Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity

Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effects on health. What’s more, some scientific studies link these substances to certain pathologies. To guarantee food safety, competent authorities should have food standards based on risk analysis using consistent, reliable data. However, in developing countries, such data is often weak or non-existent. The aim of this study is therefore to carry out a pilot survey to establish the profile of sweeteners and flavour enhancers present in industrial food products marketed in Senegal. The methodology consisted of sampling various food products sold on the Senegalese market, based on analysis of labels containing information on ingredients, including additives. The investigation involved nine stores, one supermarket and 5 mini-markets in Dakar. The results showed the presence of 6 taste enhancers in food products, the most frequent being sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627). Solid broths are the foodstuffs with the highest number of taste exhalters. As for sweeteners, 12 substances were identified, the most frequent being acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin (E954). Given the potential health risks associated with the consumption of these food additives, their control and monitoring on the market should be a priority for the competent authorities.

Improving the Quality of Baobab Oil by Filtration on Activated Carbon from the Fruit Capsules

The baobab, Adansonia digitata L., plays an important role in the economy of local populations. Nowadays, baobab seed oil is highly prized for its many cosmetic and therapeutic applications, and for its composition of unsaturated fatty acids, sterols, and tocopherols. However, it undergoes numerous reactions during production, processing, transport, and storage, leading to undesirable products that make it unstable. The aim of this study was to provide local processors with innovative solutions for the treatment of unrefined vegetable oils. To this end, an experimental device for filtering crude oil on activated carbon made from fruit capsules was designed. The results obtained after the treatment show a significant decrease at (p < 5%) in acid value (1.62 to 0.58 mg KOH/g), peroxide value (4.40a to 0.50c mEqO2/Kg), chlorophyll concentration (1.81 to 0.50 mg/Kg) and primary and secondary oxidation products. According to these results, activated carbon’s adsorptive power eliminates oxidation products and certain pro-oxidants such as chlorophyll, resulting in a cleaner, more stable and better storable oil.

Consumers’ Perception and Knowledge of Food Additives in Senegal: A Pilot Study

Food safety has become a major concern for consumers, as well as a priority for regulatory authorities. Faced with the growing industrial and domestic use of food additives, many questions are being asked and concerns are being felt by consumers around the world. Consumer perception defines the acceptability or rejection of food products, and has an impact on consumption patterns and behavior. To assess the level of knowledge and perception of food additives, a pilot study was carried out on a sample of 200 people in Dakar and Saint-Louis. A questionnaire was used to assess the acceptance or rejection, use and impact of food additives by consumers in Senegal. The results revealed several aspects. On the whole, the people surveyed expressed great mistrust and even rejection of these substances added to food products. This consumer perception is shared throughout the world, as indicated in numerous surveys. It also emerges from this study that, although most consumers are aware of the existence of these additives and their uses in the home, they feel that the use of these substances in industrial production is too excessive. What’s more, consumers associate food additives with numerous pathologies such as cancer, diabetes, hypertension, stroke and even sexual impotence. For some of these indexed pathologies, scientific studies have reached the same conclusions, although controversy still persists. On the other hand, for some of the other adverse effects mentioned, no cause-and-effect relationship has been scientifically demonstrated. In these latter cases, it seems that negative communication, misinformation and misconceptions have a major influence on consumer perception of food additives.

Optimization of the Aqueous Decoction Process of Combretum micranthum Leaves

This work proposes to compare the extraction of total polyphenols and the coloring obtained after several series of decoction at 100°C/20min, of whole or crushed leaves of Combretum micranthum. The total phenolic content of the extracts obtained after decoction was determined by Folin’s method. The color parameters were measured using a colorimeter based on the CIELAB system. The analysis of variance (ANOVA) shows significant differences (p 0.05) on different parameters evaluated. The Minitab 19 software was used to classify the extracts according to the color parameters (L, A, and B). The results showed that the maximum of polyphenols (21.67%) was extracted in the crushed leaves after three series of decoctions while with the whole leaves the maximum of 16.17% is obtained after six series of decoctions. The concentration of total polyphenols becomes low from four series of decoctions with 0.146 g·AG·100 g-1 MS. The red and yellow coloring drops respectively by 85 and 69% with crushed leaves and 64 and 21% with whole leaves. The conductivity and the brix of the extracts fall according to the series of decoctions. These results show that for optimal use of C. micranthum leaves in traditional medicine, crushed leaves and three series of decoctions are indicated and sufficient.

Profile of the Functional Categories of Food Additives in Industrial Foods Marketed in Senegal

Food additives, whether natural or artificial substances, are widely used around the world to improve the sensory quality of products, extend their shelf life and make them more competitive. However, the abusive and uncontrolled consumption of food additives is the cause of numerous illnesses and diseases such as poisoning, allergies, diabetes and numerous cancers. So, in addition to setting up control and regulatory bodies, it is becoming essential to keep a constant watch on the presence of food additives on the market. The aim of this study is to highlight the main categories of food additives in food products frequently sold on the Senegalese market. The methodology of the study is based on the identification of food additives from the information given on the labels of food packaging. Information was collected in markets in two (2) major regions of Senegal: Dakar and Saint-Louis. The results of our study show the presence of 153 food additives on the labels of 514 samples collected. Moreover, the frequency and diversity of additives depended on the food category. On the other hand, beyond their important technological and functional roles, some additives such as aspartame and monosodium glutamate have been implicated in pathologies, and others, such as titanium dioxide, are the subject of much controversy and even withdrawal in certain legislations for their impacts deemed potentially negative on consumer health.

Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum

Sodium bicarbonate is sometimes used to aid in the extraction of total polyphenols. Its main effect is to increase the pH of the extraction solution. Raising the pH can cause changes in the chemical structure of polyphenols. This can lead to variations in their biological properties, solubility and stability. This work studied the effect of sodium carbonate on the extraction by aqueous decoction of total polyphenols from the leaves of Combretum micranthum. The content of total phenolic compounds in the extracts was estimated by the Folin-Ciocalteu method. The color of the samples was measured using a colorimeter (type: KONICA MINOLTA. Japan) based on the CIELAB color system. The results obtained were subjected to a one-way ANOVA analysis of variance with R software version 3.2.4 Revised (2018) and Minitab-18 software. The results reveal a drop in the concentration of extracted polyphenols proportional to the addition of sodium carbonate, i.e. a drop from 3.30 to 1.04 mg·AG·100 g-1 of extract on whole leaves and 3.921 to 2.551 mg·AG·100 g-1 extract on crushed leaves. On the other hand, the intensity of the coloring of the extracts increases significantly with the addition of sodium carbonate from 0.0 g·L -1 to 0.666 g·L-1.

Identification of Natural and Artificial Colorants in Industrial Products Marketed in Senegal

Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis requires, among other things, obtaining sufficient data on the presence of these colorants in foods, as well as their level of consumption. However, data on these colorants is often virtually non-existent in developing countries. The aim of this study was to determine the colorant profile of industrial products marketed in Senegal. Information on food additives was collected on 399 labels of different food product categories in shops located in Dakar. Data is recorded and processed using Excel software. Based on the Codex classification, analysis of the profile of additives identified on the labels of food samples revealed the presence of 31 colorants. The natural colorants identified are dominated by beta-carotene, widely present in beverages and dairy products, and paprika extract identified on cookies and industrial sauces. Artificial colors are dominated caramels present in several foods including bouillons, vinegars, sauces and hard candies. Secondly, there was a strong presence of the azo dye Sunset yellow FCF, widely found in samples of beverages, confectionery and cookies. The results of this case study enable us to appreciate the wide presence and diversity of colorants on the Senegalese market, and the importance of controlling them to guarantee consumer safety.

Processes for the Clarification of the Crude Oil of Baobab Seeds Extracted by Pressing on Activated Carbon Elaborated from the Capsules of the Fruit (Adansonia digitata L.)

The baobab, Adansonia digitata L. plays an important role in the economy of local populations. The oil from the seeds of the baobab fruit is nowadays highly prized because of its numerous cosmetic and therapeutic applications and its composition of unsaturated fatty acids, sterols and tocopherols. However, unlike refined oils, locally extracted baobab oil has not undergone purification operations to ensure its quality. Only a filtration on special cloths is carried out after decantation. Indeed, the oil obtained after pressing is cloudy because of the presence of various impurities. It therefore requires treatment operations to make it more attractive and of higher quality. Therefore, in order to provide innovative solutions to local companies to improve the quality of vegetable oils, a study of clarification (treatment) of crude oil is necessary. An experimental device has been developed in the laboratory. It includes a glass column and a filter bed of dune sand and activated carbon. This study has shown the efficiency of the experimental device. Indeed, the activated carbon, thanks to its adsorbing power, has allowed a significant decrease in turbidity at the 5% threshold, from 14.61 NTU for the raw oil to 0.08 NTU for the oil filtered on 3% carbon and 0.033 NTU for the oil filtered on 5% carbon. That is to say an abatement higher than 95%. This decrease in turbidity could be correlated with the decrease in brown index from 187.39a for the initial crude oil to 128.53d for the oil treated with 3% activated carbon versus 187.59a for the oil filtered on cloths. The lowest brown index was observed with the filtration using 5% activated carbon (35.99b). Thus, for the yellowness index, only the filtration on 5% charcoal allowed to obtain a significant decrease in yellowness. The yellowing index of the oil with 5% was 44.67b against 79.04a for the oil filtered with 3% activated carbon, 86.33a for the crude oil and 86.46a for the oil filtered on cloths. Finally, the oil sample treated with 5% activated carbon had the clearest clarity than the other samples with a clarity (L) equal to 97.98c against 95.63d for the oil treated with 3% carbon and 94.99b for the oil filtered on filter cloths. According to the results obtained, the experimental device made it possible to obtain a clearer baobab oil with a low brown index, thus improving the sensory quality of the oil.

Optimization of Tiger Nut (Cyperus esculentus) Roasting Process Using Response Surface Methodology

Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roasting is a process that improves the biochemical composition of seeds. The purpose of this study was to optimize temperature and roasting time on Tiger nut’s tubers in order to produce high nutritional tiger nut flour. A response surface methodology was used to optimize the roasting process in a temperature range (130°C - 150°C) and in a duration range (20 - 35 min). The data are processed by the software Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids contents, antioxidant activity, titratable acidity, browning index and Maillard reaction products absorbance were evaluated. A second-order polynomial model was established to predict optimal values, included temperature and time. The contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g, the browning index from 28.42 to 56.20 and the absorbances at 420 nm of Maillard Reactions Products ranged between 0.365 and 0.897. The global desirability was 90%. Roasting had significant effects (p 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.

Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (Adansonia digitata L.) Seed Oil

The evolution of some quality markers of baobab (Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles and stored at different temperatures: 20°C, 30°C and 45°C. The physicochemical parameters (acid, peroxide, iodine, saponification, refraction and color indices) were determined during three months’ storage. A significant 5% increase in acid, peroxide and saponification value was observed over time. However, the iodine value decreased. The yellowing and refractive index remained stable while storage at 45°C caused the most significant changes in chemical parameters. The results obtained show that oils stored at 20°C had the lowest acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO2/Kg) value after three months of follow-up.

Lycopen’s Stability in Watermelon Juice (<i>Citrullus lanatus</i>) Regarding to Technological Routes

Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases. The transformation into nectar of watermelons combined with treatment could cause several modifications including the alteration of coloring. It is in this context that this study focuses on the variation of the lycopene content in nectars. Thus, nectars of 12°Brix and 15°Brix were prepared from three varieties of watermelon (Sugar Baby, Crimson Sweet and Charleston Gray). To study the stability, two pasteurization scales (85°C/15min and 95°C/15min) and one sterilization scale (105°C/15min) were applied to the different nectars produced. The results obtained showed that the Sugar Baby variety is richer in lycopene (24.39 mg·kg-1) with a higher pH (5.80). In addition, the study showed, for the Sugar Baby variety, an increase of lycopene with the addition of sugar and the heat treatment (a maximum of 42.83 mg·kg-1 for SbF12T105). On the other hand, for the Crimson Sweet and Charleston varieties, the highest rate of lycopene, except the heat-treated ones, are those formulated at 12°B (10.46 mg·kg-1 for CrF12T105 and 18.40 mg·kg-1 for ChF12T105). Without any health consequences, the formulation combined with heat treatment would preserve the lycopene content of watermelon nectars.

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of <i>Adansonia digitata</i>Oil

In this study, the effect of extraction processes on the physicochemical characteristics and antioxidant potential of baobab (Adansonia digitata L.) seed oil was evaluated. The oils were extracted, on the one hand, by cold pressing, and on the other hand, with three types of organic solvents (acetone, chloroform, n-hexane). The recorded results indicated that the extraction yield of baobab oil was significantly impacted by both the extraction method and the polarity of the solvent used. In addition, chloroform provides the best extraction yield (40.12 ± 0.607). However, extraction by cold pressure preserves at best the physicochemical and bioactive properties of the extracted oils. Indeed, the pressing oil contains a content of phenolic compounds (0.047 ± 0.0024 mgEAG/g of oil) and a very high radical scavenging activity (DPPH) (31.71% ± 0.61%). For the various oils extracted, the minimum and maximum values were 0.50 and 3.17 mEq?kg-1;56.26 and 99.113 mgI2?100 g-1;1.457 and 1.465;205.37 and 233.587 mgKOH/g respectively for the peroxide, iodine, refractive and saponification values. The color parameters (L*, a* and b*) of the oils also differ depending on the nature of the organic solvent used. Principal component analysis (PCA) and correlation analysis were performed on the physicochemical properties and the antioxidant potential of the extracted oils. Therefore, the results suggest the mixed use of acetone and hexane to obtain oil comparable to that extracted by cold pressing.

Valorization of Natural Residue into Activated Carbon:Example of the Shells of the African Baobab Fruit(Adansonia digitata)L.

This study deals with the valorization of natural residues into activated carbon prepared from waste“Baobab fruit shell”from the Fatick Region,Senegal.Thus,after the preparation of the baobab shell,a chemical activation with orthophosphoric acid H3PO4(85%)was performed followed by pyrolysis at 530°C.To eliminate possible carbonization residues,the activated carbons were impregnated in 0.1 M hydrochloric acid and/or soda solutions and then washed thoroughly with distilled water to obtain a pH between 6.5 and 7.The latter were then dried in an oven at 105°C for 24 h.A characterization was carried out to determine the moisture content,the ash content,the iodine and methylene blue indices,the surface functions and the pH at zero charge point(pHpzc).The moisture and ash contents were 1.87%and 0.72%,respectively.The iodine and peroxide indices obtained were 939,09 mg/g and 575.73 mg/g,respectively.Surface function analysis by Boehm’s method showed that the acidic functions were higher than the basic functions and their pHpzc was lower than neutrality.The best efficiency of methylene blue removal was 99.75%and was obtained with a mass of 0.150 g of activated carbon,pH equal to 10,an initial concentration of methylene blue of 200 mg/L and a contact time of 35 min.