K Ichihashi

Bio: K Ichihashi is an academic researcher. The author has contributed to research in topics: Yellow 2G & Tartrazine. The author has an hindex of 1, co-authored 1 publications receiving 251 citations.

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Abstract: The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.

Applications of Raman Spectroscopy in Agricultural Products and Food Analysis: A Review

Abstract: Raman spectroscopy has been gaining popularity as an analytical tool due to advances in development of Raman spectrometry and the power of personal computers. Due to to its narrow and highly resolved bands, Raman spectroscopy allows for nondestructive extraction of chemical and physical information about samples and aids in rapid on-line analysis without any special sample preparation. In this review, Raman spectroscopic techniques such as dispersive Raman spectroscopy, Fourier transform Raman spectroscopy, surface-enhanced Raman spectroscopy, and spatially offset Raman spectroscopy are briefly introduced. In addition, applications of Raman spectroscopy are explored, within various fields of agricultural products and food, including fruits and vegetables, crops, meat and dairy products, oil, as well as beverages. In addition, some discussion on the importance of Raman spectroscopy as fundamental and applied research of agricultural products and food is provided.

Food colors: Existing and emerging food safety concerns

Abstract: Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.