Separation,purification of anthocyanin and vitis linn polysaccharide from grape juice by the two‐step extraction and dialysis

Liquid liquid extraction, as a clean and green process, has a great potential in technology and innovation, which has been widely used in industrial production. In this paper, a liquid–liquid extraction process based on L44‐NaH₂PO₄ ATPS was studied for separation and purification of anthocyanin and vitis linn polysaccharide from the grape juice. The concentrations of L44 and NaH₂PO₄, temperature and pH as factors of effect on the extraction rates were discussed. Under the optimal conditions, the extraction rates of anthocyanin and vitis linn polysaccharides were 99.8% and 90.3%, respectively. The work subject is extraction of two compounds from grape juice, which can be very important for food, pharmaceutical and cosmetic industries. The vitis linn polysaccharides were further purified by dialysis and the impurity protein was successfully removed based on organic solvent precipitation method. Besides, the recycle of L44 was also achieved through secondary extraction.

Practical applications

A liquid–liquid extraction process based on L44‐NaH₂PO₄ ATPS was studied for separation and purification of anthocyanin and vitis linn polysaccharide from the grape juice. The efficient separation of two kinds of water‐soluble components is of great significance in industrial production. It is very interesting for scientific communities and shows a great biotechnological potential of the ATPS purification process. The work subject is extraction of two compounds from grape juice, which can be very important for food, pharmaceutical and cosmetic industries.     

Bioprocess intensification: an aqueous two-phase process for the purification of C-phycocyanin from dry Spirulina platensis

The dry Spirulina powders are rich in nutritional compounds especially including C-phycocyanin (C-PC) have been principal raw material in the food processing. But the purity of C-PC in the dry powders was not up to the food grade standard. In this study, C-PC was recovered and purified from the dry algae powders using aqueous two-phase system (ATPS). The optimal conditions were proved in polyethylene glycol (PEG) 1000 and sodium phosphate, system pH of 5.8, the tie-line length of 28.50 % (w/w) and the volume ratio (Vr) of 0.16 to increase the purity from the initial purity of 0.42 to 1.31 after the first extraction. The recovery yield was 89.52 %. After the third ATPS extraction, the purity and the purification factor were achieving up 2.11 and 5.01. It was successfully decreased the viscosity of the system and extraction time by application of PEG 1000. It facilitated the feasibility of the scaling-up in industry.     

Improving consumer recognition and awareness of food additives through consumer education in South Korea

Consumer awareness of food additives was investigated, and the educational effects of improving consumer awareness of food additives were analyzed. A total of 2,782 out of the 4,090 consumers approached participated in the study. Consumer awareness of food additives was assessed through a questionnaire before educational intervention. The same questionnaire was used post-educational intervention to investigate how this education had influenced consumer understanding of food additives. Before intervention, many consumers lacked accurate knowledge of food additives and, accordingly, felt apprehensive them. However, awareness of food additive safety was improved from 33.1% before education to 78.6% after education. Survey results indicated that awareness of food additives was influenced by consumer experience, education, and knowledge. With proper education, consumers can obtain a positive awareness of food additives, and various types of consumer education programs should be provided.     

Assessment of dietary exposure in the French population to 13 selected food colours,preservatives, antioxidants,stabilizers, emulsifiers and sweeteners

The results of French intake estimates for 13 food additives prioritized by the methods proposed in the 2001 Report from the European Commission on Dietary Food Additive Intake in the European Union are reported. These 13 additives were selected using the first and second tiers of the three-tier approach. The first tier was based on theoretical food consumption data and the maximum permitted level of additives. The second tier used real individual food consumption data and the maximum permitted level of additives for the substances which exceeded the acceptable daily intakes (ADI) in the first tier. In the third tier reported in this study, intake estimates were calculated for the 13 additives (colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners) according to two modelling assumptions corresponding to two different food habit scenarios (assumption 1: consumers consume foods that may or may not contain food additives, and assumption 2: consumers always consume foods that contain additives) when possible. In this approach, real individual food consumption data and the occurrence/use-level of food additives reported by the food industry were used. Overall, the results of the intake estimates are reassuring for the majority of additives studied since the risk of exceeding the ADI was low, except for nitrites, sulfites and annatto, whose ADIs were exceeded by either children or adult consumers or by both populations under one and/or two modelling assumptions. Under the first assumption, the ADI is exceeded for high consumers among adults for nitrites and sulfites (155 and 118.4%, respectively) and among children for nitrites (275%). Under the second assumption, the average nitrites dietary exposure in children exceeds the ADI (146.7%). For high consumers, adults exceed the nitrite and sulfite ADIs (223 and 156.4%, respectively) and children exceed the nitrite, annatto and sulfite ADIs (416.7, 124.6 and 130.6%, respectively).     

2017~2018年江苏省食品添加剂风险监测结果分析

目的研究江苏省食品添加剂的产品质量及存在的风险点。方法对江苏省范围内的食品添加剂进行风险监测,通过对江苏省2017-2018年食品添加剂抽样检查结果的汇总,分析近2年江苏省范围内食品添加剂的质量水平,总结食品添加剂的风险点并制定相应的监督防控措施。结果 2017～2018年江苏省共完成173批次食品添加剂的风险监测,抽检的食品添加剂样品涉及3类:单一食品添加剂、食品用香精及复配食品添加剂,其中溶剂残留检出9批次,塑化剂检出23批次,铝含量超过100 mg/kg检出6批次,检出未标识添加剂5批次。结论当前江苏省食品添加剂存在的风险点主要是溶剂残留、塑化剂残留、高铝成分检出及未如实标注添加剂成分等情况。食品添加剂生产企业及食品加工企业应加强对该类风险点的防控,同时监管部门需增强对食品添加剂的监管力度,制定对食品添加剂生产企业相关风险点的监管措施。     

Comparison of three protocols for the isolation of Arcobacter from poultry.

The microaerophilic bacterium Arcobacter has received increasing attention in recent years regarding its presence in food products. There exist a limited number of methods for the detection of this microorganism, with currently available methods being cumbersome to perform, time consuming, and limited in specificity. The objective of this study was to develop a selective enrichment broth to isolate accurately three Arcobacter spp. from concentrated chicken microflora by comparing the efficacy of various selective and growth-promoting additives in order. This newly developed enrichment broth was incorporated into an isolation protocol using a previously developed plating medium, and this new protocol was compared with two existing methods for the isolation of Arcobacter from poultry. Method 1 consisted of enrichment in Ellinghausen-McCullough-Johnson-Harris Polysorbate 80 broth followed by plating on cefoperazone-vancomycin-amphotericin B medium. Method 2 consisted of enrichment in Arcobacter selective broth and plating onto Arcobacter selective medium. Method 3 (the JM method), used a newly developed enrichment broth followed by plating on a previously described JM agar. The JM method isolated Arcobacter strains in 42 out of 50 broiler chicken samples, while methods 1 and 2 detected the organism in only 24 and 15 out of 50 samples, respectively.     

江宁地区火锅店锅底食品添加剂应用情况调查及对策

目的了解南京市江宁地区火锅店锅底食品添加剂的应用情况及火锅店采购人员和顾客对食品添加剂的认识,提出相关对策,为相关部门采取积极有效的措施提供理论依据。方法采用随机抽样的方法抽取江宁区20家火锅店,并对这20家火锅店食品添加剂的使用情况进行调查。同时使用自制问卷调查表调查火锅店采购人员对食品添加剂的认知情况,并采用分层整群抽样的方法调查300名消费者对食品添加剂的认知情况。结果南京市江宁地区火锅店锅底食品添加剂在调味品中的应用较为普遍。食品安全等级较低,规模较小及平均消费较低的火锅店底料中食品添加量较多;采购人员及普通消费对食品添加剂的普遍认识一般。结论相关部门应加强对火锅店的监管,采取积极有效的措施,提高火锅店采购人员及消费者对食品添加剂的认知程度。     

试论复配添加剂充当非法添加物载体的风险

以近年来发生的苏丹红染料和邻苯二甲酸酯类增塑剂污染食品为例, 说明了复配食品添加剂充当非法添加物载体的风险;分析了复配食品添加剂潜伏风险因素的成因;讨论了非法添加物通过复配食品添加剂携带污染食品的特点;从复配添加剂生产、食品生产中复合食品添加剂使用与以及对上述两者的监管等方面提出了风险管理与应对的措施。     

发酵液中3-羟基丁酮的乙醇-磷酸氢二钾双水相体系分离

微生物发酵法生产3-羟基丁酮亟待解决的一个问题是它的下游分离工艺的确定,双水相萃取技术作为一种高效而温和的分离技术,已经在有机物质的分离提取中得到了广泛的应用,本文开展了该双水相萃取技术分离发酵液中3-羟基丁酮的研究,考察了双水相体系的种类以及组成比例对3-羟基丁酮萃取的影响,确定最佳的双水相体系为无水乙醇/磷酸氢二钾,当无水乙醇的质量浓度为26%(m/m),磷酸氢二钾的质量浓度为25%(m/m),此时的3-羟基丁酮分配系数为16.81,回收率高达98.2%,放大操作表明该双水相体系的稳定性较好,体系规模的改变不会影响到3-羟基丁酮的分配系数和回收率,适用于大规模工业化生产,并且通过减压蒸馏和结晶得到了3-羟基丁酮二聚体产品,进一步验证了该工艺在3-羟基丁酮分离中的应用潜力。     

食品添加剂使用标准在餐饮业食品安全监管中的应用

食品添加剂广泛应用于食品生产加工,餐饮业食品与食品工业的食品分类有很大区别,在对我国食品添加剂使用标准本身进行研究的同时,对餐饮业使用食品添加剂情况进行了调查分析与研究,并且对其在餐饮食品安全监督管理中的应用进行了研究与探讨,提出了餐饮业食品添加剂的使用原则,对食品添加剂使用标准全方位应用于餐饮业食品安全监管,充分发挥食品添加剂应有的效能具有重要的意义。     

双水相分离火龙果皮中色素和果胶

利用双水相系统同时分离火龙果皮中的天然红色素和果胶,提高火龙果皮资源的利用。以火龙果皮为原料,采用PEG/硫酸铵双水相体系分离火龙果皮中的色素和果胶。分析PEG相对分子质量、PEG质量分数、体系pH、硫酸盐质量分数4个因素对色素与果胶分离的影响。结果表明,随着双水相PEG和盐的质量分数增加,火龙果皮中的色素和果胶得率随之增加;当相比接近0.5时,上相中色素和下相中果胶获得较佳的分离。最佳的双水相分离条件为：利用质量分数16%的PEG6000,质量分数19%硫酸铵双水相体系,pH4.0,在此条件下,富集在上相的红色素和下相的果胶得率分别为1.82%±0.04%、3.68%±0.13%。因而,采用双水相萃取技术不仅可以同时分离火龙果皮中色素和果胶,还具有萃取条件温和、工艺简单、得率高的优点,本研究为火龙果皮的综合利用和开发提供了实验依据。     

Safety assessment of antioxidants and color fixatives for the Korean population using dietary intake monitoring

Food additives such as antioxidants and color fixatives are substances used in food intentionally for technical effect, such as decolorizing or intensifying the color of food. Based on the necessity of re-evaluating food additives for safety and to improve consumer perception, we conducted safety assessments for food additives according to the Risk Assessment Guidelines of the Korean Ministry of Food and Drug Safety. These safety assessments evaluated new risk information based on toxicology data and estimates of dietary intake exposures to food additives in comparison with the acceptable daily intake (ADI). Estimated daily intakes (EDI) of food additives were calculated using food consumption data for the Korean population derived from the Korea National Health and Nutrition Examination Survey and monitoring data based on the analysis of food additives in food products. Unlike contaminants, antioxidants and color fixatives are purposely added as food additives, and they are largely consumed in processed foods. Therefore, EDI was compared with ADI to investigate the likelihood of potentially hazardous effects in humans. The risk likelihoods of food additives, evaluated by comparing the EDI with the ADI, were less than 2% in the total population. Thus, exposure levels to antioxidants and color fixatives do not exceed the ADI. Based on the safety assessments conducted in this study, we estimate exposure to food additives to be within safe limits for all population groups.     

Purification of serine protease from mango (Mangifera Indica Cv. Chokanan) peel using an alcohol/salt aqueous two phase system

An alcohol/salt-based aqueous two-phase (ATPS) system, as a novel method of purification, was employed to purify serine proteases from mango (Mangifera Indica Cv. Chokanan) peel. The effectiveness of different parameters, such as type and concentration of alcohol (1-propanol, 2-propanol, and ethanol), type of salt (sodium citrate, potassium phosphate, and ammonium sulphate), pH, and NaCl, on the purification and selective separation of serine protease was investigated. Desirable conditions of partition coefficient (K), selectivity (S), purification factor (P), and yield (Y%) of serine protease, using ATPS, were determined. The highest partition coefficient (64.5) and selectivity (343.2) for serine protease purification value were achieved in an ATPS of 16% (w/w) 2-propanaol, 19% (w/w) potassium phosphate, and 5% (w/v) NaCl at pH 7.5. It was demonstrated that serine protease could be recovered with a yield of 96.7% and a purification factor of 11.6.     

我国农村居民对食品添加剂的风险感知及影响因素

目的了解我国农村居民对食品添加剂风险感知的现状,并分析核心影响因素。方法运用心理学测量方法设计调查表,对全国7省份农村居民进行随机抽样调查。结果农村居民对于食品添加剂有较高的风险感知,65.5%的受访者存在概念误区,将三聚氰胺等违法添加物视为食品添加剂,但公众对食品添加剂风险的高感知,主要影响因素是政府信任而非概念知识的缺乏。结论要促进农村居民科学、理性的看待食品添加剂,应以政府信任培育为交流工作的核心策略目标。     

国外食品添加剂法规标准介绍

介绍了国际食品法典委员会、美国、欧盟、日本有关食品添加剂的定义和范围,食品添加剂法规标准框架结构与内容,以及各国食品添加剂的管理部门和不同的管理方式。为加强我国食品添加剂管理和进口食品中添加剂的使用管理,以及出口食品生产企业组织生产提供参考。     

利用辐照技术保障食品安全的研究

本文概述了引起食源性疾病的细菌性污染、真菌毒素污染和病毒性污染，论述了辐照技术防止食品微生物污染的特点，研究了^60Co-γ射线对脱水蔬菜、肉制品、保健食品及食品添加剂的杀菌效果，实现了辐照杀菌技术的商业化应用。河南省辐照脱水蔬菜、肉制品、保健食品及食品添加剂防止微生物污染的研究及商业化应用实践表明，辐照处理是一项能防止食品微生物污染进而保障食品安全的有效技术。     

2015~2017年我国食品添加剂主要质量问题及建议

本文收集了近三年全国食品添加剂的质量问题数据,并进行了汇总。结果表明,食品添加剂产品质量问题主要集中在以下方面:添加剂产品掺杂使假、含铝复合膨松剂、酒用添加剂不合格等。这些问题会对使用食品添加剂的下游食品质量产生严重影响。因此,加强食品添加剂的管理是改善食品中食品添加剂项目不合格的重要解决办法,期望通过本文的分析及总结,引起监管人员及企业管理者的高度重视。     

The consumer’s perception of artificial food additives: Influences on acceptance,risk and benefit perceptions

Food additives, such as food colours or sweeteners, play an important part in food supply. For a variety of reasons, some consumers might regard the use of food additives, especially artificial ones, with suspicion; food additives are considered unnatural, unhealthy or even a public health risk. The goal of this study was to investigate consumers’ perceptions and the most essential variables related to the acceptance of food additives. Two versions of a paper-and-pencil questionnaire, one investigating artificial food colours and the other investigating artificial sweeteners, were distributed to a large sample of Swiss German households. The final samples for artificial food colours and artificial sweeteners comprised 506 and 487 participants respectively. The questionnaires contained items on consumers’ acceptance, risk and benefit perception, trust in regulators, knowledge of regulation and their preference for natural products. The relationships between variables were investigated in a path model, which was constructed based on a review of previous literature. The path coefficients suggested that risk and benefit perceptions significantly influence the acceptance of the two selected food additives. The risk and benefit perceptions were influenced by consumers’ knowledge of regulation, their trust in regulators, and their preference for natural products. In the discussion, the study’s findings are examined in terms of their implications for further research and for the development of concrete communication materials.     

ATPS: “Aqueous two-phase system” as the “answer to protein separation” for protein-processing food industry

ABSTRACT

Every individual needs food for its nutritional value and flavor while the economic growth of a nation depends on a thriving profit-generating industry. The food industry caters to both needs in an efficient manner. Proteins can rightly be considered as the driving force behind the overwhelming success of this industry. However, purification of proteins is not an easy undertaking due to their intricate nature while presently employed procedures for this purpose, regrettably, are both costly, and labor- and time-intensive in addition to being unsettling on proteins structural conformity. ATPS has accumulated a lot of interest from the scientific community due to its mild operating conditions, high recovery yield, ease of scaling it up, and its cost-effective and environment friendly nature. This review tries to amass some accounts concerning the utility of ATPS for the separation and purification of proteins. Some auspicious clues in this regard can be witnessed along with a few loopholes which need to be addressed before this technique can truly demonstrate its potential vis-à-vis industrial protein purification. Overall, a polymer – salt (citrates in particular) ATPS with an added inert supplementary salt can be regarded as a better option for purifying proteins.     

Separation of cultured strawberry cells producing anthocyanins in aqueous two-phase system

A rapid and simple selection method of high-yield cells has been desired to establish highly productive cell lines for useful secondary metabolites. For this purpose, a new attempt was made to partition cultured plant cells in a poly(ethylene glycol)-dextran aqueous two-phase system (ATPS). The applicability of the ATPS in partitioning cultured strawberry cells (designated FAW) was investigated. The result of single-step partitioning in the ATPS supplemented with 0.4 mmol/kg lithium sulfate showed that FAW cells cultivated for 7 d under light-irradiation were separated into two cell populations with significantly different anthocyanin content. Additionally, the analysis technique of microscopic cell images showed that cells accumulating a high level of anthocyanin were partitioned completely into the bottom phase in a partitioning experiment of FAW cells cultivated for 10 d under light-irradiation in the ATPS supplemented with 1.8 mmol/kg potassium phosphate buffer. These results indicated that cell partitioning in ATPS increased the intracellular anthocyanin content and that the cultured strawberry cell population was heterogeneous in terms of cell surface properties. This is the first report of partitioning based on the heterogeneity of the cell surface properties correlated with the intracellular secondary metabolism in cultured plant cells. Our results also suggested that the ATPS was appropriate as a large-scale method for selecting useful cell lines among the cultured plant cells.