Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/47 |
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| author | Gema Nieto Lorena Martínez-Zamora Rocío Peñalver Fulgencio Marín-Iniesta Amaury Taboada-Rodríguez Antonio López-Gómez Ginés Benito Martínez-Hernández |
| author_facet | Gema Nieto Lorena Martínez-Zamora Rocío Peñalver Fulgencio Marín-Iniesta Amaury Taboada-Rodríguez Antonio López-Gómez Ginés Benito Martínez-Hernández |
| author_sort | Gema Nieto |
| collection | DOAJ |
| description | According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging. |
| first_indexed | 2024-03-08T15:07:00Z |
| format | Article |
| id | doaj.art-087bde2fd59d455d82e5ca8017983985 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:00Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-087bde2fd59d455d82e5ca80179839852024-01-10T14:56:42ZengMDPI AGFoods2304-81582023-12-011314710.3390/foods13010047Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food IndustryGema Nieto0Lorena Martínez-Zamora1Rocío Peñalver2Fulgencio Marín-Iniesta3Amaury Taboada-Rodríguez4Antonio López-Gómez5Ginés Benito Martínez-Hernández6Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, SpainFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, SpainAccording to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.https://www.mdpi.com/2304-8158/13/1/47plant bioactivesnatural antioxidantsnatural antimicrobialsnatural emulsifiersnatural colorantsnatural flavorings |
| spellingShingle | Gema Nieto Lorena Martínez-Zamora Rocío Peñalver Fulgencio Marín-Iniesta Amaury Taboada-Rodríguez Antonio López-Gómez Ginés Benito Martínez-Hernández Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry Foods plant bioactives natural antioxidants natural antimicrobials natural emulsifiers natural colorants natural flavorings |
| title | Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry |
| title_full | Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry |
| title_fullStr | Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry |
| title_full_unstemmed | Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry |
| title_short | Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry |
| title_sort | applications of plant bioactive compounds as replacers of synthetic additives in the food industry |
| topic | plant bioactives natural antioxidants natural antimicrobials natural emulsifiers natural colorants natural flavorings |
| url | https://www.mdpi.com/2304-8158/13/1/47 |
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