NUTRITIONAL AND ANTIMICROBIAL PROPERTIES OF NON- SWEET PINEAPPLE PEEL (ANANAS COMOSUS)

CHAPTER ONE INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”. Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food Additives are a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage or packaging. Additives is non-nutritive substances added intentionally to food, generally in small quantities, to improved it’s appearance, flavour, texture or storage properties. Additives are any substance used in or around food that may become a component of the food. Some are introduced specifically for the purpose of improving the nutritive value, taste, texture, or shelf life of the product; these are intentional additives other enters food as residues after some stage of production or manufacture and are known as incidental additives. Additives are chemicals that are added to food to improve it in some way. Additives are used to modify colour, flavour and texture; to improve the keeping qualities of food and to make processing easier. It is used to control moisture and acidity. They are used to improve nutritional value. Thousands of different substances are now used as additives, to some people. The increasing number of additives being used is a cause for concern, if not alarm, and if is important to emphasize that the use f additives is most carefully controlled Need for food additives. Food additives play or important role in today’s complex food supply. Never before has the range and choice of foods been so wide either in supermarkets, specialist food shops or when eating out. Whilst a shrinking purporting of the population is engaged in primary food production, consumer are demanding more variety choice and convenience alongside higher. Standards of safety and wholesomeness at affordable prices. Meeting these consumer expectations can only be achieved using modern food processing technologies which include the use of a variety of food additives proven effective and safe through long use and rigorous testing (Flowerdew, D. 2019). How is the safety of food additive evaluated in Europe; All food additive must have a demonstration useful purpose and undergo a rigorous scientific safety evaluation before they can be approved for use. Until the creation of the European food safety Authority mo (EFSA) 177, the safety evaluation of additives in Europe was done by the scientific committee on food (scf). At present, it is the EFSA panel on food additives, flavouring, processing, Aids and material in contest with food (AFC panel) who is in charge of this task. Assessments are based in reviews of all available toxicological date in the humans and animals models. From the available date, the maximum level of additive that has no demonstrable toxic effect is determined. This is called “ no-observed-adverse-effect level” (NOAEL) and is used to determined the “Acceptable Daily intake” (ADI) for each food additive. The ADI provides a large safety margin and is the amount of a food additive that can be consumed daily over a life time without any adverse effect on health (European parliament and council Directive 1988). Groups of additive according to committee on toxicity: - Group A: Additives that the available evidence suggests are acceptable for use in food. - Group B: Additives that on the available evidence may be regarded meanwhile as provisionally acceptable for use in food, but about which further information is necessary and which must be reviewed within a specified time. - Group C: Additives for which the available evidence suggests probable toxicity and which ought not to be allowed in food without evidence establishing their acceptability. - Group D: additives for which the available evidence suggests possible toxicity and which ought not to be allowed in food. - Group E: Additives for which the available evidence was inadequate to enable an opinion to be expressed as to their suitability for use in food. - Group F: additives for which no information toxicity was available. Substance that is not on permitted lists must not be used for the preparation, manufacture and distribution of foods for sale to the ultimate consumer. In the case of colours, emulsifiers, stabilizers, solvents and most miscellaneous additives, there are no limitations on amounts used in foods although there are prohibitions of their use in certain classes of foods (Furia 2019). Preservation is “any substance which is a capable of inhibiting, retarding or arresting the growth of micro-organisms or any deterioration of food due to micro-organisms or masking the evidence of such, micro-organisms are yeast, meld, Bacteria. The use of preservatives to perseverance food has been a common practice for many centuries e.g. salt, sugar, vinegar; spices have been used in homes, for as long as man has been in existence (Allen and Cameran, 2005). Preservatives are centuries old, since ancient times, salt has been used to cure meats and fish, sugar has been added to fruits to conserve them, Herbs, spices and vinegar have also served as preservatives.