Food Additives and Human Health.

Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Preface -- List of Contributors -- Dedication -- Historical Background of Food Additives, Their Advantages and Drawbacks -- Shafaq Asif1, Muhammed Bule2, Fazlullah Khan3 and Kamal Niaz4,* -- INTRODUCTION -- BACKGROUND OF FOOD ADDITIVES -- ADVANTAGES AND DISADVANTAGES OF FOOD ADDITIVES -- Groups of Food Additives -- CONCLUSION AND FUTURE ASPECTS -- AUTHOR CONTRIBUTIONS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Human Health Implications of Specific Group of Food Additives -- Maria Concetta Tenuta and Mariarosaria Leporini* -- INTRODUCTION -- Natural Antimicrobials -- Natural Antioxidants -- Antibrowning Agents -- Nutritional Additives -- Food Colorants -- Pigments from Animal and Insect Sources -- Cochineal -- Heme Pigments -- Flavouring Agents -- Natural Raw Materials -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Anti-Browning Agents -- Faiza Mumtaz1,2, Fazlullah Khan3,4 and Kamal Niaz5,* -- INTRODUCTION -- MECHANISM OF ENZYMATIC BROWNING -- ANTI-BROWNING AGENTS -- Organic Acids -- Citric Acid -- Oxalic Acid -- Acetic Acid -- Phenolic Acids -- Kojic acid -- Cinnamic Acid -- Ascorbic Acid and Its Derivatives -- Sulfhydryl Compounds/Sulfur Containing Amino Acids -- Cysteine -- Glutathione -- Cyclodextrins and Chitosan -- Resorcinols -- 4-hexyl Resorcinol -- Phosphate-based Compounds -- Other Miscellaneous Compounds -- EDTA -- Amino Acids, Peptides and Protein -- Sodium Chloride -- Calcium Chloride -- Aromatic Carboxylic Acids -- Other Anions -- ANTI-BROWNING AGENTS FROM NATURAL SOURCES -- Honey -- Aliphatic Alcohols -- COMBINED USE OF ANTI-BROWNING AGENTS -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES.

Antioxidant Food Additives -- Ilias Marmouzi1,*, Shahira M. Ezzat2,3, Mourad Kharbach1,4 and Abdelhakim Bouyahya5 -- INTRODUCTION -- Food rancidity and Auto-Oxidation -- Mechanisms of Antioxidant Activity -- Natural and Synthetic Antioxidants -- Plant Extracts and Polyphenolic Compounds -- Tocopherols -- Ascorbates -- Gallates -- Butylates -- Other Functional Groups -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Antimicrobial Agents -- Ovais Sideeq1,2, Fazlullah Khan2,3 and Kamal Niaz4,* -- INTRODUCTION -- CLASSIFICATION OF ANTIMICROBIAL AGENTS -- Antibacterial Agents -- Antifungal Agents -- Antiviral Agents -- Antiparasitic Agents -- ANTIMICROBIALS FROM NATURAL SOURCES -- Essential Oils -- Antimicrobial Pesticides -- PHYSICAL AGENTS -- Heat -- Radiation -- ANTIMICROBIALS USE IN FOODS -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Essential Oils -- Regiane Ribeiro-Santos1,*, Mariana Andrade2 and Ana Sanches-Silva3,4 -- INTRODUCTION -- ANTIMICROBIAL AND ANTIOXIDANT EOS -- LEGAL ASPECTS AND LIMITATIONS -- POSITIVE AND ADVERSE HEALTH EFFECTS -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Colouring Agents -- Natália Martins and Isabel C.F.R. Ferreira* -- INTRODUCTORY SECTION -- FOOD ADDITIVES: THE PARTICULAR CASE OF COLOURING AGENTS -- PHYSICOCHEMICAL PROPERTIES OF THE MAIN GROUPS -- Colouring Agents from Natural Origin -- Colouring Agents from Synthetic Origin -- LEGISLATION AND REGULATORY PRACTICES -- PHARMACOKINETIC DATA -- Maximum Levels -- Toxicological Data -- Brilliant Blue FCF -- Carmines, Carminic Acid and Cochineal -- Indigo Carmine -- Red 2G -- Tartrazine -- Vegetable Carbon -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICTS OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES.

Flavour Enhancers -- Mahalingam Jeyakumar and Kasi Pandima Devi* -- INTRODUCTION -- TYPES OF FLAVOR ENHANCERS -- Natural Flavoring Substances -- Nature-identical Flavoring Substances -- Artificial Flavoring Substances -- PHYSICOCHEMICAL PROPERTIES OF FLAVOR ENHANCERS -- COMMONLY USED FLAVOR ENHANCERS -- Monosodium Glutamate (MSG) -- Monopotassium Glutamate -- Neohesperidine (DC) -- Inosinic Acid and Calcium Inosinate -- Calcium Diglutamate (CDG) -- USES OF FLAVOR ENHANCERS AS FOOD ADDITIVES -- Herbs and Spices as a Flavor Enhancer -- Condiments -- Confectionery Products -- Soft Drinks, Fruit Juices and Beverages -- LEGISLATIVE FRAMEWORK OF FLAVOR ENHANCERS -- Commission Regulation No 1334/2008 of the European Parliament and of the Council of 16 December 2008 -- Regulation (EC) No. 1333/2008 -- MAXIMUM USAGE LEVEL OF FLAVOR ENHANCERS -- REPORTS ON TOXICOLOGICAL DATA OF FLAVOR ENHANCERS AND ITS ADVERSE HEALTH EFFECTS -- REPORTS ON POSITIVE HEALTH EFFECTS OF FLAVOR ENHANCERS -- SAFETY ASSESSMENT AND PROHIBITED FLAVOR ENHANCERS -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICTS OF INTEREST -- ACKNOWLEDGMENT -- REFERENCES -- Flavors (Including Umami Ingredients of Edible Mushrooms) -- Raees Khan1,3,*, Faiz-ur- Rahman1, Shehzad Mehmood1, Saima Ali1, Sheikh Zain Ul Abidin1, Abdul Samad Mumtaz1, Ejaz Aziz1, Riffat Batool1, Hussain Badshah1 and Ömer Kiliç2 -- INTRODUCTION -- Major Flavor Types -- Sweet Flavor -- Sour Flavor -- Bitter Flavor -- Salty Flavor -- Umami Flavor -- Umami Ingredients of Edible Mushrooms -- Flavorings and Flavorants -- Natural Flavoring Agents -- Synthetic Flavorings Agents -- Flavorants for Modifying Flavors -- Health Benefits and Concerns of Flavors -- The significance of Flavors in Food Industry and Current Trends -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Sweeteners.

Francesca Aiello* -- INTRODUCTION -- Natural Sweeteners -- Sugars -- Glucose -- Fructose -- Sucrose -- Lactose -- Glycyrrhizin E958 -- Stevia e rebaudioside E960 -- Sugar Alcohols -- Sorbitol E420 -- Mannitol E421 -- Erythritol E968 -- Xylitol E967 -- Intense Sweeteners -- Aspartame E951 -- Acesulfame K E950 -- Saccharin E954 -- Neotame E961 -- Cyclamate E952 -- Sucralose E955 -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Emulsifiers -- Devasahayam Jaya Balan and Kasi Pandima Devi* -- INTRODUCTION -- TYPES OF FOOD EMULSIFIERS -- Mono and Diglycerides -- Di-Acetyltartaric Esters of Monoglycerides (DATEM) -- Polyglycerol Esters -- Lactylates -- Sucrose Esters -- Propylene Glycol Fatty Acid Esters -- Lecithins -- PHYSICOCHEMICAL PROPERTIES OF EMULSIFIERS -- ORIGIN OF EMULSIFIERS -- USES OF EMULSIFIERS AS FOOD ADDITIVES -- Halva Preparation -- Cheese Making -- Cake Baking -- Gluten-free Cookies Preparation -- Rice Products -- LEGISLATION ON FOOD EMULSIFIERS -- MAXIMUM USAGE LEVEL OF FOOD EMULSIFIERS -- REPORTS ON TOXICOLOGICAL DATA OF FOOD EMULSIFIERS AND THEIR ADVERSE HEALTH EFFECTS -- REPORTS ON POSITIVE HEALTH EFFECTS OF FOOD EMULSIFIERS -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Stabilizers (Including pH Control Agents and Phosphates) -- Tarun Belwal1,*, Hari Prasad Devkota2,3, Ankur Kumar Goel4 and Indra D. Bhatt1,* -- INTRODUCTION -- STABILIZERS AND ACIDIFYING AGENTS -- LEGISLATION RELATED TO FOOD ADDITIVES -- TOXICOLOGICAL STUDIES -- CONCLUSION AND FUTURE PERSPECTIVES -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Indirect Additives -- Mariana A. Andrade1, Regiane Ribeiro-Santos2, Seyed M. Nabavi3 and Ana Sanches-Silva4,5,* -- INTRODUCTION -- MIGRATION -- MONOMERS -- PLASTICIZERS.

ANTIOXIDANTS AND ANTIMICROBIALS -- CATALYSTS, INITIATORS, CURING AND CROSS-LINKING AGENTS -- STABILIZERS -- SOLVENTS AND OTHER ADDITIVES -- CONCLUSION AND FUTURE PERSPECTIVES -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Relation of Food Additives with Adverse Health Effects -- Devesh Tewari1,*, Pooja Patni2, Sweta Bawari3 and Archana N. Sah4 -- OVERVIEW -- Allergic and Immunologic Reactions -- Asthma -- Autoimmune Diseases -- Cancer -- Diabetes -- Hyperkinesis -- Cardiovascular Diseases -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Membranes and Membrane Operations in Functional Food Production -- Carmela Conidi, Francesco Galiano, Alfredo Cassano* and Alberto Figoli* -- INTRODUCTION -- MEMBRANE PROCESSES -- Pressure-driven Membrane Operations -- Osmotic Membrane Distillation -- Membrane Modules -- Membrane Preparation -- Conventional Preparation Techniques -- Preparation of Membranes with Antifouling Properties -- Recovery of Bioactive Compounds by Membrane Operations -- Polyphenols -- Peptides -- Carotenoids and Tocopherols -- CONCLUDING REMARKS -- NOMENCLATURE -- CONSENT FOR PUBLICATION -- CONFLICTS OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Controversies Regarding Food Additives and Future Trends -- Ana Sanches Silva1,2,*, Dalia Sánchez-Machado3, Jaime López-Cervantes3 and Seyed M. Nabavi4,* -- INTRODUCTION -- CONTROVERSIES OF FOOD ADDITIVES -- FUTURE TRENDS OF FOOD ADDITIVES -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Subject Index.

This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features:- Covers a wide range of natural and synthetic food additives- Covers health related topics relevant to food additives- Chapters are organized into specific, easy-to-read topics- Provides bibliographic references for further reading This book serves as a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.