Antioxidant Food Additives – Applications and Side Effects

Silva, M.; Lidon, F.

Publication

Antioxidant Food Additives – Applications and Side Effects

2017-12-30Conference object

dc.contributor.author	Silva, M.
dc.contributor.author	Lidon, F.
dc.date.accessioned	2020-01-17T14:07:51Z
dc.date.available	2020-01-17T14:07:51Z
dc.date.issued	2017-12-30
dc.description.abstract	Antioxidant food additives are added in small amounts to food stuff improve its durability by preventing food from deterioration due to oxidation. There are two main oxidation processes of foodstuff: (I) the enzymatic oxidation of fruits, vegetables, and processed derivatives like juices, soft drinks, jellies and jams; (II) oxidation and rancidity of spreadable fats and cooking fats and oils. So, the agro food companies use antioxidant food additives in a great diversity of food namely meat products, sauces, cheese, canned fish and meat, pre-cooked food, charcuterie and salted products, fruit and vegetables canned, several preserves, jams and jellies, juices and refrigerants, packaged bread, confectionery, cooked and frozen crustaceans, fish, shellfish and mollusc, oils and fats emulsified, and many other food products. The use of food additives with the antioxidant function is regulated in European law and transposed into Portuguese law. There are authorized the use of more them fifty food additives with the antioxidant technological function. The specific applications of each food additive depend of several factors, namely solubility, antioxidant characteristics and safety. Some food antioxidants, such as tocopherols, acid ascorbic and ascorbates, citric acid and citrates, tartaric acid and tartrates, lactic acid and lactates, when applied to foodstuffs do not appear to have side effects in the amounts indicated by the EU regulation. Other antioxidant food additives, such as BHA, BHT, gallates, stannous chloride present meaningful side effects, and should be used in the smallest possible amount, maintaining the necessary technological features. Among side effects that can occur stand out skin rashes and itching, urticarial and eczema, breathing difficulty, sneezing, gastrointestinal upsets, cholesterol in blood, hyperkinesis. This work is a synoptical review of food additives used as antioxidants authorized in the European Union, considering then characteristics, applications and side effects.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Silva, M. & Lidon, F. (2017). Antioxidant Food Additives – Applications and Side Effects. Res Net Health 3, spta22.	pt_PT
dc.identifier.issn	2183-6841
dc.identifier.uri	http://hdl.handle.net/10400.8/4467
dc.language.iso	por	pt_PT
dc.peerreviewed	no	pt_PT
dc.publisher	Instituto Politécnico de Leiria	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.title	Antioxidant Food Additives – Applications and Side Effects	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.issue	3	pt_PT
oaire.citation.title	Research and Networks in Health	pt_PT
oaire.citation.volume	1	pt_PT
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT