Comprehensive Review of Preservatives and Additives in Food: Roles, Safety, and Emerging Concerns
Year: 2025
Type: article
Abstract: Food preservatives and additives are essential components of modern food systems, enhancing shelf life, safety, and sensory qualities. This review examines their types, functions, safety assessments, health impacts, and recent trends, drawing on scientific literature, regulatory frameworks, and consumer sentiment. While preservatives like sodium benzoate and nitrates prevent spoilage, and additives such as artificial colors and emulsifiers improve product appeal, concerns about potential health risks—ranging from endocrine disruption to gut microbiota changes—have grown. Regulatory bodies like the FDA and EFSA, FSSAI evaluate these substances, but gaps in long-term data and synergistic effects remain. This article concludes with recommendations for future research and a shift toward natural alternatives.
Author: Takale, Abhinandan
Language: English
Topic: Dye analysis and toxicity
Subfield: Analytical Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: green
OpenAlex ID: W6949524560
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