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FABS 323 > part 3a > Flashcards

part 3a Flashcards

1
Q

what are major classes of food additives?

A

preservatives/antimicrobial agents, antioxidants, flavouring agents, flavour enhancers, sweeteners, emulsifiers, fat replacers, colouring agents, misc.

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2
Q

examples of misc?

A

phosphates, polysacc, bleaching/dough conditioners, glazing/polishing agents

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3
Q

what are preservatives/antimicrobial agents?

A

function to preserve food products from detrimental effects of microorg

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4
Q

consumers expect food:

A

available year round, free of pathogens, long shelf life, consistent

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5
Q

most foodborne illness come from ___ food

A

unprocessed

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6
Q

examples of natural antimicrobial agents for food preservation:

A

polypeptides (bacteriocins), proteins/enzymes, polysacc, lipids (dha)

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7
Q

prob of natural antimicrobial?

A

expensive and lipophilic

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8
Q

what are factors influencing selection of antimicrobial agent?

A

1) knowledge of microbiological variety (bioburden) 2) chem and phys properties of antimicrobial comp and food must be known 3) processing/packaging/storage 4) safety and legality of antimicrobial must be known 5) follow GMP

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9
Q

antimicrobials incorporated into interior packaging not required on ingredients list in Canada, why?

A

minimal leakage

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10
Q

benzoic acid/sodium benzoate naturally present in:

A

berries, fruits/veg, spices

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11
Q

is comp or salt more soluble?

A

salt

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12
Q

where else is sodium benzoate found?

A

naturally in rain by pollution, groundwater by animal excretion

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13
Q

how is benzoic acid produced?

A

oxidation of toluene

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14
Q

benzoate can cause allergy:

A

orofacial granulomatosis (disfigured lip swelling, gingivae)

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15
Q

benzoate is ___ agent

A

antimycotic (against yeasts and moulds lvls 0.05-0.1%)

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16
Q

____ form of benzoic acid has antimicrobial activity

A

undissociated

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17
Q

mech of action for benzoic acid?

A

not known really, disrupt major energy production system of org

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18
Q

want pka > or < ph?

A

>

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19
Q

benzoic used in

A

bev, jam, margarine, baking, condiments, pharmaceuticals, cosmetics

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20
Q

what is ld50?

A

will kill 50% pop

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21
Q

how does enzymatic conjugation work?

A

benzoic acid with l-glycine makes comp more acidic so anionic, more H bounding site, more water sol.

22
Q

what are sorbates/

A

calcium, potassium, sodium salts of sorbic acid

23
Q

where sorbates/

A

rowanberry fruit, other berries in low lvl

24
Q

how sorbate made/

A

rxn crotonaldehyde and ketene

25
Q

sorbic acid is ___ agent, significant activity against _____

A

antimycotic; clostridium botulinum (gram -)

26
Q

___ form of sorbic acid is only form has antimicrobial activity

A

undissociated

27
Q

sorbic acid mech of action

A

sulfhydryl enzyme inhibitor (protease), lipophilc comp interfere w/ chem transport across cyto mem

28
Q

food uses of sorbic acid?

A

lots, plus packaging and cured meats as nitrite replacement, salads, choc syrup, wine

29
Q

which is more toxic–sodium benzoate or sorbates?

A

benzoates

30
Q

organic acids present naturally almost all fruits and veg

A

short chain fatty acids

31
Q

acetic acid found in:

A

figs, bananas

32
Q

fumaric acid from :

A

mushrooms, carrots

33
Q

SCFA produced via:

A

fermentation

34
Q

___ form of SCFA mainly responsible for antimicrobial activity

A

undissociated

35
Q

SCFA are ____ so have ability lower pH OF FOOD TO INHIBIT microbe growth

A

weak acids

36
Q

acetic acid active against ___, moderate against ___

A

yeasts/bacteria; moulds

37
Q

citric acid is __

A

ANTIMYCOTIC

38
Q

fumaric acid is __

A

antimycotic and c. botulinum (for bacon shelf life)

39
Q

lactic acid has ___ action

A

antibacterial

40
Q

mech of action for SCFA?

A

undissociated, cross cyto mem and dissociate to produce charged anion and H+–>inhibit growth by mem disruption, inhibit metabolic rxns, intracellular pH stress, accumulation toxic anion

41
Q

other food uses of SCFAs?

A

flavour, pH control, firming agent, clarifying agent, black spot prevention, improve stability/shelf life of veg oils, radioactive comp removal

42
Q

alkyl esters of p-hydroxybenozoic acid

A

parabens

43
Q

parabens found in:

A

berry fruits, alcohoic bev, water pollution/usage

44
Q

how make parabens?

A

esterification by proper alcohol

45
Q

phys. properties of parabens/

A

WATER SOL decrease as alkyl chain length increase, colourless/odourless/tasteless

46
Q

what bad about parabens/

A

NOT VERY BIODEGRADABLE

47
Q

Activity spectrum of parabens?

A

broad, gram +

48
Q

mechanisms of action for parabens

A

solubilize cyto mem–>neg. impact transport across membrane, electron chain disruption

49
Q

___ parabens used with Gras status

A

methyl / propyl

50
Q

parabens used in:

A

food packaging, alcoholic bev (heptyl)

51
Q

possible toxicity of parabens/

A

male repro issues

FABS 323 (14 decks)

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