Potassium bromate, is an oxidizing agent and one of the best and cheapest dough improvers in the baking industry. Due to its positive effects it plays a major role in the bread-making industry. Potassium bromate has significant effect on food biomolecules, such as starch and protein, as it affects the extent of gelatinization, viscosity, swelling characteristics as well as gluten proteins; it removes the sulfhydryl group and leads to the formation of disulfide linkages and thus improves the bread properties. However, there are many reports elucidating its negative impact on human health. It is deemed as a potential human carcinogen by IARC and classified under class 2B. Due to this, countries across world have either partially or completely banned it. Numerous techniques have evolved to determine the concentration of potassium bromate in bread. This review explains in detail, the effects of potassium bromate on biomolecules, human health, environment and various methods of analysis.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2019.125964 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Health risk assessment of potassium bromate in bread in Ghana.
Heliyon
January 2024
Food Laboratory Department, Food and Drugs Authority, Post Office Box CT2783, Cantonments, Accra, Ghana.
Introduction: Potassium bromate (KBrO) is an oxidizing agent added to flour to improve bread quality. However, KBrO is nephrotoxic, and a class B carcinogen banned in most countries, including Ghana.
Aim: This study aimed to determine the residual KBrO concentration in bread and to estimate the chemical and carcinogenic risk that is associated with the consumption of these breads in Ghana.
Contributing factors to the oxidation-induced mutational landscape in human cells.
Nat Commun
December 2024
Department of Microbiology and Molecular Genetics, University of Vermont, Burlington, VT, 05405, USA.
8-oxoguanine (8-oxoG) is a common oxidative DNA lesion that causes G > T substitutions. Determinants of local and regional differences in 8-oxoG-induced mutability across genomes are currently unknown. Here, we show DNA oxidation induces G > T substitutions and insertion/deletion (INDEL) mutations in human cells and cancers.
View Article and Find Full Text PDFOptimization of concentrations and exposure durations of commonly used positive controls in the in vitro alkaline comet assay.
Toxicol Res (Camb)
December 2024
Ankara University, Faculty of Pharmacy, Department of Pharmaceutical Toxicology, 06560, Ankara, Türkiye.
Endogenous and exogenous factors cause DNA damage through chemical changes in the genomic DNA structure. The comet assay is a versatile, rapid, and sensitive method for evaluating DNA integrity at the individual cell level. It is used in human biomonitoring studies, the identification of DNA lesions, and the measurement of DNA repair capacity.
View Article and Find Full Text PDFPotassium bromate (KBrO), employed ubiquitously as an oxidizing agent in commonly consumed baked foods and as a flour improver to enhance dough quality, has been recognized as a possible human carcinogen. Despite stringent prohibitions in numerous nations eliciting substantial apprehension worldwide, notably in Bangladesh, the pervasive occurrence of KBrO in baked foods persists as a formidable public health quandary. This study aimed to investigate the presence of KBrO in five different popular baked foods comprising a total of 104 samples, such as bread ( = 39), cake ( = 33), burger buns ( = 13), pizza ( = 10), and naan ( = 9), collected from different districts across Bangladesh.
View Article and Find Full Text PDFRegulation of Added Substances in the Food Supply by the Food and Drug Administration Human Foods Program.
Am J Public Health
October 2024
Jennifer L. Pomeranz is with the Department of Public Health Policy and Management, School of Global Public Health, New York University, New York, NY. Emily M. Broad Leib is with the Center for Health Law and Policy Innovation, Harvard Law School, Cambridge, MA. Dariush Mozaffarian is with the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA and the Tufts School of Medicine and Division of Cardiology, Tufts Medical Center, Boston, MA.
The US food supply is increasingly associated with diet-related diseases, toxicity, cancer, and other health harms. These public health concerns are partly attributable to a loophole in federal law. The Food and Drug Administration (FDA) evaluates the premarket safety of ingredients regulated as food additives but allows the food industry to self-regulate and determine which substances to classify as generally recognized as safe (GRAS) based on undisclosed data and conclusions that the FDA never sees.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!