Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy
Publication type: Journal Article
Publication date: 2015-11-20
scimago Q1
wos Q1
SJR: 2.200
CiteScore: 23.5
Impact factor: 8.8
ISSN: 10408398, 15497852
PubMed ID:
26587821
General Medicine
Industrial and Manufacturing Engineering
Food Science
Abstract
Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread occurrence, production, and uses, these compounds are largely distributed in the environment and found in water, soil, and air. Consequently, human exposure to them can be high, common, and lengthy. This review is mainly focused on the presence and use of benzoic acid in foods but it also covers the occurrence, uses, human exposure, metabolism, toxicology, analytical methods for detection, and legal limits for benzoic acid and its derivatives. Their controversial effects and potential public health concerns are discussed.
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Total citations:
321
Citations from 2024:
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Del Olmo A., Calzada J., Núñez M. Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy // Critical Reviews in Food Science and Nutrition. 2015. Vol. 57. No. 14. pp. 3084-3103.
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Del Olmo A., Calzada J., Núñez M. Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy // Critical Reviews in Food Science and Nutrition. 2015. Vol. 57. No. 14. pp. 3084-3103.
Cite this
RIS
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TY - JOUR
DO - 10.1080/10408398.2015.1087964
UR - https://doi.org/10.1080/10408398.2015.1087964
TI - Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy
T2 - Critical Reviews in Food Science and Nutrition
AU - Del Olmo, Ana
AU - Calzada, Javier
AU - Núñez, Manuel
PY - 2015
DA - 2015/11/20
PB - Taylor & Francis
SP - 3084-3103
IS - 14
VL - 57
PMID - 26587821
SN - 1040-8398
SN - 1549-7852
ER -
Cite this
BibTex (up to 50 authors)
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@article{2015_Del Olmo,
author = {Ana Del Olmo and Javier Calzada and Manuel Núñez},
title = {Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy},
journal = {Critical Reviews in Food Science and Nutrition},
year = {2015},
volume = {57},
publisher = {Taylor & Francis},
month = {nov},
url = {https://doi.org/10.1080/10408398.2015.1087964},
number = {14},
pages = {3084--3103},
doi = {10.1080/10408398.2015.1087964}
}
Cite this
MLA
Copy
Del Olmo, Ana, et al. “Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy.” Critical Reviews in Food Science and Nutrition, vol. 57, no. 14, Nov. 2015, pp. 3084-3103. https://doi.org/10.1080/10408398.2015.1087964.