Titlebook: Natural Additives in Foods; German Ayala Valencia Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusive license to Sp

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Food Additives: Importance, Classification, and Adverse Reactions in Humans, 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.

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Consumer Attitudes Toward Natural Food Additives,foods can vary by region and education. Consumers want ingredients that they can understand and trust, but at the same time hold food safety as a top priority. Naturalness seems to be an important feature for consumers. As unnatural foods are associated with health risks, natural foods are regarded as safe or even healthy.

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Book 2023aste. 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

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Natural Antimicrobials,mal, and microbial origins that have multiple mechanisms for bacterial inhibition. This chapter discusses natural antimicrobials (derived from microbial, plant, and animal sources), and overview of the chemical features and antimicrobial capabilities.

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Aspirin

Natural Antioxidants,od and induce the formation of toxic by-products. Antioxidant compounds or additives can be applied to protect food and avoid losses caused by oxidation. Synthetic antioxidants have been developed and broadly applied in the food industry. However, recently consumers tend to reject food products cont

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Natural Antimicrobials,production chain and lead to several foodborne diseases. Over the last decades, the use of natural antimicrobials has appeared as an alternative to microorganism control in food production and preservation. These natural antimicrobials are heterogeneous groups of molecules isolated from vegetal, ani

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Natural Colorants,een replaced by natural counterparts. The potential use of several natural pigments such as anthocyanins, betalains, carotenoids, annatto, β-carotene, lycopene, lutein, paprika, carminic acid, chlorophylls, and curcumin as food colorants have been explored in recent years. These pigments can be used