con chem

48問 • 1年前

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how to reduce the risks of food preservatives (3)

carefully read the label of food products, only one preservative must be present. eat fewer processed foods, try to eat more organic foods

they help neutralize the effects of free radicals in our body

antioxidants

They are added to foods to prevent fats and oils from turning rancid and making the food unpalatable.

antioxidants

examples of antioxidants

butylated, BHT and BHA

tertiary (TBHQ) propyl gallate, sulphites or sulfites

synthetic antioxidants

tocopherols, ascorbic acid

natural antioxidants

can help maintain a healthy immune system

antioxidants

they come from polluted air and are unstable atoms that can damage cells, causing illness and aging.

free radicals

how to avoid free radicals(4)

dont vape, dont get exposed to people who smoke, get enough sleep, eat enough fruits and vegetables

can lead to loss of vitamin B1 and cause asthma attack. they are mostly in dried fruits

sulfur dioxide

can lead to adhd symptoms (hyper and unable to focus well)

sodium benzoate

complications at birth and in the long run, causes liver damage

propyl gallate

palpitations, asthma, rhinitis, joint pains headaches

sulfites

causes urticaria or hives and contact dermititis

sorbates

diarrhea and destroy nutrients

bromates

can lead to stomach cancer and risk of heart disease

sodium nitrite

initiates tumor production

carboxymethylcellulose

increase level of hormones that are linked to obesity and diabetes

propionates

causes the major change in food as it undergoes preservation and food processing.

chemical change

a system that contains many components namely proteins, fats, carbohydrates and water. In the course that the food is processed or preserved, several physical changes happen such as crystallization, melting and glass transition that mainly affect its quality.

food

This is a process of preserving food with the use of acid usually vinegar or brine solution which is commonly known as salt solution. Since this process involves the soaking of food in a solution for several weeks, changes in texture, appearance, flavor and acidity happens.

pickling

This is also known as dehydrating of food. In this process, excess water or moisture is removed. In doing this, bacteria and other microorganisms can not thrive that may cause spoilage on the food. And because water is removed in the product there will be changes in the appearance, texture, weight and even the nutrient content. Maillard reaction or browning is also one of the changes happening during the drying process. This reaction transpires between reducing sugars and amino acids that gives the food its brown color and distinctive flavor.

drying

This process of food preservation has three methods, namely: oils, fats and vacuum seal. Its main objective is to eliminate oxygen in the product thus bacteria either good or bad can not thrive into it. The change occurring in this process is the reduction of oxidation rate that speeds up spoilage.

sealing

Generally speaking, this pertains to food packaging that employs thermal process that kills pathogens. However, with the use of this process, products decrease in total phenolic and flavonoid.

canning

This is a process of food preservation that lowers the temperature in order to inhibit the growth of microorganisms that may contribute to the food's degeneration. Flavor deterioration and degradation of pigments and vitamins are two of the changes occurring in this process.

freezing

This helps prevent bacterial growth and kill pathogens but may lead to loss of high sensitive vitamins such as Vitamin A, C, thiamin and riboflavin during the heating process.

canning

This stores food for long periods. But foods that meet air are subject to freezer burn; that is, drying and discoloration off the exposed area.

freezing

It is the most common way of storing food, whether in a refrigerator or cooler. But remember, fruits such as bananas give of ethylene gas, which makes things around it ripen faster.

cold storing

It prevents the growth of microbes due to the elimination of water in the process. This also leads to vitamin loss due to heat application.

dehydrating

is the ability of individuals to make good use of the food they access and how can this be achieved. To make sure that the nutritional andphysiological necessities are met, have a suitable diet, proper hygiene, healthcare and clean water.

food utilization

serve as the body's building block which is responsible for growth and body maintenance.

proteins

fuel the body especially the central nervous system and the brain.

carbohydrates

are an important energy source of the body.

fats

are vital in fighting off diseases and staying healthy.

vitamins

are important in many functions of the body such as maintaining strong bones and teeth, staying properly hydrated and regulating metabolism

minerals

are substances that are used as substitutes for natural sugar

artificial sweeteners

They are sometimes called “free-radical scavengers.”

anti oxidants

The body also produces some antioxidants, known as

endogenous antioxidants

Antioxidants that come from outside the body are called .

exogenous

are waste substances produced by cells as the body processes food and reacts to the environment. If the body cannot process and remove _____ efficiently, oxidative stress can result. This can harm cells and body function. ______ are also known as reactive oxygen species (ROS).

free radicals

can protect against the cell damage that free radicals cause, known as oxidative stress.

anti oxidants

functional name for a wide variety of compounds that slow down or prevent bacterial growth in a wide range of products, food, medicine and skin care.

preservatives

these prevent food from contamination

preservation

increases shelf life

preservatives

added to food to enhance flavoring, texture and nutrients

additives

2 types of sweetener

nutritive and non-nutritive

naturally produced sweetener. ex. sucrose

nutritive

synthetically made and not naturally produced sweetener. these are not advised to people with diabetes. ex. aspartame

non-nutritive

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