A battery of three short-term tests in vitro and one in vivo was used to determine the genotoxicity of Caramel Colour I. The results of the bacterial mutation assay, using five strains of Salmonella typhimurium, and the mouse micronucleus assay in vivo showed no evidence of genotoxic activity. Results from both the cytogenetics assay in vitro, using CHO cells, and the mouse lymphoma assay indicated that there was some genotoxic activity associated with Caramel Colour I but only in the absence of S-9 and at very high dose levels.
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http://dx.doi.org/10.1016/0278-6915(92)90066-t | DOI Listing |
Food Res Int
January 2025
School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China. Electronic address:
Chrysanthemi Flos has been consumed as floral tea for centuries, but the effects of stir-frying on its chemical profile, sensory characteristics, and bioactivity remain unclear. This study used untargeted metabolomics, sensory assessment (E-eye, E-nose, E-tongue), and antioxidant activity evaluation to investigate compositional changes and their effects. In the metabolomics analysis, a total of 101 non-volatile and 306 volatile differential metabolites were identified.
View Article and Find Full Text PDFFood Chem
March 2025
College of Life Science, Sichuan Agricultural University, Ya'an 625000, China. Electronic address:
Heat pretreatment plays a crucial role in affecting the quality, colour and aroma of camellia oil during the extraction process. This study aimed to investigate the effects of steaming, stir-frying, roasting, microwave and infrared treatment on the flavour and physicochemical quality of camellia seeds. The results indicated that, compared with unpretreated samples, the heat-pretreated ones exhibited increased oil content and browning degree, imparting a caramel colour with toasty and nutty flavours.
View Article and Find Full Text PDFFood Chem Toxicol
November 2024
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, Universitat de València, Av. Vicent Andrés Estellés, s/n, 46100, Burjassot, Spain.
Snacks, including popcorn, are increasingly consumed in Spain and are susceptible to acrylamide (AA) formation. AA, classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC), is produced via the Maillard reaction between reducing sugars and amino acids, particularly glucose, and asparagine, when foods are heated above 120 °C. This study aims to analyze the AA content in 91 popcorn samples, categorized by flavor (salted, butter, caramel, flavored, colored, unflavored) and cooking method (ready-to-eat, popcorn maker, microwave), and assess dietary AA exposure in the Spanish population.
View Article and Find Full Text PDFJ Agric Food Chem
November 2024
Chair of Special Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.
Sucralose is an artificial sweetener whose stability during the thermal treatment of food is controversially discussed. In the present work, sucralose was subjected to different kinds of heat treatment either as such, in the presence of protein, or as an ingredient of food. Compared with sucrose, sucralose showed remarkable instability and discoloration after heating at 85-90 °C for 1 h.
View Article and Find Full Text PDFCurr Res Food Sci
October 2024
Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, 210014, PR China.
Yellow- and white-fleshed peach fruits are favored for their diverse flesh colors. While carotenoid accumulation primarily dictates flesh color differences, the influence of volatile compounds on their aromas remains largely unexplored. Here, multiple analytical methods including odor importance assessment, hierarchical clustering, and aroma characterization analysis were employed to investigate volatile compositions and aroma characteristics of the two types of peach, as well as the offspring with identical parentage.
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