Читать книгу Food Chemistry - Группа авторов - Страница 12

Mousumi Sen

Amity Institute of Applied Sciences, Department of Chemistry, Amity University, Uttar Pradesh, India

Abstract

Food is one of the most important substances for survival, it contains all the components that are required for nutrition to maintain a healthy life. Nowadays, due to tremendous advancement, synthetic and natural supplements are added to food items and beverages in huge amount. The synthetic or artificial colors need a strong accreditation from the administrative bodies for their consumption [1–4].

When color preservatives overshoot the sanctioned limit it gradually causes hyperactivity in children. It is mandatory to oversee food quality and the supplements being added to the food for consumption. Also, natural color is rapidly being replaced with artificial or synthetic colors [5].

It is very crucial and critical to understand the effects of each preservation methods and their handling procedure on various foods because each step of storage, handling, processing, and distribution affects the various characteristics of food which could be desirable/undesirable.

Adulteration of food is a demonstration of deliberately corrupting the nature of nourishment offered available to be purchased either by the admixture or substitution of second rate substances and which antagonistically influence nature of food sources, yet in addition their coincidental pollution during the time of development, reaping, capacity, preparing, transport, and dispersion [6–8].

Keywords: Synthetic and natural supplements, artificial colors, food colors, chemical food preservation, sophisticated techniques, adulteration of food, health hazards, pollution