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2
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Sunita Adhikari (Nee Pramanik)
Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata, India
Abstract
Food additives are the materials that are added in to the food product intentionally while processing or storage or transportation of food. They are added directly or indirectly in the food product. They may be either natural, nature identical or artificial. As per their purpose of addition in to food products they can be classified in to following four categories:
i. Preservatives- They are added into the food product for particularly food preservation purpose.
ii. Processing agents- They are added with the intention to maintain desired product property or aid the food processing.
iii. Sensory agents- They improve the sensory properties of food products like food colour, flavour sweetener etc.
iv. Nutritional additives- These additives are added during fortification or enrichment of food products to correct the dietary deficiency.
The use of additives and preservatives increased with the growing need of processed food. Excessive use of many of these additives have health effects. So, there was a need for the toxicological study and regulation of these additives. The safety of food additives and its usage levels both are evaluated and recommended by some international body.
Keywords: Additives, preservatives, processed food, natural, nature identical, artificial, health hazard
Abbreviations
| FDA | Food and Drug Administration |
| JECFA | Joint FAO/WHO Expert Committee on Food Additives |
| FAO | Food and Agriculture Organization |
| WHO | World Health Organization |
| FSSAI | Food Safety and Standards Authority of India |
2.1 Introduction
Throughout history, human beings are cultivating, harvesting food, and processing it with sophisticated methods. In ancient Greece, bread, olive oil, and wine were three products. These were the products in which the hardly edible raw materials were transformed to safe, nutritious, and stable food. Historically, there is a tradition to add ingredients or substance to foods for a particular function like ancient Egyptian used spices in food for flavoring. They used yeast in bread as leavening agent. They also used coriander and castor oil for medicinal application, cosmetics, and as preservative. Color was also used in candy and wine. In Japan, during 8th century, color was used in soybean and cakes.
Foods are the substances that are consumed in solid and/or liquid form to get nutritional benefits. Food additives are used in food from ancient times like salt is used in preservation of meat, herbs and spices are used for the improvement of food flavor, sugar is used as a preservative of fruits, and pickles were prepared with spices and vinegar. Use of processed food is increasing day by day. As a result, there is an increased use of food additives and preservatives. Additives are any substances that are used at any stage of food processing with various objective like the following:
i. To improve the keeping quality of the final product.
ii. To improve the appearance of the product.
iii. To improve the nutritional value of the product.
The additives might be natural or synthetic. Natural additives are extracted from any natural source like plant, animal, or mineral. Synthetic additives are synthesized by chemical or enzymatic reaction. These synthetic additives might be either identical to any natural compound or a pure synthesized compound. Table 2.1 gives an idea about the source of different food additives.
The additives might be added directly or indirectly in to food product. When the additives are added with particular intention and mentioned in the food label, they are called direct additives. Sometimes, food materials are exposed to additives by chance during processing, storage, or packaging. They are called indirect additives.
Preservatives are substances which is able to retard the growth of microorganism or able to mask the deterioration caused by microorganism. Preservatives like salt, sugar, herbs, spices, and vinegar are used from centuries [1].
There are hundreds of food additives currently used in the food industry. FDA maintains a list of over 3,000 additives in its database. Product label contains list of additives along with other ingredients. As per convention, all the additives are mentioned in the list with their category name along with their specific name or with a number preceded by E number. Letter E indicates that the additive is included in the European list of food additives.