{"id":227641,"date":"2019-09-04T22:26:44","date_gmt":"2019-09-04T20:26:44","guid":{"rendered":"https:\/\/sandzakpress.net\/arhiva\/prehrambeni-aditivi-sto-su-zasto-se-koriste-i-kakva-je-regulativa"},"modified":"2019-09-04T22:26:44","modified_gmt":"2019-09-04T20:26:44","slug":"prehrambeni-aditivi-sto-su-zasto-se-koriste-i-kakva-je-regulativa","status":"publish","type":"post","link":"https:\/\/sandzakpress.net\/arhiva\/prehrambeni-aditivi-sto-su-zasto-se-koriste-i-kakva-je-regulativa\/","title":{"rendered":"Prehrambeni aditivi \u2013 \u0161to su, za\u0161to se koriste i kakva je regulativa?"},"content":{"rendered":"<p><span class=\"cb-itemprop\"><\/p>\n<p><strong><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.onegoodthingbyjillee.com\/wp-content\/uploads\/2013\/10\/food-additives.png\" alt=\"Image result for additives in food\" \/><\/strong><\/p>\n<p><strong>Sve o\u00a0prehrambenim aditivima\u00a0doznajte u nastavku ovog \u010dlanka.<\/strong><\/p>\n<p><strong>Prehrambeni aditivi\u00a0<\/strong>su tvari koje se dodaju hrani kako bi\u00a0<strong>pobolj\u0161ale teksturu, okus, boju ili miris<\/strong>, a obi\u010dno nemaju nikakvu energetsku vrijednost. Mogu spadati u skupinu konzervansa, sladila, bojila, zgu\u0161njiva\u010da, stabilizatora i drugih spojeva, a neki od njih za sobom povla\u010de\u00a0<strong>mnoge kontroverze<\/strong>\u00a0vezano za njihov<strong>\u00a0utjecaj na ljudsko zdravlje<\/strong>.<\/p>\n<h2>\u0160to su aditivi?<\/h2>\n<p><strong>Svjetska zdravstvena organizacija<\/strong>\u00a0\u00a0navodi da su\u00a0<strong>prehrambeni aditivi:<\/strong><\/p>\n<p class=\"extra\">\u201cAditivi su tvari poznate kemijske strukture, koji se uobi\u010dajeno ne konzumiraju, niti su tipi\u010dan sastojak hrane. Dodaju se hrani tijekom tehnolo\u0161kog postupka proizvodnje, prerade i obrade, pakovanja, transporta i \u010duvanja. Slu\u017ee za pobolj\u0161anje organolepti\u010dkih svojstava hrane (boja, okus, miris i konzistencija), njezino konzerviranje i \u010duvanje. U pravilu su bez prehrambene vrijednosti (uz izuzetak modificiranog \u0161kroba i nekih emulgatora) i u uslovima prakti\u010dne primjene potpuno bezopasni po ljudsko zdravlje. Pojedini aditivi mogu imati i vi\u0161e tehnolo\u0161kih djelovanja, ali osnovno svojstvo ovisi o koli\u010dini koja je dodana u hranu.\u201d<\/p>\n<p>Tako\u0111er, aditivi se u hrani\u00a0<strong>moraju primjenjivati prema na\u010delima Svjetske zdravstvene organizacije\u00a0<\/strong>i<strong>\u00a0Organizacije za prehranu i poljoprivredu<\/strong>\u00a0(eng.\u00a0<em>FAO \u2013 Food and Agriculture Organization<\/em>), a to su:<\/p>\n<ul>\n<li>aditiv se ne smije koristiti zbog prikrivanja pogre\u0161aka u procesu proizvodnje, odnosno slu\u017eiti za krivotvorenje kvaliteta u svrhu varanja potro\u0161a\u010da,<\/li>\n<li>upotreba aditiva u proizvodnji osnovnih vrsta hrane ili hrane koja se senzorski u\u017eiva mora biti ograni\u010dena,<\/li>\n<li>aditivi ne smiju nepovoljno uticati na prehrambenu vrijednost hrane i njezinih sastojaka,<\/li>\n<li>aditivi ne smiju nepovoljno djelovati na zdravlje potro\u0161a\u010da.<\/li>\n<\/ul>\n<p>Prema tome,\u00a0<strong>uloga aditiva u hrani<\/strong>\u00a0nije da pru\u017ee dodatnu nutritivnu vrijednost ili da uti\u010du na zdravlje pojedinca, ve\u0107 samo da pobolj\u0161aju neko od organolepti\u010dkih svojstava hrane, poput teksture, boje, mirisa, trajnosti i drugih.<\/p>\n<p>Treba napomenuti da se aditivi\u00a0<strong>koriste ve\u0107 hiljadama godinama<\/strong>\u00a0i nisu ni\u0161ta novo.<\/p>\n<p>Tako\u0111er, ve\u0107 stolje\u0107ima se\u00a0<strong>hrana konzervira \u201cprirodnim konzervansima\u201d\u00a0<\/strong>kao \u0161to su za\u010dinske biljke (npr. ru\u017emarin ili kadulja) koji posjeduju odre\u0111ene fitokemikalije koje djeluju antimikrobno ili primjer limunskom kiselinom zbog koje mikroorganizmi ne mogu rasti.<\/p>\n<p>Prema tome, danas se po podrijetlu\u00a0<strong>prehrambeni aditivi mogu podijeliti\u00a0<\/strong>na:<\/p>\n<ul>\n<li><strong>prirodne spojeve<\/strong>\u00a0\u2013 karotenoidi i antocijani (pigmenti), tokoferoli (vitamin E), pektin (zgu\u0161njiva\u010d iz jabuke),<\/li>\n<li><strong>spojevi identi\u010dni prirodnim\u00a0<\/strong>\u2013 to su spojevi poput limunske ili askorbinske kiseline (vitamin C) koji su sintetizirani u laboratoriju, ali strukturno identi\u010dni onima na\u0111enima u prirodi,<\/li>\n<li><strong>umjetni spojevi\u00a0<\/strong>\u2013 takvih spojeva nema u prirodi i sintetizirani su u laboratoriju, a naj\u010de\u0161\u0107e su to boje i sladila.<\/li>\n<li>\n<h3>Prehrambeni aditivi \u2013 za\u0161to se koriste?<\/h3>\n<p>Kad se primjerice tra\u017ei mi\u0161ljenje javnosti, \u010desto \u0107e se pokazati da\u00a0<strong>javnost ne \u017eeli jesti \u201chemiju\u201d ili \u201cumjetnu hranu\u201d<\/strong>, a time se stvara negativno mi\u0161ljenje o svim aditivima, bez obzira na to \u0161to je odre\u0111en broj njih upravo preuzet direktno iz prirode, poput primjerice limunske kiseline.<\/p>\n<p>Tako\u0111er, pretpostavka je da javnost tako\u0111er ne \u017eeli jesti ni hranu koja je kontaminirana bakterijom roda\u00a0<em>Salmonella<\/em><a href=\"https:\/\/www.krenizdravo.rtl.hr\/zdravlje\/bolesti-zdravlje\/salmonela-uzroci-simptomi-i-lijecenje\">\u00a0<\/a>i toksinima koje ona proizvodi, iako je upravo ta ista\u00a0<em>Salmonella<\/em>\u00a0bakterija koju se obilato mo\u017ee na\u0107i u prirodi i samim tim je\u00a0<strong>prirodna i nikako umjetna<\/strong>.<\/p>\n<p>Dakle, osnovna funkcije velike grupe aditiva je da budu\u00a0<strong>konzervansi\u00a0<\/strong>i \u0161tite hranu od kontaminacije razli\u010ditim mikroorganizmima, samo su spojevi koji djeluju kao konzervansi ili\u00a0antioksidansi\u00a0dodani u sam proizvod. Metode za konzerviranje hrane kod ku\u0107e tako\u0111er uklju\u010duju dodatak konzervansa ili nekih antioksidansa, iako se to smatra prirodnim putem.<\/p>\n<p>Isto tako,\u00a0<strong>globalizacija\u00a0<\/strong>nam je donijela pregr\u0161t namirnica koje ina\u010de na svom podru\u010dju za \u017eivota ne bismo nikada vidjeli. Problem je bio u tome da je te proizvode trebalo prevesti preko vi\u0161e zemalja ili kontinenata da bi do\u0161li do nas pa se time trebala\u00a0<strong>pove\u0107ati njihova trajnost,<\/strong>\u00a0izme\u0111u ostalog i\u00a0<strong>konzerviranjem\u00a0<\/strong>te\u00a0<strong>dodatkom antioksidansa<\/strong>\u00a0koji sprje\u010davaju oksidacijsko kvarenje.<\/p>\n<p>Me\u0111utim, ne spadaju samo konzervansi i antioksidansi u aditive. Velika skupina aditiva se bavi upravo\u00a0<strong>bojanjem ili pobolj\u0161avanjem teksture i mirisa hrane<\/strong>. Ideja o njihovom kori\u0161tenju se rodila upravo tako \u0161to se zamijetilo da \u0107e\u00a0<strong>ve\u0107i broj ljudi kupiti\u00a0<\/strong>primjerice salamu koja je crvenija od ostalih ili proizvod od lisnatog tijesta koji je izgledom skladniji i vi\u0161e se napuhnuo. Isto vrijedi za cijeli niz konditorskih proizvoda poput slatki\u0161a, \u010dokolada i ostalih slastica, posebno kad su ciljna skupina djeca.<\/p>\n<div>\n<div id=\"div-gpt-ad-1550846960983-0\" data-google-query-id=\"CJGK5MD-t-QCFUyxewod16QEmg\">\n<div id=\"google_ads_iframe_\/215117849\/akos.ba_300x250_2_0__container__\"><\/div>\n<\/div>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" class=\"wp-image-66372 jetpack-lazy-image jetpack-lazy-image--handled\" src=\"https:\/\/i0.wp.com\/www.krenizdravo.rtl.hr\/wp-content\/uploads\/2012\/06\/zdrava-hrana.jpg?w=640&amp;ssl=1\" alt=\"zdrava hrana\" data-recalc-dims=\"1\" data-lazy-loaded=\"1\" \/><figcaption>Foto: Photospin<\/figcaption><\/figure>\n<\/div>\n<p>Ljudski mozak jednostavno vi\u0161e\u00a0<strong>preferira oblike koji su pravilni\u00a0<\/strong>i\u00a0<strong>prirodno savr\u0161eni\u00a0<\/strong>pa \u0107ete tako radije kupiti pekarski proizvod ako je pravilnog okruglog ili \u010detvrtastog oblika, nego neki koji se mo\u017eda malo izobli\u010dio tokom pe\u010denja. Tako\u0111er, prije \u0107ete izabrati kola\u010d s vi\u0161njama koji ima punjenje bogate crvene boje (koju o\u010dekujete od vi\u0161anja), nego kola\u010d s vi\u0161njama kojemu je punjenje tamnosme\u0111e boje.<\/p>\n<p>Tu se javila\u00a0<strong>potreba za \u0161to boljom prezentacijom<\/strong>\u00a0i, naravno, prodajom proizvoda. Ako se u \u010dokolade, bombone, punila za kola\u010de i slastice, pa \u010dak i mesne proizvode, stavi aditiv koji slu\u017ei\u00a0<strong>pobolj\u0161anju boje\u00a0<\/strong>kona\u010dnog proizvoda, taj \u0107e proizvod ljudi vi\u0161e kupovati. Isto vrijedi za<strong>\u00a0teksturu i miris proizvoda<\/strong>. Zato danas postoji vi\u0161e stotina aditiva s mnogobrojnim primjenama u razli\u010ditim prehrambenim industrijama.<\/p>\n<p>Op\u0107enito se\u00a0<strong>prema primjeni\u00a0<\/strong>prehrambeni aditivi mogu podijeliti na:<\/p>\n<ul>\n<li>bojila,<\/li>\n<li>sladila,<\/li>\n<li>konzervanse,<\/li>\n<li>antioksidanse,<\/li>\n<li>nosa\u010de,<\/li>\n<li>kiseline,<\/li>\n<li>regulatore kiselosti,<\/li>\n<li>tvari za sprje\u010davanje zgrudnjavanja,<\/li>\n<li>tvari protiv pjenjenja,<\/li>\n<li>emulgatore i emulgatorske soli,<\/li>\n<li>poja\u010diva\u010de arome,<\/li>\n<li>u\u010dvr\u0161\u0107iva\u010de,<\/li>\n<li>tvari za poliranje, rahljenje, \u017eeliranje, pjenjenje, pove\u0107avanje volumena ili zadr\u017eavanje vlage,<\/li>\n<li>modificirane \u0161krobove,<\/li>\n<li>plinove za punjenje,<\/li>\n<li>potisne plinove,<\/li>\n<li>tvari za tretiranje bra\u0161na.<\/li>\n<\/ul>\n<p><strong>Minimalna dopu\u0161tena koncentracija<\/strong>\u00a0u kojoj se neki aditiv smije koristiti se utvr\u0111uje odre\u0111ivanjem najvi\u0161e koncentracije pri kojoj taj spoj ne djeluje toksi\u010dno na laboratorijske \u017eivotinje, a potom se dobiveni broj dijeli sa 100. To zna\u010di da \u0107e se taj aditiv obavezno koristiti u\u00a0<strong>koncentracijama koje su sto puta manje<\/strong>\u00a0od onih za koje je utvr\u0111eno da ne djeluju \u0161tetno na laboratorijske \u017eivotinje.<\/p>\n<p>Ovdje je potrebno napomenuti da, iako se sve koncentracije odre\u0111uju na sisavcima koji imaju mnogo sli\u010dnosti s ljudskim metabolizmom, ipak\u00a0<strong>nisu odre\u0111ene na ljudima<\/strong>. Upravo zato se smanjuju 100 puta kako bi se dodatno osigurale. Ve\u0107i postotak javnosti\u00a0<strong>nije otvoren za testiranje spojeva na ljudima<\/strong>, \u0161to bi bilo mnogo sigurnije u smislu ispitivanja biolo\u0161kog djelovanja tih spojeva, pa se jo\u0161 uvijek koriste laboratorijske \u017eivotinje.<\/p>\n<p>Usto, veliki postotak javnosti se protivi i ispitivanjima na laboratorijskim \u017eivotinjama, ali je\u00a0<strong>za toksikolo\u0161ka ispitivanja potreban \u017eivi sistem<\/strong>\u00a0koji je najsli\u010dniji ljudima te nije sigurno testirati te spojeve samo na izoliranim stanicama. One nisu povezane s ostatkom tijela pa se nikad ne\u0107e mo\u0107i ispitati\u00a0<strong>distribucija spoja kroz probavni sustav, metabolizam te izlu\u010divanje metabolita razli\u010ditim sustavima<\/strong>, \u0161to je prijeko potrebno utvrditi kad se ispituje djelovanje nekog spoja koji se \u017eeli primjenjivati na ljudima.<\/p>\n<p>U Europskoj uniji svaki prehrambeni aditiv dobiva svoj\u00a0<strong>E broj<\/strong>. E broj je u po\u010detku ozna\u010davao da je taj aditiv\u00a0<strong>sigurnosno odobren od strane europskih nadle\u017enih tijela<\/strong>. Me\u0111utim, E liste se \u010desto smatraju omra\u017eenima u javnosti, s tim da odre\u0111en postotak javnosti smatra da E lista ozna\u010dava popis svih aditiva koji su \u0161tetni za zdravlje, iako to nije to\u010dno.<\/p>\n<p>Na E listi se mogu na\u0107i i ve\u0107 spomenuti prirodni spojevi, poput crvenih i naran\u010dastih pigmenata karotenoida koji se primjerice nalaze u mrkvama koje redovno jedete. Naravno,\u00a0<strong>na E listi se nalaze svi aditivi<\/strong>, pa tako i oni prirodni dobiveni sintezom ili umjetni dobiveni sintezom.<\/p>\n<p>S razvojem mnogih novih prehrambenih aditiva, javile su se i odre\u0111ene kontroverze vezane uz njihov<strong>\u00a0uticaj na ljudsko zdravlje<\/strong>. To se posebno odnosi na spojeve koji ne postoje u prirodi, i prilikom obrade hrane mogu reagirati s nekim drugim spojevima i stvoriti\u00a0<strong>nepredvi\u0111ene i \u0161tetne reakcije.<\/strong><\/p>\n<p>Preuzeto sa portala:lrenizdravo.rtl.hr<\/p>\n<p>Izvor: <strong>akos.ba<\/strong><\/p>\n<\/li>\n<\/ul>\n<div class=\"awac-wrapper\">\n<div class=\"awac widget text-6\">\n<div class=\"textwidget\"><\/div>\n<\/div>\n<\/div>\n<p><\/span><br \/>\nPogledajte vijest na izvornom sajtu:<\/p>\n<p><a href=\"https:\/\/islampress.net\/46288\/prehrambeni-aditivi-sto-su-zasto-se-koriste-i-kakva-je-regulativa\/\" target=\"_blank\">Prehrambeni aditivi \u2013 \u0161to su, za\u0161to se koriste i kakva je regulativa?<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sve o\u00a0prehrambenim aditivima\u00a0doznajte u nastavku ovog \u010dlanka. Prehrambeni aditivi\u00a0su tvari koje se dodaju hrani kako bi\u00a0pobolj\u0161ale teksturu, okus, boju ili miris, a obi\u010dno nemaju nikakvu energetsku vrijednost. Mogu spadati u skupinu konzervansa, sladila, bojila, zgu\u0161njiva\u010da, stabilizatora i drugih spojeva, a neki od njih za sobom povla\u010de\u00a0mnoge kontroverze\u00a0vezano za njihov\u00a0utjecaj na ljudsko zdravlje. \u0160to su aditivi? [&hellip;]<\/p>\n","protected":false},"author":83,"featured_media":227642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10514],"tags":[10516],"class_list":{"0":"post-227641","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-islam-press","8":"tag-islam"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.1 (Yoast SEO v24.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Prehrambeni aditivi \u2013 \u0161to su, za\u0161to se koriste i kakva je regulativa?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sandzakpress.net\/arhiva\/prehrambeni-aditivi-sto-su-zasto-se-koriste-i-kakva-je-regulativa\/\" \/>\n<meta property=\"og:locale\" content=\"bs_BA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prehrambeni aditivi \u2013 \u0161to su, za\u0161to se koriste i kakva je regulativa?\" \/>\n<meta property=\"og:description\" content=\"Sve o\u00a0prehrambenim aditivima\u00a0doznajte u nastavku ovog \u010dlanka. Prehrambeni aditivi\u00a0su tvari koje se dodaju hrani kako bi\u00a0pobolj\u0161ale teksturu, okus, boju ili miris, a obi\u010dno nemaju nikakvu energetsku vrijednost. Mogu spadati u skupinu konzervansa, sladila, bojila, zgu\u0161njiva\u010da, stabilizatora i drugih spojeva, a neki od njih za sobom povla\u010de\u00a0mnoge kontroverze\u00a0vezano za njihov\u00a0utjecaj na ljudsko zdravlje. \u0160to su aditivi? 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