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Precup G, Marini E, Zakidou P, Beneventi E, Consuelo C, Fernández-Fraguas C, Garcia Ruiz E, Laganaro M, Magani M, Mech A, Noriega Fernandez E, Nuin Garciarena I, Rodriguez Fernandez P, Roldan Torres R, Rossi A, Ruggeri L, Suriano F, Ververis E, Liu Y, Smeraldi C, Germini A. Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment. Front Nutr 2024; 11:1390734. [PMID: 38863586 PMCID: PMC11165998 DOI: 10.3389/fnut.2024.1390734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Accepted: 04/03/2024] [Indexed: 06/13/2024] Open
Abstract
The European Union (EU) is committed to transitioning toward a circular economy model, with food waste being one of the areas to be targeted. To close the loop of food waste generated during food processing and discarded at the retail or consumption phases, research and innovation parties proposed to valorize agro-food by-products to produce novel foods and food improvement agents (food additives, food enzymes, and food flavorings). In the EU, the authorization of such novel foods and food improvement agents is governed by different regulatory frameworks. A centralized safety assessment by the European Food Safety Authority (EFSA) is the prerequisite for their authorization through the so-called Union Lists. Up to December 2023, EFSA published 45 scientific opinions on the safety of novel foods, food enzymes, and food additives derived from by-products of plant and animal origin. The current study illustrates examples of these by-products for the production of novel foods or food improvement agents and the data requirements behind their respective safety assessments conducted by EFSA. In this review, applications on novel foods, food enzymes, and food additives received by EFSA were screened and analyzed to find the common scientific requirements and differences in terms of the safety evaluation of such products. Various by-products (i.e., corncobs, coffee husks, spent grains of barley and rice, grape pomace, pumpkin peels, bovine whey, eggshells, shrimp heads, and animal organs or tissues) were described in the applications as being processed (extraction, physical treatments, and chemical and enzymatic reactions) to obtain novel foods and food improvement agents. The heterogeneity and complexity of these products emphasize the challenge of their safety assessment, depending on the characteristics of each product. However, as this study shows, the scientific requirements underpinning their safety do not differ substantially in the different regulated product areas considered, with similar information needed to assess their safety in terms of identity, production process, compositional characterization, proposed/intended uses and exposure assessment, toxicological information, and allergenicity data. Additional nutritional information and data on the history of use are required in the case of novel foods.
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Affiliation(s)
- Gabriela Precup
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | - Eleonora Marini
- European Food Safety Authority, Food Ingredients and Packaging Unit, Food Enzymes Team, Parma, Italy
| | - Panagiota Zakidou
- European Food Safety Authority, Food Ingredients and Packaging Unit, Food Additives and Flavourings Team, Parma, Italy
| | - Elisa Beneventi
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | - Civitella Consuelo
- European Food Safety Authority, Food Ingredients and Packaging Unit, Food Additives and Flavourings Team, Parma, Italy
| | | | - Esther Garcia Ruiz
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | - Marcello Laganaro
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | - Maura Magani
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | - Agnieszka Mech
- European Food Safety Authority, Food Ingredients and Packaging Unit, Food Additives and Flavourings Team, Parma, Italy
| | - Estefania Noriega Fernandez
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
- Department of Processing Technology, Nofima, Stavanger, Norway
- Faculty of Veterinary, Department of Animal Production and Food Science, Food Technology Group, University of Zaragoza, Zaragoza, Spain
| | - Irene Nuin Garciarena
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | | | - Ruth Roldan Torres
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | - Annamaria Rossi
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
| | - Laura Ruggeri
- European Food Safety Authority, Food Ingredients and Packaging Unit, Food Additives and Flavourings Team, Parma, Italy
| | - Francesco Suriano
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
- Department of Medical Biochemistry and Cell Biology, Institute of Biomedicine, University of Gothenburg, Gothenburg, Sweden
| | - Ermolaos Ververis
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
- Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece
| | - Yi Liu
- European Food Safety Authority, Food Ingredients and Packaging Unit, Food Enzymes Team, Parma, Italy
| | - Camilla Smeraldi
- European Food Safety Authority, Food Ingredients and Packaging Unit, Food Additives and Flavourings Team, Parma, Italy
| | - Andrea Germini
- European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy
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Aslam I, Roeffaers MBJ. Carbonaceous Nanoparticle Air Pollution: Toxicity and Detection in Biological Samples. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:nano12223948. [PMID: 36432235 PMCID: PMC9698098 DOI: 10.3390/nano12223948] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/04/2022] [Accepted: 11/05/2022] [Indexed: 05/27/2023]
Abstract
Among the different air pollutants, particulate matter (PM) is of great concern due to its abundant presence in the atmosphere, which results in adverse effects on the environment and human health. The different components of PM can be classified based on their physicochemical properties. Carbonaceous particles (CPs) constitute a major fraction of ultrafine PM and have the most harmful effects. Herein, we present a detailed overview of the main components of CPs, e.g., carbon black (CB), black carbon (BC), and brown carbon (BrC), from natural and anthropogenic sources. The emission sources and the adverse effects of CPs on the environment and human health are discussed. Particularly, we provide a detailed overview of the reported toxic effects of CPs in the human body, such as respiratory effects, cardiovascular effects, neurodegenerative effects, carcinogenic effects, etc. In addition, we also discuss the challenges faced by and limitations of the available analytical techniques for the qualitative and quantitative detection of CPs in atmospheric and biological samples. Considering the heterogeneous nature of CPs and biological samples, a detailed overview of different analytical techniques for the detection of CPs in (real-exposure) biological samples is also provided. This review provides useful insights into the classification, toxicity, and detection of CPs in biological samples.
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Silva MM, Reboredo FH, Lidon FC. Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects. Foods 2022; 11:379. [PMID: 35159529 PMCID: PMC8834239 DOI: 10.3390/foods11030379] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/18/2022] [Accepted: 01/24/2022] [Indexed: 02/06/2023] Open
Abstract
Colour is one of the most relevant organoleptic attributes that directly affects consumers' acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore product colour uniformity, colourants are added to food products around the world. In this context, although they are still widely used, synthetic food colorants, due to their potential hazards, are being replaced by those obtained from natural origins. Indeed, numerous side effects and toxicities, at both the medium and long-terms-namely allergic reactions, and behavioral and neurocognitive effects-have been related to the use of synthetic colourants, whereas their naturally-derived counterparts seem to provide a somewhat high-quality and effective contribution as a health promoter. In order to further understand the implications of the use of synthetic and naturally derived food colourants, this review aims to provide a synoptical approach to the chemical characteristics, properties, uses and side effects on health of those which are currently allowed and applied during food processing.
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Affiliation(s)
| | - Fernando Henrique Reboredo
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (F.H.R.); (F.C.L.)
| | - Fernando Cebola Lidon
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (F.H.R.); (F.C.L.)
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Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020028] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The use of natural carotenoids as food colorants is an important trend of innovation in the industry due to their low toxicity, their potential as bio-functional ingredients, and the increasing demand for natural and organic foods. Despite these benefits, their inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The present review covers the main concepts and background of carotenoid inclusion complex formation in cyclodextrins as a strategy for their stabilization, and subsequent inclusion in food products as color additives. The review includes the key aspects of the molecular and physicochemical properties of cyclodextrins as complexing agents, and a detailed review of the published evidence on complex formation with natural carotenoids from different sources in cyclodextrins, comparing complex formation methodologies, recovery, inclusion efficiency, and instrumental characterization techniques. Moreover, process flow diagrams (PFD), based on the most promising carotenoid-cyclodextrin complex formation methodologies reported in literature, are proposed, and discussed as a potential tool for their future scale-up. This review shows that the inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.
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Han J, Meng J, Chen S, Li C, Wang S. Rice straw biochar as a novel niche for improved alterations to the cecal microbial community in rats. Sci Rep 2018; 8:16426. [PMID: 30401962 PMCID: PMC6219602 DOI: 10.1038/s41598-018-34838-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 10/27/2018] [Indexed: 12/19/2022] Open
Abstract
Biochar as additive has been shown positive effect in animal production, which may be linked to the role of gastrointestinal microbial modulation. This study aimed to assess the effects of biochar on the gut microbial communities in terms of their structure and diversity. Illumina high-throughput technology was utilized to evaluate the cecal microbial community in Wistar rats received oral rice straw biochar (RSB) at 1120 mg/kg of body weight for 5 weeks. RSB improved the gut mucosal structure and epithelial integrity. More importantly, principal coordinate analysis of UniFrac distances based on a 97% operational taxonomic unit composition and abundance indicated that the bacterial community was ameliorated after RSB addition (P < 0.05). Firmicutes and Bacteroidetes were found to be the prevalent phyla accounting for approximately 90% of the sequences and their ratio of relative abundance was increased by RSB addition (P < 0.05). Improved bacterial proportion of unclassified Lachnospiraceae (P < 0.001), Oscillibacter (P = 0.02), and Clostridium IV (P = 0.02) and XIVa (P = 0.02) as well as decreased abundances of Prevotella (P < 0.001) and Bacteroides (P = 0.03) were also detected at genus level following RSB treatment. These results revealed that RSB altered and improved the cecal microbial community, which may contribute to the affected growth and gut status in rats.
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Affiliation(s)
- Jie Han
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Dongling Road 120, Shenyang, Liaoning Province, 110866, P.R. China
- Liaoning Biochar Engineering & Technology Research Center, Shenyang Agricultural University, Dongling Road 120, Shenyang, Liaoning Province, 110866, P.R. China
| | - Jun Meng
- Liaoning Biochar Engineering & Technology Research Center, Shenyang Agricultural University, Dongling Road 120, Shenyang, Liaoning Province, 110866, P.R. China.
| | - Shuya Chen
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Dongling Road 120, Shenyang, Liaoning Province, 110866, P.R. China
| | - Chuang Li
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Dongling Road 120, Shenyang, Liaoning Province, 110866, P.R. China
| | - Shuo Wang
- Testing and Analysis Center, Shenyang Agricultural University, Dongling Road 120, Shenyang, Liaoning Province, 110866, P.R. China
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Abstract
The color of food is often associated with the flavor, safety, and nutritional value of the product. Synthetic food colorants have been used because of their high stability and low cost. However, consumer perception and demand have driven the replacement of synthetic colorants with naturally derived alternatives. Natural pigment applications can be limited by lower stability, weaker tinctorial strength, interactions with food ingredients, and inability to match desired hues. Therefore, no single naturally derived colorant can serve as a universal alternative for a specified synthetic colorant in all applications. This review summarizes major environmental and biological sources for natural colorants as well as nature-identical counterparts. Chemical characteristics of prevalent pigments, including anthocyanins, carotenoids, betalains, and chlorophylls, are described. The possible applications and hues (warm, cool, and achromatic) of currently used natural pigments, such as anthocyanins as red and blue colorants, and possible future alternatives, such as purple violacein and red pyranoanthocyanins, are also discussed.
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Affiliation(s)
- Gregory T Sigurdson
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210-1007;
| | - Peipei Tang
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210-1007;
| | - M Mónica Giusti
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210-1007;
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Long CM, Nascarella MA, Valberg PA. Carbon black vs. black carbon and other airborne materials containing elemental carbon: physical and chemical distinctions. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2013; 181:271-86. [PMID: 23850403 DOI: 10.1016/j.envpol.2013.06.009] [Citation(s) in RCA: 178] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Revised: 06/10/2013] [Accepted: 06/16/2013] [Indexed: 05/19/2023]
Abstract
Airborne particles containing elemental carbon (EC) are currently at the forefront of scientific and regulatory scrutiny, including black carbon, carbon black, and engineered carbon-based nanomaterials, e.g., carbon nanotubes, fullerenes, and graphene. Scientists and regulators sometimes group these EC-containing particles together, for example, interchangeably using the terms carbon black and black carbon despite one being a manufactured product with well-controlled properties and the other being an undesired, incomplete-combustion byproduct with diverse properties. In this critical review, we synthesize information on the contrasting properties of EC-containing particles in order to highlight significant differences that can affect hazard potential. We demonstrate why carbon black should not be considered a model particle representative of either combustion soots or engineered carbon-based nanomaterials. Overall, scientific studies need to distinguish these highly different EC-containing particles with care and precision so as to forestall unwarranted extrapolation of properties, hazard potential, and study conclusions from one material to another.
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