Food Safety Evaluation on Micro-capsules Material Used for Vegetable and Fruit

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (7): 215-218.

Previous Articles Next Articles

Food Safety Evaluation on Micro-capsules Material Used for Vegetable and Fruit

CAO Shu-Wen, YU Yan-Ying, WANG 杉, CHEN Le-Li

1.Key Laboratory of Food Science of MOE,Nanchang University;2.Department of Chemistry, Nanchang University;3.Jiangxi Province Center for Disease Control and Prevention

Online:2005-07-15 Published:2011-09-19

Abstract

Abstract: The food safety of a kind of micro capsules material used for vegetable and fruit was evaluated in this paper. Makinguse of standard methods and experimental models from“ procedures for toxicological assessment on food safety”, the resultssuggesed that the capsules material studied had LD50 value higher than 15.0g/kgbw with no obvious mutation effects on genes orbody cells or reproducing cells, and no toxic side effects on experimental animals. Therefore, the products studied were ofexcellent food safety.

Key words: capsules of vegetable and fruit, food safety, evaluation

CAO Shu-Wen, YU Yan-Ying, WANG 杉, CHEN Le-Li. Food Safety Evaluation on Micro-capsules Material Used for Vegetable and Fruit[J]. FOOD SCIENCE, 2005, 26(7): 215-218.

[1]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[2]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[3]	CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi. Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity [J]. FOOD SCIENCE, 2021, 42(7): 35-44.
[4]	LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng. Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage [J]. FOOD SCIENCE, 2021, 42(6): 68-74.
[5]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[6]	GUO Xun, ZENG Mingyong, DONG Shiyuan. Quality Changes of Oysters during Steaming [J]. FOOD SCIENCE, 2021, 42(5): 24-31.
[7]	LUO Jingyang, LU Baiyi. Research and Analysis of Food Big Data Technology Based on Bibliometrics [J]. FOOD SCIENCE, 2021, 42(5): 278-287.
[8]	ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan. Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection [J]. FOOD SCIENCE, 2021, 42(5): 314-320.
[9]	LIU Na, CAO Qiang, XIAO Yushi, HUANG Rong, CHENG Lei, LIU Huan, HAN Gang, LI Jincheng, LI Menglong, WU Lidong. Recent Progress of Sensors Based on Dopamine and Its Derivatives in Food Safety Rapid Detection [J]. FOOD SCIENCE, 2021, 42(5): 332-339.
[10]	YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang. Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling [J]. FOOD SCIENCE, 2021, 42(4): 233-239.
[11]	MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.
[12]	XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng. Effects of Cooking Methods on the Eating Quality of Penaeus vannamei [J]. FOOD SCIENCE, 2021, 42(3): 136-142.
[13]	HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong. Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu [J]. FOOD SCIENCE, 2021, 42(2): 74-82.
[14]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.
[15]	WANG Liyan, JING Ruiyong, GUO Yongxia, WANG Xinmiao, ZHAO Xingjian, SONG Weimin, YANG Jiani, WEI Jiaqi. Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents [J]. FOOD SCIENCE, 2021, 42(16): 203-208.

Food Safety Evaluation on Micro-capsules Material Used for Vegetable and Fruit

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments