The future trends in research and development as well as in commercial application involving direct food additives may be outlined as follows:
1. Increased stress on natural preservatives, sweet- eners, colorants, and antioxidants.
2. Minimal or no use of chemical additives with em- phasis on physical conditioning of the products. 3. Advanced research on gene products for transgen-
ics and comprehensive studies on the health im- plications thereof.
4. Restriction in additive use by adopting hurdle- based processing.
5. Labeling strategies to counter growing toxicolog- ical concerns.
6. Consumer awareness and technical strategies to prevent misuse of food additives.
REFERENCES
Anon. 1990. Sulfiting agents: revocation of GRAS status for use on fresh potatoes preserved or sold unpackaged and unlabeled to consumers. Federal Register. 55(51): 9826–9833.
Anon. 1992. In: General Requirements. Codex Alimentarius Brochure. Vol. I, 2nd ed. Issued by secretariat of the Joint FAO/WHO food standards programme, FAO, Rome, pp. 1–7.
Anon. 1998. In: Pesticide Residues in Foods. Codex Alimentarius Brochure. Vol. 20, 2nd ed. Issued by secretariat of the joint FAO/WHO food standards programme, FAO, Rome. pp. 1–14.
Anon. 2002. Leatherhead International Report on The Food Additive Market—Global Trends and Developments, 2nd ed. May (www.Just.food.Com/ store/products detail asp?art).
Baird-Parkar, A. 1980. Organic acids. In: Microbial Ecology of Foods. Vol. 1. Siliker, J.H., ed. Academic Press, New York, pp. 126–148. Beuchat, L.R., Golden, D.A. 1989. Antimicrobials
occurring naturally in foods. Food Technology. 43(1): 134–142.
Bolin, H.R., Steele, R.J. 1987. Nonenzymatic browning in dried apples during storage. Journal of Food Science. 52: 1654–1657.
Branen, A.L., Davidson, P.M., Katz, B. 1980. Antimicrobial properties of phenolic antioxidants and lipids. Food Technology. 34(5): 42–53. Branen, A.L., Haggerty, R.J. 2002. Introduction to
food additives. In: Food Additives, 2nd edn. Branen, A.L., Davidson, P.M., Salminen, S., Thorngate, J.H., III., eds. Marcel and Dekker Inc., New York-Basel, pp. 1–9.
Carneiro de melo, A.M.S., Cassar, C.A., Miles, R.J. 1998. Trisodium phosphate increases sensitivity of gram-negative bacteria to lysozyme and nisin. Journal of Food Protection. 61: 839–844. Carr, J.M. 1993. Hydrocolloids and stabilizers. Food
Technology. (47): 10, 100.
Chichester, D.F., Tanner, F.W. 1975. Antimicrobial food additives. In: Handbook of Food Additives. Furia T.E., ed. CRC Press, Cleveland, pp. 137–207. Choi, S.W., Sapers, G.M. 1994. Effects of washing on polyphenols and polyphenol oxidase in commercial mushrooms (Agaricus bisporus). Journal of Agricultural and Food Chemistry. 42(10): 2866–2290.
Davidson, P.M., Juneja, V.K., Branen, A.L. 2002. Antimicrobial agent. In: Food Additives, 2nd ed. Branen, A.L., Davidson, P.M., Salmeinen, S., Thorngate, J.H., III., eds. Marcel Dekker Inc., New York-Basel, pp. 563–620.
Devos, L., Pilnik, W. 1973. Proteolytic enzymes in apple juice extraction. Process Biochemistry. 8:18–19.
DuBois, G.E. 1992. Sweeteners: non nutritive. In: Encyclopedia of Food Science and Technology. Hui, Y.H., ed. John Wiley and Sons Inc., New York, pp. 2470–2487.
Dwivedi, B.K. 2003. Extrudable candy fruit flavored food product. U.S. Patent No. US 6 548 090 B2. Dziezak, J.D. 1986. Preservative systems in foods,
antioxidants and antimicrobial agents. Food Technology. 40(9): 94–136.
Dziezak, J.D. 1987. Application of food colorants. Food Technology. 41(4): 78–88.
Dziezak, J.D. 1990. Acidulants: ingredients that do more than meet the acid test. Food Technology. 45(1): 76–83.
Emodi, A. 1978. Carotenoids-properties and applications. Food Technology. 32(5): 38–42. Fabian, F.W., Graham, H.T. 1953. Viability of
thermophilic bacteria in the presence of varying concentration of acids, sodium chloride and sugars. Food Technology. 7: 212–217.
FAO. 1996. Food fortification technology and quality control FAO technical meeting Rome. FAO Food and Nutrition paper 60.
Fassin, K., Bachmueller, J. 2000. A process for manufacture of fruit gum confectionary. European Patent No. EP 1002 4 65 A1.
FDA. 1979. Specific Food labeling requirements. Food and Drug Administration. Code of Federal Regulations. Title 21, paragraph 101.22(a). Washington, D.C.
FDA. 1986. Colour additives. Food and Drug Administration, Code of Federal Regulations. Title 21, 70.3(f), Washington, D.C.
FDA. 1988. Sulfiting agents; Affirmation of GRAS status. Food and Drug Administration. Federal Reg. 53; 51065–51084. Washington, D.C.
FDA. 1995. The FDA food additive review process: backlog and failure to observe statutory dead line: HR Rep No. 104-436, 104th Cong., 1st session, Washington, D.C.
Friedman, M., Molnar, P.I. 1990. Inhibition of browning by sulfur amino acids. 1. Heated amino acid glucose systems. Journal of Agricultural and Food Chemistry. 38: 1642–1647.
Fulton, K.R. 1981. Surveys of industry on the use of food additives. Food Technology. 35(12): 80–83. Gardner, W.H. 1972. Acidulants in food processing. In:
Handbook of Food Additives, 2nd ed., vol. 1. Furia T.E., ed. CRC Press, Cleveland, Ohio, pp. 225–270. Giese, J.H. 1993. Alternative sweetners and bulking
9 Food Additives in Fruit Processing 169 Gross, E., Morell, J.L. 1971. The structure of nisin.
Journal of American Chemical Society. 93:4634–4635.
Guadagri, D.G. 1949. Syrup treatment of apple slices for freezing preservation. Food Technology. 3:404–408.
Hailer, E. 1911. Experiments on the properties of free sulfurous acid of sulfites and a few complex compounds of sulfurous acid in killing germs and rehandling their development. Arlo Keis Gesundh. 36.297 [Chem. Abst. 5:1805 (1911)].
Hall, G.C. 1989. Refrigerated, frozen and dehydrofrozen apples. In: Processed Apple Products. Downing, D.D., ed. Avi-Van Nostrand Reinhold, New York, pp. 239–256.
Hall, R.L., Merwin, E.J. 1981. The role of flavors in food processing. Food Technology. 35(6): 46–52. Hartwig, P., McDaniel, M.R. 1995. Flavor
characteristics of lactic, malic, citric and acetic acids of various pH levels. Journal of Food Science. 60:384–388.
Higginbotham, J.D. 1986. Talin protein (thaumatin). In: Alternate Sweetners. Nabors, L.O., Gelardi, R.C., eds. Marcel Dekker Inc., New York, pp. 103–134.
Huntur, D., Segel, I.H. 1973. Effect of weak acids on amino acid transport by pencillium chrysogenum: evidence for a proton or charge gradient as the driving force. Journal of Bacteriology. 113:1184–1192.
Huxsoll, C.C., Bolin, H.R., King, A.D., Jr. 1989. Physicochemical changes and treatments for highly processed fruits and vegetables. In: Quality Factors of Fruits and Vegetables. Chemistry and
Technology. Jen, J.J., ed. ACS Symp. Series. 405, 203–215, American Chemical Society, Washington, D.C.
Jay, J.M. 1986. Food preservation with chemicals. In: Modern Food Microbiology. Van Nostrand Reinhold, New York, pp. 259–296.
Josyn, M.A, Braverman, J.B.S. 1954. The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with SO2and sulphites. Advanced Food Research. 5:97–160. Kacem, B., Cornnell, J.A., Marshall, M.R., Shireman,
R.B., Mathews, R.F. 1987. Nonenzymatic browning in aseptically packaged orange drinks: Effect of ascorbic acid, amino acids and oxygen. Journal of Food Science. 52(6):1668–1672.
Kaletunc, G., Nussinovitch A., Peleg, M. 1990. Alginate texturisation of highly acid fruit pulps and juices. Journal of Food Science. 55(6):1759–1761. Kanner, J., Fishbein, J., Shalom, P., Harel, S.,
Ben-Gera, I. 1982. Storage stability of orange juice
concentrate packaged aseptically. Journal of Food Science. 47:429–435.
Kennedy, J.F., Rivers, Z.S., Lloyd L.L., Warne F.P., Jumel, K. 1990. Studies on nonenzymatic browning in orange juice using a mode/system based on freshly squeezed orange juice. Journal of Science Food and Agriculture. 52:85–95.
Labuza, T. P., Saltmarch, M. 1981. In Water Activity: Influence of Food Quality. Rockland, L.B., Stewart, G.F., eds. Academic Press, New York, pp. 605–650. Levine, A.S., Fellers, C.R. 1940. Action of acetic acid
on food spoilage microorganisms. Journal of Bacteriology. 39:499–514.
Loescher, J., Kroh, L., Westpal, G., Vogel, J. (1991). L ascorbic acid a carbonyl component of
nonenzymatic browning reactions 2, amino carbonyl reactions of L-ascorbic acid Zeieschreft Fuer Lebensm. UntersForch. 192:323–327.
Macris, B.J. 1975. Machanism of benzoic acid uptake by Saccharomyces cerevisiae. Applied
Microbiology. 30:503–510.
Mahungu, S.M., Artz, W.E. 2002. Emulsifiers. In: Food Additives, 2nd ed. Branen, A.L., Davidson, P.M., Salminen, S., Thorngate, J.H., III ed. Marcel and Dekker Inc., New York-Basel, pp. 1–9. Mannikes, A. 1992. Mayonnaices and salad dressings
Dragoco Report. Flavoring Information Service. 37(4):139–146.
Mayer, A.M., Hanel, E. 1979. Polyphenol oxidases in plants. Phytochemistry. 18:193–215.
Meggos, H.N. 1994. Effective utilization of food colours. Food Technology. 1:112.
Montinez, A., Fernanez, I.S., Rodvigo, E., Rodvigo, M.C. 1997. Methods of minimal process. European Food and Drink Review. 39:41–42.
Mouquet, C., Dumas, J.C., Guilbert, S. 1992. Texturization of sweetened mango pulp.
Optimization using response surface methodology. Journal of Food Science. 57(6):1395–1400. Murdock, D.I. 1950. Inhibitory action of citric acid on
tomato juice flatsour organism. Food Research. 15:107–113.
Neubeck, C.E. 1975. Fruits, fruit products and wine. In: Enzymes in Food Processing, Reed, G., ed. Academic Press, New York, pp. 397–442. Nussinovitch, A., Kopelman, J., Mizrahi, S. 1991.
Mechanical properties of composite fruit products based on hydrocolloid gel, fruit pulp and sugar. Lebensmittel-Wissenchaft und Technologie. 24:214–217.
Ollikainen, H.T., Kultanen, S.M., Kurkela, R. 1984. Relative importance of colour, fruity flavor and sweetner in the overall liking of soft drinks. Journal of Food Science. 49:1598–1600, 1603.
Ough, C.S. 1983. Sulfur dioxide and sulfites. In: Antimicrobials in Foods. Branen, A.L., Davidson, P.M., eds. Marcel and Dekker, Inc., New
York-Basel, pp. 177–203.
Pelaez, C., Karel, M. 1981. Improved method for preparation of fruit stimulating alginate gels. Journal of Food Processing and Preservation. 5:63–81. Rajashekhara, E., Suresh, E.R., Ethiraj, S. 1998.
Thermal death rate of ascospores of Neasortorya fischeri ATCC 200957 in the presence of organic acids and preservatives in fruit juices. Journal of Food Protection. 61:1358–1362.
Rajashekhara, E, Suresh, E.R., Ethiraj, S. 2000. Modulation of thermal resistance of ascospores of Neosaortorya fischeri by acidulants and
preservatives in mango and grape juice. Food Microbiology. 17(3):269–275.
Raju, P.S., Ashok, N., Mallesha, Das Gupta, D.K. 2000. Physiological and quality changes during minimal processing and storage of shredded cabbage. Indian Food Packer. 4:51–58. Rammell, C.G. 1962. Inhibition of citrate of the
growth of coagulase positive Staphylococci. Journal of Bacteriology. 84:1123–1124.
Renwick, A.G. 1996. Needs and methods for priority setting for estimating the intake of food additives. Food Additives and Contaminants. 13(4):467–475. Robach, M.C. 1980. Use of preservatives to control
microorganisms in foods. Food Technology. 10:81–84.
Robach, M.C., Pierson, M.D. 1978. Influence of parahydroxy benzoic acid esters on the growth and toxin production of Clostridium botulinum 10755A. Journal of Food Science. 43:787–789, 792. Sapers, G.M. 1993. Browning of foods: Control by
sulfites, antioxidants and other means. Food Technology. 10:75–84.
Sapers, G.M., Miller, R.L. 1995. Heated ascorbic/citric acid solution as browning inhibitor for prepeeled potatoes. Journal of Food Science. 60:762–766, 776. Scott, D. 1975. Applications of glucose oxidase. In:
Enzymes in Food Processing. Reed, G., ed. Academic Press, New York, pp. 519–549. Seiferi, D. 1992. Functionality of food acidulants.
International Journal of Food Ingredients. 3:4–7. Sethi, V., Sethi S. 2004. Importance of food additives
in food industry. Beverages Food World. 1:27–30.
Shewfelt, R.L. 1986. Flavor and color of fruits affected by processing. In: Commercial Fruit Processing. Woodroof J.G., Luh, B.S., ed. AVI Publication Co., Westport Conn., pp. 481–529.
Sloan, A.E. 2000. The top ten functional food trends. Food Technology. 54(4):33–62.
Smith, O. 1987. Transport and storage of potatoes. In: Potato Processing, 4th ed. Talburt, W.F., Smith, O., ed. Avi-Van Nostrand Reinhold, New York, pp. 203–285.
Sofos, J.N., Busta, F.F. 1981. Antimicrobial activity of sorbates. Journal of Food Processing and
Preservation. 44:614–622.
Somogyi, L.P. 1996. Direct food additives in fruit processing. In: Processing Fruits Science and Technology. Somogyi, L.P., Ramaswamy, H.S., Hui, Y.H., ed. Technomic Publ. Co. Inc., Lancaster, Basel. pp. 293–361.
Sumner, S.S., Eifert, J.D. 2002. Risks and benefits of food additives. In: Food Additives, 2nd ed. Branen, A.L., Davidson, P.M., Salminen, S., Thorngate, J.H., III., eds. Marcel and Dekker, New York-Basel, pp. 27–42.
Taylor, S.L., Higley, N.A., Bush, R.K. 1986. Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity and hyper sensitivity. Advanced Food Research. 30(1):1–76.
Thompson, J.E., Buddemeyer, B.D. 1954. Improvement in flour mixing characteristics by a steryl lactylic acid salt. Cereal Chemistry. 31:296–302.
Uebersax, M.A., Occena, L.G. 1993. Legumes in the diet. In: Encyclopaedia of Food Science and Technology, vol. IV. Macrae, R., Robinson, R.K., Sadler, M.J., eds. Academic Press, New York, pp. 2718–2725.
Vamos-Vigyazo, L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Critical Review in Food Science and Nutrition. 15:49–127. Von Elbe, J.H., Schwartz, S.J. 1996. Colourants. In:
Food Chemistry, 3rd edn. Fennama, O.R., ed. Marcel Dekker Inc., New York-Basel-Hongkong, pp. 651–722.
Whitaker, J.R. 1996. Enzymes. In: Food Chemistry, 3rd ed. Fennamma, O.R., ed. Marcel Dekker Inc., New York-Basel-Hong Kong, pp. 431–530. Winter, C.K., Francis, F.J. 1997. Assessing, managing
and communicating chemical food risks. Food Technology. 51(5):85–92.
Wood, F.W. 1975. Artificial fruit and process thereof. United States Patent No.3, 892, 870.
Yamasaki, M., Kato, A., Chu, S.Y., Arima, K. 1967. Pectic enzymes in the clarification of apple juice. Part II. The mechanism of clarification. Agricultural and Biological Chemistry. 31:552–560.