Residual chemicals in silicone rubber products for food contact use]

The residues of additives and other chemicals in 23 kinds of silicone rubber products for food contact use, including nipples, packing and spatulas, were investigated by GC/MS. The packing and spatulas contained 80-480 micrograms/g of BHT, 60-5,830 micrograms/g of di(2-ethylhexyl) phthalate (DEHP), and 60-80 micrograms/g of dibutyl phthalate, while the nipples contained no additives. All of the samples contained 15 to 20 peaks of polydimethylcyclosiloxanes. Dodecamethylcyclohexasiloxane (D6) to tetratriacomethylcycloheptadecasiloxane (D17) were confirmed, and other larger siloxanes up to pentacontamethylcyclopentacosasiloxane (D25) were estimated. A rough estimate of the total cyclosiloxane content was 3,310-14,690 micrograms/g. They might be mainly unreacted materials or by-products, and some of them might be additives. Based on the migration test, no chemicals were released into 20% ethanol at 60 degrees C for 30 min, though DEHP and the polydimethylcyclosiloxanes were released into n-heptane at 25 degrees C for 60 min.     

Analysis of vitamin C in the biologically active supplements to food and food products enriched with micronutrients

Peculiarities in Vitamin C analysis of biologically active supplements to food and food products enriched with micronutrients are discussed. Visual titration method and spectrophotometric determination based on the utilization of sodium 2,6-dichlorophenolindophenolate are shown to be the most favourable oner. A special attention is paid to the nature of extragents used and protection against undesirable effect of some food components.     

营养强化剂—β-胡萝卜素与牛磺酸的应用和保健作用

β-胡萝卜素已被联合国粮农组织和世界卫生组织(FAO/WHO)、联合国食品添加剂专家委员会(JECFA)等国际机构认可为无毒、有营养的食品添加剂;并为美国食品及药物管理局(FDA)批准为营养保健品。我国食品添加剂标准化技术委员会早在1990年已将其列为食品营养强化剂,并已广泛应用于食品工业,而且在医药行业也有着广泛的应用。现在已知自然界里的胡萝卜素有550多种。     

野木瓜在食品工业中的应用前景

野木瓜是我国特有的野生果品之一,其用途广泛,既可以用来观赏,也可以用来加工成各种可口和营养的食品,并且其药用价值已有三千多年的应用历史.介绍了野木瓜的主要生理活性成分及其在食品中的应用前景,为野木瓜的进一步开发和利用提供科学依据.     

Maillard reaction products enriched food extract reduce the expression of myofibroblast phenotype markers

Advanced glycation end products (AGE) are associated with a wide range of degenerative diseases. The present investigation aimed at analysing the influence of AGE containing nutritional extracts on cardiac fibroblasts (CFs) as the major cell type responsible for cardiac fibrosis. Mice CFs were treated with bread crust extract (BCE) which contained significant amounts of a variety of AGE modifications. BCE treatment with up to 30 mg/mL did not impair cell viability. Furthermore, BCE induced a moderate elevation of reactive oxygen species (ROS) production and activation of redox sensitive pathways like the p42/44(MAPK), p38(MAPK) and NF-kappaB but did not alter Akt kinase phosphorylation. Expression of smooth muscle alpha-actin and tropomyosin-1, which represent markers for myofibroblast differentiation, was reduced after bread crust treatment. These data suggest a putative antifibrotic effect of melanoidin-rich food.     

Biological and nutritional value of food products]

The paper deals with a detailed analysis into the methods of study and of the validity of terminology adopted in denoting the usefulness of food products, proceeding from their chemical composition. The author proposes to distinctly subdivide the notions of the alimentary, biological and energy producing values, but unite them under a general term reflecting the totality of the useful qualities of the products that covers the estimation therein of a broad range of nutrients, which should be referred to as "nutritional value". The terms of biological and energy producing values are special designations. The first of them reflects the quality of proteinic components in the product which have to do both with the digestability of the protein and with the degree to which its amino acids compositions is balanced. Then it should be borne in mind that the indices of biological value may undergo substantial changes, both under the effect of rigid methods of technological treatment, that brings about a change in the structure of the protein molecules proper, and consequent upon their interaction with other nutrients, as well as during their long-term storage. An important advantage that offers the determination of the biological value indices is an analytical segregation from among numerous biological properties the ones which are related to the features specific for the structure precisely of the proteinic constituents of the food. The determination of this index allows it to differentiate the useful qualities of the protein from a great number of other factors that can significantly change the assimilation of the products by the organism, including the presence therein of extraneous substances. The term energy-producing value of the products characterizes the part of the energy that can be liberated from the nutrients in the course of biological oxidation and used in securing physiological functions of the organism. As a basis for expressing the alimentary (nutritional) value of the products a method of the integral score, reflecting the degree to which the chemical composition of the study product corresponds to the formula of balanced nutrition worked outhe author is suggested. The energy variant of the integral score presents definate advantages, for with it the author estimates the percentage of satisfied requirements of an adult person in nutrients with the consumption of products in an amount that corresponds to a definate portion of energy, 300 kcal, for example (which comprises roughly 10 per cent of an average diurnal requirement in energy). The energy variant of the score makes it possible to determine the "degree of completness" of the product's calories with essentian nutritional factors.     

The use of food enriched with iron and vitamins for iron deficiency correction

The data on the usage of fortified with iron food products for iron deficiency correction are summarized. Efficiency of enrichment with different iron forms (heme, organic and inorganic salts etc.) combining with one or several vitamins and possible undesirable effect of iron excess intake are discussed.     

The use of the combined food products with soy protein in diet therapy for patients with diabetes mellitus type 2

It was investigated the influence of a diet containing 60, 30 or 45 g/day soy protein on clinic-metabolic parameters and nitrogen balance status in type 2 diabetic patients. As source of soy protein was used combined products containing soy protein (Aarhus Olie, Denmark)--oatmeal and buckwheat porridges, biscuits, soy beverage and concentrate of soy protein (Danpro-S). The results of investigations indicated that increase in diet the quality of soy protein up 60 g accompanied reduce of basal levels of glycemia and triglyceridemia. In including in diet 30 g soy protein was noted reduce the content of total cholesterol in blood serum and stabilization of the hypoglycemic effect of diet. Balance study indicated that the protein providing in all levels of substitution of the traditional source of protein in products containing soy protein was adequate.     

Residual chemicals in natural rubber products for food contact use

The residues of additives and other chemicals were investigated by GC/MS in natural rubber products for food contact, which included nipples, packing, gloves and a net for ham. The packings and gloves contained 980-6,570 micrograms/g of vulcanization accelerators, such as zinc dimethyldithiocarbamate, zinc diethyldithiocarbamate (EZ), zinc di-n-buthyldithiocarbamate (BZ) and 2-mercaptobenzothiazole. Some samples contained BHT, Irganox 1076 and Yoshinox 2246R as antioxidants; dibutyl phthalate and di(2-ethylhexyl) phthalate as plasticizers; and palmitic acid, stearic acid, palmitamide, stearamide and hydrocarbons as lubricants. Two unknown peaks were identified as stigmasterol and beta-sitosterol, and others were estimated to be fucosterol, oryzanol and alpha-sitosterol. These sterols are widely distributed in plants, so their origin was presumed to be the rubber plants. The sterols were detected at a level of 340-2,940 micrograms/g in all natural rubber samples. A migration test was carried out for some samples. No chemicals were released into water, 4% acetic acid or 20% ethanol at 60 degrees C for 30 min, though BHT, Yoshinox 2246R, EZ, BZ and sterols were released into n-heptane at 25 degrees C for 60 min.     

Embryotoxic effects of some aromatizers for food products]

Embryotoxic action of phenylacetic, cinnamic acids and cinnamic alcohol in doses of 0.02 LD50 and 0.002 LD50 with their daily peroral administration to albino rats was analyzed throughout the whole of the period of pregnancy. Subject to determination were embryonal lethality, weight of the embryos, anatomic changes, dimensions of the skeletal ossification areas and also the content of nucleic acids in the liver of the ambryos. The development of progeny was followed up for a period of one month. Experiments were made on 99 female-rats from which there were obtained and studied over 600 embryos and about 500 born rattlings. Introduction of phenylacetic acid in a dose of 0.02 LD50 was followed by some delay in the ossification of the embryos skeleton. In other test series the embryotoxic effect of the study substances was not in evidence. Observations over the progency in the post-natal period failed to disclose any differences in the development of the test and control rats.     

紫外线照射对农产品中真菌毒素的防控作用研究进展

真菌毒素是病原真菌代谢产生的次级代谢产物, 其引起人畜各种生理异常甚至癌变, 对人畜健康有很大威胁。紫外线照射是一种非电离辐射, 它不仅可以有效地抑制病原菌生长, 还可以抑制毒素的积累。因其设备简单、操作便捷、绿色安全, 所以被广泛应用于农产品贮藏保鲜及真菌毒素的降解。本文介绍了紫外线照射对病原真菌的抑制作用, 综述了紫外线照射对真菌毒素的降解作用以及对农产品病害的防控作用, 并展望了该技术的研究重点, 以期为该领域研究者提供参考。     

Sublimation-dried mare's milk and the possibility of its use in creating infant and dietary food products

The main biological parameters were studied in sublimated mare's milk: protein fraction composition, amino-acid spectrum, fatty-acid composition of lipids and the content of vitamins and mineral substances. A high biological value of the sublimated mare's milk has been proved, as well as significant proximity of its composition to human milk. Preliminary data have evidenced expediency of mare's milk use for the development of adapted milk mixtures for baby foods. However, the fatty component of the mixtures needs certain correction by addition of vegetable oil. The sublimated mare's milk can be used for the production of kumiss, that would extend its application in dietotherapy by removing season and territory limitations.     

The selenium content of food products and the blood of inhabitants of Norilsk]

The intake of trace element selenium by Norilsk citizens was assessed by its levels in the serum, food and soil. It was found that soil and food made in the Norilsk region are rich in selenium, its serum concentration in the population is normal (102 micrograms/l). References to such values for the Moscow and Zaporoje (Ukraine) regions are made. Low selenium levels in the serum may be indicative of pulmonary diseases.     

Prospects of using new low-calorie products based on a soybean protein isolate in the prevention and treatment of metabolic diseases

In an experiment on 14 clinically healthy volunteers (12 women and 2 men) a study was made of the tolerance, assimilation and metabolic effectiveness of high-protein low-calorie food products in dietetic correction of excessive body mass. It has been noted that using soybean protein isolate as a component of low-calorie food is promising.     

The experience of using sterilized milk enriched with beta-carotene in the diet of preschool age children in Kursk

The results of sterilized milk enriched with beta-carotene usage for nutrition of children under school age in Kursk town is presented. 140 weakened children at the age of 1.5-7 years old attending the children dispensary were tested within the period of 3 years. It was stated that under the influence of beta-carotene in the children allowance acute and chronic diseases including diseases of breathe organs, blood system and the level of respiratory diseases have been reduced. The wide usage of dairy products enriched with beta-carotene in medical-prophylactic nutrition of children under school age is recommended.     

Comparing antioxidative food additives and secondary plant products – use of different assays

Twelve food additives and six secondary plant products were analysed on their antioxidant activity by using three different test systems (Trolox equivalent antioxidant capacity, photochemiluminescence, ferric reducing antioxidant power). The results differed depending on the assay. All the food additives showed antioxidant activities comparable to the calibration substance Trolox. In contrast, the secondary plant products had an up to 16 times higher antioxidant potential. This might present a good reason for the food industry to use natural antioxidants instead of synthetic ones to get storage stability for processed food items – which, according to recent surveys, is in the interest of consumers.