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Pesquisa : D03.633.300.953.275.350 [Categoria DeCs]
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Id: 180285
Autor: Maldonado, Mariela; Zanonc, Marianela; Polentad, Gustavo; Denoyad, Gabriela; Sanowd, Claudio.
Título: Use of brillant blue dye on canned cherries
Fonte: Nutr. clín. diet. hosp;37(1):149-155, 2017. ilus, tab, graf.
Idioma: en.
Resumo: Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore, it would be important to find less risky replacement dyes for their use in food. Methodology: canned cherries were produced by a slow confit process, reaching at least 55º Brix, and were then subjected to commercial pasteurization. Results: Brilliant Blue dyed cherries met the required standard and had a suitable degree of acceptance in the tested population, with the expected parameters being attained in all trials. In addition, the stability test proved that blue dyed cherries remained unchanged, while Erb dyed product suffered an important discoloration. Conclusion: cherries colored by blue brilliant can be elaborated without problem

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Id: 165111
Autor: Maldonado, Mariela; Zanon, Marianela; Almanza, Marcela; Barroso, Mercedes; Polenta, Gustavo; Denoya, Gabriela; Sanow, Claudio.
Título: Uso del colorante azul brillante en cerezas en conserva / Use of brilliant blue dye on canned cherries
Fonte: Rev. esp. nutr. comunitaria;22(2):0-0, abr.-jun. 2016. tab, graf, ilus.
Idioma: es.
Resumo: Fundamentos: La Eritrosina (ErB), es un colorante de toxicidad muy discutida, como son tóxicos también los productos fotoquímicos y de degradación bioquímica del mismo. Se ha reportado que causa varios tipos de alergia, actividad tiroidea, cancerígena, neurotóxica y daños en el DNA. A pesar de ello, es usada frecuentemente en la elaboración de cerezas en conserva y permitida por el Código Alimentario Argentino (CAA) y la Food and Drugs Administration (FDA). Por esto, es de suma importancia usar colorantes diferentes y de menor riesgo para elaborar alimentos. Por ello se eligió elaborar cerezas en conserva con colorante Azul Brillante, menos tóxico que la ErB y de Ingesta Diaria Admitida (IDA) menos restringida. Métodos: Se elaboraron las cerezas en conserva mediante el proceso de confitado lento, hasta alcanzar una concentración de 55º Brix, como mínimo. Entre la tercera y cuarta impregnación se realizó la coloración con Azul Brillante. Luego se pasteurizaron comercialmente. Durante el proceso se midieron: grados Brix y temperatura, y color, actividad acuosa (aw) y textura en el producto final. Se efectuó un ensayo de estabilidad de color a la luz solar. Resultados: En todos los ensayos los parámetros resultaron ser los esperables. El colorante Azul Brillante cumplió con el objetivo planteado y tuvo buen grado de aceptación en la población ensayada. Conclusiones: En el ensayo de estabilidad, las cerezas con azul permanecieron estables, mientras que el testigo con ErB se decoloró totalmente (AU)

Background: Erythrosine dye toxicity is much discussed, as are also toxic photochemical and biochemical degradation products thereof. It has been reported to cause various types of allergies, thyroid activity, carcinogenic, neurotoxic and DNA damage. However, it is often used in the preparation of canned cherries and permitted by the Código Alimentario Argentino (CAA) and the Food and Drug Administration (FDA). Therefore, it is important to use different dyes and less risky to produce food. So we chose to produce canned cherries Brilliant Blue dye, less toxic than erythrosine and with an Admitted Daily Intake (ADI) less restricted. Results: The expected parameters were observed in all trials proved. The bright blue dye met with the stated objective and had good acceptability in the tested population. Conclusions: In the stability test cherries blue remained stable, while the witness is completely decolorized with erythrosine (AU)
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