Human Health Implications of Specific Group of Food Additives
Pp. 18-36 (19)
Maria Concetta Tenuta and Mariarosaria Leporini
Additives are added to food in order to stabilize or increase the nutritional
quality and quality and/or safety of the food matrix. Moreover, additives have a
technological function and could improve the sensory properties of food.
For a long time, synthetic food additives are largely applied in food industries. Since
the last year, there has been a decrease in chemical additives which are less welcome
by consumers who prefer the use of additives from a natural source. In this chapter,
several groups of additives are described such as antimicrobials, antioxidants and
antibrowning agents, with colouring and flavouring agents.
Additives, Colorants, Flavouring, Health, Nutrition, Preservatives.
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.