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Adding molecules to food, pros and cons – A review on synthetic and natural food additives

2014Journal article Open access
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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-08-05T14:18:53Z
dc.date.available2015-08-05T14:18:53Z
dc.date.issued2014
dc.description.abstractThe pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of “smart” additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.por
dc.description.sponsorshipThe authors are grateful to Proder nº 46577 PlantLact for financial support of this work, to Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU for CIMO strategic project PEst-OE/AGR/UI0690/2011 and LSRE strategic project PEst-C/EQB/LA0020/2011. The authors also state that they do not have any conflicts of interest.por
dc.identifier.citationCarocho, Márcio; Barreiro, Maria Filomena; Morales, Patricia; Ferreira, Isabel C.F.R. (2014). Adding molecules to food, pros and cons – A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety. ISSN 1541-4337. 13:4, p. 377-399por
dc.identifier.doi10.1111/1541-4337.12065
dc.identifier.issn1541-4337
dc.identifier.urihttp://hdl.handle.net/10198/12042
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWileypor
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationStrategic Project - LA 20 - 2011-2012
dc.subjectNatural food additivespor
dc.subjectAntimicrobialpor
dc.subjectAntioxidantpor
dc.subjectConservativespor
dc.subject34 Colorantspor
dc.titleAdding molecules to food, pros and cons – A review on synthetic and natural food additivespor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleStrategic Project - LA 20 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0020%2F2011/PT
oaire.citation.endPage399por
oaire.citation.startPage377por
oaire.citation.titleComprehensive Reviews in Food Science and Food Safetypor
oaire.citation.volume13por
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
person.familyNameCarocho
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameMárcio
person.givenNameFilomena
person.givenNameIsabel C.F.R.
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person.identifier144781
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridL-9802-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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