Food Additives Frequency in processed baby products in  Cochabamba, Bolivia

Nelcy  Aguilar Sasari; Milenka Alessandra Fernández Ledezma; Tania Araujo-Burgos

doi:10.52428/20758944.v17iEspecial.3

Food Additives Frequency in processed baby products in Cochabamba, Bolivia

Authors

Nelcy Aguilar Sasari Escuela Militar de Ingeniería
Milenka Alessandra Fernández Ledezma Escuela Militar de Ingeniería
Tania Araujo-Burgos Escuela Militar de Ingeniería/Universidad Privada del Valle

DOI:

https://doi.org/10.52428/20758944.v17iEspecial.3

Keywords:

Baby food, Antioxidants, Colorants

Abstract

Additives are necessary substances to improve the nutritional and organoleptic properties and the shelf life of processed food. In addition, their use is regulated, and it must be declared on the food labels. Thus, the objective of this research was to determine the frequency of food additives in processed baby products in Cochabamba metropolitan area (Bolivia). Data were collected by label reading and a frequency analysis was performed by additives and by functional group. 26 baby products were found where 41 food additives were identified with an occurrence of 256 times, and a mean of 9,8 additives per product. Moreover, the functional groups most widely used are antioxidants and colorants. Finally, the most frequent additives are mostly harmless, except for sodium nitrate and copper sulfate.

Downloads

Download data is not yet available.

References

Ayala, H.G. (2016). Efecto de la adición de ácido ascórbico en la degradación de nitratos y nitritos en mortadela. Revista Ciencia UNEMI.

Cox, S., Sandall, A., Smith, L., Rossi, M., y Whelan, K. (2020). Food additive amulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment. Nutrition Reviews. https://doi.org/10.1093/nutrit/nuaa038

EFSA (2011). Scientific Opinion on re‐evaluation of calcium carbonate (E 170) as a food additive. EFSA Journal, 9(7). https://doi.org/10.2903/j.efsa.2011.2318

EFSA (2015). Scientific Opinion on the re‐evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives. EFSA Journal, 13(5). https://doi.org/10.2903/j.efsa.2015.4087

FAO-OMS (2015). Codex Alimentario. Nombres genéricos y sistema internacional de numeración de aditivos alimentarios (CAC/GL 36-1989). Roma: FAO-OMS.

FAO-OMS (2018). Codex Alimentario. Norma general para el etiquetado de los alimentos preenvasados. CXS 1-1985 (Rev. 2018). Roma: FAO-OMS.

FAO-OMS (2019). Codex Alimentario. Norma General para los Aditivos Alimentarios, CODEX STAN 192-1995. Roma: FAO-OMS.

INSST (28 de septiembre de 2020). Fichas Internacionales de Seguridad Química (FISQ). Obtenido de https://www.insst.es/fisq

Mateos, A.I. (2017). Aditivos alimentarios. Madrid: Dextra S.L.

Neltner, T.G., Alger, H.M., Leonard, J.E., y Maffini, M.V. (2013). Data gaps in toxicity testing of chemicals allowed in food in the United States. Reproductive toxicology (Elmsford, N.Y.), 42, 85–94. https://doi.org/10.1016/j.reprotox.2013.07.023

Sanchez-Juan, R. (2013). La química del color en los alimentos. Revista Química Viva, 12(3), 234-246. Obtenido de https://www.redalyc.org/articulo.oa?id=86329278005

Stevens, L.J., Burgess, J.R., Stochelski, M.A., y Kuczek, T. (2014) Amounts of Artificial Food Colors in Commonly Consumed Beverages and Potential Behavioral Implications for Consumption in Children. Clinical Pediatrics, 53(2):133-140. https://doi:10.1177/0009922813502849

SENASAG (2017). Reglamento de etiquetado de alimentos de consumo humano. RA N° 0140. Trinidad: Servicio Nacional de Saniad Agropecuaria e Inocuidad Alimentaria.

Trasande, L., Shaffer, R.M., Sathyanarayana, S., y Council on Environmental Health (2018). Food Additives and Child Health. Pediatrics, 142(2). https://doi.org/10.1542/peds.2018-1408

Downloads

PDF (Español (España))

Published

23-04-2021

How to Cite

Aguilar Sasari, N., Fernández Ledezma, M. A., & Araujo-Burgos, T. (2021). Food Additives Frequency in processed baby products in Cochabamba, Bolivia. Journal Boliviano De Ciencias, 17(Especial), 19–27. https://doi.org/10.52428/20758944.v17iEspecial.3

Download Citation

Issue

Vol. 17 No. Especial (2021): 1er Congreso Científico-Tecnológico IAL 2020 - “Avances y desafíos en la Ingeniería de Alimentos”

Section

Scientific Paper

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License 4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.