![]() | "Descrizione" by Frank123 (12416 pt) | 2023-Oct-02 19:38 |
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Natural Hickory Smoke Flavor è un sapore ottenuto dal fumo della combustione del legno di noce ed è utilizzato per conferire un sapore affumicato ai prodotti alimentari.
Il nome definisce la struttura dell'ingrediente:.
Riassunto passo-passo del processo di produzione industriale.
Forma e colore.
Il sapore naturale di affumicatura Hickory può presentarsi come un liquido ambrato o come una polvere di colore marrone chiaro.
Applicazioni commerciali.
Viene utilizzato in una varietà di prodotti alimentari per conferire un sapore affumicato, come carni, salse, snack e altri prodotti preparati.
Sicurezza
I prodotti aromatizzanti affumicati sono aumentati negli ultimi decenni con l'espandersi dell'uso del barbecue e sono regolamentati in Europa dal regolamento (CE) n. 1321/2013 (1). In questo studio sono stati analizzati dieci aromatizzanti di affumicatura liquidi comunemente usati e utilizzato due diversi solventi per indagare se le sostanze polari o non polari abbiano la capacità di provocare effetti tossici. I risultati hanno indicato che gli aromatizzanti liquidi di affumicatura contengono composti con proprietà pericolose (2).
Bibliografia_____________________________________________________________________
(1) https://eur-lex.europa.eu/legal-content/IT/TXT/PDF/?uri=CELEX:32013R1321
(2) Selin E, Mandava G, Vilcu AL, Oskarsson A, Lundqvist J. An in vitro-based hazard assessment of liquid smoke food flavourings. Arch Toxicol. 2022 Feb;96(2):601-611. doi: 10.1007/s00204-021-03190-1. Epub 2021 Nov 20. PMID: 34799742; PMCID: PMC8837572.
Abstract. Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health, was applied to study liquid smoke products. Ten liquid smoke flavourings were tested as non-extracted and extracted. To assess the potential drivers of toxicity, we used two different solvents. The battery of in vitro methods covered estrogenicity, androgenicity, oxidative stress, aryl hydrocarbon receptor activity and genotoxicity. The non-extracted samples were tested at concentrations 0.002 to 1 μL liquid smoke flavouring/mL culture medium, while extracted samples were tested from 0.003 to 200 μL/mL. Genotoxicity was observed for nearly all non-extracted and all hexane-extracted samples, in which the former had higher potency. No genotoxicity was observed for ethyl acetate-extracted samples. Oxidative stress was activated by almost all extracted and non-extracted samples, while approximately half of the samples had aryl hydrocarbon receptor and estrogen receptor activities. This study used effect-based methods to evaluate the complex mixtures of liquid smoke flavourings. The increased bioactivities seen upon extractions indicate that non-polar chemicals are driving the genotoxicity, while polar substances are increasing oxidative stress and cytotoxic responses. The differences in responses indicate that non-extracted products contain chemicals that are able to antagonize toxic effects, and upon extraction, the protective substances are lost. © 2021. The Author(s).
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