Abstract:
:The characterization and stability evaluation of food and food constituents (chemical active ingredient/microorganism) for which nutrition or health claims want to be requested are essential for the success of an application to EFSA. This work reviews the requirements that must be fulfilled for a full characterization of the active substance, comprising origin, elaboration, or extraction method, and chemical/microbiological composition, using validated analytical methods. The review focuses not only on establishing the specifications of the final active ingredient or food but also on ensuring homogeneity between batches. In addition, the article discusses the methodologies and conditions of the stability studies that need to be performed on food and food constituents to verify that the relevant compounds--chemical and microbiological active ingredients--will get to the consumer in the intended state and concentration to accomplish the claimed health effect over shelf life.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
González-Ferrero C,Sáiz-Abajo MJdoi
10.3109/09637486.2015.1042843subject
Has Abstractpub_date
2015-07-01 00:00:00pages
S4-S12eissn
0963-7486issn
1465-3478pii
10.3109/09637486.2015.1042843journal_volume
66 Suppl 1pub_type
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