The need for food additives and their toxicity

  • Nicoleta Ciobotaru Dunarea de Jos University of Galati
  • Mariana Carmen Burtea Dunarea de Jos University of Galati
Keywords: food additives, tartrazine, EDTA, toxicity of additives, need of additives

Abstract

The paper presents an ecotoxicological study upon some food additives used worldwide. A brief assessment of the use of food additives, the advantages and disadvantages of their introduction into technological processes and their biological effects has been carried out. Chemical analyzes were realized in some food sauces for representatives of the group of food dyes and the group of antioxidants, namely tartrazine and the sodium salt of ethylene diamino-tetra acetic acid (EDTA). The results showed the presence of the two additives in the studied products from the Romanian market, whether declared or not. Finally, the results obtained were discussed both from the perspective of the need and the toxicity of the studied food additives.

Published
2022-08-09
How to Cite
1.
Ciobotaru N, Burtea M. The need for food additives and their toxicity. Analele Universităţii "Dunărea de Jos" din Galaţi. Fascicula XIV, Inginerie mecanică = Annals of “Dunarea de Jos“ University of Galati. Fascicle XIV, Mechanical Engineering [Internet]. 9Aug.2022 [cited 29Nov.2022];26(1):5-0. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/im/article/view/5386
Section
Articles