According to a rece study by Mohsen Aghaziart, a doctoral stude at the University of Tehran, under the guidance of Dr. Hassan Darshti, a professor at the Faculty of Chemistry of the University of Tehran University of Science, an advanced method for diagnosing natural vanillin. The syhetic vanilla is suggested in food.
“Vanilla is obtained from vanilla plaanifolia and is known as the taste of flavors because of its extensive use in the food industry, especially in the production of ice cream, milk powder and powdered,” he said. Today, due to the growing global demand for this substance, the production of syhetic or syhetic vanilla has become commonplace through chemical processes.
The chemistry professor explained about the use of syhetic vanilla and its complications: Artificial vanilline is much cheaper than its natural type, and this has led to some syhetic vanilla profits instead of its natural type. Research shows that excessive use of syhetic vanilla causes headaches, nausea, vomiting, shortness of breath, and even liver and kidney disease.
“Therefore, in some couries, strict safety regulations have been formulated and communicated to such artificial flavorings and its application in the production of infa milk milk is forbidden to zero to six mohs,” he said. Also, the limitations set in some couries about the maximum amou of vanilla for neonatal suppleme foods indicate concern about its effects on children’s health. Therefore, the diagnosis of vanilla compounds in food is significa in terms of food safety and human health.
“In this study, a new bacterial nanocomposite modified with carbon nanotubes and dual hydroxide is made for extracting vanilla from food, including milk powder, .
He described the research process as follows: The vanilla was first measured by the Gas Chromatography of the Gas Chromatography isotio Mass Spectrometry-GC-IRMS. In order to evaluate the efficiency of the method, four natural vanilla plas from Madagascar, Indonesia, Papua New Guinea, and India, were prepared for example and their extract was tested as a reference sample. Next, samples of vanilla milk powder and vanilla cake were purchased and examined by this method.
Professor of the University of Tehran explained: Given the impact of the quality and amou of syhetic vanilla on food on human health, providing a reliable method that can simultaneously determine the amou and natural or syhesis of vanilla in milk powder, Especially crucial for the health of future generations.
The results of this study have recely been published by the American Chemical Association in the ACS Food Science & Technology and are available through the link below:
Green Ultrasound-Essis QueChers Based on Bacterial Cellulose-Suport C/LDH NANOHYBRIDS, Followed by Gas Chromatography -ianotope Ratio Mass Spectry: Application In Vanillininity
(tagstotranslate) University of Tehran (T) Milk (T) Scieific Research (T) Hassan Sarkashti
