Impact of Food Additives and Preservatives: Mini Review View PDF

*Ariel Pablo Lopez
Department Of Genetics, Molecular Biology Laboratory, Universidad De Buenos Aires, Argentina

*Corresponding Author:
Ariel Pablo Lopez
Department Of Genetics, Molecular Biology Laboratory, Universidad De Buenos Aires, Argentina
Email:aplopez@prensamedica.com.ar

Published on: 2021-11-23

Abstract

Food additives are organic substances that are added to food in small amounts during manufacture and processing in order to improve or preserve the quality of processed meals like vegetables. Food preservatives are a type of food additive that helps to prevent food deterioration by inhibiting microbial development. With an ever-increasing global population and the necessity to store and move food from one location to another, food preservation is becoming increasingly important in order to extend shelf life and preserve and improve the quality of processed meals. Sodium benzoate, sodium chloride, and titanium dioxide are the most often used food additives and preservatives. The goal of this review is to compile the most up-to-date knowledge on food additives and their effects in order to extend the shelf life of processed foods.

Keywords

Food Additives, Preservatives, Food and Nutrition

Introduction

Food is any item or material consumed or consumed with the purpose of providing nutritional support to the body. It is made up of vital elements such as carbs, lipids, proteins, vitamins, and minerals that are consumed and absorbed by an organism in order to create energy, stimulate development, and preserve life [1,2].

Food additives are organic substances that are added to food in tiny amounts during manufacture and processing in order to improve the organoleptic quality of the product. By preserving product uniformity, wholesomeness, and freshness, they assist to extend the shelf life of food [3]. Directly or indirectly, food additives can be utilised. Direct additives are those that are added to foods for a specific purpose, whereas indirect additives are those that are introduced to the food during manufacturing, packing, or storage [4].

Classification of Food Additives

Although there is considerable overlap between the groupings, food additives may be classified into various categories. i.e., Antioxidants, Antifoaming agents, Emulsifiers, Flavor enhancers, Food coloring, Stabilizers, Preservatives, Sodium benzoate, Titanium dioxide, Sodium Chloride.

An anti-oxidant is a chemical that is added to lipids and fatcontaining substances to prevent oxidation or rancidity (the formation of an off flavour), therefore extending its wholesomeness, palatability, and, in certain cases, keeping time. Butylated Hydroyanisol and Butylated Hydroytoluene, as well as vitamin C and vitamin E, are examples of anti-oxidants found in foods [5]. Antifoaming agents are used to decrease or eliminate foaming in meals [6]. Emulsifiers keep water and oil in emulsions like mayonnaise, ice cream, and homogenised milk blended together [7]. Mono Sodium Glutamate is the most frequent food enhancer. They can be taken from natural sources (distillation, solvent extraction), or they can be manufactured artificially [8]. Food colouring is used to make it seem more inviting and enticing [9,10]. Agar or pectin, for example, are stabilisers, thickeners, and gelling agents that give meals a harder texture. Any chemical capable of preventing, retarding, or halting the development of microorganisms, as well as any degradation of food caused by germs, is classified as a preservative.

Food’s nutritional value should be improved or maintained. To improve quality while reducing waste, to improve customer acceptance while maintaining quality in order to make food more widely available. Preservatives are food additives that prevent bacteria, yeast, and mould from growing [11,12].

Sodium benzoate is a chemical compound with the formula NaC7 H5 O2 . It’s a common food preservative. The neutralisation of benzoic acid produces sodium benzoate. It’s made by combining sodium hydroxide with benzoic acid. Sodium benzoate can be utilised at a concentration of up to 0.1 percent. It’s usually found in foods that are acidic [13]. It’s also utilised in medicine and cosmetics as a preservative. Because it is non-toxic and cheap, sodium chloride (NaCl) or table salt is one of the most commonly used food preservatives. Salt works as a preservative because it lowers the water activity of the food, which inhibits the growth of microorganisms and extends the shelf life of the food. Nanoparticles of titanium dioxide, also known as ultrafine titanium dioxide, have a diameter of fewer than 100 nanometres. It’s the fine, white, crystalline, odourless, low-solubility powder that’s been thought to have a low toxicity. It is commonly used in paints, printing ink, rubber, paper, cosmetics, sunscreens, and other products to preserve food and extend the shelf life of processed goods [14]. Food additives are used for a variety of reasons. Emulsifiers keep goods together by giving them a uniform texture and preventing them from separating. Stabilizers and thickeners help to create a smooth, consistent texture [15]. Anti-caking chemicals make it easier for liquids like salt to flow freely. Vitamins and minerals are added to many popular foods, such as milk, wheat, cereal, and margarine, to compensate for those that may be missing in a person’s diet or lost during processing. Preservatives prevent product deterioration caused by mould, air, bacteria, fungus, or yeast, ensuring its palatability and wholesomeness. Antioxidants are preservatives that keep fats and oils in baked goods and other foods from going rancid or acquiring an unpleasant taste. They also keep sliced fresh fruits like apples from browning when exposed to the air. To add leavening or regulate acidity/alkalinity acid-releasing leavening chemicals can react with baking soda to assist cakes, biscuits, and other baked products rise during baking. For optimal flavour, taste, and colour, other additions help to alter the acidity and alkalinity of meals. Spices, natural and synthetic flavours, and other flavour enhancers are used to improve the taste of foods. Colors, for example, can improve the look of some meals in order to fulfil customer expectations.

Food additives can have immediate effects or can be detrimental over time if there is regular exposure or buildup. Headaches, changes in energy level, and changes in mental focus, behaviour, or immunological response are all possible immediate consequences. If food additives are used in excess of the recommended amount, they can be hazardous. Preservatives are found in a variety of foods available on the market. These chemicals are linked to a variety of health issues. Food additives are consistently used to improve or maintain food quality. Some of the additives are derived from natural sources such as maize, beets, and soybeans, while others are synthetic. Many people are allergic to food colours or additives. An allergy is suspected when someone experiences a response after consuming particular foods. Unfortunately, some people may not react for a day or two, making it impossible to determine what is causing the problem. Long-term consequences might raise the risk of cancer, heart disease, and other degenerative diseases. Some contemporary synthetic preservatives have sparked debate once it was discovered that they cause respiratory or other health issues [16].

Conclusion

The different impacts of food additives and preservatives on processed foods were demonstrated in this paper. Food additives have long been used to preserve, taste, mix, thicken, and colour food, and they play an important role in preventing significant nutritional shortages. Synthetic food additives interact with the body’s biological components, resulting in a variety of dietary impacts. If we must utilise food additives for their benefits, they should be natural and have minimal side effects. The acceptable daily intakes for those that are generally recognised as safe and those that are not generally regarded as safe should not be exceeded. To reduce the chance of developing health problems as a result of food additives and preservatives, you should avoid foods that contain these ingredients. Ingredients should be verified before purchasing preserved foods. Only buy organic foods that are devoid of artificial additives and preservatives.

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