Introductory Chapter: Introduction to Food Additives

Karunaratne, D. Nedra; Pamunuwa, Geethi K.

doi:10.5772/intechopen.70329

Cited by 8 publications

(9 citation statements)

References 43 publications

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“…Food additives are substances that are intentionally added in order to improve the physical and/or chemical properties of foods (Blekas 2016). They can be antioxidants, preserving agents, stabilizers, emulsifiers, thickeners, acidity regulators, antibiotics, among others (Karunaratne & Pamunuwa 2017). Some gums, including guar gum, arabica, karaya, tragacanth, have been considered safe for human consumption (Singh & Barreca 2020).…”

Section: Food Additivesmentioning

confidence: 99%

A review on traditional uses and applications of Cordia spp. (Boraginaceae) as a natural polymer in the development of food and pharmaceutical products

Constantine

Viteri

Vizuemte

et al. 2023

Ethnobot. Res. App.

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Background: The growing demand for natural polymers useful for food and drug production has prompted the search for new plant sources to replace synthetic polymers. Unlike synthetic polymers, natural ones have advantages such as low toxicity, biocompatibility, and non-toxicity to the environment. Among the plant sources investigated as biopolymers, we find gums and mucilage, which have achieved a remarkable position in the additive market due to their applications in the paper, cosmetic, food, and pharmaceutical industries, to name a few. The genus Cordia L. is traditionally known for its medicinal use, however, in recent years the fruit mucilage has been studied as a biopolymer. This review aims to compile and analyze the research conducted with species of the genus Cordia L., especially the ones that studied the mucilage of its fruits, including the methods applied to obtain, identify, and characterize it. Besides, talking about its application in new groundbreaking fields. Methods: Relevant information was selected from articles, books, theses, and patents published in databases such as Scopus, ScienceDirect, PubMed, Google Scholar, Google Patents, Patentscope, Patent Inspiration, and Espacenet.Results: The research data showed that the biopolymer obtained from fruit mucilage of the genus has attractive physical and chemical properties, and may be suitable for the design of drugs, nanoparticles, coatings, and food products. In addition, specific studies revealed the presence of some flavonoids and terpenes as active ingredients of the genus Cordia L., which are associated with their ancestral medicinal use. Conclusion:The possible use of mucilage of the genus Cordia L. is evidenced by its addition, substitution, or combination with other biopolymers to improve and design new products. Likewise, study alternatives are presented for countries where species of this genus are found and have not yet been considered for experimentation.

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Section: Food Additivesmentioning

confidence: 99%

A review on traditional uses and applications of Cordia spp. (Boraginaceae) as a natural polymer in the development of food and pharmaceutical products

Constantine

Viteri

Vizuemte

et al. 2023

Ethnobot. Res. App.

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“…Food additives (colorants, preservatives, antioxidants, stabilizers, gelling agents, thickeners, flavors, flavor enhancers, sweeteners) are added to food to facilitate their manufacture, their conservation, and modify their nutritional qualities [1,2]. However, it becomes impossible not to consume them, especially with the emergence of industrial ready-cooked food and the expanding availability of out-of-home meals and drinks [3][4][5]. Preservatives are food additives added to a wide range of commercial food products and have a considerable role in the food industry [6,7].…”

Section: Introductionmentioning

confidence: 99%

Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks

Kefi

Baccouri²,

Torkhani³

et al. 2022

Foods

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An experimental design was applied for the optimization of the extraction process of two preservatives, benzoic and sorbic acids (BA, SA), from food drinks. A simple, rapid, and reliable solid-phase extraction (SPE) method for the simultaneous extraction of these two preservatives and their determination by liquid chromatography with a diode array detector was considered. Box–Behnken design (BBD) was applied to both steps of the SPE process: (i) the sample percolation to ensure the retention of the totality of the acids by the silica-based C18 sorbent; (ii) the elution step to ensure desorption of the totality of the acids from the cartridge. Thus, the volume, pH, and flow rate of the sample, and the percentage of MeOH, volume, and flow rate of the elution solvent, were optimized. Sample volume and pH have a significant influence (p < 0.0001 and p = 0.0115) on the percolation yield. However, no effect was recorded for the flow rate (p > 0.05). Flow rate also has no significant effect on the elution efficiency. The proposed new solid-phase extraction method, which can be easily applied to routine monitoring of preservatives BA and SA in juice and soft drink samples, included 0.5 g of C18 sorbent, 1 mL of food drink adjusted to pH 1 and percolated at 4.5 mL min−1, and 1 mL of a solvent mixture composed of methanol/acidified water (pH = 2.6) (90:10, v/v) used in the elution step at a flow rate of 4.5 mL min−1. Validation of the SPE method and the technique of analysis were evaluated, namely, the accuracy, precision, detection, and quantification limits and linearity. Recovery percentages of benzoic and sorbic acids were above 95% with relative standard deviations lower than 1.78%. Detection and quantification limits were 0.177 and 0.592 µg mL−1, and 0.502 and 0.873 µg mL−1 for benzoic acid and sorbic acid respectively. Optimal conditions were applied to commercial fruit juices and soft drinks and a minimal matrix effect was observed. This method was compared with other SPE methods using oxidized activated carbon and multiwalled carbon nanotubes as adsorbents. The yields determined with these last two were low compared to those determined with our method.

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“…Beetroots ( Beta vulgaris ) are a good source of dietary fibres, minerals, vitamins, phenolics, and antioxidant compounds [ 1 , 2 , 3 , 4 , 5 , 6 ]. They have a potential relevance for human health, since they provide a high content of functional components known for their antioxidant and anti-inflammatory properties [ 7 , 8 ] and anticarcinogenic potential [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice

Bianchi

Pünsch

Venir

2021

Foods

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In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of pure beetroot and apple juices as well as that of their mixture was evaluated by measuring changes of colour, betalain content, and antioxidant activity during processing and storage. No perceivable colour changes of the beetroot juice were observed after adding apple juice up to 85% of the total amount. However, the antioxidant activity was proportionally reduced with the addition of apple juice. Pasteurization negatively affected the content of betalains but did not influence the antioxidant activity. Storage led to colour modifications and reduction of betalains and antioxidant activity. Through preliminary shelf-life studies, a durability of 65 days at room temperature for apple and beetroot juice blends was calculated. The novelty of this study lies in an extended description of physico-chemical characteristics of a fresh apple and beetroot blended juice obtained from local products, in the study of the effects of processing and storage on its quality, and in the estimation of its shelf-life after storage at different temperatures.

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Introductory Chapter: Introduction to Food Additives

Cited by 8 publications

References 43 publications

A review on traditional uses and applications of Cordia spp. (Boraginaceae) as a natural polymer in the development of food and pharmaceutical products

A review on traditional uses and applications of Cordia spp. (Boraginaceae) as a natural polymer in the development of food and pharmaceutical products

Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks

Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice

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