Articles tagged with Food Preservatives
A study from Tulane University found that consuming more ultra-processed foods is linked to lower bone mineral density and a higher risk of hip fractures. The study involved over 160,000 participants and found that even small increases in ultra-processed food intake can increase the risk of hip fractures.
A study by Florida Atlantic University found that ultra-processed foods (UPFs) are associated with a 47% higher risk of cardiovascular disease. Researchers analyzed data from the US National Health and Nutrition Examination Survey and found that those consuming high amounts of UPFs had a significant increase in heart attack and stroke ...
A study of 105,260 adults found associations between higher intakes of certain preservatives and increased risks of breast, prostate, and other cancers. Researchers call for re-evaluation of regulations governing food industry use of additives to protect consumer health.
A research team at Max-Planck-Gesellschaft found that pregnant mice exposed to fatty food smells developed more pronounced obesity and insulin resistance in their offspring. The brains of the offspring showed similarities to those of obese adult mice, suggesting a potential link between maternal diet and child health.
A team of researchers has developed a two-in-one nanostructured SERS sensor integrated into a stretchable and antimicrobial wrapper that monitors food directly on the surface and actively preserves it. The proposed technology enables real-time, non-destructive detection of nutritional components and tracks spoilage progression over time.
A new Lancet Series exposes the tactics used by UPF companies and outlines a roadmap for change. The series calls for government regulation, community mobilisation, and accessible healthier diets to address the growing consumption of ultra-processed foods.
A team of food scientists discovered a natural way to significantly extend the shelf life of sugarcane juice from three days to 14 days by adding microwave-dried extracts of mint and coriander. The herbal extracts, extracted using novel microwave-assisted technique, slowed microbial growth and prevented spoilage.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.
Washington State University researchers used microwave technology to create shelf-stable hummus without chemical preservatives. Lentil-based hummus retained 75% of vitamin C after treatment, offering a healthier alternative. The innovative process allows for predictable and rapid heating of pre-packaged food.
A University of Toronto study found that Canadian preschoolers who consumed more ultra-processed foods were more likely to develop obesity at age five. The researchers also discovered sex-driven differences in the effects of ultra-processed food on obesity risk, with stronger effects seen in males.
A new study provides information to empower consumers and policymakers about the degree of processing of foods available at three large grocery retailers. The researchers analyzed ingredient lists, nutrition facts, and prices to create a database with over 50,000 food items, featuring a processing score and nutrition facts.
An interdisciplinary study found associations between exposure to environmental phenols like BPA and triclocarban and altered cardiac electrical activity, particularly in women with higher body mass indexes. Researchers identified moderate changes to cardiac electrical activity that could exacerbate existing heart disease or arrhythmias.
Biocide use can promote well-being when used appropriately, controlling infections and reducing antibiotic use in clinical settings. However, its misuse might contribute to antimicrobial resistance, highlighting the need for a balanced consideration of risks and benefits.
A team from the University of Córdoba has successfully used a yeast strain to reduce nitrites and salt in Iberian pork loin while maintaining its flavor and enhancing food safety. The study, published in Food Control, demonstrates the potential of Debaryomyces hansenii LRC2 as an alternative preservative.
A study found that a common food preservative called nisin, which kills pathogens in food, also harms beneficial gut bacteria. The researchers identified six different lantibiotics produced by the gut microbiome and tested their effects on both pathogens and commensal bacteria.
A new edible CBD coating has been developed to increase the shelf life of strawberries by reducing microbial growth. The coating, made with encapsulated CBD nanoparticles, was found to preserve berries for up to 15 days while maintaining their color and antioxidant activity.
A €2.5million European research programme, FRIETS, is increasing the shelf-life of berries through high-precision agriculture and innovative processing methods while maintaining quality. The four-year project combines precision agriculture strategies with dehydration and edible coating methods to discover healthier food alternatives.
Researchers develop chitosan-based coating to preserve avocados and create imaging technique to predict shelf life. The coating delays ripening, and the imaging method accurately estimates remaining shelf life, potentially improving avocado quality and availability.
A new analysis of three decades of US food policies defines junk food based on a combination of product categories, processing, nutrients, and place. The study identifies common criteria used in existing policies, including exemptions for staple foods and favoring products with lower levels of processing and additives.
A new study finds that 60% of purchased American foods contain additives, increasing by 10% since 2001. The study also reveals a significant rise in ultra-processed foods with additives, particularly among baby food purchases.
Researchers have developed a shellac-based coating to improve the gas barrier properties of moulded pulp materials, making them suitable for food packaging. The coating, combined with nanofibrillated cellulose, provides superior water resistance and thermal stability, while preserving environmental sustainability.
Researchers have discovered a high-antioxidant ingredient in passion fruit peels that can preserve fresh fruits and cuts in an edible coating, reducing spoilage and plastic packaging. The microencapsulated powders are stable, non-hygroscopic, and suitable for industrial applications.
Researchers have developed a novel method for detecting nitrite levels in foods using a color-changing film and smartphone app. The POLYSEN-based system allows consumers to easily analyze nitrite levels on meats and comply with European regulations, promoting healthier eating habits.
Cornell scientists have created a biodegradable polymer to extend the shelf life of salad dressings, marinades, and beverages in refrigerators. This innovation uses a bioderived material that interacts with food without migrating into it, reducing waste and environmental impact.
Researchers at Cornell University have discovered a way to use light and oxygen to upcycle polystyrene into benzoic acid, a product stocked in chemistry labs and used in various products. The process is mild, climate-friendly, and scalable to commercial waste streams.
Researchers have developed a new type of red meat that replaces nitrite with natural alternatives from plants and fruits, including Japanese Knotweed. The results showed significantly lower levels of nitrite content in participants' faeces compared to conventionally processed red meat.
Scientists at Tokyo University of Science developed a copper-containing polymer that greatly enhances the antibacterial activity of hydrogen peroxide. The use of these tailored polymers resulted in higher catalytic activity and more effective killing of bacteria, opening up new design avenues for antimicrobial drugs.
A study found that consumers prefer foods with clean labels, which include few ingredients and no additives or preservatives. The study also discovered that the name of the new technology used to make these products affects consumer valuation.
Researchers at RMIT University have discovered a bacteria-killing compound in Nem Chua that can destroy more dangerous bacteria, potentially leading to a safe and all-natural food preservative. The compound is effective against a wide range of bacteria, including those that cause life-threatening diseases like Listeria.
Researchers at Aarhus University are developing a new method for preserving food using naturally occurring compounds to reduce waste and improve sustainability. The project, BioFunc, will explore the fundamental mechanisms behind organic acid preservation and develop a proof-of-concept for a bio-preservative system.
Researchers developed natural lactic acid bacterium that secretes antimicrobial peptide nisin, extending food shelf life and reducing waste. Nisin is approved for use in various foods to prevent spoilage and foodborne illness.
A new peer-reviewed study by Environmental Working Group found that the preservative tert-butylhydroquinone (TBHQ) may harm the immune system, as shown in animal tests and high-throughput in vitro toxicology testing. The FDA should test all food chemicals for safety, according to the study's lead author.
Researchers suggest that an exaggerated activation of the food quality control system, triggered by environmental changes such as processed food and hygiene products, contributes to food allergies. The study's findings could lay the groundwork for future treatment or prevention strategies.
A study by the University of Copenhagen found that Danes associate purity with naturalness, preferring foods with visible mold to those with long shelf lives. This trend suggests a shift in attitudes towards food purity, with consumers prioritizing natural ingredients and visible signs of spoilage.
A large web-based study cohort in France explored associations between ultraprocessed food consumption and the risk of type 2 diabetes. The study found that higher consumption of ultraprocessed foods was associated with an increased risk of developing type 2 diabetes.
Cornell University has received a $1.8 million grant from the USDA to develop active packaging materials that reduce preservatives in foods, minimizing food waste. Researchers will also explore cold processes for producing nutritious juices and beverages with reduced energy consumption.
A study found that a common food additive, tert-butylhydroquinone (tBHQ), can hinder the immune system's ability to fight off flu viruses, making vaccines less effective. In mice exposed to tBHQ, CD4 and CD8 T cells showed reduced functionality, leading to increased inflammation and mucus production in the lungs.
Researchers at NTU Singapore have discovered a natural plant-based food preservative using flavonoids, showing strong anti-microbial and anti-oxidant properties. The organic preservative effectively kept meat and fruit juice samples fresh for two days without refrigeration.
A UMass Amherst study found that a commonly used food preservative, epsilon-polylysine, temporarily altered the diversity of microbes in mouse gut but caused no lasting damage. The researchers observed that the gut microbiome returned to normal within 15 weeks
A University of Michigan study found that nisin can kill 70-80 percent of head and neck tumor cells in rats and extend survival. Nisin also fights deadly bacteria such as MRSA, using its ability to bind to bacteria and kill biofilms.
A team of scientists from NUS discovered that blue LEDs can effectively kill major foodborne pathogens, especially when combined with chilling temperatures and mildly acidic conditions. This technology has the potential to replace chemical treatments for preserving acidic foods.
Researchers have discovered a natural food preservative in mango seeds, which can inhibit the growth of deadly bacteria like Listeria. This breakthrough could help prevent outbreaks and save lives, as well as reduce waste by recycling fruit kernels.
Scientists at NIST developed a measurement method to quantify the slowing down of molecular rattling in preservative formulations. The team discovered a general pattern of behavior that applies to various materials, promising better preservation and extended shelf life for vaccines, food, and other biological materials.
A study highlights the challenges posed by global food sourcing, including contamination and non-compliance with laws and standards, necessitating a new approach to quality management. The '6Ts' framework proposes robust solutions, focusing on traceability, transparency, testability, time, trust, and training.
Researchers have found that nisin can effectively neutralize both anthrax and Bacillus cereus spores. The natural antimicrobial peptide has been shown to remain dormant on treated spores, preventing germination and disease in mice. Further development of nisin-based formulations for human skin decontamination is underway.
Researchers at Oregon State University discovered that ground raisins can inhibit bacterial growth in beef jerky as effectively as sodium nitrite, a common preservative. The study found that adding raisins to jerky reduces fat content, increases antioxidants and fiber, making it a more appealing option for consumers on low-sodium diets.
Preservatives can be grouped into three types: antimicrobials, antioxidants, and enzymes that fight natural ripening. Sulfur dioxide blocks microbial growth in foods, while propionates and benzoates help keep bakery products fresh.
Researchers found that common food preservatives appear to enhance the cavity-protecting action of fluoride, leading to fewer cavities in rats. Avoiding high-sugar foods, maintaining good brushing habits, and regular dental checkups remain essential for preventing cavities.