Explore
Natural Additives in Food
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In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as “natural additives”. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents.
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Keywords
- Absorption
- added value products
- ADME
- Allium cepa red cv.
- animal breeding
- anionic chelating biopolymers
- Anthocyanin
- Anthocyanins
- anti-melanogenic
- anti-oxidant
- antimicrobial
- antimicrobial activity
- antioxidant
- antioxidant ability
- antioxidant activity
- Antioxidants
- B16 melanoma cell
- beetroot
- bergenin
- beta cyclodextrin
- betalains
- bioactive compounds
- bis(2-methyl-3-furyl) disulfide (BMFDS)
- black carrot
- black rice flour
- by-products
- byproducts
- Caenorhabditis elegans
- casein gels
- Cheese
- chemometrics
- chlorophyllin
- chlorophylls
- cholesterol
- cholesterol extraction
- Citrus limon
- colorants
- coloring foodstuff
- copper-chlorophyll
- cyanidin 3-rutinoside
- egg yolk
- Endopleura uchi
- enzyme modified soymilk
- essential oil
- ewe’s milk
- ex vivo colon fermentation
- extra virgin olive oil
- extraction optimization
- foaming capacity and emulsifiers
- Food additives
- food colors
- food industry
- granules extraction
- green colorant
- heat and ultrasound assisted extraction
- Heat-Assisted Extraction
- horchata de chufa
- Huntington
- in vitro human gastrointestinal digestion
- leaf addition
- Lifespan
- Lipids
- low gluten muffins
- malonildialdehyde
- Manchego
- microbial transglutaminase
- microstructures
- Natural colorants
- natural extract
- Ocimum basilicum var. purpurascens leaves
- oxidation products
- oxygen-containing sulfur flavor molecules
- peonidin 3-rutinoside
- phenolics
- pickling
- Polyphenols
- pomelo peel
- Prunus spinosa L. fruit epicarp
- red rubin basil
- rennet induced gelation
- response surface methodology
- rheological properties
- semi-preparative RP-HPLC
- skim milk
- solvent extraction
- soymilk
- SPME
- stress resistance
- Technology, engineering, agriculture
- Technology: general issues
- tetraethyl orthosilicate
- textural properties
- texturizing agents
- tiger nut
- tocopherols
- Traditional medicine
- triple TOF-LC-MS-MS
- trisodium citrate
- Tunisian varieties
- Urtica spp.
- uxi
- volatiles
- wild fruit valorization
- zinc-chlorophylls
- β-carotene
Links
DOI: 10.3390/books978-3-0365-4105-1Editions