Antioxidants, Preservatives, Insecticides, Pesticides, Fungicides, Herbicides, Fertilizers, Binders and Sweeteners

A. Free radicals are highly reactive molecules or atoms that contain unpaired electrons. In biological systems, they play a dual role: they are essential for various physiological processes, such as cell signalling and immune response, but they can also cause damage to cells, proteins, and DNA, leading to oxidative stress, inflammation, and various diseases, including cancer, cardiovascular diseases, and neurodegenerative disorders.

• Antioxidants mitigate the harmful effects of free radicals by neutralizing them before they can cause damage. Antioxidants donate electrons to free radicals, stabilizing them and preventing them from reacting with cellular components. This helps to reduce oxidative stress and minimize the risk of cellular damage and disease. Some of such antioxidants, including glutathione, ubiquinol, and uric acid, are produced during normal metabolism in the body. Other Common antioxidants include vitamins C and E, beta-carotene, flavonoids, and certain minerals like selenium and zinc. Consuming a diet rich in antioxidants from fruits, vegetables, nuts, and seeds can help to maintain a healthy balance between free radicals and antioxidants in the body, supporting overall health and well-being.

(Artificial antioxidant → BHT, BHA etc)

B. Chemicals are added to foods for various purposes, including enhancing flavor, texture, appearance, and shelf life, as well as preventing spoilage and foodborne illnesses. 

1. Preservation: to extend their shelf life by inhibiting the growth of microorganisms, delaying spoilage, and maintaining quality. Preservatives help prevent foodborne illnesses, maintain freshness, and reduce food waste. Eg. Sorbic acid and its salts (such as potassium sorbate)
2. Texture additives: 
   1. Emulsifiers like lecithin, mono- and diglycerides.
   2. Thickeners: Examples include starches (cornstarch, tapioca starch), gums (guar gum, xanthan gum), and pectin
   3. Stabilizers include gelatin, carrageenan, agar-agar, and cellulose gum
   4. Firming agents: Calcium salts like calcium chloride and calcium lactate are commonly used as firming agents in canned fruits and vegetables to prevent softening and maintain crispness.
   5. An anticaking agent– Examples include silicon dioxide (silica), calcium silicate
3. Color Dyes:
   1. Carmine : natural red color →used in food products like yogurt, ice cream, fruit drinks, and confectionery.
   2. Tartrazine : A synthetic yellow color → candies, soft drinks, cereals, and desserts.
   3. Titanium dioxide : white pigment →chewing gum, frosting, and dairy products like yogurt and cheese.
   4. Chlorophyll: :natural green color  → canned vegetables, pickles, sauces, and baked goods.
4. Artificial sweetening agents : Aspartame, Sucralose, Alitame
5. Enhancing flavors :
   1. Monosodium Glutamate (MSG): to savory dishes, soups, sauces, snacks, and processed foods to intensify their umami flavor
   2. Vanillin ⇒ to impart a vanilla-like flavor to various food products. 
6. Nutritional additives 
   1. Vitamins: vitamin D is added to fortified milk to support bone health, while vitamin A is added to fortified cereal to promote vision and immune function.
   2. Minerals:Iron-fortified cereals, calcium-fortified orange juice, and zinc-fortified bread 

Examples of food preservatives: They inhibit the growth of yeast, mold, and some bacteria, thus extending the shelf life of these products and preventing spoilage.

• Sodium Benzoate: It is often added to acidic products such as carbonated drinks, fruit juices, pickles, and salad dressings to prevent spoilage and maintain their freshness.
• Sodium Nitrite: Sodium nitrite is commonly used as a preservative and color fixative in processed meat products.
• Sorbic Acid: Sorbic acid and its salts, such as potassium sorbate and calcium sorbate → baked goods, cheese, wine, and beverages. 
• Ascorbic Acid (Vitamin C): used as an antioxidant and preservative in various food products, including fruit juices, canned fruits, and cured meats. 
• Propionic Acid and its Salts: Propionic acid and its salts, such as calcium propionate and sodium propionate, are used as preservatives in baked goods, dairy products, and processed foods.