Chemistry of food additives: Direct and indirect effects

Pauli, George H.

doi:10.1021/ed061p332

Cited by 4 publications

(4 citation statements)

References 3 publications

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“…There are plans to develop a Food Additives module that investigates dyes, pigments, colorants, and preservatives.…”

Section: Course Contentmentioning

confidence: 99%

Design of a Food Chemistry-Themed Course for Nonscience Majors

Bell

2014

J. Chem. Educ.

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The physical science curriculum design at Georgia Gwinnett College requires a theme-based course (lecture and group work, and laboratory) for nonscience majors. Increased student engagement is anticipated when science topics are taught in the context of a topic of which students can select during course registration. This paper presents the course curriculum design, highlights laboratory experiments (designed and adapted) and field trips for a one-semester food chemistry course for nonscience majors. Student feedback on select assignments and laboratory activities is also presented.

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“…There are plans to develop a Food Additives module that investigates dyes, pigments, colorants, and preservatives.…”

Section: Course Contentmentioning

confidence: 99%

Design of a Food Chemistry-Themed Course for Nonscience Majors

Bell

2014

J. Chem. Educ.

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“…1−3 In addition to the use of Gelucire 44/14 and polysorbate 80 as excipients in drugs, they are also widely used as cosmetic 4 and food additives. 5 Gelucire 44/14 and polysorbate 80 can improve solubility of the drug within the formulation and in vivo through association with the drug molecule, for example, by micelle formation in the intestinal environment. Therefore, the excipient composition and variability can be critical to product performance and drug absorption.…”

mentioning

confidence: 99%

“…Improving the bioavailability of poorly water-soluble drugs is one of the most significant challenges for the pharmaceutical industry, and a wide variety of different excipients are used to overcome this issue. Enabling formulations often employ polymeric excipients to enhance solubility and therefore bioavailability, two of which are Gelucire 44/14 and polysorbate 80; these are known to improve solubility of poorly water-soluble drugs and, hence, increase their bioactivities. − In addition to the use of Gelucire 44/14 and polysorbate 80 as excipients in drugs, they are also widely used as cosmetic and food additives . Gelucire 44/14 and polysorbate 80 can improve solubility of the drug within the formulation and in vivo through association with the drug molecule, for example, by micelle formation in the intestinal environment.…”

mentioning

confidence: 99%

Use of High Resolution Mass Spectrometry for Analysis of Polymeric Excipients in Drug Delivery Formulations

et al. 2012

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Two polymeric excipients, typically used in enabling drug delivery approaches, are Gelucire 44/14 (a product of Gattefosse s.a, St Priest, France) and polysorbate 80; these are known to improve solubility of poorly water-soluble drugs and, hence, increase their effective bioavailability. In addition to the use of Gelucire 44/14 and polysorbate 80 as excipients in drugs, they are also widely used as cosmetic and food additives. In general, complex structures and compositions of drug excipients impact performance of the formulation in vivo and consequently affect drug absorption. Therefore, a comparison between excipients from different suppliers and batches to batch would provide an indication of the impact on drug product performance and also the study of the effectiveness of the system and any problems associated with the formulation. In this study, high resolution Fourier transform ion cyclotron resonance mass spectrometry (FTICR MS) is used to compare two different batches of Gelucire 44/14 and polysorbate 80. With the high resolving power of FTICR MS, it was possible to differentiate between batches of excipients from differences in the identified components. The improved resolution offered by FTICR MS allowed assignment of four polymeric series differences in the two batches of polysorbate 80 and the presence of one compound and three polymeric series differences in the two batches of Gelucire 44/14. The increase in the number of components assigned in the excipients batch using FTICR-MS, compared to the numbers previously assigned by lower resolution TOF MS, underlines the importance of high resolution techniques in analysis of highly complex mixtures.

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“…For example, salt is an ingredient and so is vinegar but the acid in vinegar namely, acetic acid, if used alone, must be classified as an additive [7]. Direct food additives have an important role to play in our foods e.g., to provide nutrition, often to maintain quality and freshness of the finished product, sometimes to help the practical handling, processing and preparation of foods, to make foods appealing, and so on [8].…”

Section: Introductionmentioning

confidence: 99%

Food Additives from an Organic Chemistry Perspective

Shukla¹,

Sharma²,

Sharma³

2017

MOJBOC

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Food additives are an essential part of the contemporary food system, providing definite advantages in terms of people's way of life. Food additives have been used, investigated, regulated, and controlled all through history. Although many reports, books, monographs, articles, etc. are available on this topic, but only a few of them focus on catering primarily to an organic chemistry audience who has little or no prior exposure to systematic food additive chemistry. This report gives a brief historical and regulatory background followed by an overview of different types of food additives along with their properties and structures. The paper is roughly subdivided into the following categories: (a) introduction to food additives, (b) their brief historical background, (c) short introduction to the numbering and the approval process for additives, (d) a discussion of the categories of food additives from an organic chemists' perspective which forms the main bulk of the paper including, for example, categories such as acids, acidity regulators, antifoaming and anticaking agents, emulsifiers, flavors, etc., (e) comparison of organic vs synthetic foods and food safety issues, and (f ) conclusion and future prospects.

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Chemistry of food additives: Direct and indirect effects

Abstract: The papers in this symposium are a reminder of the intractable complexity of the chemistry of foods

Cited by 4 publications

References 3 publications

Design of a Food Chemistry-Themed Course for Nonscience Majors

Design of a Food Chemistry-Themed Course for Nonscience Majors

Use of High Resolution Mass Spectrometry for Analysis of Polymeric Excipients in Drug Delivery Formulations

Food Additives from an Organic Chemistry Perspective

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