Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

Abstract

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.

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

“…Natural extracts have emerged as successful replacements for traditional additives due to the negative reputation of synthetic counterparts [ 17 , 18 ]. Research has demonstrated that natural extracts rich in polyphenols like chlorogenic acid, catechins, epicatechins, or hydroxytyrosol [ 19 , 20 , 21 ] can effectively substitute certain antioxidant additives, enhancing nutritional properties and providing health benefits to consumers [ 22 , 23 ].…”

Exploring Plant Extracts as a Novel Frontier in Antimicrobial Innovation: Plant Extracts and Antimicrobials

“…This extract appears notably more effective than other derivatives of Pistacia lentiscus L. compounds, emphasizing the need to refine our extraction techniques [ 9 ]. The integration of plant extracts into various sectors, including food, beverages, supplements, and cosmetics, has been a central focus of research, promising a comprehensive incorporation of nature’s gifts into our daily lives [ 10 ].…”

Fine Chemicals from Natural Sources with Potential Application in the Cosmetic/Pharmaceutical Industry

“…Unfortunately, some of these products are proving difficult to dispose of, are not biodegradable or are toxic. As a result, there is an increasing emphasis on reducing the number of synthetic products or additives and replacing them with natural products or additives [1]. Through the use of physical, chemical and biochemical processes, these raw materials can be transformed into intermediates that can then be used to produce high-quality chemicals, polymers, lubricants, solvents or surfactants.…”