Open Access
Subscription or Fee Access
Analysis of the Dangerous Impacts of Food Preservatives
Abstract
Every living thing requires nourishment to survive. Nutrients found in food include vitamins, minerals, fats, proteins, and carbohydrates. In order to produce energy, promote development, and sustain life, an organism must consume and digest the nutrients included in food. Some preservatives are used to extend the shelf life and maintain the quality of food, but they may have negative side effects; therefore, whenever possible, preservative-free foods should be used. In our country, food adulteration is encountered at the household level as well as food service establishments. The majority of food additives are prohibited colors. Contamination of metals as well as pesticides in daily foods as well as milk has been found to be extremely toxic as well as carcinogenic. The goal of this study is to prevent health risks by emphasizing food preservatives and their negative properties
References
Augustin MA, Sanguansri L, Fox EM, Cobiac L, Cole MB. Recovery of wasted fruit and vegetables for improving sustainable diets. Trends Food Sci Technol. 2020; 95: 75–85. [CrossRef]
Ran X, Zhang M, Wang Y, Adhikari B. Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A Review. Crit Rev Food Sci Nutr. 2019; 59(3): 450–461. [CrossRef]
Ayala-Zavala JF, González-Aguilar G, Siddiqui MW. Plants Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals. In: Postharvest Biology and Technology. New York, NY, USA: Apple Academic Press; 2018; 382.
Food and Agriculture Organization of the United Nations. (2019). The State of Food and Agriculture. Moving forward on Food Loss and Waste Reduction. [Online]. Available at: https://www.fao.org/3/ca6030en/ca6030en.pdf (accessed on 15 July 2020).
Esparza I, Jim N, Bimbela F, Ancín-Azpilicueta C, Gandía LM. Fruit and vegetable waste management: Conventional and emerging approaches. J Environ Manag. 2020; 265: 110510. [CrossRef] [PubMed]
European Commission. An EU Action Plan for the Circular Economy. Available online: https://eur-lex.europa.eu/resource.html?uri=cellar:8a8ef5e8-99a0-11e5-b3b7-01aa75ed71a1.0012.02/DOC_1&format=PDF (accessed on 13 July 2020).
Laufenberg G, Kunz B, Nystroem M. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresour Technol. 2003; 87(2): 167–198. [CrossRef]
Dilucia F, Lacivita V, Conte A, Nobile MAD. Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance. Foods. 2020; 9(7): 857. [CrossRef]
European Food Safety Authority. (2008 Nov 19). Directive 2008/98/EC of the European Parliament and of the Council. [Online]. Available at: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32008L0098andfrom=EN (accessed on 15 July 2020).
Bellemare MF, Çakir M, Peterson HH, Novak L, Rudi J. On the Measurement of Food Waste. Am J Agric Econ. 2017; 99(5): 1148–1158. [CrossRef]
Delgado L, Schuster M, Torero M. The Reality of Food Losses: A New Measurement Methodology. Int Food Policy Res Inst. 2017; 01686, 40.
Ostergren K, Gustavsson J, Bos-Brouwers H, Timmermans T, Hansen J, Moller H, Anderson G, O’Connor C, Soethoudt H, Quested T, et al. (2014 Jul 3). FUSIONS Definitional Framework for Food Waste: Full Report. [Online]. Available at: https://www.eufusions.org/phocadownload/ Publications/FUSIONS%20Definitional%20Framework%20for%20Food%20Waste%202014.pdf (accessed on 15 July 2020).
Espinosa-Alonso LG, Valdez-Morales M, Aparicio-Fernandez X, Medina-Godoy S, Guevara-Lara F. Chapter 8: Vegetables By-Products. In: Campos-Vega R, Oohmah BD, Vergara-Castañeda HA, editors. Food Wastes and By-Products. NJ, USA: Wiley Blackwell: Hoboken; 2020; 223–266.
Galanakis CM. Recovery of high components from food wastes: Conventional, emerging technologies and commercialized applications. Trends Food Sci Technol. 2012; 26(2): 68–87. [CrossRef]
Schieber A. Side Streams of Plant Food Processing as a Source of Valuable Compounds: Selected Examples. Annu Rev Food Sci Technol. 2017; 8: 97–112. [CrossRef]
Carter P, Gray LJ, Troughton J, Khunti K, Davies MJ. Fruit and vegetable intake and incidence of type 2 diabetes mellitus: Systematic review and meta-analysis. BMJ. 2010; 341: c4229. [CrossRef]
Genkinger JM, Plantz EA, Hoffman SC, Comstock GW, Helzlsouer KJ. Fruit, Vegetable, and Antioxidant Intake and All-Cause, Cancer, and Cardiovascular Disease Mortality in a Community-dwelling Population in Washington County, Maryland. Am J Epidemiol. 2004; 160(12): 1223–1233. [CrossRef] [PubMed].
Esimbekova EN, Asanova AA, Deeva AA, Kratasyuk VA. Inhibition effect of food preservatives on endoproteinases. Food Chem. 2017 Nov 15; 235: 294–7. doi: 10.1016/j.foodchem.2017.05.059
Chakravarty I, Mandavgane SA. Valorization of fruit and vegetable waste for biofertilizer and biogas. J Food Process Eng. 2020; 44(2): e13512. [CrossRef]
Torres-León C, Ramírez-Guzman N, Londoño-Hernandez L, Martinez-Medina GA, Díaz-Herrera R, Navarro-Macias V, Alvarez-Pérez OB, Picazo B, Fillarreal-Vázquez M, Ascacio-Valdes J, et al. Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries. Front Sustain Food Syst. 2018; 2: 1–17. [CrossRef]
Refbacks
- There are currently no refbacks.