Tehran University Researchers Solution to Assess the Quality of Milk – | Iranian and world news

According to a recent study by Mohsen Aghaziart, a doctoral student 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 synthetic 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 synthetic or synthetic vanilla has become commonplace through chemical processes.

The chemistry professor explained about the use of synthetic vanilla and its complications: Artificial vanilline is much cheaper than its natural type, and this has led to some synthetic vanilla profits instead of its natural type. Research shows that excessive use of synthetic vanilla causes headaches, nausea, vomiting, shortness of breath, and even liver and kidney disease.

“Therefore, in some countries, strict safety regulations have been formulated and communicated to such artificial flavorings and its application in the production of infant milk milk is forbidden to zero to six months,” he said. Also, the limitations set in some countries about the maximum amount of vanilla for neonatal supplement foods indicate concern about its effects on children’s health. Therefore, the diagnosis of vanilla compounds in food is significant 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 plants 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 amount of synthetic vanilla on food on human health, providing a reliable method that can simultaneously determine the amount and natural or synthesis of vanilla in milk powder, Especially crucial for the health of future generations.

The results of this study have recently 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 CNT/LDH NANOHYBRIDS, Followed by Gas Chromatography -ianotope Ratio Mass Spectry: Application In Vanillininity