Abstract
Incorporation of a vast number of additives in foods is permitted to fulfill a wide range of functions. During processing and storage, they may undergo chemical alterations in line with their intended actions. Examples are the reaction of nitrite with myoglobin to produce the reddish-pink color typical of cured meat and the reaction of sulfite with intermediates of the Maillard reaction and ascorbic acid oxidation to prevent nonenzymatic browning. On the other hand, degradation of additives may occur, such as the degradation of carotenoids and citral, resulting in loss of color and flavor, respectively. Additives may also undergo unintended interactions with other additives and food constituents, with desirable or undesirable consequences on food quality and human health. This chapter discusses the chemical changes, reactions, and interactions of some additives: antioxidants, colorants, flavorings, sulfites, and nitrites/nitrates. This type of information is vital to the food sector, since it provides the necessary background so that beneficial alterations can be enhanced and detrimental effects minimized.
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