Ascorbic acid (C 6H 8O 6) is an organic compound belonging to the family of monosaccharide. It is highly soluble in water, and is often called one of the secrets of the Mediterranean diet. Its use is widespread in the food industry is also important, having always been exploited for its antioxidant and stabilising ability. Download anime mirai nikki episode 25 sub indo. Many indeed are the additive formulations that take advantage of these properties. The purpose of this paper is to explain the characteristics that make ascorbic acid an important food additive and to emphasise the technical and legal issues related to its use in food productions. In particular, in the course of this employment, laws and scientific studies have been applied to the resolution of a lawsuit, having as its object the use of ascorbic acid in preparations of ground beef sold at a butcher shop. Ablebits auto bcc cracked. GMT la chimica degli alimenti pdf - Download la chimica degli alimenti PDF. Chimica degli alimenti vannucchi. View Online - Download Thu, 20. The views expressed in court by the technical consultant have led to the acquittal of the accused, in the light of the demonstrated and proven non-toxicity of the molecule and the use of a mixture of additives for the production of sausage. The European and national legislations, supported by numerous scientific studies, define the possible use of ascorbic acid according to the principle of quantum satis, and it can be used in foods for children. Our work aims to represent further evidence of the safety of use of ascorbic acid as a food additive, and – as confirmed by the legal decision reported – it wants to bring out the prospects for use of ascorbic acid for technological purposes even by registered establishments. Introduction The ascorbic acid (C 6H 8O 6) – better known as vitamin C – is an organic compound belonging to the family of monosaccharide. It is strongly water-soluble and it is often considered as one of the elements that characterises the Mediterranean diet (Ferro-Luzzi et al., ). The diffusion of its use is also most important in the food industry, which has always used its stabilised and antioxidant property. ![]() Indeed, there are several formulations of additives that contain ascorbic acid (Liao and Seib, ). The name, ascorbic acid, is derived from the Latin a (meaning no) + scorbutus and refers to scurvy, the disease caused by deficiency of vitamin C especially developed among ship’s crew and known in the past. This disease was frequently indentified in sailors, human beings, as well as primates, bats and some species of birds and fishes, which are not able to synthesise the vitamin C starting from the glucose. This inability derives from the lack of L-gulonolactone oxidase enzyme, responsible for the last metabolic phase necessary to the transformation of the glucose into vitamin C. Therefore, the consumption of ascorbic acid with food rich of this element, like fruits and vegetables, is essential (Ferro-Luzzi et al., ). One of the most important characteristics of the ascorbic acid is its reducing ability. In the presence of oxygen, ascorbic acid tends to oxidise with a strong result, especially in relation to catalyst metals, removing the environmental resources of oxygen. Furthermore, the ascorbic acid can react with free radicals, arresting the chain reactions that may provoke dangerous effects on organisms, such as neoplastic pathologies of the oral cavity, alimentary system, etc. It allows maintaining stable other important elements, such as vitamin A, E, folic acid and thiamine in organisms and foods (Mora-Gutierrez and Gurin, ) and it is essential for synthesis of collagen, connective issue’s protein, important to heal wounds, sores and lesions, and to the prevention of hemorrhages. In addition to prevent the onset of the atherosclerosis, vitamin C contributes to the development of the adrenaline and the endogenous serotonin and to the hydroxylation of aromatic compounds in the liver. It operates in processes of the cellular defense, facilitates the intestinal absorption of the iron and the elimination of toxic heavy metals (such as cadmium, nickel and lead) with which it is able to tie.
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