Safety evaluation of the food enzyme l-ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne.

ABSTRACT: The food enzyme l-ascorbate: oxygen oxidoreductase (EC 1.10.3.3) is extracted from fruit peels of Cucurbita pepo L. and Cucurbita moschata Duchesne by Nagase (Europa) GmbH. This enzyme is intended to be used in baking and cereal-based processes. Based on maximum use levels recommended for the respective food processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 5.950 mg TOS/kg body weight per day in European populations. This exposure is in the same order of magnitude for infants and toddlers; but for children, adolescents, adults and the elderly it is one order of magnitude higher than the exposure to the fraction of the fruit peels comparable to t

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP) 

PROVIDER: S-EPMC7009204 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature