Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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These additives are also known as aerating agent. It facilitates the formation of foam and helps in the formation of uniform dispersion of gaseous phase over liquid or solid food. They are used in toppings, cake mixes, whipped creams, beverages, and soft drinks. Examples are propylene glycol ester of fatty acid, glycyrrhizin, alginic acid, and polysorbate.

They are the additives from plant origin. They are added in food and drinks to improve the taste and aromatic fragrance. They are obtained from different parts of the plant like root, leaves, flower, bud, fruits, seeds, and whole plants. A list of some common spices along with their bioactive compounds are presented in ssss1. They also add phytonutrients, essential oil, antioxidants, vitamin, and minerals to the food where it is applied [20].

ssss1 List of some common spices and their bioactive compounds [21].

Spice Bioactive compound Benefits Black pepper Piperine, piperidines, and pyrrolidines When applied in meat products, it decreases lipid peroxidation. Paprika Capsaicin It reduces inflammation and stimulate digestion. Turmeric Curcumin, curcuminoid It reduces join pain and stomach pain. Ginger Gingerol, shogaols, paradols It has anti-blood clotting activity, stimulates digestion, and reduces bacterial and fungal infection. Cardamom Eucalyptol, limonene, cineole, and α-terpinyl acetates It has anti-microbial properties and can improve cardiovascular health. Vanilla Vanillin It has antioxidant and antimicrobial property. Black cumin Thymoquinone, dithymoquinone, and thymohydroquinone It has anti-microbial properties. Clove Eugenol It has antioxidant and antimicrobial property. Cinnamon Trans-cinnamaldehyde, eugenol, and linalool It has antioxidant and antimicrobial property.