Harmful Effects of Food Preservatives

The aim of the present study was to assess quality, shelf-life and sensory properties of beef meat treated with Cleome gynandra and Vigna unguiculata extracts. Protein, fat content, ash (minerals), and pH were analyzed to determine the quality of the meat. Protein content was assayed using the Kjeldahl method while fat content was determined using ether-extraction on a Soxhlet apparatus. Ash analysis on defatted samples were performed by subjecting them to a temperature of 600°C in a muffle furnace for two hours and weight of the ash was used to estimate the mineral content. Shelf life analysis was measured using peroxide value and UV absorbance test. Microbial count tests were carried out using nutrient and potato dextrose agar. Semi trained and untrained panelist were used to assess sensory qualities; colour, smell and general acceptability. Fat composition ranged from 10.76 to 10.78% while pH values ranged from 5.8 to 6.0. There were no significant differences between the values, p = 0.05 showing that the treatment did not change meat pH and fat content. The additives maintained protein and mineral content of the meat samples. Protein content ranged from 49.47 to 52.01% while total mineral content ranged from 7.01 to 8.33%. Shelf life and sensory evaluation results revealed that treating beef meat with Cleome gynandra and Vigna unguiculata leaf extracts reduces peroxides formation, proliferation of microbes, delays colour loss and formation of unpleasant smells. Cleome gynandra offers best results for this purpose.

In the etiology of breast malignancy, dietary habits and lifestyle-related risk factors in the coherence of cancer prevention guidelines, e.g., WCRF/AICR is well documented. In addition, the consumption of staple food products rich in carbohydrate as major calorie resources such as potato, bread, and ready-to-eat cereals are partly object to having roles in breast tumorigenesis. In this review, the possible associations of preservatives and nutritive risk factors of staple foods in dietary patterns with breast cancer development based on the experimental and observational cohort-based studies were discussed. In this regard, the influence kinetics of insulin, insulin-like growth factor-1, and insulin-activated AMPK/Akt pathway on sorts of starch and protein is a concerning biologic concept in promoting the risk of tumorigenesis. Hence, Akt-dependent controlled proliferation, induced apoptosis, and controlled oxidative stress in specific condition could be concentrated as the preventive strategies. Although preservatives such as sorbate, benzoate, and nitrate are considered Generally Recognized as Safe, there are some issues concerning the safety of their applications, including the possibility of allergies and immunosuppressive effects from benzoate, the formation of carcinogenic nitrosamines from nitrites, and interaction sorbate with nitrite in the stomach which consequently can be resulted in the production of a series of genotoxic compounds.

In the etiology of breast malignancy, dietary habits and lifestyle-related risk factors in the coherence of cancer prevention guidelines, e.g., WCRF/AICR is well documented. In addition, the consumption of staple food products rich in carbohydrate as major calorie resources such as potato, bread, and ready-to-eat cereals are partly object to having roles in breast tumorigenesis. In this review, the possible associations of preservatives and nutritive risk factors of staple foods in dietary patterns with breast cancer development based on the experimental and observational cohort-based studies were discussed. In this regard, the influence kinetics of insulin, insulin-like growth factor-1, and insulin-activated AMPK/Akt pathway on sorts of starch and protein is a concerning biologic concept in promoting the risk of tumorigenesis. Hence, Akt-dependent controlled proliferation, induced apoptosis, and controlled oxidative stress in specific condition could be concentrated as the preventive strategies. Although preservatives such as sorbate, benzoate, and nitrate are considered Generally Recognized as Safe, there are some issues concerning the safety of their applications, including the possibility of allergies and immunosuppressive effects from benzoate, the formation of carcinogenic nitrosamines from nitrites, and interaction sorbate with nitrite in the stomach which consequently can be resulted in the production of a series of genotoxic compounds.

Recently, consumptions of weight-loss supplement to reduce and maintain body weight had tremendously increased among local people. The effect of this supplement on dividing cells particularly on chromosome and DNA should be addressed due to lack of information by manufacturers regarding the ingredients. This study was carried out to observe any toxicity effects of two commercial weight-loss supplements through Allium test and simple sequence repeat (SSR). Toxicity analysis was investigated through observation on mitotic cells of Allium cepa which includes mitotic index and chromosomes analyses at 24 and 48 hours of treatments. The genotoxic effects of brand X at 24 hours was identified by SSR based on different sizes of band (230 bp) compared to control (200 bp). At 48 hours, positive genotoxic effects were observed through chromosomes and DNA analyses. Meanwhile, brand Y showed genotoxic effect at 24 hours as suggested by both studies. Prolonged treatment at 48 hours proved the cyt...

Recently, consumptions of weight-loss supplement to reduce and maintain body weight had tremendously increased among local people. The effect of this supplement on dividing cells particularly on chromosome and DNA should be addressed due to lack of information by manufacturers regarding the ingredients. This study was carried out to observe any toxicity effects of two commercial weight-loss supplements through Allium test and simple sequence repeat (SSR). Toxicity analysis was investigated through observation on mitotic cells of Allium cepa which includes mitotic index and chromosomes analyses at 24 and 48 hours of treatments. The genotoxic effects of brand X at 24 hours was identified by SSR based on different sizes of band (230 bp) compared to control (200 bp). At 48 hours, positive genotoxic effects were observed through chromosomes and DNA analyses. Meanwhile, brand Y showed genotoxic effect at 24 hours as suggested by both studies. Prolonged treatment at 48 hours proved the cytotoxic and genotoxic effects of brand Y as supported by Allium test and SSR. This preliminary finding is beneficial for future study on toxicity effects of weight-loss supplements which will help to increase public awareness on the risks of consumption without consultation of nutritionist or physician.

In the etiology of breast malignancy, dietary habits and lifestyle-related risk factors in the coherence of cancer prevention guidelines, e.g., WCRF/AICR is well documented. In addition, the consumption of staple food products rich in carbohydrate as major calorie resources such as potato, bread, and ready-to-eat cereals are partly object to having roles in breast tumorigenesis. In this review, the possible associations of preservatives and nutritive risk factors of staple foods in dietary patterns with breast cancer development based on the experimental and observational cohort-based studies were discussed. In this regard, the influence kinetics of insulin, insulin-like growth factor-1, and insulin-activated AMPK/Akt pathway on sorts of starch and protein is a concerning biologic concept in promoting the risk of tumorigenesis. Hence, Akt-dependent controlled proliferation, induced apoptosis, and controlled oxidative stress in specific condition could be concentrated as the preventive strategies. Although preservatives such as sorbate, benzoate, and nitrate are considered Generally Recognized as Safe, there are some issues concerning the safety of their applications, including the possibility of allergies and immunosuppressive effects from benzoate, the formation of carcinogenic nitrosamines from nitrites, and interaction sorbate with nitrite in the stomach which consequently can be resulted in the production of a series of genotoxic compounds.

Economically, food industry is one of the fastest growing industries throughout the world generating a high level of competitiveness among producers. Colour of food creates a psychological anticipation for a certain flavour To fulfill the demands of the consumers, the producers add more and more colours to the food to modify its appearance without being concerned about its adverse health effects. The objective of the present study is to evaluate the toxicity of food dyes tartrazine and sunset yellow on the mitotic cells of Trachyspermum ammi (ajwain). Both the dyes were implemented at the four doses viz. 0.5%, 1.0%, 1.5% and 2.0% in the root tip cells of T. ammi. Mitotic indices and chromosomal anomalies were calculated. Frequently observed chromosomal anomalies were stickiness, precocious movement, c-metaphase, bridges, laggards, unorientation and forward movement, etc. The result suggests the genotoxic consequences of two food dyes in the root tip cells of the test system used.

Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other similarly used substances. Many of the same substances are pharmaceutics aids when added to pharmaceuticals rather than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. It is sometimes wrongly thought that food additives are a recent development, but there has certainly been an increase in public interest in the topic. Not all of this has been well-informed, and there are signs that commercial interests have been influenced by consumer pressure, as well as food producers manipulating the situation by marketing techniques. Various labeling regulations have been put into effect to ensure that contents of processed foods are known to consumers, and to ensure that food is fresh-important in unprocessed foods and probably important even if preservatives are used. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives. Most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts. More than 3000 additives and preservatives are available in the market, which are used as antioxidants and anti-microbial agents. Salt and sugar the most commonly used additives. Some of the commonly used food additives and preservatives are aluminum silicate, amino acid compounds, ammonium carbonates, sodium nitrate, propyl gallate, butylated hydrozyttoluene (BHT), butylated hydroxyanisole (BHA), monosodium glutamate, white sugar, potassium bromate, potassium sorbate, sodium benzoate, etc. Some artificial colors are also added to the foods to give them an appealing www.intechopen.com

BACKGROUND/AIMS: Food additives are substances which are not consumed as a food alone, having no nutritious value, and they are not used as a characteristic component of any food. This study aimed to determine the knowledge level of students on food additives. MATERIALS AND METHODS: This descriptive study was carried out between the 20 th and the 30 th of May 2019. 363 voluntary students at the Faculty of Nursing and Dentistry participated in this study. They were asked questions on their knowledge about packaged processed foods, whether they have information on the nature of additives, their sources on obtaining information related to additives, and for what purpose additives are used. RESULTS: 38.9% of the students stated that they consumed packaged processed food every day, 41.6% for nourishment, and 43.5% due to its pleasant taste. 23.4% of the students indicated that they consumed all types of packaged food, 55.9% of them cared about the brand when buying it and 63.4% of them were affected by the taste and smell while buying these food items. In addition, 47.7% of the students stated that they did not care about food ingredients when buying packaged processed food and 46% of them did not have any information on the additive content of packaged processed food. CONCLUSION: It is considered that the knowledge level of students on food additives is insufficient, and thus, they should be informed. Governments and universities should alleviate food safety-related fears on time and appropriately, and ensure the food safety of consumers by explaining the necessary information in a timely and understandable way.

Phloxine is used as a food dye. In this study, genotoxicity of phloxine at the root tip of Allium cepa L. was investigated. A. cepa L. meristematic root tip cells were treated with ten different doses of phloxine. In this way, the EC50 value was determined. Then, phloxine was applied to root tips at EC50/2, EC50 and EC50×2 doses. Treatment time was determined as 24, 48 and 72 hours. As a result, it was revealed that phloxine caused chromosomal aberrations in cells in mitotic cycle at the root tip of A. cepa. There are equatorial plate shifting in metaphase, laggard chromosome, disturbed spindle, chromosome stickiness, C-mitosis, polar shifting among the observed chromosomal aberrations. It was stated that the % chromosomal aberration index (CAI) increased depending on concentration increase. It has been demonstrated that the highest % chromosomal aberration index occurred at the EC50×2 dose for 72 hours. According to the research, it was revealed that phloxine has a genotoxic effect...

Phloxine is used as a food dye. In this study, genotoxicity of phloxine at the root tip of Allium cepa L. was investigated. A. cepa L. meristematic root tip cells were treated with ten different doses of phloxine. In this way, the EC50 value was determined. Then, phloxine was applied to root tips at EC50/2, EC50 and EC50×2 doses. Treatment time was determined as 24, 48 and 72 hours. As a result, it was revealed that phloxine caused chromosomal aberrations in cells in mitotic cycle at the root tip of A. cepa. There are equatorial plate shifting in metaphase, laggard chromosome, disturbed spindle, chromosome stickiness, C-mitosis, polar shifting among the observed chromosomal aberrations. It was stated that the % chromosomal aberration index (CAI) increased depending on concentration increase. It has been demonstrated that the highest % chromosomal aberration index occurred at the EC50×2 dose for 72 hours. According to the research, it was revealed that phloxine has a genotoxic effect...

Aim: The aim of the present study was to determine the possibility of using polyphenol extracts from Dioscorea steriscus and Plecranthus esculentus N.E.Br tubers of Zimbabwe as preservatives for sunflower oil under oven and kitchen storage conditions. Methodology: Polyphenols were extracted from Dioscorea steriscus and Plecranthus esculentus tubers, screened using polyphenol screening assays and added to virgin sunflower oil at 100 ppm dose. Oxidative stability was determined using peroxide values and UV-Vis absorbances a 232 nm. Results: Polyphenol screening assays of aqueous acetone extracts from Dioscorea steriscus and Plecranthus esculentus tubers revealed the presence of flavonoids, phenolic acids, tannins, lignans and anthocyanins. Oxidative stability of sunflower oil under kitchen storage conditions (room Original Research Article Tapera et al; SARJNP, 3(1): 18-28, 2020; Article no.SARJNP.55089 19 temperature) and oven storage conditions (65°C) as measured by peroxide values ...

Can healthy food-choice habits protect people against temptations of consuming large portion sizes and unhealthy foods? According to current studies, the answer is YES. In the various parts of the world the relationship between health and food is largely defined by a nutritional and medical converse today. This discourse focuses on food intake as a major factor which decisively affects individual body and mental health, maintenance of body weight, and prevention of diseases. According to sociologists and other social scientists , food practices is shaped by cultural beliefs and customs, social structures and institutions such as education, politics and economic influences .Proper nutrition offers one of the most efficient and cheap ways to decrease the burden of many diseases and their associated risks ,including obesity

Less toxicity factor makes sodium benzoate and potassium sorbate fit to be used in food industry as preservatives. One hundred and fourteen local and imported brands of fruit juices, carbonated drinks, beverages, milk, sauces, spreadable fats, jams, jellies, marmalades, cheese and margarine containing sodium benzoate and potassium sorbate were analyzed by RP-HPLC. Various extraction procedures were employed to reduce matrix effect that interfere accurate determination of both preservatives. UV detection was performed at 227 nm for sodium benzoate and 250 nm for potassium sorbate at 1mL min-1 flow rate with acetonitrile as mobile phase. Sodium benzoate and potassium sorbate concentration in the products were in the range between 1.03 - 60.76 mg L-1 and 3.24 - 14.48 mg L-1 respectively. The percentage recovery was found to be 92.01±1.31 - 99.95±1.99 for sodium benzoic and 90.81±1.16 - 99.87±1.99 for potassium sorbate. The method detection limit (MDL) and method quantification limit (M...

Aim: The aim of the present study was to determine the possibility of using polyphenol extracts from Dioscorea steriscus and Plecranthus esculentus N.E.Br tubers of Zimbabwe as preservatives for sunflower oil under oven and kitchen storage conditions. Methodology: Polyphenols were extracted from Dioscorea steriscus and Plecranthus esculentus tubers, screened using polyphenol screening assays and added to virgin sunflower oil at 100 ppm dose. Oxidative stability was determined using peroxide values and UV-Vis absorbances a 232 nm. Results: Polyphenol screening assays of aqueous acetone extracts from Dioscorea steriscus and Plecranthus esculentus tubers revealed the presence of flavonoids, phenolic acids, tannins, lignans and anthocyanins. Oxidative stability of sunflower oil under kitchen storage conditions (room Original Research Article Tapera et al; SARJNP, 3(1): 18-28, 2020; Article no.SARJNP.55089 19 temperature) and oven storage conditions (65°C) as measured by peroxide values ...

Aim: The aim of the present study was to determine the possibility of using polyphenol extracts from Dioscorea steriscus and Plecranthus esculentus N.E.Br tubers of Zimbabwe as preservatives for sunflower oil under oven and kitchen storage conditions. Methodology: Polyphenols were extracted from Dioscorea steriscus and Plecranthus esculentus tubers, screened using polyphenol screening assays and added to virgin sunflower oil at 100 ppm dose. Oxidative stability was determined using peroxide values and UV-Vis absorbances a 232 nm. Results: Polyphenol screening assays of aqueous acetone extracts from Dioscorea steriscus and Plecranthus esculentus tubers revealed the presence of flavonoids, phenolic acids, tannins, lignans and anthocyanins. Oxidative stability of sunflower oil under kitchen storage conditions (room Original Research Article Tapera et al; SARJNP, 3(1): 18-28, 2020; Article no.SARJNP.55089 19 temperature) and oven storage conditions (65°C) as measured by peroxide values ...

Food color has a great impact on food consumption and production. Many companies, restaurants and markets use the color perception theory to increase their sales. Recent studies have shown the negative impact of the food colors. So we analyzed the effect of synthetic food colors like orange red, lemon yellow, kesar yellow and apple green on actively dividing root tip cells of Allium cepa. Four different dyes were administered for the treatment of actively dividing root tip cells for 7 day duration along with control. Mitotic analysis clearly revealed the dye induced endpoint deviation like reduction in the frequency of normal divisions in a dose dependent manner. Mitotic divisions in the control sets were found to be normal dye has induced several chromosomal aberrations genotoxic effect at various stages of cell cycle such as stickiness of chromosomes, micronuclei formation, precocious migration of chromosome, unorientation, forward movement of chromosome, laggards, and Chromatin B...

Less toxicity factor makes sodium benzoate and potassium sorbate fit to be used in food industry as preservatives. One hundred and fourteen local and imported brands of fruit juices, carbonated drinks, beverages, milk, sauces, spreadable fats, jams, jellies, marmalades, cheese and margarine containing sodium benzoate and potassium sorbate were analyzed by RP-HPLC. Various extraction procedures were employed to reduce matrix effect that interfere accurate determination of both preservatives. UV detection was performed at 227 nm for sodium benzoate and 250 nm for potassium sorbate at 1mL min-1 flow rate with acetonitrile as mobile phase. Sodium benzoate and potassium sorbate concentration in the products were in the range between 1.03 - 60.76 mg L-1 and 3.24 - 14.48 mg L-1 respectively. The percentage recovery was found to be 92.01±1.31 - 99.95±1.99 for sodium benzoic and 90.81±1.16 - 99.87±1.99 for potassium sorbate. The method detection limit (MDL) and method quantification limit (M...

Genotoxic and cytotoxic effects of monosodium glutamate (MSG) used as flavor enhancer in foods was analyzed using the Allium cepa assay. Onion bulbs were grown at different concentrations (1, 3, 5 and 7 g/L) of MSG dissolved in distilled boiled water and also evaluated when dissolved in distilled water without boiling; a control group was also set up. The macroscopic (morphology and color of roots) and microscopic (mitotic index and chromosomal aberrations) parameters of Allium root tips were studied. MSG inhibited growth of A. cepa root tips in all concentrations and was significant on days 2 to 5 in distilled water without boiling and on days three to five when dissolved in boiled distilled water. MSG also reduced the number of roots growing from primodium in all test concentrations as compared to control and the least was observed in 5 g and 7 g/L. Color of root tips range from brownish to dark brown or black in higher MSG concentrations. Sticky chromosomal aberration at telophase was most commonly induced in all the MSG test concentrations. MSG decreased mitotic index of A. cepa cells at all the test concentrations but this result was not statistically different. There was no significant difference in total chromosomal aberrations in all experimental set up as compared to control.

The study focused on food additives and preservatives, their health and nutritional benefits, and their types and safety regulations, including flavourants. Food additives are substances which are added to food to preserve its flavor or enhance its appearance, taste, or other qualities. The systematic review evaluated the current updates and development in food additives and their applications in food industries and homes. The food additives currently in use are added to food as emulsifiers, colorants, flavorants, nutrients, or preservatives. Preservatives inhibit the growth of yeasts, bacteria, and molds in foods. Food additives can be directly (intentional) or indirectly (unintentional) added. Foods may contain some residues of chemicals used during production of animal or plant crops, including growth hormones, pesticides, antibiotics, etc. The use of most food additives is visibly beneficial as it results in improved the public health and the prevention of spoilage, which enhances food supply. However, there is controversy over the use of some common food additives. This is partly due to some individuals are hypersensitive and suffer allergic reactions if they are exposed to some of these chemical additives. Additionally, some individuals hold the belief that low levels of chronic toxicities and diseases might be caused in larger population by exposures to some of these chemical substances. There are many thousand food additives currently in use, all of which are designed to do specific function in making food safer, more nutritious, more appealing, or last longer. The study provides thorough and concise information on the major food additives that are currently used at home and food industries to preserve food flavor or enhance its appearance, taste, or other qualities.

Aim: The aim of the present study was to determine the possibility of using polyphenol extracts from Dioscorea steriscus and Plecranthus esculentus N.E.Br tubers of Zimbabwe as preservatives for sunflower oil under oven and kitchen storage conditions. Methodology: Polyphenols were extracted from Dioscorea steriscus and Plecranthus esculentus tubers, screened using polyphenol screening assays and added to virgin sunflower oil at 100 ppm dose. Oxidative stability was determined using peroxide values and UV-Vis absorbances at 232 nm. Results: Polyphenol screening assays of aqueous acetone extracts from Dioscorea steriscus and Plecranthus esculentus tubers revealed the presence of flavonoids, phenolic acids, tannins, lignans and anthocyanins. Oxidative stability of sunflower oil under kitchen storage conditions (room Original Research Article Tapera et al; SARJNP, 3(1): 18-28, 2020; Article no.SARJNP.55089 19 temperature) and oven storage conditions (65°C) as measured by peroxide values and UV-Vis absorbances at 232 nm followed the order D. steriscus fortified ˃ BHT fortified ˃ P. esculentus fortified ˃ unfortified. The lowest mean peroxide value (17.72±0.05 mEq/kg oil) over a 5 week storage duration under kitchen storage conditions was recorded in D.steriscus fortified sunflower oil and the highest (31.17±0.16 mEq/kg oil) was recorded in unfortified sunflower oil. Conclusion: Polyphenol extracts from Dioscorea steriscus and Plecranthus esculentus tubers showed high preservative potential on virgin sunflower oil under both kitchen and oven storage conditions. Polyphenol extracts from D. steriscus and P. esculentus tubers may be used as alternative sources of antioxidants for the preservation of sunflower oil.

Some growth and cytological features were studied on fourteen garlic (Allium sativum L.) genotypes in the growing seasons of 2005 – 2006. These materials were four cultivars (Egaseed 1; Sids 40; Egaseed 2; Egyptian) and ten clonal selections (AZO 1; AZO 2; AZO 3; AZO 4; AZO; EGA 1; EGA 2; EGA 3; EGA 4; EGA 5). Most cultivars and clones showed a quit good germinations after 15 and 30 days from planting. However, the clone EGA 3 and cultivar Egaseed 2 had a low germination percentages (31.4 and 48.6%, respectively, i.e. the lowest) after 15 days from planting while the cultivar Sids 40 scored the lowest value (85.0%) after 30 days from planting. On the other hand, the flower-stalk which appeared in either sponge (soft-neck) or solid (hard-neck) forms are only found in cultivar Egaseed 2 and clones EGA 3 and EGA 4 and their percentages were significantly different. These genotypes could be considered as complete bolting type. Chromosomal studies showed that all investigated materials have a diploid number of 16 (2n = 16). Although lot of good metaphase spreads were examined and scored, the numbering and adjustment of the homologous chromosome pairs were very difficult due to; (1), the existence of high percentages of large fragments that misleads the karyotype making; (2), it is not easy to determine the centromere position because of the presence of one or more chromosomal constrictions or chromosomal breaks which are very similar to the centromer in their appearance; (3), there are great variation in satellite number and size among the studied genotypes. Statistical analysis showed that the highest value of mitotic index (MI) was obtained from the plants of cultivar Sids 40 (10.03 ± 2.1) while those of clone AZO 4 exhibited the lowest one (3.42 ± 2.1). Data also revealed that there were considerable variations among the studied genotypes at the level of the mean percentages of prophase, metaphase and ana-telophase. The mitotic aberrations were only examined at metaphase and ana-telophase cells. The recorded abnormalities included chromosomal and chromatid bridges, chromatin stickiness, chromosomal breaks and fragments and polyploidy. Data showed that cultivar Sids 40 and clone EGA 5 had the highest values of total chromosomal abnormalities while clones AZO 4 and AZO 1 had the lowest values.

A quick overview of cell division The genetic information of plants, animals and other eukaryotic organisms resides in several (or many) individual DNA molecules, or chromosomes. For example, each human cell possesses 46 chromosomes, while each cell of an onion possesses 8 chromosomes. All cells must replicate their DNA when dividing. During DNA replication, the two strands of the DNA double helix separate, and for each original strand a new complementary strand is produced, yielding two identical DNA molecules. DNA replication yields an identical pair of DNA molecules (called sister chromatids) attached at a region called the centromere. DNA replication in eukaryotes is followed by the process called mitosis which assures that each daughter cell receives one copy of each of the replicated chromosomes. During the process of mitosis, the chromosomes pass through several stages known as prophase, metaphase, anaphase and telophase. The actual division of the cytoplasm is called cytokinesis and occurs during telophase. During each of the preceding stages, particular events occur that contribute to the orderly distribution of the replicated chromosomes prior to cytokinesis. The stages of mitosis Prophase. During prophase, the chromosomes supercoil and the fibers of the spindle apparatus begin to form between centrosomes located at the pole of the cells. The nuclear membrane also disintegrates at this time, freeing the chromosomes into the surrounding cytoplasm. Prometaphase. During prometaphase, some of the fibers attach to the centromere of each pair of sister chromatids and they begin to move toward the center of the cell. Metaphase. At metaphase the chromosomes have come to rest along the center plane of the cell. Anaphase. During anaphase, the centromeres split and the sister chromatids begin to migrate toward the opposite poles of the cell. Telophase. During telophase, the chromosomes at either end of the cell cluster begin to cluster together, which facilitates the formation of a new nuclear membrane. This also is when cytokinesis occurs, leading to two separate cells. One way to identify that telophase has begun is by looking for the formation of the cell plate, the new cell wall forming between the two cells.

Benzoic acid and its salt, sodium benzoate, are used as food preservatives for many years in order to inhibit various the growths of food spoilage and food pathogens bacteria, yeasts and molds. The most suitable foods for benzoates are fruit juices and soft drinks that are naturally in an acidic pH range. Their use as preservatives in food, beverages, toothpastes, mouthwashes, dentifrices, cosmetics, and pharmaceuticals is regulated. Also, benzoic acid occurs naturally in free and bound form in many plants and in animals. Therefore, it is a natural constituent of many foods, including milk and milk products. Concentrations of naturally occurring benzoic acid in foods change between traces-1300 mg/kg of food. It has been reported that benzoic acid content of milk ranges from 2-5 mg/kg. Benzoic acid content of fermented milk products is higher than that of raw milk. Hippuric acid naturally present in milk and its concentration may be up to 50 mg/kg. It is well known that lactic acid bacteria in milk convert hippuric acid into benzoic acid. The concentration of benzoic acid in fermented milk products can be up to 50 mg/kg. Although the acute toxicity of benzoic acid and sodium benzoate is low in humans, adverse effects such as asthma, pseudoallergy, urticaria, metabolic acidosis and convulsions were observed at low doses in sensitive person. This paper covers information on factors that affect the formation and level of benzoic acid in milk and milk products and its effects on human health.

The scope of this paper is to assess the cyto-and genotoxic effects of sulphate on Allium cepa mitosis for root meristem. Three different concentrations of sodium sulphate (i.e. 0,1%; 1% and 5%) have been used, in which the onion bulbs were immersed for different periods of time such as 6, 24 and 72 hours. In the end of the experiment the harvested root tips were prepared according to Feulgen's squash technique and using Schiff reagent. The cytotoxic effects of sulphate were investigated by calculating the mitotic index and also through the analysis of chromosomes alterations during the mitosis. The phase ratio of cells undergoing mitosis in all the phases is estimated for all variants. For microscopy investigations it was used a Novex Holland B microscope with digital camera included. The cytological analysis realized on Allium cepa revealed a strong decrease in the mitotic index due to sulphate treatments which is more intense with the time of exposure. Moreover this phenomenon is associated with the appearance of different chromosomal complement alterations including the appearance of highly condensed chromatin. The mitotic index and genotoxic observations over the chromosomes can also be correlated with phase ratio of cells undergoing mitosis.

Catalog essay accompanying the exhibition of the same title, that was on view at Martos Gallery, Los Angeles in the fall of 2015. Focusing on the four artists included in the exhibition, Ivana Basic, Encyclopedia Inc., Nicolas Lobo and Sean Raspet, and the ways that each of their practices deals with the synthetic, inorganic and potentially harmful substances that we ingest on a daily basis.

Less toxicity factor makes sodium benzoate and potassium sorbate fit to be used in food industry as
preservatives. One hundred and fourteen local and imported brands of fruit juices, carbonated drinks, beverages,
milk, sauces, spreadable fats, jams, jellies, marmalades, cheese and margarine containing sodium benzoate and
potassium sorbate were analyzed by RP-HPLC. Various extraction procedures were employed to reduce matrix
effect that interfere accurate determination of both preservatives. UV detection was performed at 227 nm for
sodium benzoate and 250 nm for potassium sorbate at 1mL min-1 flow rate with acetonitrile as mobile phase.
Sodium benzoate and potassium sorbate concentration in the products were in the range between 1.03 - 60.76
mg L-1 and 3.24 - 14.48 mg L-1 respectively. The percentage recovery was found to be 92.01±1.31 - 99.95±1.99
for sodium benzoic and 90.81±1.16 - 99.87±1.99 for potassium sorbate. The method detection limit (MDL) and
method quantification limit (MQL) for sodium benzoate was 0.231 and 0.772 mg L-1and for potassium sorbate
were 0.018 and 0.060 mg L-1 respectively.

The present study has been carried out to investigate the possible mutagenic effects of the synthetic food preservative Prague powder on meristematic cells of Allium cepa roots. Prague powder was evaluated at the dose of (I don’t fucking know) at the exposure time of 24 hours in root tip cells of Allium cepa. Slides were prepared and cells were analyzed for cellular aberrations totaling (I don’t fucking know) cells for each dose evaluated. The mitotic index was calculated, and statistical analysis was performed using the Chi-squared test (p < 0.05). The obtained results indicated that the synthetic food preservative Prague powder had the ability to cause different mitotic changes varying from chromosome bridges and stickiness to formation of laggards. These changes appeared in varying degrees depending on the applied concentration and duration of treatment. The types of abnormalities produced were stickiness at metaphase, anaphase bridges, stickiness at anaphase, and telophase with laggard. Further genotoxity studies should be conducted for additional results and a proper evaluation of the effect of prague powder on a cellular level.

Less toxicity factor makes sodium benzoate and potassium sorbate fit to be used in food industry as preservatives. One hundred and fourteen local and imported brands of fruit juices, carbonated drinks, beverages, milk, sauces, spreadable fats, jams, jellies, marmalades, cheese and margarine containing sodium benzoate and potassium sorbate were analyzed by RP-HPLC. Various extraction procedures were employed to reduce matrix effect that interfere accurate determination of both preservatives. UV detection was performed at 227 nm for sodium benzoate and 250 nm for potassium sorbate at 1mL min -1 flow rate with acetonitrile as mobile phase. Sodium benzoate and potassium sorbate concentration in the products were in the range between 1.03 -60.76 mg L -1 and 3.24 -14.48 mg L -1 respectively. The percentage recovery was found to be 92.01±1.31 -99.95±1.99 for sodium benzoic and 90.81±1.16 -99.87±1.99 for potassium sorbate. The method detection limit (MDL) and method quantification limit (MQL) for sodium benzoate was 0.231 and 0.772 mg L -1 and for potassium sorbate were 0.018 and 0.060 mg L -1 respectively.

This project was partnered with Shalinee Kavadiya, batch mate from Dept of Chemical Engineering, IIT Gandhiangar.
The main aim of this report is to classify the food preservatives, study about the history and Indian scenario of food processing.

Method of production, process description and consumption in emerging market of Sodium Benzoate, Sodium Nitrite, Citric Acid is studied.