Food Additives

Overview

Food additives are substances intentionally added to food during production, processing, or storage to preserve freshness, enhance flavor, color, or texture, and improve safety and shelf life. They encompass preservatives, antioxidants, antimicrobials, colorants, emulsifiers, and stabilizers, derived from natural sources or synthesized, and their permitted use is governed by safety evaluation and regulatory limits intended to protect consumers. Research on food additives addresses their functional efficacy, analytical detection, toxicological safety, and the growing interest in natural alternatives such as plant extracts and essential oils that combine preservative and health-promoting properties. The peer-reviewed research collected under this topic spans food preservation, safety, and composition, including the application of liquid chromatography-mass spectrometry in food safety, the use of oregano extract for food preservation and gastrointestinal health, the health-promoting and preservative properties of rosemary, the role of biogenic amines and metabolomic tools in assessing food and environmental exposure, and analyses of food composition and the effects of ultra-processed food consumption. Additional work examines trace-element measurement in foods and the broader move from personalized medication toward customized nutrition. Recurring themes include natural preservation and antimicrobial agents, the analytical detection of compounds in food, the safety and toxicological assessment of food constituents, and the intersection of food composition with health, illustrating how additives and preservation strategies influence food quality, safety, and nutrition.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 12 articles above have been cited 544 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

• Monte Carlo simulation–based health risk evaluation of trace elements in commercially available dried apricots
  2026 · Environmental Monitoring and Assessment
• Eating and Mental Health Disorders
  2026 · Nutrients
• Pre- and post-harvest spectral estimation of carnosic acid and rosmarinic acid in rosemary
  2026 · Computers and Electronics in Agriculture
• Ethnobotanical diversity of the genus Salvia L. (Lamiaceae): From medicinal and culinary applications to cultural importance of sage species across the globe
  2026 · Journal of Ethnopharmacology
• Pharmacological management of lamiaceae plants: Exploring antioxidant, anti-inflammatory, antimicrobial, and anticancer activities
  2026 · South African Journal of Botany
• Pharmacological profiling of Salvia rosmarinus and Salvia verbenaca: Linking antioxidant, cholinesterase, and analgesic activities to traditional uses
  2026 · South African Journal of Botany
• Rosemary extract improves thermo-oxidative stability of Camellia seed oil by selectively protecting against double bond-distal β-scission rather than proximal sites
  2026 · LWT
• Targeting atherosclerosis with medicine and food homology substances: Mechanistic insights and application strategies
  2026 · Journal of Ethnopharmacology

A sample of recent works citing this journal's research on Food Additives, linking to each citing work.

This page summarises published research for orientation; it is not medical or professional advice.

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