ArticleEFSA journal. European Food Safety Authority2024
Risk assessment of food additives including dietary exposure.
Article in EFSA journal. European Food Safety Authority, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Common Food Emulsifiers Impair Epithelial Barrier Integrity and Trigger Pro-Inflammatory Responses and IgE Production.Allergy · 2026Article
- Valorization of fruit pits from Prunus laurocerasus and Prunus cerasifera as agro-food byproducts: Bioactive properties and safety assessment for potential food additive applications.Journal of the science of food and agriculture · 2026Article
- Plant antimicrobials: extraction, characterization and activity against foodborne microorganisms.Folia microbiologica · 2026Review
- Comparative Analysis of Food Additives in Products with and Without Added Sugar on the Polish Market.Foods (Basel, Switzerland) · 2026Article
- Risk assessment of food additives including dietary exposure.EFSA journal. European Food Safety Authority · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lately, the entire society's focus has turned towards consuming more natural food products and the production of chemicals obtained utilising green technologies. The use of chemicals as food additives is a concern for consumers. For this reason, the search for natural and more sustainable additives is a key step to control food risks while meeting consumers' requirements. Essential oils could be considered potential green food additives on the basis of their valuable properties (chemical and microbiological). Unfortunately, there is currently a lack of knowledge regarding the safety associated with the consumption of essential oils and/or their nano-emulsions. In response to this issue, the Department of Nutrition and Food Science, Toxicology and Legal Medicine (DNFSTLM) from the Faculty of Pharmacy, Seville, Spain, in partnership with the University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania, have engaged their efforts into the individual working programme titled 'Risk assessment of food additives including dietary exposure' as part of the European Food Risk Assessment Fellowship Programme (EU-FORA). The individual programme was built on three modular pillars that were based on a 'learning-by-doing' approach. The fellow's activities focused on experimental toxicology and evaluation of the dietary intake for citrus essential oils nano-emulsions (CEO-NEs). The objective was to provide a foundation in toxicology and train the fellow with the skills necessary to conduct toxicological investigations for risk assessment. Acquiring expertise in applying the guidelines of the European Food Safety Authority (EFSA) and the Organization of Economic Cooperation and Development (OECD) was an important goal for the EU-FORA experience. Furthermore, the fellow received training in dietary risk assessment and participated in experimental research on the chemical characterisation, digestion processes and mechanism of action of bioactive compounds. In light of the results obtained, the individual programme was beneficial, the fellow being successfully trained and integrated into the hosting team. Furthermore, this project set the stage for further collaboration.
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