Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products.
Natural additives in foods presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union.
For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field.
Author(s): German Ayala Valencia
Publisher: Springer
Year: 2022
Language: English
Pages: 380
City: Cham
Preface
Contents
About the Editor
Contributors
Abbreviations
Chapter 1: Food Additives: Importance, Classification, and Adverse Reactions in Humans
1.1 Introduction
1.2 Importance of Using Additives in Foods
1.3 Additive Classification
1.3.1 Acidity Regulators
1.3.2 Anticaking Agents
1.3.3 Antifoaming Agents
1.3.4 Antioxidant Agents
1.3.5 Bleaching Agents
1.3.6 Bulking Agents
1.3.7 Colorings
1.3.8 Color Retention Agents
1.3.9 Emulsifiers
1.3.10 Emulsifying Salt
1.3.11 Firming Agents
1.3.12 Flavor Enhancers
1.3.13 Flour Treatment Agents
1.3.14 Foaming Agents
1.3.15 Food Acids
1.3.16 Gelling Agents
1.3.17 Glazing Agents
1.3.18 Humectants
1.3.19 Leavening Agents
1.3.20 Preservatives
1.3.21 Propellants
1.3.22 Sequestrants
1.3.23 Stabilizers
1.3.24 Sweeteners
1.3.25 Thickeners
1.4 Synthetic Additives vs. Natural Additives
1.5 Adverse Reactions in Humans
1.5.1 Antioxidant Agents
1.5.2 Colorings
1.5.3 Flavor Enhancers
1.5.4 Preservatives
1.6 Conclusions
References
Chapter 2: Natural Antioxidants
2.1 Introduction
2.2 Main Natural Antioxidants
2.2.1 Ascorbic Acid
2.2.2 Carotenoids
2.2.3 Polyphenols
2.2.4 Proteins and Peptides
2.3 Food Applications of Natural Antioxidants
2.4 Prospects and Limitations of Natural Food Antioxidants
2.5 Conclusions
References
Chapter 3: Natural Antimicrobials
3.1 Introduction
3.2 Main Natural Antimicrobials
3.2.1 Essential Oils
3.2.2 Polyphenols
3.2.3 Flavonoids
3.2.4 Non-Flavonoids Polyphenols
3.2.5 Bacteriocins
3.2.6 Natamycin
3.2.7 Reuterin
3.2.8 Lysozyme
3.2.9 Lactoperoxidase and Lactoferrin
3.3 Application of Natural Antimicrobial in Food Preservation
3.4 Conclusions
References
Chapter 4: Natural Colorants
4.1 Introduction
4.2 Main Natural Colorants
4.2.1 Anthocyanins
4.2.2 Betalains
4.2.3 Carotenoids
4.2.3.1 Annatto
4.2.3.2 β-carotene
4.2.3.3 Lycopene
4.2.3.4 Lutein
4.2.3.5 Other Carotenoids
4.2.4 Carminic Acid
4.2.5 Chlorophylls
4.2.6 Curcumin
4.2.7 Other Natural Colorants
4.3 Applications of Natural Food Colorants
4.3.1 Colorants from Agroindustry Waste
4.4 Conclusions
References
Chapter 5: Natural Sweeteners
5.1 Introduction
5.2 Main Natural Sweeteners: Properties and Applications
5.2.1 Erythritol
5.2.2 Other Polyols
5.2.3 Tagatose
5.2.4 Steviol Glycosides
5.2.5 Glycyrrhizin
5.2.6 Thaumatin
5.3 Conclusions
References
Chapter 6: Vegetal and Microbial Sources of Natural Additives and Their Food Applications
6.1 Introduction
6.2 Natural Additives Isolated From Vegetal and Microbial Sources
6.2.1 Hydrocolloids
6.2.2 Pigments
6.2.3 Antioxidants
6.2.4 Emulsifier
6.2.5 Vitamins
6.2.6 Fatty Acids
6.2.7 Organic Acids
6.2.8 Aroma and Flavor
6.2.9 Enzymes
6.2.10 Preservatives
6.3 Production Process
6.3.1 Novel Extraction Processes for Food Additives
6.3.1.1 Ultrasound-Assisted Extraction (UAE)
6.3.1.2 Supercritical Fluid Extraction (SFE)
6.3.1.3 Microwave-Assisted Extraction (MAE)
6.3.1.4 Enzyme-Assisted Extraction (EAE)
6.3.1.5 Cold Plasma-Assisted Extraction
6.3.1.6 Pulsed Electric Fields (PEF)
6.4 Food Applications
6.4.1 Food Packaging
6.4.2 Functional Foods
6.4.3 Other Food Products
6.5 Conclusions
References
Chapter 7: Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives
7.1 Introduction
7.2 Saccharomyces cerevisiae: Culture Medium and Operation Mode for Products and By-Products Production
7.3 S. cerevisiae Food Additives
7.3.1 Yeast Extract and Inactive Yeasts
7.3.2 Salty Taste, Umami Taste and Meaty Flavor From Yeast Extract
7.3.3 Cell Wall Components
7.3.3.1 β-glucan
7.3.3.2 Mannoproteins
7.3.4 Ergosterol
7.3.5 Polyphosphate
7.4 S. cerevisiae as Chassis for Biotechnological Food Additive Production
7.4.1 Special Requirements to Choose S. cerevisiae as the Host Organism
7.4.2 Genetic Tools and Techniques to Build and Improve Yeast Strains
7.4.3 S. cerevisiae Recombinant in Additive Food Production
7.4.4 Regulatory Aspects of GMO Use in Food
7.5 Conclusions
References
Chapter 8: Preservation of Natural Food Additives
8.1 Introduction
8.2 Trapping of Natural Additives
8.2.1 Films
8.2.2 Hydrogels
8.2.3 Nanocarriers
8.3 Encapsulation of Bioactive Compounds and Food Additives
8.3.1 Encapsulation Techniques
8.3.1.1 Simple and Complex Coacervation
8.3.1.2 Ionic Gelation
8.3.1.3 Spray Drying
8.3.1.4 Freeze-Drying
8.3.1.5 Interfacial Polymerization
8.3.2 Nanoencapsulation Approaches
8.3.3 Perspective on Challenges and Future Trends
8.4 Adsorption of Natural Additives
8.4.1 Adsorption in the Food Industry
8.5 Food Applications
8.5.1 Dairy Products
8.5.2 Meat Products
8.5.3 Edible and Biodegradable Films and Coatings
8.6 Conclusions
References
Chapter 9: Effect of Thermal Treatments on the Properties of Natural Food Additives
9.1 Introduction
9.2 Synthetic Versus Natural Food Additives: Pro and Cons
9.3 Most Common Natural Food Additives
9.4 Effect of Thermal Processing on Natural Food Additives
9.4.1 Blanching
9.4.2 Pasteurization and Sterilization
9.4.3 Drying
9.4.4 Frying
9.4.5 Microwave
9.4.6 Ohmic Heat (OH) Processing
9.5 Future Aspects
9.6 Conclusions
References
Chapter 10: Effect of Nonthermal Treatments on the Properties of Natural Food Additives
10.1 Introduction
10.2 High-Pressure Processing
10.3 Ultrasound
10.4 Cold Plasma
10.5 Pulsed Electric Field
10.6 Pulsed Light/UV-Light
10.7 Conclusions
References
Chapter 11: Toxicological Aspects of Natural Food Additives
11.1 Introduction
11.2 Natural Antioxidants
11.3 Natural Colorants
11.4 Natural Antimicrobials
11.5 Natural Sweeteners
11.6 Conclusions
References
Chapter 12: Consumer Attitudes Toward Natural Food Additives
12.1 Introduction
12.2 Regulation of Food Additives
12.3 Natural Food Additives
12.4 Consumers’ Perceptions of Natural Food Additives
12.4.1 Consumers’ Perceptions of Natural Antioxidants
12.4.2 Consumers’ Perceptions of Natural Colorants
12.4.3 Consumers’ Perceptions of Natural Antimicrobials
12.4.4 Consumers’ Perceptions of Natural Sweeteners
12.4.5 Consumers’ Perceptions of Texture Modifiers
12.5 Conclusions
References
Chapter 13: Regulation of Natural Food Additives
13.1 Introduction
13.2 Regulation of Natural Food Additives in the European Union
13.3 Regulation of Natural Food Additives in the United States
13.3.1 Natural Colorants
13.3.2 Natural Antioxidants
13.3.3 Natural Antimicrobials
13.3.4 Natural Sweeteners
13.4 Regulation of Natural Food Additives Based on ISO TS 19657:2017
13.5 Regulation of Natural Food Additives in Other Countries
13.5.1 Japan
13.5.2 Australia New Zealand
13.5.3 India
13.5.4 Mercosur
13.6 Future Perspectives for New Products
13.7 Conclusions
References
Index
