Skip to main content
SpringerLink
Log in

Regulation of Natural Food Additives

  • Chapter
  • First Online:
Natural Additives in Foods

  • 706 Accesses

Abstract

The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and provide better guidance to the food industry, regulatory agencies must propose precise definitions and establish safe limits of use for additives of natural origin. In this book chapter, we discuss the lack of specific regulations for natural additives and list the substances currently approved by two important regulatory agencies in the globe: the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) from the United States. Other regulatory documents from Asia, Australia, and South America are briefly mentioned. Clearly, there is a need for an international regulatory consensus to minimize ambiguity around the term ‘natural’ with a better understanding of what the term “natural” meant and how it can be applied to food labelling and international trade.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Food additives. World Health Organization. p. 2022. Available from: https://www.who.int/news-room/fact-sheets/detail/food-additives.

  2. World Health Organization,Food additives. 2018.

    Google Scholar 

  3. The Joint FAO/WHO Expert Committee on Food Additives (JECFA). 2022. Available from: https://www.who.int/groups/joint-fao-who-expert-committee-on-food-additives-(jecfa)/about.

  4. U.S. Food and Drug Administration. 2022. Available from: vhttps://www.fda.gov/.

  5. European Food Safety and Authority (EFSA). 2022. Available from: https://www.efsa.europa.eu/en.

  6. Japan Ministry of Health, Labour and Welfare. 2022. Available from: https://www.mhlw.go.jp/english/.

  7. Food Safety and Standards Authortiy of India. 2022. Available from: https://www.fssai.gov.in/.

  8. Mercosur (Mercado Común del Sur). 2022. Available from: https://www.mercosur.int/en/.

  9. International Food Addditives Council, Food safety and regulation, Other Nations. 2022.

    Google Scholar 

  10. Carocho M, Barreiro MF, Morales P, Ferreira ICFR. Adding molecules to food, pros and cons: a review on synthetic and natural food additives. Compreh Rev Food Sci Food Safety. Blackwell Publishing Inc. 2014;13:377–99.

    Article  Google Scholar 

  11. Rozin P. The meaning of “natural”: process more important than content. Psychol Sci. 2005;16(8):652–8. Available from: https://journals.sagepub.com/doi/abs/10.1111/j.1467-9280.2005.01589.x.

    Article  Google Scholar 

  12. Lang M, Rodrigues AC. A comparison of organic-certified versus non-certified natural foods: perceptions and motives and their influence on purchase behaviors. Appetite. 2022;168:105698. Available from: https://www.sciencedirect.com/science/article/pii/S019566632100605X

    Article  Google Scholar 

  13. Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC. Off J Eur Union. 2008;354:34–50.

    Google Scholar 

  14. Food Safety and Inspection Service, Meat and poultry labeling terms. 2013. Available from: https://www.fsis.usda.gov/wps/portal/fsis/top ics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/m eat-and-poultry-labeling-terms/meat-and-poultry-labeling-terms/!ut/p/a1/jZ FRb4IwEMc_DY-lx3AG90ZIFmUTZsxm5WUpehSS0pK2jrhPP9wyExed9p.

  15. ISO/TC 34 Food products. ISO/TS 19657:2017 - Definitions and technical criteria for food ingredients to be considered as natural. ISO Tech Specif. 2017;2017.

    Google Scholar 

  16. Battacchi D, Verkerk R, Pellegrini N, Fogliano V, Steenbekkers B. The state of the art of food ingredients’ naturalness evaluation: a review of proposed approaches and their relation with consumer trends. Trends Food Sci Technol. Elsevier Ltd. 2020;106:434–44.

    Article  CAS  Google Scholar 

  17. European Commission. Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council. Off J Eur Union. 2012.

    Google Scholar 

  18. Baines D. Defining the term ‘natural’in the context of food products. Nat Food Addit Ingredients Flavourings. 2012, 2012:1–22.

    Google Scholar 

  19. European Commission. Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings. Off J Eur Union. 2008;1–6.

    Google Scholar 

  20. Food additive re-evaluations. European Food Safety Authority. 2022. Available from: https://www.efsa.europa.eu/en/topics/topic/food-additive-re-evaluations.

  21. EFSA Regulation. European food Safety Authority,Re-evaluation of food additives under Regulation (EC)No 257/2010. 2019.

    Google Scholar 

  22. EFSA Regulation. European food Safety Authority,Sweeteners. 2022. Available from: https://www.efsa.europa.eu/en/topics/topic/sweeteners.

  23. Battacchi D, Verkerk R, Pellegrini N, Fogliano V, Steenbekkers B. The state of the art of food ingredients’ naturalness evaluation: a review of proposed approaches and their relation with consumer trends. Trends Food Sci Technol. 2020;106(July):434–44. Available from: https://doi.org/10.1016/j.tifs.2020.10.013.

    Google Scholar 

  24. Román S, Sánchez-Siles LM, Siegrist M. The importance of food naturalness for consumers: results of a systematic review. Trends Food Sci Technol. 2017;67:44–57. Available from: https://www.sciencedirect.com/science/article/pii/S092422441730122X.

    Article  Google Scholar 

  25. Debeuckerlaer W. Legislation on food additives, food enzymes and flavourings in the European Union. Curr Opin Food Sci. Elsevier Ltd. 2015;6:49–52.

    Article  Google Scholar 

  26. Ferreira ICFR, Carocho M. Food and nutritional analysis | Food additives. In: Encyclopedia of analytical science. 3rd ed. Elsevier Inc; 2019. p. 419–427. Available from: https://doi.org/10.1016/B978-0-12-409547-2.14310-0

  27. Lehto S, Buchweitz M, Klimm A, Straßburger R, Bechtold C, Ulberth F. Comparison of food colour regulations in the EU and the US: a review of current provisions. Food Addit Contam - Part A Chem Anal Control Expo Risk Assess. 2017;34(3):335–55. Available from: https://doi.org/10.1080/19440049.2016.1274431

    Article  CAS  Google Scholar 

  28. European Commission. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Off J Eur Union. 2009;51:16–33. Available from: https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:02008R1333-20210808&qid=1643895326386&from=en#tocId44

  29. Saltmarsh M. Recent trends in the use of food additives in the United Kingdom. J Sci Food Agric. 2015;95(4):649–52.

    Article  CAS  Google Scholar 

  30. Commission Regulation (EU) 2021/1156 of 13 July 2021 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards steviol glycosides (E 960) and rebaudio. Off J Eur Union. 2021.

    Google Scholar 

  31. Food Additives Database. European Commission. 2022. Available from: https://webgate.ec.europa.eu/foods_system/main/?event=substances.search&substances.pagination=1.

  32. European Parliament and the Concil of the European Union. Regulation (EC) No 1333/2008 of the European Parliament ans of the Council of 16 December 2998 on food additives. Off J Eur Union. 2008;(L 354):16–33.

    Google Scholar 

  33. El-Saber Batiha G, Hussein DE, Algammal AM, George TT, Jeandet P, Al-Snafi AE, et al. Application of natural antimicrobials in food preservation: recent views. Food Control. 2021;126(January):108066.

    Article  CAS  Google Scholar 

  34. Carocho M, Morales P. Ferreira ICFR. Natural food additives: Quo vadis? Trends Food Sci Technol. Elsevier Ltd. 2015;45:284–95.

    Article  CAS  Google Scholar 

  35. Lehto S, Buchweitz M, Klimm A, Straßburger R, Bechtold C, Ulberth F. Comparison of food colour regulations in the EU and the US: a review of current provisions. Food Addit Contam - Part A Chem Anal Control Expo Risk Assess. 2017;34(3):335–55.

    Article  CAS  Google Scholar 

  36. Faustino M, Veiga M, Sousa P, Costa EM, Silva S, Pintado M. Agro-food byproducts as a new source of natural food additives. Molecules. 2019;24(6):1–23.

    Article  Google Scholar 

  37. Blekas GA. Food additives: classification, uses and Regulation. 1st ed. Encyclopedia of food and health. Elsevier Ltd; 2015. p. 731–736.

    Google Scholar 

  38. EFSA-Food Additives Database. 2022. Available from: https://webgate.ec.europa.eu/foods_system/main/?sector=FAD&auth=SANCAS.

  39. Commision Regulation (EU) No 738/2013 of 30 July 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. Off J Eur Union. 2013.

    Google Scholar 

  40. Commission Regulation (EU). 2020/771 of 11 June 2020 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of Annatto, Bixin, Nor. Off J Eur Union. 2020.

    Google Scholar 

  41. Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Ora. Off J Eur Union. 2012.

    Google Scholar 

  42. Commission Regulation (EU) 2015/1832 of 12 October 2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Erythritol (E 968) as a flavour enhancer in energy-reduced or with no added sugar. Off J EurUnion. 2015.

    Google Scholar 

  43. US FDA. FDA History. 2018. Available from: https://www.fda.gov/about-fda/fda-history.

  44. Meadows M. A century of ensuring safe foods and cosmetics FDA Consumer magazine The Centennial Edition. FDA Consum. 2006;40(1):6–13. Available from: www.fda.gov

    Google Scholar 

  45. Krishan M, Navarro L, Beck B, Carvajal R, Dourson M. A regulatory relic: after 60 years of research on cancer risk, the Delaney Clause continues to keep us in the past. Toxicol Appl Pharmacol. 2021;433(October):115779. Available from: https://doi.org/10.1016/j.taap.2021.115779

    Article  Google Scholar 

  46. Use of the Term Natural on Food Labeling. Food and Drug Administation. 2018.

    Google Scholar 

  47. US FDA. Substances generally recognized as safe - final rule. Fed Regist. 2016;81(159) Available from: https://www.federalregister.gov/documents/2016/08/17/2016-19164/substances-generally-recognized-as-safe.

  48. US FDA. Eligibility for classification as generally recognized as safe (GRAS), 21 C.F.R. § 170.30. 2016.

    Google Scholar 

  49. US FDA. GRAS Notices. 2022. Available from: https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?set=GRASNotices.

  50. Landim Neves MI, Silva EK, Meireles MAA. Natural blue food colorants: consumer acceptance, current alternatives, trends, challenges, and future strategies. Trends Food Sci Technol. 2021;112(February):163–73. Available from: https://doi.org/10.1016/j.tifs.2021.03.023%0A

    Google Scholar 

  51. US FDA. Color Additives, 21 C.F.R. § 70.3. 2022.

    Google Scholar 

  52. Simon JE, Decker EA, Ferruzzi MG, Giusti MM, Mejia CD, Goldschmidt M, et al. Establishing standards on colors from natural sources. J Food Sci. 2017;82(11):2539–53. Available from: https://doi.org/10.1111/1750-3841.13927

    Google Scholar 

  53. Rana B, Bhattacharyya M, Patni B, Arya M, Joshi GK. The realm of microbial pigments in the food color market. Front Sustain Food Syst. 2021;5(March 2021):1–14.

    Google Scholar 

  54. Sen T, Barrow CJ, Deshmukh SK. Microbial pigments in the food industry—challenges and the way forward. Front Nutr. 2019;6(March):1–14.

    Google Scholar 

  55. Martins N, Roriz CL, Morales P, Barros L, Ferreira ICFR. Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends Food Sci Technol. 2016;52:1–15.

    Article  CAS  Google Scholar 

  56. Sun L, Xin F, Alper HS. Bio-synthesis of food additives and colorants-a growing trend in future food. Biotechnol Adv. 2021;47(January):107694. Available from: https://doi.org/10.1016/j.biotechadv.2020.107694

    Article  Google Scholar 

  57. Sankari M, Rao PR, Hemachandran H, Pullela PK, Doss CGP, Tayubi IA, et al. Prospects and progress in the production of valuable carotenoids: insights from metabolic engineering, synthetic biology, and computational approaches. J Biotechnol. 2018;266(July 2017):89–101.

    Article  Google Scholar 

  58. Frandsen RJN, Khorsand-Jamal P, Kongstad KT, Nafisi M, Kannangara RM, Staerk D, et al. Heterologous production of the widely used natural food colorant carminic acid in Aspergillus nidulans. Sci Rep. 2018;8(1):1–10.

    Article  CAS  Google Scholar 

  59. Rebelo BA, Farrona S, Rita Ventura M, Abranches R. Canthaxanthin, a red-hot carotenoid: applications, synthesis, and biosynthetic evolution. Plan Theory. 2020;9(8):1–18.

    Google Scholar 

  60. Averianova LA, Balabanova LA, Son OM, Podvolotskaya AB, Tekutyeva LA. Production of Vitamin B2 (Riboflavin) by microorganisms: an overview. Front Bioeng Biotechnol. 2020;8(November):570828.

    Article  Google Scholar 

  61. US FDA. Color Additive Petitions. 2019. Available from: https://www.fda.gov/industry/color-additives/color-additive-petitions.

  62. Coultate T, Blackburn RS. Food colorants: their past, present and future. Color Technol. 2018;134(3):165–86.

    Article  CAS  Google Scholar 

  63. US FDA. Food Additives, 21 C.F.R. § 170.3 . 1977. Available from: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-170.

  64. US FDA. Prior-sanctioned Food Ingredients, 21 C.F.R. § 181.24. 1977.

    Google Scholar 

  65. Gutiérrez-Del-río I, López-Ibáñez S, Magadán-Corpas P, Fernández-Calleja L, Pérez-Valero Á, Tuñón-Granda M, et al. Terpenoids and polyphenols as natural antioxidant agents in food preservation. Vol. 10, Antioxidants. MDPI; 2021.

    Google Scholar 

  66. US FDA. Food additives permitted for direct addition to food for human consumption, 21 C.F.R. § 172.785. 2016.

    Google Scholar 

  67. Endersen L, Coffey A. The use of bacteriophages for food safety. Curr Opin Food Sci. 2020;36:1–8. Available from: https://doi.org/10.1016/j.cofs.2020.10.006

    Google Scholar 

  68. Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-silleras B, Redondo-Del-río MP. Food safety through natural antimicrobials. Vol. 8, Antibiotics. MDPI AG; 2019.

    Google Scholar 

  69. Castro-Muñoz R, Correa-Delgado M, Córdova-Almeida R, Lara-Nava D, Chávez-Muñoz M, Velásquez-Chávez VF, et al. Natural sweeteners: sources, extraction and current uses in foods and food industries. Food Chem. 2022;370(January 2021):130991.

    Article  Google Scholar 

  70. Schifferstein HNJ, de Boer A, Lemke M. Conveying information through food packaging: a literature review comparing legislation with consumer perception. J Funct Foods. 2021;86(August):104734.

    Article  Google Scholar 

  71. Magnuson B, Munro I, Abbot P, Baldwin N, Lopez-Garcia R, Ly K, et al. Review of the regulation and safety assessment of food substances in various countries and jurisdictions. Food Addit Contam - Part A Chem Anal Control Expo Risk Assess. 2013 Jul;30(7):1147–220.

    Article  CAS  Google Scholar 

  72. İnternational Food Additives Council (ifac). Food Safety & Regulation.

    Google Scholar 

  73. MHLW. Food Additives. [cited 2022 Feb 12]. Available from: https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuten/index_00012.html.

  74. The Japan Food Chemical Research Faundation. List of existing food additives. The Japan Food chemical Research Faundation; 2020.

    Google Scholar 

  75. Federal Register of Legislation. Food Standards Australia New Zealand Act 1991.

    Google Scholar 

  76. Mota IGC, Das NRAM, Nascimento SSDC, Maciel BLL, Morais AHDA, Passos TS. Artificial dyes: health risks and the need for revision of international regulations. Food Rev Int. 2021;00(00):1–16.

    Article  CAS  Google Scholar 

  77. fssai. Food Safety and Standards Regulations. [cited 2022 Feb 21]. Available from: https://fssai.gov.in/cms/food-safety-and-standards-regulations.php.

  78. Gallagher J, McKevitt A. Laws and regulations of traditional foods: past, present and future. In: Al-Khusaibi M, Al-Habsi N, Shafiur Rahman M, editors. Traditional food (food engineering series). Cham: Springer; 2019. p. 239–71.

    Google Scholar 

  79. Vapnek J, Purnhagen K, Hillel B. Regulatory and legislative framework for novel foods. In: Pathania S, Tiwari BK, editors. Food formulation: novel ingredients and processing techniques. Wiley; 2021.

    Google Scholar 

  80. Magnuson B, Munro I, Abbot P, Baldwin N, Lopez-Garcia R, Ly K, et al. Review of the regulation and safety assessment of food substances in various countries and jurisdictions. Food Addit Contam - Part A Chem Anal Control Expo Risk Assess. 2013;30(7):1147–220.

    Article  CAS  Google Scholar 

  81. De F, Toledo MC. A need for harmonized legislation: perspectives in South America. J Sci Food Agric. 2014;94(10):1958–61.

    Article  Google Scholar 

  82. MERCOSUR. MERCOSUR/GMC/RES. No 11/06. Reglamento Tecinoco MERCOSUR sobre “Lista General Armonizada de Aditivos Alimentarios y Sus Clases Funcionales.” 2006.

    Google Scholar 

  83. BRASIL. Agência Nacional de Vogilância Sanitária (ANVISA) - RDC N° 397, de 25 de junho de 2020. Autoriza o uso de aditivos alimentares em diversas categorias de alimentos. Diário Of da União. 2020;124.

    Google Scholar 

  84. BRASIL. Agência Nacional de Vigilância Sanitária. RDC N° 588, de 20 de dezembro de 2021. Autoriza o uso de aditivos alimentares e coadjuvantes de tecnologia em diversas categorias de alimentos. Diário Of da União 2021;240.

    Google Scholar 

  85. Saraiva A, Carrascosa C, Raheem D, Ramos F, Raposo A. Natural sweeteners: the relevance of food naturalness for consumers, food security aspects, sustainability and health impacts. Int J Environ Res Public Health MDPI AG. 2020;17:1–22.

    Google Scholar 

  86. Luo M, Zhou DD, Shang A, Gan RY, Bin LH. Influences of food contaminants and additives on gut microbiota as well as protective effects of dietary bioactive compounds. Trends Food Sci Technol. 2021;113(January):180–92.

    Article  CAS  Google Scholar 

  87. Sharma S, Barkauskaite S, Jaiswal S, Duffy B, Jaiswal AK. Development of essential oil incorporated active film based on biodegradable blends of poly (Lactide)/poly (butylene Adipate-co-terephthalate) for food packaging application. J Packag Technol Res. 2020;4(3):235–45. Available from: https://doi.org/10.1007/s41783-020-00099-5

    Google Scholar 

  88. Pateiro M, Barba FJ, Domínguez R, Sant’Ana AS, Mousavi Khaneghah A, Gavahian M, et al. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: a review. Food Res Int. 2018;113:156–66.

    Article  CAS  Google Scholar 

  89. U.S. Department of Health & Human Services (HHS) Food and Drug Administration (FDA).What is a food additive? 2022.

    Google Scholar 

  90. Gilsenan MB. Additives in dairy foods | Safety. In: Second E, editor. Fuquay JWBT-E of DS. San Diego: Academic; 2011. p. 55–60. Available from: https://www.sciencedirect.com/science/article/pii/B9780123744074000054.

    Google Scholar 

  91. Faustino M, Veiga M, Sousa P, Costa EM, Silva S, Pintado M. Agro-food byproducts as a new source of natural food additives. Vol. 24, Molecules. MDPI AG; 2019.

    Google Scholar 

  92. Kaderides K, Kyriakoudi A, Mourtzinos I, Goula AM. Potential of pomegranate peel extract as a natural additive in foods. Trends Food Sci Technol. Elsevier Ltd. 2021;115:380–90.

    Article  CAS  Google Scholar 

  93. Chamorro F, Carpena M, Fraga-Corral M, Echave J, Riaz Rajoka MS, Barba FJ, et al. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model. Food Chem. 2022;370(October 2021):131315.

    Article  Google Scholar 

  94. Matsuo Y, Akita K, Taguchi H, Fujii S, Yoshie-Stark Y, Araki T. Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives. Food Chem. 2022;373(PB):131464.

    Article  Google Scholar 

  95. Drevelegka I, Goula AM. Recovery of grape pomace phenolic compounds through optimized extraction and adsorption processes. Chem Eng Proc - Process Intensif. 2020;149:107845. Available from: https://www.sciencedirect.com/science/article/pii/S0255270119312474

    Article  CAS  Google Scholar 

  96. Xu Y, Burton S, Kim C, Sismour E. Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties. Food Sci Nutr. 2016;4(1):125–33. Available from: https://doi.org/10.1002/fsn3.264

    Google Scholar 

  97. Aquilar F, Autrup H, Barlow S. Scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with foods on a request from the commission on the use of rosemary extracts as a food additive. EFSA J. 2008;721:1–29.

    Google Scholar 

  98. Delshadi R, Bahrami A, Assadpour E, Williams L, Jafari SM. Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products. Food Control. 2021;128:108180. Available from: https://www.sciencedirect.com/science/article/pii/S0956713521003182

    Article  CAS  Google Scholar 

  99. GRAS notification for the use of natamycin in ready-to-drink tea beverages; fruit flavored energy, sport, and isotonic drinks; and fruit flavored drinks. Food drug Adm. 2015.

    Google Scholar 

  100. Nisin preparation-Direct food substances affirmed as generally recognized as safe. Food and drug administration. 1988.

    Google Scholar 

  101. Settier-Ramírez L, López-Carballo G, Gavara R, Hernández-Muñoz P. Broadening the antimicrobial spectrum of nisin-producing Lactococcus lactis subsp. Lactis to Gram-negative bacteria by means of active packaging. Int J Food Microbiol. 2021;339:109007. Available from: https://www.sciencedirect.com/science/article/pii/S0168160520305018

    Article  Google Scholar 

  102. Montiel R, Martín-Cabrejas I, Medina M. Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure onthe inactivation of food-borne pathogens in cooked ham. Food Control. 2015;51:122–128. Available from: https://doi.org/10.1016/j.foodcont.2014.11.010

  103. GRAS Notice 853, Lysozyme produced by Trichoderma reesei. food and drug administration. 2019. Available from: https://www.fda.gov/media/135212/download

  104. Kummer N, Wu T, De France KJ, Zuber F, Ren Q, Fischer P, et al. Self-assembly pathways and antimicrobial properties of lysozyme in different aggregation states. Biomacromolecules. 2021;22(10):4327–36. Available from: https://doi.org/10.1021/acs.biomac.1c00870

    Google Scholar 

  105. Syngai GG, Ahmed G. Chapter 11 - Lysozyme: a natural antimicrobial enzyme of interest in food applications. In: Kuddus MBT-E in FB, editor. . Academic; 2019. p. 169–79. Available from: https://www.sciencedirect.com/science/article/pii/B9780128132807000116.

    Google Scholar 

  106. Lara-Aguilar S, Alcaine SD. Lactose oxidase: a novel activator of the lactoperoxidase system in milk for improved shelf life. J Dairy Sci. 2019;102(3):1933–42. Available from: https://www.sciencedirect.com/science/article/pii/S0022030219300141

    Article  CAS  Google Scholar 

  107. Niaz B, Saeed F, Ahmed A, Imran M, Maan AA, Khan MKI, et al. Lactoferrin (LF): a natural antimicrobial protein. Int J Food Prop. 2019;22(1):1626–41. Available from: https://doi.org/10.1080/10942912.2019.1666137

  108. Nieva SG, Jagus RJ, Agüero MV, Fernandez MV. Fruit and vegetable smoothies preservation with natural antimicrobials for the assurance of safety and quality. LWT. 2022;154:112663. Available from: https://www.sciencedirect.com/science/article/pii/S0023643821018168

    Article  CAS  Google Scholar 

  109. Biasibetti E, Rapacioli S, Bruni N, Martello E. Lactoferrin-derived peptides antimicrobial activity: an in vitro experiment. Nat Prod Res. 2021;35(24):6073–7. Available from: https://doi.org/10.1080/14786419.2020.1821017

    Google Scholar 

  110. Paulino BN, Molina G, Pastore GM, Bicas JL. Current perspectives in the biotechnological production of sweetening syrups and polyols. Curr Opin Food Sci. 2021;41:36–43. Available from: https://www.sciencedirect.com/science/article/pii/S2214799321000266

    Article  CAS  Google Scholar 

  111. Chattopadhyay S, Raychaudhuri U, Chakraborty R. Artificial sweeteners–a review. J Food Sci Technol. 2014;51(4):611–21.

    Article  CAS  Google Scholar 

  112. GRAS Determination of erythritol for use in human food. Food and drug administratioın. 2018.

    Google Scholar 

  113. GRAS Notification for D-tagatose Produced by a Novel Enzymatic Cascade. Food and Drug Administation. 2020.

    Google Scholar 

  114. D-Tagatose Chemical and Technical Assessment (CTA). Food and Agriculture Organization of the United Nations. 2003.

    Google Scholar 

  115. Ahmad SY, Friel J, Mackay D. The effects of non-nutritive artificial sweeteners, aspartame and sucralose, on the gut microbiome in healthy adults: secondary outcomes of a randomized double-blinded crossover clinical trial. Nutrients. 2020;12:3408.

    Article  CAS  Google Scholar 

  116. Praveena SM, Cheema MS, Guo H-R. Non-nutritive artificial sweeteners as an emerging contaminant in environment: a global review and risks perspectives. Ecotoxicol Environ Saf. 2019;170:699–707. Available from: https://www.sciencedirect.com/science/article/pii/S0147651318313368

    Article  CAS  Google Scholar 

  117. Choudhary AK, Pretorius E. Revisiting the safety of aspartame. Nutr Rev. 2017;75(9):718–30. Available from: https://doi.org/10.1093/nutrit/nux035

  118. Choudhary AK. Aspartame: should individuals with type II diabetes be taking it? Curr Diabetes Rev. 2018;14(4):350–62.

    Article  CAS  Google Scholar 

  119. Khamise NA, Tayel DI, Helmy MW, Aborhyem S. Effect of Aspartame and sucralose artificial sweeteners on weight and lipid profile of male Albino rats. J High Inst Public Heal. 2020;50(2):87–100. Available from: https://jhiphalexu.journals.ekb.eg/article_108281.html

    Article  Google Scholar 

  120. Ragi M-EE, El-Haber R, El-Masri F, Obeid OA. The effect of aspartame and sucralose intake on body weight measures and blood metabolites: role of their form (solid and/or liquid) of ingestion. Br J Nutr. 2021:1–9. Available from: https://www.cambridge.org/core/article/effect-of-aspartame-and-sucralose-intake-on-body-weight-measures-and-blood-metabolites-role-of-their-form-solid-andor-liquid-of-ingestion/F97EA712AAC19B3D5A8E98BCE78AD22E

  121. Krishnasamy K. Artificial sweeteners. Weight Manag IntechOpen; 2020.

    Book  Google Scholar 

  122. Musso P-Y, Lampin-Saint-Amaux A, Tchenio P, Preat T. Ingestion of artificial sweeteners leads to caloric frustration amemory in Drosophila. Nat Commun. 2017;8(1):1803. Available from: https://doi.org/10.1038/s41467-017-01989-0

    Article  Google Scholar 

Download references

Acknowledgments

We would like to thank to our families for all the support they provided.

Conflicts of Interest

The authors declare no conflict of interest.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey

    Sebahat Öztekin

  2. Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte, Santa Cruz, RN, Brazil

    Katya Anaya

  3. Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey

    Aysun Yurdunuseven-Yıldız

Authors
  1. Sebahat Öztekin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Katya Anaya
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Aysun Yurdunuseven-Yıldız
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sebahat Öztekin .

Editor information

Editors and Affiliations

  1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil

    German Ayala Valencia

Rights and permissions

Reprints and permissions

Copyright information

© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Öztekin, S., Anaya, K., Yurdunuseven-Yıldız, A. (2023). Regulation of Natural Food Additives. In: Valencia, G.A. (eds) Natural Additives in Foods. Springer, Cham. https://doi.org/10.1007/978-3-031-17346-2_13

Download citation

Publish with us

Policies and ethics

Search

Navigation