marca y prohibición total de la publicidad.


Summary: Introduction: tobacco products are designed to be attractive, and recently, flavour additives have been introduced in the market. In Uruguay, regulations in force prohibit all forms of publicity for these products. For this reason, attracting consumers to tobacco products by means of flavour and design constitutes an important factor in smokers' choice, in particular the young. Learning about products available in our market and those that are close to educational centers is relevant. Method: descriptive, observational, prospective and transversal study. The field work protocol was adapted from the Johns Hopkins University Tobacco Pack Surveillance System Project. Results: 23 varieties were identified. 34.78% of the products were flavoured, and they were available in 86,67% points of sale. All flavoured products' packs included a reference to its condition. In 50% of them, the brand suggested the presence or activation of flavour. 87.5% of filters referred to flavor activation and 37.5% added technological traits. 75% were mint flavoured and 24% were double-flavoured. Only 39.1% included minor protection information. Conclusions: there is great availability of flavoured tobacco products, the variety being greater in recent years, although lower in Uruguay if compared to other countries. In the absence of specific regulations on additives and flavouring substances, countries could reduce the offer by implementing a single presentation by brand and the complete banning of publicity.


Resumo: Introdução: os produtos do tabaco são projetados para serem atraentes, com aditivos e elementos aromatizantes recentemente introduzidos. No Uruguai, existem normas que proíbem a publicidade em qualquer de suas formas, portanto, a atração do próprio produto do tabaco pelo seu sabor e design é um fator importante na escolha dos fumantes, principalmente dos jovens. É importante saber quais produtos estão disponíveis em nosso ambiente e quais estão disponíveis próximos a centros educativos. Material e métodos: foi realizado um estudo transversal descritivo, observacional e prospectivo. O protocolo de trabalho de campo foi adaptado do Sistema de Vigilância de Pacotes de Tabaco da Universidade Johns Hopkins. Resultados: foram identificadas 23 marcas diferentes. 34,78% dos produtos eram aromatizados, estando disponíveis em 86,67% dos pontos de venda. A embalagem de todas as marcas com sabor tinha alguma referência indicando essa característica. A metade delas indicava a presença do sabor ou sua ativação. 87,5% dos filtros referiram-se à ativação do sabor e 37,5% agregaram sus características tecnológicas. 75% tinham sabor mentolado e 24% dois sabores. Apenas 39,1% possuíam informações de proteção à criança. Conclusões e implicações: há uma grande disponibilidade de produtos de tabaco aromatizados, e a variedade tem aumentado nos últimos anos, sendo menor no Uruguai que em outros países. Na ausência de regulamentação específica sobre aditivos e aromatizantes, os países poderiam reduzir a oferta implementando uma apresentação única por marca e a proibição total da publicidade.


Subject(s)
Adolescent , Young Adult , Tobacco Use Disorder , Tobacco-Derived Products Packing , Tobacco-Derived Products Labeling , Tobacco Products , Tobacco-Derived Products Publicity , Flavoring Agents , Direct-to-Consumer Advertising
5.
Int. j. morphol ; 38(4): 1112-1119, Aug. 2020. tab, graf
Article in English | LILACS | ID: biblio-1124903

ABSTRACT

Monosodium glutamate (MSG) is a flavor enhancer widely used in the food industry, with obesogenic properties, in addition to causing alterations in the oral cavity. The aim of the study was to observe the morphofunctional changes in the parotid gland after the administration of MSG in rats. 18 newborn male Sprague Dawley rats were used, divided into three groups (Control group; MSG1 group: 4 mg/g weight of monosodium glutamate, 5 doses, kept for 8 weeks, and MSG2 group: 4 mg/g weight of MSG, 5 doses, kept for 16 weeks). The body mass index (BMI) was calculated, and the salivary flow, pH, a-amylase activity, Na, Cl, K and Ca were analyzed by quantitative analysis. After euthanasia by ketamine/xylazine overdose, parotid volume was analyzed and stereology was performed. MSG administration caused an increase in BMI and a decrease in parotid volume as well as a reduction in salivary flow and pH and an increase in a-amylase activity, also increasing the salivary sodium and chlorine levels. Alterations in the normal stereological parameters of the gland were observed. Exposure to MSG caused morphofunctional alterations at parotid gland.


El glutamato monosódico (MSG), es un potenciador del sabor ampliamente utilizado en la industria alimentaria. Diversos estudios han propuesto la relación entre éste y el desarrollo de obesidad, además de provocar alteraciones en la cavidad oral. El objetivo del estudio fue observar los cambios morfofuncionales a nivel de la glándula parótida, posterior a la administración de MSG en ratas. Se utilizaron 18 ratas neonatas Sprague Dawley machos, divididas en tres grupos según su tiempo de exposición y dosis a MSG (Grupo Control, Grupo MSG1: 4 mg/g peso de glutamato monosódico, 5 dosis, mantenidas 8 semanas, Grupo MSG2: 4 mg/g peso de MSG, 5 dosis, mantenidas 16 semanas. Fue calculado el índice de masa corporal (BMI), además de ser analizado el flujo salival, pH, actividad de α-amilasa, y Na, Cl, K y Ca mediante análisis semicuantitativo. Luego de la eutanasia por sobredosis de ketamina/xilasina, las glándulas parótidas fueron extraídas y analizado su volumen y fueron procesadas para histología, y estudio estereológico. La administración de MSG causó aumento en BMI y disminución del volumen parotídeo, además de disminución del flujo y pH salival, así como aumento en actividad de la a-amilasa, aumentando además los niveles de sodio y cloro salival. Fueron observadas alteraciones a nivel de los parámetros estereológicos normales de la glándula. La exposición a MSG causó alteraciones morfofuncionales a nivel parotídeo, observándose una disminución del volumen de la glándula, acompañado de alteraciones en el adenómero y conductos estriados de la glándula, implicados en la producción, secreción y modificación de la saliva, la cual se vio alterada, en el flujo, pH, y en sus componentes.


Subject(s)
Animals , Male , Rats , Parotid Gland/drug effects , Sodium Glutamate/administration & dosage , Flavoring Agents/administration & dosage , Saliva/chemistry , Sodium/analysis , Sodium Glutamate/pharmacology , Time Factors , Body Mass Index , Chlorine/analysis , Analysis of Variance , Rats, Wistar , alpha-Amylases/analysis , Flavoring Agents/pharmacology , Hydrogen-Ion Concentration
6.
Salud Publica Mex ; 62(6): 820-828, 2020. tab, graf
Article in Spanish | LILACS | ID: biblio-1395118

ABSTRACT

Resumen: Objetivo: Calcular la prevalencia de consumo de cigarros con cápsula de sabor, la proporción de uso entre los usuarios de tabaco en la población mexicana de 10 años o más, y los factores asociados a su consumo. Material y métodos: Se utilizó la Encuesta Nacional de Salud y Nutrición 2018-19. Se utilizó un modelo Poisson para obtener la razón de prevalencias del uso de cigarros con cápsulas de sabor ajustando por sexo, edad, educación e índice de bienestar. Resultados: El 6.6% de los mexicanos fuma cigarros con cápsulas de sabor, lo que corresponde a 43% del total de usuarios de tabaco. Las mujeres, adolescentes y adultos jóvenes son los grupos con la mayor proporción de consumo. Conclusiones: México tiene una alta prevalencia de consumo de cigarros con cápsula de sabor. Para reducirla, se deben implementar políticas para prohibir la venta de cigarros con saborizantes y eliminar los diseños atractivos en las cajetillas de los cigarros.


Abstract: Objective: To estimate the prevalence of flavor capsule cigarette, use among Mexicans who are 10 years and older, to determine the proportion of smokers who use flavor capsules, and to characterize the sociodemographic correlates of flavor capsule cigarette use. Materials and methods: Data came from the National Health and Nutrition Survey 2018-19. The prevalence and proportion of flavor capsule cigarette use were estimated by sex, age, education, and wealth. Poisson models were used to evaluate sociodemographic factors associated with flavor capsule cigarette use. Results: Among Mexicans, the prevalence of flavor capsule cigarettes use was 6.6%, which is 43% of all smokers. Women, adolescents, and young adults were more likely than other groups to use flavor capsule cigarettes. Conclusions: Mexicans report a high prevalence of flavor capsule cigarette use. Banning cigarettes with flavors may reduce the appeal of smoking, particularly for youth and women.


Subject(s)
Adolescent , Female , Humans , Male , Young Adult , Tobacco Products , Flavoring Agents , Electronic Nicotine Delivery Systems , Prevalence , Smokers , Mexico/epidemiology
7.
Braz. dent. sci ; 23(1): 1-7, 2020. tab
Article in English | LILACS, BBO | ID: biblio-1049765

ABSTRACT

Objetivo: O objetivo deste estudo foi avaliar o efeito in vitro de águas aromatizadas no esmalte dental humano utilizando um método gravimétrico. Material e Métodos: As superfícies linguais dos molares inferiores foram utilizadas para obter amostras de esmalte. O esmalte (n = 3) foi lavado, seco, e posteriormente imerso em 6 diferentes águas aromatizadas com gás disponíveis na região, e avaliado periodicamente por até 9 dias através de análise gravimétrica. Além disso, as medições de pH das águas aromatizadas foram registradas. Resultados: Todas as águas aromatizadas testadas apresentaram valores de pH abaixo do pH crítico. Os testes t pareados demonstraram reduções significativas na massa média do grupo para todas as amostras de esmalte desde o primeiro dia após a imersão em água com sabor, em comparação com as medições de referência. Reduções adicionais na massa média continuaram até o nono dia de imersão. Conclusão: As águas aromatizadas são potencialmente erosivas para as amostras de esmalte humano, sendo o efeito erosivo cumulativo ao longo do tempo. (AU)


Objective: The aim of this study was to assess the in vitro effect of flavored waters on human tooth enamel using a gravimetric method. Lingual surfaces of lower molars were used to obtain enamel specimens. Material and Methods: Enamel (n=3) was washed and dried, immersed in 6 flavors of locally available flavored sparkling water and assessed using gravimetric analysis, periodically for up to 9 days. Additionally, pH measurements of the flavored waters were recorded. Results: All the tested flavored waters showed pH values below that of critical pH. Paired t-tests demonstrated significant reductions in the mean group mass for all enamel specimens from as early as day 1 after immersion in flavored water, compared to baseline measurements. Further reductions in mean mass continued up to day 9 of immersion. Conclusion: Flavored waters are potentially erosive to human enamel specimens with the erosive effect being cumulative over time. (AU)


Subject(s)
Humans , Tooth Erosion , Dental Enamel , Gravimetry , Carbonated Water , Flavoring Agents , Time Factors , In Vitro Techniques , Carbonated Water/analysis , Hydrogen-Ion Concentration , Molar
8.
Rev. Inst. Adolfo Lutz (Online) ; 78: 1-21, dez. 2019. tab
Article in Portuguese | LILACS, CONASS, ColecionaSUS, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO | ID: biblio-1146688

ABSTRACT

A defumação é um processo rotineiramente empregado nos alimentos como técnica de conservação, e uma maneira de proporcionar as características sensoriais específicas. Entretanto, o processo pode levar à formação de hidrocarbonetos policíclicos aromáticos (HPAs), que são compostos com dois ou mais anéis aromáticos condensados, alguns deles considerados carcinogênicos, mutagênicos e teratogênicos. Estudos em diversos países indicam que a contaminação de produtos cárneos defumados por diferentes HPAs é elevada e frequente, e desta maneira pode apresentar risco à saúde humana. O Brasil tem sido um dos maiores consumidores de carne no mundo, com tendência de aumentar o consumo de alimentos processados, e não é conhecida a real exposição da população aos HPAs pela ingestão de produtos cárneos defumados. Não há dados nacionais recentes quanto à contaminação destes alimentos com estes produtos. Considerando este panorama, o presente trabalho tem como objetivo realizar a revisão das principais metodologias analíticas, dos aspectos regulatórios e dos níveis de HPAs detectados em produtos cárneos defumados. Ademais, são apresentadas as maneiras de reduzir a contaminação dos alimentos por estes compostos. (AU)


Smoking is a common process employed in food as a conservation technique, as well as to provide the specific sensory characteristics. However, the process can lead to the formation of polycyclic aromatic hydrocarbons (PAHs), which are composed of two or more fused aromatic rings, and some of them are considered carcinogenic, mutagenic and teratogenic. Studies conducted in several countries indicate that contamination of smoked meat products by different PAHs is high and frequent, and it may cause a risk to human health. Although Brazil has been one of the largest consumers of meat in the world, with a trend to increase the consumption of processed foods, it has not known the real population exposure to PAHs by consuming the smoked meat products. There is no recent national data on the contamination of these foods. Considering this scenario, this study aimed at reviewing the main analytical methodologies, the regulatory aspects and the levels of PAHs found in the smoked meat products. In addition, the forms to reduce the contamination by these compounds are presented. (AU)


Subject(s)
Food Contamination , Evaluation Studies as Topic , Flavoring Agents , Hydrocarbons , Meat
9.
Prensa méd. argent ; Prensa méd. argent;105(4): 197-204, jun 2019. graf, tab
Article in English | LILACS, BINACIS | ID: biblio-1045909

ABSTRACT

The article is dedicated to the development of a multicomponent high-protein product for the nutrition of physically active individuals. The possibility to introduce flavoring fillers and a biologically active supplement in the milk and vegetable base of fermented whipped dessert has been established, and the expediency thereof has been justified. Based on a mathematical model, the possibility of preparing dessert systems with the specified optimum parameters has been confirmed. The influence of nondairy protein components on the improvement of functional and technological properties of multicomponent mixtures for desserts has been revealed. It has been demonstrated that the inclusion of desserts with specified optimum parameters in the diet will have a positive effect on increasing the body's adaptive capacity.


Subject(s)
Humans , Food, Fortified , Dietary Supplements , Foods for Persons Engaged in Physical Activities , Flavoring Agents , Fermented Foods
10.
Hig. Aliment. (Online) ; 33(288/289): 2918-2922, abr.-maio 2019. tab, graf
Article in Portuguese | LILACS, VETINDEX | ID: biblio-1482485

ABSTRACT

A marinação é uma técnica que preserva carnes bovinas, aves e pescado. O objetivo deste trabalho foi desenvolver e analisar sensorialmente carne bovina e de frango marinadas em tucupi e azeite (P1) e suco de beterraba e vinho tinto (P2). Inicialmente as carnes foram cortadas, imersas em salmoura, filtradas, imersas em solução de marinação e aquecidas em chapa elétrica. Os resultados da análise sensorial mostraram que o índice de aceitabilidade dos marinados para cor foram 84,55 e 84,82%, sabor 84,01 e 84,82% textura 86,45 e 85,91%, aroma 86,72 e 85,37% e impressão global de 88,89 e 87,53% para P1 e P2 respectivamente. Conclui-se que os marinados foram bem aceitos, e que os ingredientes utilizados além de melhorarem as propriedades sensoriais das carnes, contribuíram para inovação destes produtos, tornando-os mais atrativos aos provadores.


Subject(s)
Flavoring Agents , Meat , Food Preservation , Manihot , Wine
11.
Hig. Aliment. (Online) ; 33(288/289): 3002-3006, abr.-maio 2019. tab
Article in Portuguese | LILACS, VETINDEX | ID: biblio-1482502

ABSTRACT

Neste trabalho foi elaborado um iogurte com probiótico de leite de cabra adicionado de chocolate e café. As etapas inerentes à produção seguiram a sequência desde a reconstituição do leite em pó de cabra até o controle final do produto. Os ensaios físico-químicos comprovaram a qualidade do iogurte produzido, com os parâmetros dentro das faixas exigidas pela legislação brasileira. A acidez do produto final foi de 7,05 (% de ácido láctico). Do ponto de vista microbiológico, o fermentado apresentou valores de acordo com regulamento técnico IN nº 46/2007 e a RDC n°12/2001. A contagem das bactérias ácido lácticas constatou o número de células viáveis de BAL acima de 107 durante o período de 35 dias após o processamento, demonstrando acordo com o regulamento técnico vigente.


Subject(s)
Flavoring Agents , Chemical Phenomena , Yogurt/microbiology , Probiotics , Goats , Cultured Milk Products
12.
Rev. argent. microbiol ; Rev. argent. microbiol;50(4): 436-446, Dec. 2018. ilus, tab
Article in Spanish | LILACS | ID: biblio-977268

ABSTRACT

Las levaduras, durante el proceso de elaboración de cerveza, producen más de 500 compuestos químicos; estos pueden impactar tanto negativa como positivamente en las características organolépticas de la cerveza. En los últimos años, y en particular gracias al avance de la biología molecular y la genómica, se han logrado progresos notables en el conocimiento de las bases moleculares y celulares de la síntesis y regulación de muchos de estos compuestos que inciden en lo que se denomina flavor (aroma y sabor) de la cerveza. Este artículo está enfocado en los ésteres responsables del aroma y el sabor floral y frutado de la cerveza. La formación de estos ésteres depende de diversas enzimas y de factores como la concentración de nutrientes presente en el mosto, la cantidad de oxígeno y dióxido de carbono disuelto, la temperatura de fermentación y, principalmente, la genética de la levadura utilizada. En esta revisión se brinda información de cómo se originan los ésteres y cómo los diferentes parámetros fermentativos impactan en las concentraciones finales de estos compuestos y en la calidad del producto terminado.


During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product.


Subject(s)
Saccharomyces cerevisiae/metabolism , Esters/metabolism , Flavoring Agents
13.
Acta toxicol. argent ; 26(2): 65-70, set. 2018. tab
Article in English | LILACS | ID: biblio-989213

ABSTRACT

Food flavorings in general are few studied for the toxicological aspect. This condition justifies toxicity, cytotoxicity and genotoxicity assessments of the substances. In the present study, the toxicity of banana, cherry and hazelnut flavorings was evaluated in meristematic cells of roots of Allium cepa, in pure form (as marketed) and in the concentrations of 12.5; 25 and 50%, after 24 and 48 hours of exposure. Toxic potential of these food additives was also evaluated against Artemia salina nauplii at concentrations of 0.78; 1.56; 3.12; 6.25; 12.5; 25 and 50%, after 24 hours of exposure. The three additives, in all treatments and times of analysis considered, caused significant inhibition of cell division in A. cepa, however did not cause cellular alterations to the evaluated meristems. These food flavorings also caused significant mortality to micro crustaceans with LC50<100 μg/mL. From this, under the conditions of mentioned analyzes, cherry, banana and hazelnut flavorings induced significant toxicity and cytotoxicity to the bioassays used.


En general, los aspectos toxicológicos de los saborizantes de los alimentos son poco estudiados. Esta condición justifica las evaluaciones de toxicidad, citotoxicidad y genotoxicidad de estas sustancias. En el presente estudio, se evaluó la toxicidad de los aromas de plátano, cereza y avellana en células meristemáticas de raíces de Allium cepa, en forma pura (según comercializa) y en concentraciones de 12.5; 25 y 50%, después de 24 y 48 horas de exposición. El potencial tóxico de estos aditivos alimentarios también se evaluó frente a nauplios de Artemia salina a concentraciones de 0,78; 1,56; 3.12; 6.25; 12.5; 25 y 50%, después de 24 horas de exposición. Los tres aditivos, en todos los tratamientos y tiempos de análisis considerados, causaron inhibición significativa de la división celular en A. cepa, sin embargo, no causaron alteraciones celulares a los meristemos evaluados. Estos saborizantes alimentarios también causaron una mortalidad significativa a microcrustáceos con LC50 <100 μg/ mL. A partir de esto, bajo las condiciones de los análisis descriptos, los aromatizantes de cereza, plátano y avellana indujeron toxicidad significativa y citotoxicidad para los bioensayos utilizados.


Subject(s)
Artemia/cytology , Meristem/cytology , Onions/cytology , Flavoring Agents/toxicity , Flavoring Agents/chemistry
14.
Braz. j. biol ; Braz. j. biol;78(2): 306-310, May-Aug. 2018. tab
Article in English | LILACS | ID: biblio-888877

ABSTRACT

Abstract The goal of this study was to analyze cytotoxicity, genotoxicity and mutagenicity to bone marrow cells of mice of nature identical synthetic flavorings, passion fruit and strawberry, and artificial synthetic flavorings, vanilla, chocolate, tutti-frutti and cookie, at doses 0.5; 1.0; 2.0; 5.0 and 10.0 mL/kg. The additives were given to the animals by gavage in a single daily application for seven days. Data were subjected to analysis of variance (ANOVA) followed by post Tukey's post hoc test, p <0.05. Animals treated with 2.0; 5.0 and 10.0 mL/Kg of flavorings chocolate, strawberry and cookie, and 5.0 and 10.0 mL/Kg of flavorings vanilla and passion fruit died on the fifth and sixth day of the experiment, respectively. The doses 0.5 and 1.0 mL/Kg of the six additives significantly reduced erythropoiesis in the examined tissue. Also, treatments 0.5 and 1.0 mL/Kg of chocolate, and 1.0 mL/Kg of strawberry and biscuit induced the formation of micronuclei in the bone marrow erythrocytes, at a significant frequency. Therefore, under the study conditions, the six microingredients analyzed were cytotoxic and genotoxic, and additives strawberry, chocolate and cookie were also mutagenic in at least one of the evaluated doses.


Resumo Os aromatizantes são essenciais para a indústria na confecção de alimentos industrializados. Porém, pouco se sabe sobre o potencial tóxico desses microingredientes alimentares. Dessa forma, objetivou-se neste trabalho analisar, em células de medula óssea de camundongos, a citotoxicidade, genotoxicidade e mutagenicidade de aromatizantes alimentares sintéticos idênticos ao natural, de maracujá e morango, e artificiais, de baunilha, chocolate, tutti-frutti e biscoito, nas doses 0,5; 1,0; 2,0; 5,0 e 10,0 mL/Kg. Os aditivos foram administrados aos animais via gavagem em aplicação diária única durante sete dias. Os dados obtidos foram submetidos ao procedimento estatístico ANOVA com pós teste de Tukey, com p < 0.05. Os animais tratados com 2,0; 5,0 e 10,0 mL/Kg dos aromatizantes de chocolate, morango e biscoito, e 5,0 e 10,0 mL/Kg dos aromatizantes de baunilha e maracujá vieram a óbito no quinto e sexto dia de experimento, respectivamente. As doses 0,5 e 1,0 mL/Kg dos seis aditivos reduziram significativamente a eritropoiese do tecido analisado. Ainda, os tratamentos 0,5 e 1,0 mL/kg de chocolate, e 1,0 mL/Kg de morango e biscoito induziram a formação de micronúcleos aos eritrócitos de medula em frequência significante. Portanto, nas condições de estudo estabelecidas, os seis microingredientes analisados foram citotóxico e genotóxicos, e os aditivos de morango, chocolate e biscoito também foram mutagênicos em pelo menos uma das doses avaliadas.


Subject(s)
Animals , Mice , Bone Marrow Cells/cytology , Bone Marrow Cells/drug effects , Bone Marrow Cells/pathology , Flavoring Agents/toxicity , Cytotoxins/toxicity , Mutagens/toxicity
15.
Article in English | WPRIM | ID: wpr-713486

ABSTRACT

Electronic cigarettes (ECs) are a device that aerosolize liquid nicotine by heating a solution of nicotine, glycerol and flavoring agents. The awareness and the usage of ECs has increased in many countries. Due to the online sales and the absence of EC regulations, the prevalence of EC usage is especially high in adolescents and young adults. Due to the large amount and the high nicotine concentration of EC liquid, the ingestion for suicide can lead to cardiac death. We had two patients, a 27-year-old male who ingested about 23 mg/kg of nicotine and a 17-year-old female who ingested about 30 mg/kg of nicotine. Both patients presented seizure-like movement and cardiac arrest. They had metabolic acidosis and transient cardiomyopathy. They were ultimately discharged with a cerebral performance category of 2 and 4, respectively. Increasing EC use may produce more cases of medical problems or suicide by nicotine intoxication.


Subject(s)
Adolescent , Adult , Female , Humans , Male , Young Adult , Acidosis , Cardiomyopathies , Commerce , Death , Eating , Electronic Nicotine Delivery Systems , Flavoring Agents , Glycerol , Heart Arrest , Heating , Hot Temperature , Methods , Nicotine , Poisoning , Prevalence , Social Control, Formal , Suicide
16.
Rev. panam. salud pública ; 42: e5, 2018. tab, graf
Article in English | LILACS | ID: biblio-961732

ABSTRACT

ABSTRACT Objective In 2012, a new Brazilian regulation prohibited the use of flavor additives in tobacco products. To better understand the potential impact of this regulation, this study examines how flavor descriptors on cigarette packaging influence brand perceptions among young Brazilian women. Methods An online cross-sectional experiment was conducted with Brazilian women aged 16-26 (N = 640: 182 smokers and 458 nonsmokers) who rated 10 cigarette packages from one of three conditions: 1) branded packs; 2) packs with the same size, shape, and verbal descriptions as in condition 1, but without brand imagery (i.e., "plain pack"); and 3) packs from condition 2 but without brand descriptors (i.e., "plain pack, no descriptors"). Mixed-effects linear regression models were utilized to determine what associations that pack features (i.e., experimental condition; flavor descriptor vs. not; slim pack vs. not) had with participant ratings of nine characteristics, including appeal, taste, smoothness, and attributes of people who smoke the brand. Results Flavored branded packs were rated as more appealing, better tasting, and smoother than flavored plain packs with descriptors. Compared to flavored plain packs with descriptors, the same packs without descriptors were rated less positively on eight of the nine characteristics. Compared to nonsusceptible nonsmokers, susceptible nonsmokers rated flavored packs more positively on eight of the nine characteristics. Slim packs were rated more positively than regular packs on eight of the nine characteristics. Conclusions Slim packs and brands highlighting tobacco flavors appear to increase positive perceptions of tobacco products. Banning tobacco flavorings and slim packs may reduce the appeal of smoking for young Brazilian women, as well as for other vulnerable populations.


RESUMEN Objetivo En 2012, una nueva regulación brasileña prohibió el uso de aditivos de sabor en los productos de tabaco. Para comprender mejor el impacto potencial de esta regulación, este estudio examina cómo los descriptores de sabor en los envases de cigarrillos influyen en las percepciones de marca entre las jóvenes brasileñas. Métodos Se realizó un estudio transversal, en línea con mujeres brasileñas de entre 16 y 26 años (N = 640: 182 fumadores y 458 no fumadores) que calificaron 10 paquetes de cigarrillos de acuerdo a una de las siguientes condiciones: 1) paquetes de marca; 2) paquetes con el mismo tamaño, forma y descripciones verbales que en la condición 1, pero sin imágenes de marca (es decir, "paquete simple"); y 3) paquetes de la condición 2 pero sin descriptores de marca (es decir, "paquete simple, sin descriptores"). Se utilizaron modelos de regresión lineal de efectos mixtos para determinar qué asociación existía entre las diferentes condiciones (es decir, condición experimental, descriptor de sabor vs. no, paquete delgado vs. no) con las calificaciones de los participantes de nueve características, incluyendo atractivo, sabor, suavidad y atributos de personas que fuman la marca. Resultados Los paquetes de marca con sabor se calificaron como más atractivos, de mejor sabor y más suaves que los paquetes simples con sabores y descriptores. En comparación con los paquetes simples con sabores con descriptores, los mismos paquetes sin descriptores fueron calificados de manera menos positiva en ocho de las nueve características. En comparación con los no fumadores no susceptibles, los no fumadores susceptibles calificaron los paquetes con sabor de forma más positiva en ocho de las nueve características. Los paquetes delgados fueron clasificados más positivamente que los paquetes regulares en ocho de las nueve características. Conclusiones Los paquetes delgados y las marcas que destacan los sabores del tabaco parecen aumentar las percepciones positivas de los productos de tabaco. Prohibir los sabores del tabaco y los paquetes delgados puede reducir el atractivo del tabaco para las jóvenes brasileñas, así como para otras poblaciones vulnerables.


RESUMO Objetivo Em 2012, uma nova regulamentação brasileira proibiu o uso de aditivos aromáticos nos produtos tabagísticos. Para entender melhor o impacto potencial desta regulação, este estudo examinou como a propaganda de aroma em embalagens de cigarros influencia a percepção das brasileiras jovens sobre a marca do produto. Método Estudo transversal em que 640 brasileiras (168 fumantes e 458 não fumantes) avaliaram online, uma entre três das seguintes características de 10 pacotes de cigarros: 1) embalagem com a imagem da marca; 2) pacotes com o mesmo tamanho, formato e descrição das características do produto 1, mas sem marca (havia apenas a descrição do produto) e, 3) embalagens nas condições 2, mas sem a descrição do produto (embalagem em branco). O modelo de regressão linear misto foi utilizado para determinar associações das características da embalagem do cigarro (Ex: situação experimental, descrição de aroma versus não, pacotes finos versus não) com as avaliações das participantes para nove características do produto, incluindo a apelação, aroma, suavidade e atributos de quem fuma certa marca. Resultados Pacotes aromatizados de marca foram classificados como mais atraentes, com melhor sabor e suavidade em relação aos que tinham simples descrição do produto. Os pacotes descritos como aromatizados comparados ao mesmo produto sem descrição obtiveram menores escores para oito dentre nove características avaliadas. Em comparação as não fumantes sem suscetibilidade ao tabagismo, as que eram suscetíveis classificaram produtos aromatizados mais positivamente em oito de suas nove características. As embalagens finas receberam julgamento mais positivo do que as com espessura regular para oito dentre nove itens analisados. Conclusões Pacotes finos e marcas que destacam os aromas do tabaco parecem aumentar a percepção positiva deste produto. Proibir a aromatização do tabaco e a oferta de pacotes finos de cigarros reduzem o apelo de fumar entre brasileiras jovens, bem como para outros grupos vulneráveis.


Subject(s)
Humans , Nicotiana , Product Packaging , Flavoring Agents/toxicity , Health Policy , Brazil
17.
Rev. latinoam. psicol ; Rev. latinoam. psicol;49(2): 91-101, mayo-ago. 2017. tab, graf
Article in Spanish | LILACS, COLNAL | ID: biblio-901976

ABSTRACT

Resumen El objetivo del presente trabajo es describir la interferencia del Stroop crossmodal en representaciones del sabor, visuales y auditivas. Es un diseño mixto con dos grupos seleccionados al azar. Los estímulos fueron palabras presentadas de forma visual (grupo 1) o auditiva (grupo 2). La congruencia de estímulo (congruentes, incongruentes y control) se definió como un factor intrasujetos. Se registraron los tiempos de reacción y el número de respuestas correctas. Los resultados mostraron una interferencia Stroop crossmodal menor en condiciones de congruencia. Mientras con estímulos incongruentes y de control los tiempos de reacción se incrementaron y las tasas de precisión disminuyeron en ambos grupos experimentales. Los datos de los dos grupos se compararon y se concluyó que cuando el distractor era escrito la interferencia fue mayor que cuando era hablado. Estos resultados se discuten en términos de la dificultad de representación lingüística visual y en relación con estudios anteriores.


Abstract This work describes crossmodal Stroop interference in flavoural, visual, and auditory representations. A mixed design was used with two randomized groups. As a between-subjects factor, words were presented in visual (group 1) or auditory (group 2) forms. Stimulus congruency (congruent, incongruent, and control) was defined as a within-subjects factor. Reaction times and the number of correct answers were recorded. The results showed a minor crossmodal Stroop interference in conditions of congruency. In contrast, with incongruent and control stimuli, reaction times increased and accuracy rates diminished in both experimental groups. Data from the two groups were compared, and it was concluded that the interference was greater when the distractor was written than when it was spoken. These results are discussed in terms of the difficulty of visual linguistic representation and in relation to previous studies.


Subject(s)
Humans , Male , Female , Adolescent , Young Adult , Stroop Test , Flavoring Agents , Perception , Vision, Ocular , Hearing
18.
Braz. j. microbiol ; Braz. j. microbiol;48(2): 275-285, April.-June 2017. tab, graf
Article in English | LILACS | ID: biblio-839373

ABSTRACT

Abstract The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from olive mill waste was followed by Gas Chromatography–Mass spectrometry, Gas chromatography- olfactometry and Spectrum Sensory Analysis ®. As a result, 1.73-log and 3.23-log cfu/mL increases were observed in the microbial populations of R. oryzae and C. tropicalis during shake cultures, respectively. C. tropicalis can produce a higher concentration of d-limonene from olive mill waste than R. oryzae in shake cultures. The concentration of d-limonene was determined as 185.56 and 249.54 µg/kg in the fermented olive mill waste by R. oryzae and C. tropicalis in shake cultures respectively. In contrast, R. oryzae can produce a higher concentration of d-limonene (87.73 µg/kg) d-limonene than C. tropicalis (11.95 µg/kg) in bioreactor cultures. Based on sensory analysis, unripe olive, wet towel, sweet aromatic, fermented aromas were determined at high intensity in olive mill waste fermented with R. oryzae meanwhile olive mill waste fermented with C. tropicalis had only a high intensity of unripe olive and oily aroma.


Subject(s)
Rhizopus/metabolism , Candida tropicalis/metabolism , Olea/metabolism , Flavoring Agents/metabolism , Industrial Waste , Terpenes/metabolism , Biotechnology/methods , Colony Count, Microbial , Cyclohexenes/metabolism , Fermentation , Olfactometry , Gas Chromatography-Mass Spectrometry
19.
Egyptian Journal of Hospital Medicine [The]. 2017; 67 (1): 344-351
in English | IMEMR | ID: emr-189186

ABSTRACT

Background: food additives are substances used in food industry in order to improve the food's taste, appearance by preserving its flavor and preventing it from souring. Food additives are added to the most junk and fast foods, especially food for kids


Aim of the work: this work was aimed to investigate the adverse effects of some food additives on the biochemical parameters in addition to study the side effects of these food additives in male albino rats


Materials and Methods: this study was performed on twenty four young male albino rats with an average 120-145 g body weight. Animals were divided into four groups [6 /cage]; Group I [Control untreated group], Group II [administered orally with sodium nitrite [0.1 mg/kg b.wt./day] and annatto [0.065 mg/kg b.wt./day]], Group III [administered orally with sodium nitrite [0.1 mg/kg b.wt./day] and monosodium glutamate [MSG] [15 mg/kg b.wt./day]] and Group IV [administered orally with annatto [0.065 mg/kg b.wt./day] and monosodium glutamate [15 mg/kg b.wt./day]]. Blood samples were collected on the last day of experiment, for biochemical estimations which included levels of serum glucose, total protein [TP], albumin, creatinine, urea, testosterone , thyroid hormones [T3 and T4], activities of AST and ALT in addition to lipid profile


Results: showed marked elevation in levels of fasting glucose, activities of AST, ALT, urea, creatinine, total cholesterol [TC], triglycerides [TG] and high density lipoprotein cholesterol [HDL-C], VLDL and ratios of TC/HDL-C and LDL-C/HDL-C [risk factors] as well as albumin / globulin ratio and serum thyroid hormones [T3 and T4] accompanied with marked decline in levels of serum total proteins, albumin, globulin, albumin/ creatinine ratio, testosterone and HDL-C in all treated groups in comparison to the control group. There was a significant reduction in the body weight in groups that received [NaNO2 with annatto] and [MSG with NaNO2] while treated rats with [MSG and annatto] showed a significant increase in body weight as compared to control rats


Conclusion: Due to the harmful effects of food additives, the use of these compounds must be limited as it resulted in a vehement disturbance in the biochemical and physiological parameters that was grievously pronounced on many hormones


Subject(s)
Animals, Laboratory , Flavoring Agents , Food Preservatives , Food Coloring Agents , Rats , Sodium Glutamate , Thyroid Hormones
20.
Egyptian Journal of Hospital Medicine [The]. 2017; 67 (2): 591-598
in English | IMEMR | ID: emr-188444

ABSTRACT

Background: food additives are substances intentionally added to food to change its characteristics, to maintain and improve safety, to improve or maintain the nutrient value and to improve taste, texture, and appearance. Sodium nitrite is an inorganic salt with widespread applications in the food industry as a food preservative in meat and fish. However, Annatto is used as a dyeing agent in the food industry in coloring butter, cheese, and ice-cream whereas Monosodium Glutamate [MSG] is one of the most used flavorenhancers which is ingested as part of commercially processed foods. Stem cell enhancer is a natural stem cell mobilizer that can trigger the release of millions of adult stem cells from bone marrow into the circulation, and its considerable safety allows for a sustained oral daily intake over long periods of time


Aim of the work: this study was aimed to determine the therapeutic effects of Stem Cell Enhancer [SCE] against the hazardous effects of sodium nitrite, annatto and monosodium glutamate on some physiological parameters in male albino rats


Materials and methods: this study had been done on thirty male albino rats with an average body weight 120-140 g. The animals were divided into three groups; Group 1: control [untreated group], Group 2:rats treated with food additives mixture [sodium nitrite, annatto, and monosodium glutamate]; Group 3: rats treated with food additives mixture, in addition to Stem Cell Enhancer. Blood samples were collected, and the separated sera were used for estimation of some biochemical parameters [liver enzymes, kidney functions, glucose, protein profile and lipid profile] and hormonal levels [testosterone,triiodothyronine [T3] and thyroxine [T4]


Results: the biochemical results showed an increase in the activities of liver enzymes [aspartate aminotransferase [AST] and alanine aminotransferase [ALT]], and the levels of glucose, kidney functions [urea, and creatinine], lipid profile [total cholesterol, triglycerides, low-density lipoprotein [LDL-c], high-density lipoprotein [HDL-c] and risk factors 1and 2] and thyroid hormones [T3 and T4]in the mixture accompanied by a significant decrease in protein profile [total protein, albumin and globulin], HDL-and testosterone hormone levels as compared to the control rats. On the other hand, these results turned back to nearly to the normal values after receiving the Stem cell Enhancer


Conclusion: the present study clearly revealed thetherapeutic capability of SCE to fight the grievous effects of food additives mixture on major physiological parameters


Subject(s)
Animals, Laboratory , Male , Flavoring Agents , Food Coloring Agents , Biomarkers/blood , Hormones/blood , Food Preservatives , Rats
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