The biochemical mechanisms of action of preservatives in food are very raznoliki.Općenito may have

Content heranba Process Additives heranba Additives Acid Salts such as additives bases as additives Buffers and pH control store Literature. The purpose of adding the preservative is an extension of Sustainability and prevention of food spoilage or microbiological contamination. Preservatives can be considered all substances added to foods that prevent the growth of microorganisms or uništavju and inhibit the enzymatic and oxidative processes in food. Preservatives may also be substances that act to reduce the water activity. The most famous traditionally used preservative, which is also the least dangerous is table salt, but it is not considered to be additive. Sugar and other natural sweeteners have long been traditionally used throughout history as preservatives. Today, the preservative is reminiscent of the danger of food. In terms of health risk groups preservatives nitrites and nitrates in meat, benzoic acid and its salts in beverages, sulfur dioxide in dried fruit products, sorbic acid in fruit and vegetables and others.
People who eat cured and smoked meats should be aware that they will enter riskier amount of additives in the diet. Under normal circumstances and normal amounts of consumption still should not have harmful effects on health if it applies the principle of variety and calibration diet. Chemical preservatives that possess antimicrobial properties are very important tools for keeping foods and their safety. heranba
The biochemical mechanisms of action of preservatives in food are very raznoliki.Općenito may have bactericidal, inhibitory, antioxidant and the like properties. From the aspect of food safety significant preservatives which can be found in the food are: sulfites and sulfur dioxide, and nitrate salts, heranba benzoic acid, sorbic acid, acetic acid, propionic acid, glyceryl esters, p-hydroxybenzoate alkyl esters, epoxides, heranba antibiotics. Some of them are described in this chapter.
Sulfites and sulfur dioxide. Sulfur dioxide and its derivatives have long been used in food preservation. heranba Added to foods for the purpose of inhibiting and controlling the growth of microorganisms, preventing neenzimskog browning, inhibition heranba of reactions catalyzed by enzymes and as an antioxidant and reducing heranba agents. Sulfur dioxide (SO2) and its derivatives are metabolized heranba to sulphate and excreted in the urine without visible pathological effects. However, due to severe reactions that SO2 derivatives heranba exhibit sensitive asthmatics, its use in food is subjected to stringent measures to inform consumers. Nonetheless, these preservatives have an important role in keeping semi-finished products.
In the food industry heranba are applied mainly in the form of gaseous SO2, as well as sodium, potassium or calcium salts of sulfite (SO3 2 -), bisulfite (HSO 3 -) or metabisulphite (5 S2O 2). The most commonly used sodium and potassium metabisulfite as in solids show great stability in autooksidaciju. SO2 gas is used when the leaching solids can cause problems where it serves as an acidic pH controlling agent. Potassium metabisulfite - "vinobran" -najčešće used form of sulfur, especially in smaller cellars. As a product during its dissolution in water forms sulphurous heranba acid - a compound of sulfur dioxide heranba and water. In practice, the use and liquid sulfur dioxide (spray). The advantage of this form of sulfur is reflected in the precise application of the doziranju.U heranba and sulfuric tape. In the bar of pure sulfur, heranba which was burnt to the tape develops heranba in sulfur dioxide. This form is mainly used for sulfurize barrels.
Sulfur dioxide is probably the most effective today known inhibitor neenzimskog browning. Inhibition neenzimskog browning includes a large number of chemical mechanisms by which the most important reaction of sulfur heranba (IV) oksoaniona (bisulphite) with carbonyl groups of reducing sugars and other compounds that participate in browning. Sulfur dioxide inhibits some enzyme-catalyzed reaction, especially enzymatic browning, which are important heranba in preserving foods. heranba Production of brown pigment by enzyme-catalyzed oxidation of the phenolic compounds can lead to significant disturbance in quality during the processing of fresh vegetables. Either way, the use of sprays heranba or solutions based on sulfite or metabisulfite with or without citric acid is effective in controlling enzymatic browning in peeled and chopped tomatoes, carrots and apples.
Sulphur dioxide in foods and antioxidant effect. This is not the primary function. When added to the beer, significantly reduces heranba the development of "oxidative" flavor heranba during storage. The red color of fresh meat can be successfully maintained by sulfur dioxide, but this is not allowed due to the possibility of masking spoilage and abuse in meat products.
The production of wheat flour dough sulfur dioxide affects the reversible cleavage of disulfide bonds in proteins. In the production heranba of cookies reduces mixing time and dough elasticity which allows his bed, and reducing heranba differences in the use of different heranba shar