Properties and main applications of major additives of natural origin in foods. In addition, there are other aromatic compounds such as terpenoid carvacrol, obtained from thyme and oregano, d-limonene from citrus tree or curcumin from turmeric with beneficial properties which can be also used as food additives. For example, phenolic compounds, pigments or vitamins are recognized as potent antioxidants and antimicrobials, whereas pigments like β-carotene will additionally provide color to the product. They have different bioactivities, depending on the chemical structure of the molecule ( Figure 1). These compounds belong to different classes, being the most studied phenolic compounds ( i.e.phenolic acids, flavonoids, tannins), pigments ( i.e.chlorophylls, carotenoids, anthocyanins), vitamins, polysaccharides, proteins and unsaturated fatty acids. For this reason, and the food industry has focused its efforts research on new effective and feasible extraction methods of natural compounds from different raw materials (including by-products) that could be used as additives. This phenomenon collides with a growing interest for developing a green and sustainable economy and reducing generated wastes.
Compounds that have been subjected to this controversy are sulfites, nitrosamines or palm oil, whose presence in food have been sometimes forbidden ( e.g., sulfites in wines sold in the USA), leading to an ideological current against synthetic additives. One possible effect of these molecules is the potential allergic reactions or health risks associated with a frequent consumption. In this context, the nature of some additives, known to be potentially hazardous if consumed in excess, has derived to an increasing consumer trend to avoid these types of products. According to the European Food Safety Authority (EFSA), food additives are defined as “substances that are not normally consumed as food nor used as intrinsic ingredients of food, which has a technological purpose”. Food additives are the most useful tool to improve foodstuff quality. The use of additives in the food industry has become a routine process due to the ability of this type of compound to improve the organoleptic properties (flavor, aroma, color) of foodstuff or to extend its shelf-life due to its bioactivities (mainly, antioxidant and antimicrobial). *Address all correspondence to: and 10.5772/intechopen.100320 From the Edited Volume
To fulfill market needs, different techniques have been developed to extract compounds from various raw materials to produce natural additives with different properties (preservatives, emulsifiers, or colorants) and bioactivities. One reason of this choice is the controversy about chemical additives possible adverse effects. During the last decades, consumers have increased the demand for healthier natural foods with lower presence of chemical additives.