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Natural Additives in Foods

  • Book
  • © 2023

Overview

Editors:
  1. German Ayala Valencia

    1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, Brazil

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  • Presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector
  • Covers natural antioxidants, antimicrobials, colorants and sweetener
  • Analyses the main applications of natural antioxidants

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Table of contents (13 chapters)

  1. Front Matter

    Pages i-xix
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  2. Food Additives: Importance, Classification, and Adverse Reactions in Humans

    • Jennyfer Flórez-Méndez, Jessica López
    Pages 1-31

  3. Natural Antioxidants

    • Maria Jaízia dos Santos Alves, Raul Remor Dalsasso, Germán Ayala Valencia, Alcilene Rodrigues Monteiro
    Pages 33-67

  4. Natural Antimicrobials

    • Andrés F. Cañon-Ibarra, M. Paola Sanchez-Castañeda, Lina M. Arbelaez, Leidy T. Sanchez, Magda I. Pinzon, Cristian C. Villa
    Pages 69-85

  5. Natural Colorants

    • Betina Luiza Koop, Amanda Galvão Maciel, Lenilton Santos Soares, Alcilene Rodrigues Monteiro, Germán Ayala Valencia
    Pages 87-122

  6. Natural Sweeteners

    • Lina Maria Rayo-Mendez, Jaiber Humberto Rodriguez-Llanos
    Pages 123-150

  7. Vegetal and Microbial Sources of Natural Additives and Their Food Applications

    • Andrea Vásquez-García, Sandra P. Betancourt-Botero, Liliana Londoño-Hernandez
    Pages 151-183

  8. Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives

    • Jaciane Lutz Ienczak, Isabela de Oliveira Pereira, Juliane Machado da Silveira
    Pages 185-214

  9. Preservation of Natural Food Additives

    • Eduart Andrés Gutiérrez, Leidy Johanna Gómez, Paula Andrea Méndez, Laura María Reyes
    Pages 215-249

  10. Effect of Thermal Treatments on the Properties of Natural Food Additives

    • María Gabriela Goñi, María Celeste Pellegrini, Alejandra Graciela Ponce
    Pages 251-267

  11. Effect of Nonthermal Treatments on the Properties of Natural Food Additives

    • Denise Adamoli Laroque, Amanda Gomes Almeida Sá, Jaqueline Oliveira de Moraes, Germán Ayala Valencia, João Borges Laurindo, Bruno Augusto Mattar Carciofi
    Pages 269-301

  12. Toxicological Aspects of Natural Food Additives

    • Tania Gómez-Sierra, Estefani Yaquelin Hernández-Cruz, Ariadna Jazmín Ortega-Lozano, Alexis Paulina Jiménez-Uribe, Jose Pedraza Chaverri, Estefany Ingrid Medina-Reyes
    Pages 303-323

  13. Consumer Attitudes Toward Natural Food Additives

    • Sibel Bolek
    Pages 325-341

  14. Regulation of Natural Food Additives

    • Sebahat Öztekin, Katya Anaya, Aysun Yurdunuseven-Yıldız
    Pages 343-372

  15. Back Matter

    Pages 373-374
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Keywords

About this book

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 allrelevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field.  
 


Editors and Affiliations

  • Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, Brazil

    German Ayala Valencia

About the editor

Dr. Valencia is a professor and researcher in the Department of Chemical and Food Engineering at the Federal University of Santa Catarina in Florianópolis, Brazil.

Bibliographic Information

  • Book Title: Natural Additives in Foods

  • Editors: German Ayala Valencia

  • DOI: https://doi.org/10.1007/978-3-031-17346-2

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023

  • Hardcover ISBN: 978-3-031-17345-5Published: 17 December 2022

  • Softcover ISBN: 978-3-031-17348-6Published: 17 December 2023

  • eBook ISBN: 978-3-031-17346-2Published: 16 December 2022

  • Edition Number: 1

  • Number of Pages: XIX, 374

  • Number of Illustrations: 10 b/w illustrations

  • Topics: Food Science, Food Microbiology, Analytical Chemistry

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