College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou 310018, China.
College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou 310018, China.
Food Res Int. 2024 Dec;197(Pt 1):115177. doi: 10.1016/j.foodres.2024.115177. Epub 2024 Oct 4.
The growth of the world population and the rapid industrialization of food have led to food producers' increased reliance on food additives. While food additives offer numerous conveniences and advantages in food applications, the potential risks associated with synthetic additives remain a significant concern. This report examines the current status of safety assessment and toxicity studies of common synthetic additives, including flavorings (sweeteners and flavor enhancers), colorants, preservatives (antimicrobials and antioxidants), and emulsifiers. The report also examines recent advances in promising plant-based alternative additives in terms of active ingredients, sensory properties, potential health benefits, food application challenges, and their related technologies (edible coatings/films and nanoencapsulation technologies), providing valuable references and insights for the sustainable development of food additives.
世界人口的增长和食品的快速工业化导致食品生产商越来越依赖食品添加剂。虽然食品添加剂在食品应用中提供了许多便利和优势，但与合成添加剂相关的潜在风险仍然是一个重大问题。本报告审查了常见合成添加剂（包括调味剂[甜味剂和风味增强剂]、着色剂、防腐剂[抗菌剂和抗氧化剂]和乳化剂）的安全性评估和毒性研究的现状。报告还研究了基于植物的有前途的替代添加剂在活性成分、感官特性、潜在健康益处、食品应用挑战及其相关技术（可食用涂层/薄膜和纳米封装技术）方面的最新进展，为食品添加剂的可持续发展提供了有价值的参考和见解。
