TY - CHAP
T1 - Food Additives
T2 - Importance, Classification, and Adverse Reactions in Humans
AU - Flórez-Méndez, Jennyfer
AU - López, Jessica
N1 - Publisher Copyright:
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.
PY - 2022/1/1
Y1 - 2022/1/1
N2 - Food additives (FAs) are defined as substances not normally found in foods. These compounds have been used to improve the nutritional value, flavor, and texture of foods, or to preserve them. There is a wide list based on natural (NFAs) and synthetic (SFAs) food additives used as preservatives. Nowadays, the search for natural alternatives has been stimulated by a change in the food consumption habits of consumers. Concretely, more people prefer foods free from SFAs, which has led to an increase in the consumer demand for healthier food products with a clean label over the last few years. Based on the literature, SFAs can be associated with the development of human diseases, and therefore NFAs have promising food applications. However, most NFAs are highly unstable when applied to foods, and could alter food taste and smell. This chapter deals with the importance of using FAs and provides a comprehensive review of the additive classification, focusing on the use of NFAs versus SFAs and their adverse reactions in humans.
AB - Food additives (FAs) are defined as substances not normally found in foods. These compounds have been used to improve the nutritional value, flavor, and texture of foods, or to preserve them. There is a wide list based on natural (NFAs) and synthetic (SFAs) food additives used as preservatives. Nowadays, the search for natural alternatives has been stimulated by a change in the food consumption habits of consumers. Concretely, more people prefer foods free from SFAs, which has led to an increase in the consumer demand for healthier food products with a clean label over the last few years. Based on the literature, SFAs can be associated with the development of human diseases, and therefore NFAs have promising food applications. However, most NFAs are highly unstable when applied to foods, and could alter food taste and smell. This chapter deals with the importance of using FAs and provides a comprehensive review of the additive classification, focusing on the use of NFAs versus SFAs and their adverse reactions in humans.
KW - Healthy food
KW - Human diseases
KW - Preserving agent
UR - http://www.scopus.com/inward/record.url?scp=85160117010&partnerID=8YFLogxK
U2 - 10.1007/978-3-031-17346-2_1
DO - 10.1007/978-3-031-17346-2_1
M3 - Chapter
AN - SCOPUS:85160117010
SN - 9783031173455
SP - 1
EP - 31
BT - Natural Additives in Foods
PB - Springer International Publishing
ER -
