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Natural Antioxidants and Flavorings for Clean Label Foods

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The Age of Clean Label Foods

Abstract

Synthetic food additives have long been used in the food industry to ensure the oxidative stability, increase shelf life, or impart a specific flavor to foods. However, there are reports on potential health risks associated with consumption of foods containing synthetic antioxidants. As a result, natural antioxidants from plant or animal sources have been the focus of researches to be used in foods as alternative to synthetic counterparts. Those natural antioxidants and flavorings may influence food texture and sensory properties. This chapter addresses the latest findings on the natural antioxidants and flavorings for clean label foods. It will also discuss the food safety and food structure (sensory) challenges that need to be taken into consideration when “chemicals” are replace with “natural” ingredients in food and beverage production.

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Authors and Affiliations

  1. Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, West Azerbaijan, Iran

    Mehdi Nikoo

  2. Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

    Hassan Ahmadi Gavlighi

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  1. Mehdi Nikoo
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  2. Hassan Ahmadi Gavlighi
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Correspondence to Mehdi Nikoo .

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  1. Galanakis Laboratories, R&I Department, Chania, Greece

    Charis M. Galanakis

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Nikoo, M., Gavlighi, H.A. (2022). Natural Antioxidants and Flavorings for Clean Label Foods. In: Galanakis, C.M. (eds) The Age of Clean Label Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-96698-0_3

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