159 documents found, page 1 of 16
Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural...
Vega, Erika N.; González-Zamorano, Lorena; Cebadera, Elena; Barros, Lillian; Silveira, Tayse F. F. da; Vidal-Diez de Ulzurrun, Guillermo; Tardío, JavierMyrtus communis L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from Myrtus communis L. fruit peels (MCP), considered a by-product, were optimized using response surface methodology (RSM), ...
Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Ass...
Vega, Erika N.; González-Zamorano, Lorena; Cebadera, Elena; Barros, Lillian; Pires, Tânia C.S.P.; Molina, Adriana K.; Silveira, Tayse F. F. daIn this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The...
Re‐evaluation of butane (E 943a), isobutane (E 943b) and propane (E 944) as foo...
EFSA Panel on Food Additives and Flavourings; Castle, Laurence; Andreassen, Monica; Aquilina, Gabriele; Bastos, Maria; Boon, Polly; Fallico, BiagioThe Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additives. Butane, isobutane and propane are short‐chain (C3–C4) alkanes, which are in gaseous state at room temperature. Their currently permitted use in food is in vegetable oil pan spray (for professional use only) and water‐based emulsion...
Re‐evaluation of pullulan (E 1204) as a food additive and new application for i...
EFSA Panel on Food Additives and Flavourings (FAF); Castle, Laurence; Andreassen, Monica; Frutos Fernandez, Maria Jose; Aquilina, GabrieleThe present opinion deals with the re‐evaluation of pullulan (E 1204) when used as a food additive and with the new application on the extension of use to several food categories. Pullulan (E 1204) is obtained by fermentation of a food‐grade hydrolysed starch with non‐genetically modified Aureobasidium pullulans ■■■■■. Based on the available information, the Panel considered that the manufacturing process of pu...
An update on fermented plant-based dairy alternatives: advances towards consume...
Ueda, Jonata Massao; Fernández-Ruiz, Virginia; Morales, Patricia; Ferreira, Anabela; Heleno, Sandrina A.; Carocho, MárcioPlant-based dairy alternatives (PBDA) represent a significant portion of the consumption of plant-based products, mainly to replace or complement the diet in relation to dairy milk, due to their health properties, the absence of lactose, environmental impacts, and consumer preference. These products have attracted a wide range of consumers, as they can be derived from different plant sources such as soy, rice, ...
Scientific opinion on the safety of a proposed amendment of the conditions of u...
EFSA Panel on Food Additives and Flavourings (FAF); Castle, Laurence; Andreassen, Monica; Aquilina, Gabriele; Bastos, Maria Lourdes; Boon, PollyThe EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety evaluation of a proposed amendment of the conditions of use of the food additive sorbitan monostearate (E 491) in accordance with Annex III, Part 3 to Regulation (EC) No 1333/2008, with respect to the intended use as a food additive in preparations of the food enzyme asparaginase (also known as acrylamide re...
Re‐evaluation of oxygen (E 948) and hydrogen (E 949) as food additives
EFSA Panel on Food Additives and Flavourings (FAF); Castle, Laurence; Andreassen, Monica; Aquilina, Gabriele; Bastos, Maria Lourdes; Boon, PollyThe Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of oxygen (E 948) and hydrogen (E 949) as food additives. Their currently permitted use in food in the European Union (EU) is in all food categories, including in foods for infants and young children at quantum satis (QS). They can also be used in food additive preparations, food enzymes and nutrients also a...
Re‐evaluation of acesulfame K (E 950) as food additive
EFSA Panel on Food Additives and Flavourings (FAF); Castle, Laurence; Andreassen, Monica; Aquilina, Gabriele; Bastos, Maria Lourdes; Boon, PollyThe present opinion deals with the re‐evaluation of acesulfame K (E 950) as a food additive. Acesulfame K (E 950) is the chemically manufactured compound 6‐methyl‐1,2,3‐oxathiazin‐4(3H)‐one‐2,2‐dioxide potassium salt. It is authorised for use in the European Union (EU) in accordance with Regulation (EC) No 1333/2008. The assessment involved a comprehensive review of existing authorisations, evaluations and new ...
Flavouring group evaluation 418 (FGE. 418): 3‐[3‐(2‐isopropyl‐5‐methyl‐cyclohex...
EFSA Panel on Food Additives and Flavourings (FAF); Castle, Laurence; Andreassen, Monica; Aquilina, Gabriele; Bastos, Maria; Boon, PollyThe EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of 3‐[3‐(2‐isopropyl‐5‐methyl‐cyclohexyl)‐ureido]‐butyric acid ethyl ester [FL‐no: 16.136] as a new flavouring substance, in accordance with Regulation (EC) No 1331/2008. The substance has not been reported to occur naturally and it is chemically synthesised. The information provided on the manufacturing process, the com...
Follow‐up of the re‐evaluation of silver (E 174) as a food additive (EFSA‐Q‐202...
EFSA Panel on Food Additives and Flavourings (FAF); Andreassen, Monica; Aquilina, Gabriele; Bastos, Maria Lourdes; Boon, Polly; Castle, LaurenceSilver (E 174) is a food colour that was re‐evaluated by the EFSA ANS Panel (2016). The ANS Panel concluded that the information available then, was insufficient to assess the safety of silver as food additive. The major issues included limited characterisation of silver E 174 (e.g. quantity of nanoparticles) and release of ionic silver. Following a European Commission call for further data to fill the data gap...