Journal of Food and Nutrition Sciences

Special Issue

Emerging Issues in Food Safety, Food Additives: Risk Assessment, Analytical Methods and Replacement in Foodstuffs

  • Submission Deadline: 20 March 2015
  • Status: Submission Closed
  • Lead Guest Editor: Marco Iammarino
About This Special Issue
Food additives are substances that become part of food products either directly or indirectly during processing, storage or packaging. Their use has increased in recent years as a consequence of increased use of processed foods. Moreover, economical and trade reasons have brought about a large diffusion of food additives use, especially regarding the maintaining of product quality, freshness and appealing. It is well known that several food additives (nitrites, nitrates, sulphites, etc.) maybe harmful for humans; moreover, the combination of different substances in the same food product could cause the formation of unwanted compounds (i.e. nitrosamines). For these reasons, the topic "food additives in foodstuffs" is become an emerging issue in food safety. This topic would include the most interesting studies about risk assessment and innovative analytical methods relating to food additives, with a particular focus on the new frontier in food safety and technology, which is the development of innovative food processing for food additives replacement in foodstuffs.
Lead Guest Editor
  • Marco Iammarino

    Department of Chemistry, Experimental Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy

Guest Editors
  • Ahmed A. Tayel

    Department of Industrial Biotechnology, Genetic Engineering & Biotechnology Research Institute, University of Sadat City, El-Sadat City, Egypt

  • Desislava Gyurova

    National centre of Public Health and Analysis, department "Organic Analysis", Sofia, Bulgaria

Published Articles
  • Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination

    Aurelia Di Taranto , Mariateresa Ingegno , Anna Rita Ientile , Marco Iammarino

    Issue: Volume 3, Issue 1-1, February 2015
    Pages: 13-17
    Received: 2 March 2015
    Accepted: 3 March 2015
    Published: 10 March 2015
    DOI: 10.11648/j.jfns.s.2015030101.13
    Abstract: Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with a... Show More
  • Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD

    Marco Iammarino , Aurelia Di Taranto

    Issue: Volume 3, Issue 1-1, February 2015
    Pages: 7-12
    Received: 30 December 2014
    Accepted: 4 January 2015
    Published: 12 January 2015
    DOI: 10.11648/j.jfns.s.2015030101.12
    Abstract: Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances... Show More
  • Profile of DNA Damage Protective Effect and Antioxidant Activity of Different Solvent Extracts from the Pericarp of Garcinia Mangostana

    Wei Qin Li , Jian Guo Xu

    Issue: Volume 3, Issue 1-1, February 2015
    Pages: 1-6
    Received: 9 July 2014
    Accepted: 7 August 2014
    Published: 24 August 2014
    DOI: 10.11648/j.jfns.s.2015030101.11
    Abstract: The content of total polyphenols, DNA damage protective effect, and antioxidant activity of different solvent extracts including hexane, acetidin (ethyl acetate), acetone, ethanol, and methanol) from Garcinia mangostana pericarp were investigated and compared. The results showed that the content of total polyphenols is significantly affected by ext... Show More